Continuing Education

CULG305 - Culinary Boot Camp

Course Code

A unique identifier used at NAIT for this specific course.

Campus

The location where your NAIT courses will be held.

Course Overview

Get your culinary skills into shape through lessons on planning and preparation and flavour pairings. Prepare meat, fish, and poultry following professional tips and techniques. With professional guidance you will improve your poaching, braising, roasting and grilling technical skills while incorporating appropriate sauces with the menu items. Gain experience in a variety of essential skills such as practicing carving techniques, testing for readiness, addressing quality issues, and developing flavour and tenderness.

With the skills gained in this course, you will be well versed in your culinary techniques and skills.

Prerequisite: You must be at least 18 years of age, as alcohol may be involved.

View Course Outline

Upcoming Offerings

This course is part of these programs or course groups:

Culinary Boot Camps


Additional Resources

Delivery Methods

  • Face to Face: Where: In-person meetings. When: Course is scheduled at a specific time for students to attend. Face-to-face instruction at all class meetings. Location may be on campus or at a worksite.
  • Blended: Where: Mixture of in-person & online components. When: Course is scheduled at a specific time for students to attend. Combination of face-to-face and online components at specific times. Some online components may be accessed online anytime.
  • Hyflex: Where: Choice to attend in-person or online meetings. When: Course is scheduled at a specific time for students to attend. For each class, students choose to attend in-person with the instructor or online at a specific time.
  • Remote Live Delivery: Where: Online with instructor. When: Course is scheduled at a specific time for students to attend. Instruction is delivered at set times online. Students do not come to campus.
  • Remote On-Demand Delivery: Where: Online anytime. When: No set class meetings. Coursework is accessed on-demand and online. While there are no set class meetings, there may be set due dates and deadlines for some activities. Students may interact with peers through virtual tools.
  • Remote Independent: Where: Online anytime. When: No set class meetings. Coursework is accessed on-demand and online, with no instructor support. While students choose when to do coursework, there may be set due dates and deadlines. 
  • Work Placement: Where: In-person meetings. When: Work is scheduled at a specific time for students to attend. Onsite work integrated learning. Location at a worksite.
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