Culinary Arts

Diploma

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If you enjoy creative challenges and working in a fast-paced environment, then you will enjoy working in the culinary industry. Cooks often work under pressure in time-sensitive situations and can work in a variety of places, such as restaurants, hotels, catering, hospitals, schools, and more. Professionals in this field love making and creating food expressed through a keen sense of taste and smell. In addition to preparing food, an individual should be able to work as part of a team.

At NAIT, Culinary Arts classes begin early in the morning, which is reflective of typical work hours in industry. The kitchen environment can be loud, hot, and humid, while using stoves, ovens, knives, and many other types of kitchen equipment. Standing for long periods of time is common. Shift work and working on weekends and holidays is also typical in the industry. In the culinary field the principles of professionalism are key, along with respect, responsibility, and accountability. Activities in the Culinary field involve proficiency in the following: use of basic math skills such as measurement calculation, clear and concise written and verbal communication, and an ability to adhere to public health and safety standards. Kitchen environments may involve lifting and moving objects up to 25 kg (55 lbs.). These skills are essential to be successful in the Culinary Arts program and to fulfill all the requirements of working in any food service profession. (Please contact NAIT should you wish to discuss possible accommodations).

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

  • hands-on training in the state-of-the-art Hokanson Centre for Culinary Arts
  • preparing the dishes served in Ernest's, NAIT's acclaimed fine dining restaurant
  • participating in work experience placements

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.

Upcoming Intakes

Select your preferred intake to see relevant program information. Program details, including tuition and course information, may vary by intake.

Selection Start Date Delivery Mode Time Campus Length Domestic Status International Status
Sep. 03, 2024 (Fall) Hybrid Weekdays - Daytime Main 2 Years (Full-time) Waitlisting Closed
  Jan. 08, 2025 (Winter) Hybrid Weekdays - Daytime Main 2 Years (Full-time) Open Limited
 
             
 

Swipe table to view more information for each intake.

Delivery Mode

  • In-person - All your class activity will be delivered in person, on campus.
  • Online - All your class activity will be delivered online.
  • Hybrid - Your classes will be a mixture of in person and online learning. You must be able to come to campus and participate remotely online.
  • Your choice - Your program offers a variety of class delivery options (in person, online, or a mixture of both) and you can select which type of classes to take. If you wish, you can complete your entire program either in-person or online.
  • HyFlex - All your classes are delivered for simultaneous participation in person and online. You can choose daily to attend your classes in person or join remotely online.

Time

  • Your choice - You can select class times and days that fit your schedule. There are a variety of class options for you to choose from including daytime, evening, weekdays or weekends.
  • No set time - No set class days or times, content is access on-demand. You can complete your studies on your own schedule within the scheduled class dates; may have set due dates and deadlines.
  • Evenings & Weekends - Classes are scheduled after 5 p.m. on weekdays or anytime on weekends.
  • Weekdays - Daytime - Classes are scheduled on weekdays, before 5 p.m.
  • Weekdays - Evening - Classes are scheduled on weekdays, after 5 p.m.
  • Weekends - Classes are scheduled on Saturdays and Sundays.

Campus

Any in-person components of your courses will be delivered at this campus location.

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Length

  • Full-Time - This is the standard length to complete the program, with a full course load per term.
  • Part-Time - Students follow a structured schedule of classes so they can progress in their studies part-time while balancing everyday life.

Domestic Status

The program availability status for domestic applications is updated as applications are reviewed and assessed. Program availability is subject to change without notice.

  • Open - Program intake is accepting applications.
  • Waitlisting - Program intake is accepting applications, but qualified applicants will be placed on a waitlist.
  • Closed - Program intake is not accepting applications.
  • Upcoming - Applications will open soon for this intake. View the upcoming terms for open dates.
  • N/A - Not available for this intake.

International Status

The program availability status for international applications is updated as applications are reviewed and assessed. Program availability is subject to change without notice.

  • Open - Program intake is accepting applications.
  • Limited - For international applicants, the program intake is now only available if you already have a valid study permit.
  • Waitlisting - Program intake is accepting applications, but qualified applicants will be placed on a waitlist.
  • Closed - Program intake is not accepting applications.
  • Upcoming - Applications will open soon for this intake. View the upcoming terms for open dates.
  • N/A - Not available for this intake.

Credit programs that accept international applicants also meet the eligibility for the Post-Graduation Work Permit program, including programs with a Hybrid delivery mode. Each student is responsible for maintaining their eligibility throughout their studies.

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

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.

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Enter the workforce with confidence

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 nait.ca 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 legal@nait.ca.

Career Outcomes

Courses and Advanced Credit

Current and recently admitted students can find information and updates about their program on their My Program page in the MyNAIT Portal. To monitor your course progress and the courses still needed to graduate, visit your Academic Progress Report.

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, 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.

Read more about advanced credit or contact us about applying for credit for this program.

Scholarships & Awards

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. If you are a current or recently admitted student you can find program and course information as well as contact details for your program on the My Program page on the MyNAIT Portal.








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