The location where your NAIT courses will be held.


The type of certification (degree, diploma, certificate) you will earn after completing your program.

  • Degree - NAIT offers a number of business degrees and applied science and technology degrees accredited by Alberta Advanced Education.
    Applied degree programs offer a stronger emphasis on practical applications of the concepts learned in the classroom
  • Diplomas & Certificates - These credit programs take 1 or 2 years and lead to government approved and industry-recognized credentials.
  • Journeyman Certificate - Hands-on and expert-led apprenticeship and industry training for skilled trades and technology professionals.
  • Continuing Education/Non-Credit - NAIT offers a wide range of non-credit programs and courses for personal and professional development in a number of interesting and exciting fields. These options are great for people who may be working but are interested in studying as well.

Delivery Options

The flexible schedule options for this course including time of day and full/part-time.

Please note due to the COVID-19 pandemic, these delivery options may shift from term to term. Please consult your program for details on delivery options.

  • On-Campus Day - Your course activity is done in-person Monday - Friday, before 5 PM.
  • On-Campus Evening/Weekend - Your course activity is done in-person on weekdays from 5 PM or later, or Saturdays and Sundays.
  • Online Day - Your course activity is done online Monday - Friday, before 5 PM.
  • Online Evening/Weekend - Your course activity is done online on weekdays from 5 PM or later, or Saturdays and Sundays.
  • Online Flexible Delivery - Your course activity is not scheduled and therefore you can determine when to do the coursework.
  • Both On-Campus and Virtual - Some of your coursework will be in-person, on campus and some will be done online.


The average or expected time it will take to complete your program.

Open Studies

Open Studies allows you to explore credit courses without applying to a program.
It is an opportunity to get a feel for school and what program you want to be in.

International Students

Program availability may be limited for international applicants. Contact your student advisor for more information.

Advanced Credit

You may apply for advanced credit once you have been accepted into the program. Advanced Credit can be Transfer Credit (for completed post-secondary courses) or PLAR (Prior Learning Assessment and Recognition).

Transfer Credit

In addition to the common guidelines outlined on the Transfer and Credit Options section and on the Transfer Credit Request Form (PDF), your program has other advanced credit requirements that are applied to each request including:

  • You must have completed the course or program no more than 5 year(s) ago unless a formalized articulation agreement is in place
  • You must have a minimum mark of B in the course(s) or program

Students from the following colleges are eligible for block transfer credit to the Culinary Arts program.

  • Northern Lights College – Professional Cook Training
  • Northwest Community College – Culinary Arts Certificate
  • Portage College – Cooking Certificate
  • SIAST – Professional Cooking
  • Yukon College – Culinary Arts

Prior Learning and Assessment Recognition (PLAR)

Please see below for the list of courses available for PLAR credits in this program. Click on the course name for more information on the evidence required for that course.

Please refer to the Credit for Work and Life Experience page for more information on how to apply for PLAR credits.

Contact the program for additional information about Advanced Credit.

Program delivery varies by program and may be subject to change.. We encourage you to review how your classes will be delivered for the upcoming terms. If you have questions about program delivery or class enrolment, please contact your program area.

The NAIT Culinary Arts program provides students with relevant, high-quality culinary training. Our grads are in demand for a variety of career opportunities in leading hotels, restaurants and catering facilities. Our students get real-world experience through

Chef in Residence

The Department of Culinary Arts and Professional Food Studies' unique Chef in Residence program provides 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.

Did you know

You can join Culinary Team NAIT and compete in regional, national and international competitions

Employment rates reported by NAIT alumni are for information purposes and do not guarantee future employment opportunities.

Salaries reported by NAIT alumni are for information purposes and are not a guarantee of future alumni income.

Hands-on, industry-relevant skills

The first year of the program focuses on a sound knowledge of kitchen fundamentals and core culinary theory, including making stock and preparing meats, poultry, seafood, cold foods and desserts. These practical courses are complemented by training in nutrition, sanitation, trade math and personal and professional management.

The second year emphasizes culinary finesse for students aspiring to become chefs and kitchen leaders and introduces the principles of gastronomy and culinary management. Courses include international cuisine and culture, contemporary cuisine, menu management and purchasing management.

Training at NAIT

The faculty in the Department of Culinary Arts and Professional Food Studies bring a world of experience to the classroom. A number of our instructors have international experience, and several more have won multiple awards. Many are former NAIT grads, back to share their knowledge with the next generation of students.

Lab Features

The Culinary Arts labs are equipped with motion sensor cameras that transmit live audio and video of the food preparation process through 50-inch plasma screens. Students work on top-of-the-line equipment, including

  • computer-programmable Rationale ovens with perfectly consistent heat and adjustable humidity
  • Baxter rotating deck ovens
  • induction heatless cooking elements that transfer energy through magnetic waves
  • modern cookware and utensils from world-class manufacturers
Culinary arts students

Enter the workforce with confidence

NAIT Culinary Arts grads work in hotel and restaurant kitchens around the world. Other career opportunities exist in culinary publishing, food styling and product research and development. Other career opportunities exist in culinary publishing, food styling and product research and development.

Students in NAIT's renowned Culinary Arts program are introduced to the fundamental skills of cooking with an emphasis on safe food handling, sanitation and nutrition. These skills are enhanced by hands-on participation in advanced cooking practices including contemporary hot and cold presentation, pastry art and international cuisine.

Culinary arts students

Want to learn more about this program?

Thank you for your interest! We want to get you in contact with the right person to answer your questions.

Please contact the Student Service Centre for general inquiries such as:

  • Student application support
  • Program entrance requirements, tuition & fees, and how to apply
  • Program admissions process
  • Enrolment support
  • Student funding options
  • Fee and refund inquiries
  • General program and course withdrawal procedures
  • Navigating and MyNAITPortal

Contact Student Service Centre

Please fill out the form below if you have any program-specific questions relating to:

  • Program details
  • Work-integrated learning and cooperative education
  • Advance credit and Prior Learning Assessment & Recognition (PLAR)
  • Program and course withdrawal

Contact this program

The personal information on this form is being collected under the authority of the Post-secondary Learning Act and section 33(c) of the Freedom of Information and Protection of Privacy Act (FOIP). The information will be protected by the provisions of FOIP, and will be used for the purpose of registration and administration of the event. If you have any questions or concerns about the collection, use, security or disclosure of the personal information, please contact General Council at 780.471.7664 or



View courses for this program

Tuition & Fees

Get an estimate on cost to attend

How to Apply

Requirements, dates & deadlines

Scholarships & Awards

Funding for students in this program

Scholarships & Awards


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.

Why - and how - to cook with cricket powder

Crickets are nutritious, sustainable and surprisingly easy to cook with

Try baking with bugs

Apply to NAIT

Learn how to register through Alberta Post-Secondary Application System (APAS) or begin the application process.

Apply now How to apply checklist


Term Definition
Open Program still has seats available.
Waitlisting Program is full and qualified applicants are being placed on a waitlist. For information about waitlists, please visit the Waitlist FAQs.

If you’re on a non-competitive waitlist, you should consider NAIT’s Academic Upgrading program or NAIT Equivalency Tests to become a more competitive applicant.

There is no guarantee that waitlisted applicants will be offered a seat, however it is common for seats to become available until the start of class. As seats become available, they are filled from the waitlist.
Closed Program is no longer accepting applications.
N/A Not available for this term.

*Program availability is subject to change without notice.

Shopping Cart Quick View
Open Shopping Cart