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Campus

The location where your NAIT courses will be held.

Credential

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.

  • Day - Courses taking place between Monday - Friday, before 5 PM.
  • Evening/Weekend - Courses taking place on weekdays from 5 PM or later, or Saturdays and Sundays.
  • Online - Sometimes called "Home Study" or "Computer-Based Learning"
  • Distance - Traditional correspondence format. These courses work best if you can't get to a campus or if your schedule can't accommodate fixed class times

Length

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)

If you do not qualify for transfer credit or credential recognition, Prior Learning Assessment and Recognition (PLAR) may be an option.

Contact the program for additional information about Advanced Credit.

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

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.

Post-Graduate Credit Opportunities

The Culinary Arts program has articulation agreement opportunities with the following schools.

  • Holland College, Applied Degree in Culinary Operations
  • 2 semesters studying at George Brown College in Toronto
  • 1 semester studying in Parma, Italy

 

Have questions? We've got answers 

Email: CUA@nait.ca
Phone: 780.471.7699 or 780.471.8678
Fax: 780.471.8914

Advanced credit

Email: CUA@nait.ca 
Phone: 780.471.7655
Fax: 780.471.8914

 



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Courses

View courses for this program

Tuition & Fees

Get an estimate on cost to attend

How to Apply

Information on admissions process

Scholarships & Awards

Funding for students in this program

Term 1

CULA1101Health, Safety and Sanitation
  • Open Studies: Available

This course provides fundamental skills in quantity food production, including knife skills and vegetable identification/preparation. This class also prepares students to write the Government Sanitation Exam to receive a Safe Food Handler's Certificate.

CULA1102Soup, Vegetables and Starches
  • Requisites: This course is available to students in the Culinary Arts program. Co-requisite: CULA1101.
  • Course Equivalencies: COC102, COC131
  • Open Studies: Not Available

Students apply the fundamentals of stock making and vegetable preparation to produce a variety of soups, sauces, vegetables and starch items.

CULA1103Meat, Poultry and Seafood
  • Requisites: This course is available to students in the Culinary Arts program. Co-requisite: CULA1101.
  • Course Equivalencies: COC103, COC132
  • Open Studies: Not Available

Using fundamental skills and techniques, students will prepare meats, poultry and seafood using dry and moist heat cooking methods.

CULA1104Introduction to Cold Kitchen
  • Requisites: This course is available to students in the Culinary Arts program. Co-requisite: CULA1101.
  • Course Equivalencies: COC104, COC135, COCCOC104
  • Open Studies: Not Available

Students demonstrate classical and modern cold food preparation techniques and cheese making. Students progress to more elaborate preparation such as those used in designing catering menus and platter displays.

Term 2

CULA1105The Culinary Professional
  • Requisites: Prerequisite: CULA1101. This course is available to Open Studies students.
  • Course Equivalencies: COC105
  • Open Studies: Available

This course is designed to meet the needs of future chefs who must face challenges of the workplace. Topics of study include restaurant supervision, hospitality law, team building, communication, leadership, train the trainer and nutritional menu planning.

CULA1106Purchasing and Financial Controls
  • Requisites: This course is available to students in the Culinary Arts program. Prerequisite: CULA1101.
  • Course Equivalencies: COC106, COC240, COC250
  • Open Studies: Not Available

This course provides the student with a hands-on approach to the fundamentals of food and labor cost controls. The course, supplemented with reading assignments and projects, will be held in a fully functional lab setting. Procedural duties will include effective food and labor controls, purchasing, receiving, storing, issuing and point of sales. High standards for sanitation and team skills will be emphasized.

CULA1107Baking and Pastry
  • Requisites: This course is available to students in the Culinary Arts program. Prerequisite: CULA1101.
  • Course Equivalencies: COC107, COC134
  • Open Studies: Not Available

This course is designed to introduce students to baking and decorating practices and techniques required to produce yeast products, cookies and quick breads, cakes and icings, pies and pastries.

CULA1108Line Cooking Fundamentals
  • Requisites: This course is available to students in the Culinary Arts program. Prerequisites: CULA1101, CULA102, CULA1103, CULA1104.
  • Course Equivalencies: COC108, COC133
  • Open Studies: Not Available

This course emphasizes the skills necessary in preparing breakfast and luncheon menus through the introduction of hot and cold sandwich combinations and light entree selections.

Term 3

CULA2201Contemporary Cuisine
  • Requisites: This course is available to students in the Culinary Arts program. Prerequisites: CULA1102, CULA1103, CULA1104, CULA1105, CULA1106, CULA1107, CULA1108.
  • Course Equivalencies: COC201, COC231
  • Open Studies: Not Available

The course is designed to give students the opportunity to advance and refine their skills in cooking for large numbers of people in a realistic restaurant setting. Food preparation focuses on restaurant cooked to order production. Emphasis is placed on timing, organization, cost control and team work.

CULA2202Menu Planning and Development
  • Requisites: Prerequisites: CULA1105, CULA1106. This course is available to Open Studies students.
  • Course Equivalencies: COC202, COC241
  • Open Studies: Available

This course will establish a link between the importance of proper menu design and restaurant profitability. Topics such as restaurant demographics, cross-utilization, mark-up methods, menu analysis, sustainability and menu layout will be introduced in the form of lectures, assignments and group discussions.

