College Diploma - Culinary Arts

Program Overview

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. This program is designed for those who enjoy creative challenges and thrive in a fast-paced environment. Graduates are well-prepared for various career opportunities in the culinary industry, which includes working in restaurants, hotels, catering, and more. The program emphasizes the importance of teamwork, professionalism, and adherence to public health and safety standards, ensuring that students are equipped with the necessary skills to succeed in their culinary careers.

Program Structure

The Culinary Arts program at NAIT is structured to provide a comprehensive education over a 2-year period, delivered in a full-time format. The program includes:

• Hands-on training in the state-of-the-art Hokanson Centre for Culinary Arts.
• Preparation of dishes served in Ernest's, NAIT's acclaimed fine dining restaurant.
• Participation in work experience placements to gain real-world experience.
• A unique Chef in Residence program that allows students to learn from world-renowned chefs.

Classes typically begin early in the morning, reflecting the standard work hours in the culinary industry. The program also incorporates a hybrid delivery mode, combining in-person and online learning, which provides flexibility for students. The curriculum is designed to cover both foundational kitchen skills and advanced culinary techniques, ensuring that students are well-prepared for their future careers.

Featured Experiences

• Hands-on training in the Hokanson Centre for Culinary Arts, equipped with modern kitchen technology.
• Real-world experience through work placements in various culinary settings.
• Participation in the Chef in Residence program, offering insights from top culinary professionals.
• Access to state-of-the-art kitchen labs with advanced cooking equipment.
• Opportunities to prepare dishes for Ernest's, a fine dining restaurant on campus.

Career Options

Graduates of the Culinary Arts program can pursue a variety of career paths in Canada, including:

• Chef: Responsible for overseeing kitchen operations, menu creation, and food preparation in restaurants or hotels.
• Catering Manager: Plans and coordinates catering services for events, ensuring high-quality food and service.
• Pastry Chef: Specializes in creating desserts, pastries, and baked goods, often working in bakeries or fine dining establishments.
• Food Service Manager: Manages daily operations of food service establishments, including staff management and inventory control.
• Line Cook: Prepares and cooks food in a restaurant kitchen, working under the direction of a head chef or kitchen manager.

DISCLAIMER: The information above is subject to change. For the latest updates, please contact LOA Portal's advisors.