Diploma in Culinary Arts

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

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.

Grade 10 Language Arts (English 10-2)*
Grade 10 Mathematics (Any of: Math 10C, Math 10-3, Math 20-4, Applied Math 10, Math 13, or Math 24)*

Grade 11 Language Arts (English 20-2 or a higher-level course), and
Grade 11 Mathematics (Math 20-2, Applied Math 20, or a higher-level course)
OR

Successful completion of the Professional Meatcutting and Merchandising program
OR

70% in 5 credits of Advanced Level Food courses taken within the Career and Technology Studies program
For applicants who will meet the minimum entrance requirements but who are missing competitive requirements: You will be considered for admission approximately 6 months before the program intake begins, if seats are available.

5 credits of Advanced Level Food courses taken within the Career and Technology Studies program may be used to satisfy the minimum entrance requirements.

IELTS Academic - Overall 6.0 with 6.0 in each section
TOEFL iBT - Overall 80 with 20 in each section
Duolingo - 115 overall score, with a minimum score of 100 in each section