CULA2204Garde Manger
  • Requisites: This course is available to students in the Culinary Arts program. Prerequisites: CULA1104, CULA1106.
  • Course Equivalencies: COC204, COC234
  • Open Studies: Not Available

Traditionally known in food service as the area where preserved and cold foods are prepared, the garde manger today encompasses the much greater scope of appetizers and hors d’oeuvre, salads, sandwiches, and accompanying cold sauces and condiments. As well as Charcuterie, Cheese and Sausage Making, this course introduces two main focuses of the cold kitchen: a la carte service and buffet service. Students learn to prepare canapés, hor d'oeuvres, appetizers, pates, galantines, terrines, and salads. Modern food decorating and arranging techniques for practical and show purposes are emphasized; sculpting and ice carving techniques are practiced.

CULA2207Patisserie
  • Requisites: This course is available to students in the Culinary Arts program. Prerequisites: CULA1106, CULA1107.
  • Course Equivalencies: COC207, COC232
  • Open Studies: Not Available

This course will introduce concepts, skills and techniques for preparing classical and contemporary desserts and pastries for a fine dining room. Emphasis is placed on plated desserts, show pieces, and fancy gateau and pastries.

Term 4

CULA2203Dining Room Operations
  • Requisites: This course is available to students in the Culinary Arts program. Prerequisites: CULA2201, CULA2204, CULA2207.
  • Course Equivalencies: COC139, COC203
  • Open Studies: Not Available

Through hands-on training, lectures, wine tasting, and field trips this course is designed to introduce students to the world of dining room service and food and wine pairing.

CULA2205Evening Dining
  • Requisites: This course is available to students in the Culinary Arts program. Prerequisites: CULA2201, CULA2204, CULA2207.
  • Course Equivalencies: COC205, COC237, HOS205
  • Open Studies: Not Available

This course provides the skills to utilize concepts of classical cuisine to meet today's lighter evening dining requirements. Food preparation focuses on restaurant cooked to order production using a traditional brigade system. Emphasis is placed on creativity, timing, organization, and teamwork.

CULA2206International Food and Culture
  • Requisites: This course is available to students in the Culinary Arts program. Prerequisites: CULA2201, CULA2204, CULA2207.
  • Course Equivalencies: COC206, COC233
  • Open Studies: Not Available

Emphasis in this course is placed on using various condiments and seasonings that are indigenous to different parts of the world in food preparation. Topics may include Far East, Middle Eastern, Mediterranean, and Continental cuisine. Students identify the culture and lifestyles of the countries visited to help understand the connection between food and culture.

CULA2208Journeyman Exam Preparation
  • Requisites: This course is available to students in the Culinary Arts program. Prerequisites: CULA2201, CULA2202, CULA2204, CULA2207.
  • Course Equivalencies: COC245, COC303
  • Open Studies: Not Available

This course is designed for the student to prepare to write the Provincial Journeyman Examination. All areas of cooking are revisited and reviewed in order to direct the student into productive study techniques. Student success is paramount and preparation for certificate examination is a critical step in the completion of the student's journey.

Tuition

Cost Per Credit: $180
Tuition Cap: $1,940

Tuition for International Students

Cost Per Credit: $567
Tuition Cap: $6,111

Mandatory Fees

NAITSA: $129
U-Pass: $175
Health & Dental: $128
Rec. & Athletics: $70

Pay Your Tuition & Fees
How much will first year cost?

Books, Supplies & Program Fees (est.)

Level 1 Term 1: $2,075
Level 1 Term 2: $2,075
Level 2 Term 1: $675
Level 2 Term 2: $675

Dates & Deadlines

We recommend submitting your program application at least 90 days before the application deadline.

Application Deadline: Sep 03, 2019

Term Start Date: Sep 03, 2019

Program Availability Status:  

Domestic Applicants: WL
International Applicants: WL

Entrance Requirements

  • Grade 10 English
  • Grade 10 Math. The following courses can be used to meet this requirement: Math 10, 13, Applied, Pure, 10-3, or 10C
  • Proof of English Language Proficiency

Competitive Entrance Requirements:

  • 60% overall average OR
  • Successful completion of the Retail Meat Cutting program Note: Competitive entrance requirements are determined by the program area and are subject to change without notice.

Apply to Program

Apply to the program with step-by-step instructions on how to complete the application process. Please note, processing time may vary for applicants, so we recommend starting early.

Apply nowHow to apply checklist


Open Studies

A great option to get started or take a few courses without committing to a full program. Learn more

International Students

This program is open to international applicants. For more detailed information about applying, visit our admissions page. Learn more

Legend

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 availabilty is subject to change without notice.

Scholarships & Awards

NAIT supports over 4,000 students with over $6 million in scholarships and bursaries each year. Many are available for students across a wide range of programs.

Explore our available Scholarships and Bursaries

Ernest's

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.

Revolution Ice Cream

Icecream | John and Jessica Steblyk | Edmonton, AB

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Apply to NAIT

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

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