NAIT Bakes

Five days of learning and fellowship

NAIT Bakes wordmark

NAIT BAKES is a five-day Masters Workshop event geared to professionals in the baking industry. In small groups of  peers, participants will learn and practice new techniques with high-profile guest instructors.

Don’t miss this outstanding opportunity for hands-on professional development!

When: June 24-28, 2024

Where: NAIT Main Campus (11762 - 106 Street Edmonton, AB, Canada, T5G 2R1)

Register today

What to expect

Participants will chose one of two workshops, ensuring a memorable, in-depth learning experience. Ample time is built in for demonstration, discussion, hands-on practice and questions. All workshops are conducted in the spacious, high-tech baking laboratories on NAIT’s Main Campus. 

Breakfast, lunch and dinner are provided each day, allowing participants even more time to network, share experiences and learn from each other. 

Workshop 1: Sugar Showpieces with Stephane Klein

You will become familiar with all the techniques concerning the art of sugar-working and the way to use them in order to obtain a perfect harmonious piece according to your chosen theme. 

  • Production of an airbrush painting 
  • Setting of a pulled sugar "Ikebana" style floral arrangement in sugar. 
  • Setting of a subject made of blown sugar. 
  • Learning techniques for preserving an artistic work. 

You will learn to become a real conceiver of an artistic piece in sugar combining imagination, proportion, balance and methodology. 

Workshop 2: Chocolate Sculpting and Showpieces with Christopher Morel Chocolatier

In this class, you will learn how to build a chocolate showpiece that is structurally sound. Various techniques in chocolate sculpting will be presented, as well as spraying colored cocoa butter and techniques on how to shine your chocolate showpiece. 

Registration information

Cost: $1,500 
Registration cost includes workshops, required materials, and all meals (5 breakfasts, 5 lunches, and 4 dinners, all at Ernest's). Parking will also be provided. Registration is on a first-come-first-served basis; register early to secure your spot! 

Have questions? Contact Alan Dumonceaux, Baking and Pastry Arts Chair, at

Meet your instructors

Stephane Kelin with a sugar sculpture

Stephane Klein

Stephane Klein has been innovating in sugar art for decades. He has pioneered numerous techniques and skills that are used globally by pastry chefs, world competition competitors, trainers and educators. Even after decades of teaching, he continues to innovate, and teach new creative methods of using sugar in a variety of applications.

Instagram @stephane_klein

Christopher Morel

Christophe Morel comes from France where, not surprisingly, he was born into a family of pastry chefs. At a young age, he took up the family passion in order to become a master chocolatier. You could say chocolate is in his blood…With 35 years of expertise, today he is an internationally acknowledged chocolate artisan, whose overarching passion for chocolate, gift for harmonizing flavours, and startling creativity have propelled him to centre stage. 

As a result, many prestigious prizes have come his way: 

  • Canadian National Chocolate Awards winner, 2003; 

  • first prize for chocolate at the Coupe du monde de la pâtisserie in Lyon, France, 2005;  

  • declared 4th in the world at the Paris World Chocolate Masters in 2005. 

  • He was also a finalist for the prestigious title of Meilleur Ouvrier de France (MOF), awarded to craftspeople who have reached the summit of their art. 

As owner of his own Chocolaterie since 2005, with his own shop in the old Quebec City, and traveling all around the world to teach his expertise and passion to numerous students, he has become one of the most passionate ambassadors for chocolate in the world. 

Instagram @cmorelchocolatier

Christopher Morel pouring melted chocolate on work surface

Department of Culinary Arts and Professional Food Studies

A leader in culinary and hospitality education

NAIT's Department of Culinary Arts and Professional Food Studies has been providing skilled graduates to the hospitality industry for more than 40 years.

Our graduates can be found around the world, putting their NAIT education to work. The school trains more than 500 students a year in its various programs. Our students benefit from industry-experienced faculty, comprehensive, up-to-date curriculum and the state-of-the-art Hokanson Centre for Culinary Art.

Learn more about our programs, alumni stories, research, and on campus experiences

Female culinary student peels onions as mise en place

Chef in Residence

This program brings culinary authorities from around the world to NAIT to share their insights and expertise with students and faculty.


Ernest's Dining Room at NAIT has been aptly described as the "jewel in the crown" located in the Hokanson Centre for Culinary Arts in the Department of Culinary Arts and Professional Food Studies.

Centre for Culinary Innovation

We have expertise in new food and beverage product development that combines culinary creativity with food science principles to create foods that taste amazing at the bench top level.

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