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.
The Department offers 3 full-time programs. Baking and Pastry Arts is a 2-year diploma program, and Professional Meat Cutting and Merchandising is a one semester program. Students in the Culinary Arts program can complete either a 1-year certificate or a 2-year diploma. For Culinary Arts and Professional Meat Cutting, we offer 2 intakes: September and January each year.
Students in NAIT's renowned Culinary Arts program are introduced to the fundamental skills of cooking, including contemporary hot and cold presentation, pastry art and international cuisine
Baking and Pastry Arts diploma program focuses on the art and science of bread, cake and pastry making, including cake design and decorating, confectionary training
The Meat Cutting and Merchandising is an intensive 15 week program followed by 90 hours of practicum that will give you the skills to prepare and market a wide variety of meat, poultry and fish
Apprenticeship programs for Baker and Cook consist of 3 periods of technical training, which includes 8 weeks of full-time classes at NAIT per period plus the requisite on-the-job experience. Students must be indentured as an apprentice with Alberta Apprenticeship and Industry Training (AIT) before enrolling in apprenticeship programs at a technical training institute.
Learn how to prepare breads, cakes, cookies, pastries, pies and other baked goods.
Learn how to prepare food for hotels, restaurants and other eating establishments.