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 Arts.
Wondering what our grads have done? Check out a few of our amazing chefs and entrepreneurs and be sure to check out the NAIT alumni Food and Drink Guide for a comprehensive list of all the amazing restaurants our culinary graduates have started.
NAIT's Department of Culinary Arts and Professional Food Studies is one of the most respected culinary and hospitality schools in Canada. Our ongoing industry partnerships ensure our programs remain current and relevant, so NAIT grads get the jobs – and they get the job done.
Hokanson Chef in Residence
The Hokanson Chef in Residence program provides NAIT students with the rare opportunity to learn first-hand from some of the best chefs in the world. This ongoing program will bring culinary authorities from around the world to NAIT to share their insights and expertise with students and faculty. The goal of the Chef in Residence program is to expose students to innovative cooking techniques and diverse culinary trends and styles.
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. Critical acclaim and numerous accolades identify the haute cuisine prepared by second year Culinary Arts diploma students as outstanding. OpenTable diners have awarded Ernest's in 2016 & 2017 among the Top 100 restaurants in Canada.
Centre for Culinary Innovation
One of NAIT’s newest research facilities, the Centre for Culinary Innovation focuses on the polytechnic’s long-standing expertise in culinary arts. The $2.55-million facility, with six high-tech kitchen stations, researchs, develops and tests new food products, formulations and ingredients to help food businesses and agriculture processors become more competitive.