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.
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