Culinary Arts
Study Baking and Pastry Arts at Nait
Quick Facts
Credential: Diploma Campus: Main Delivery Options: Both on-campus and virtual Length: 2 years Open studies: Not available International Students: Accepted
Culinary Arts at Nait
Quick Facts
Credential: Diploma Campus: Main Delivery Options: Both on-campus and virtual Length: 2 years Open studies: Available International Students: Accepted
What you will learn
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
Professional Meatcutting and Merchandising
What you will Learn
The meat industry in Canada presents numerous challenging employment opportunities. The varied nature of this industry demands that personnel have a basic understanding of most meat-cutting concepts, including merchandising, cutting yields, purchasing, sausage-making, and value-added meats. The curriculum is designed so that you will develop a thorough appreciation for shop sanitation and personal hygiene standards. You will learn the practical aspects of proper care and safety procedures of tools and equipment. Instruction emphasizes a high standard of occupational competency and workmanship. The program's content includes concepts of total quality management that specifically includes quality awareness, customer focus, employee involvement, and teamwork. Emphasis is placed on practical cutting methods, selection of meats, preparation of specialty meats, storing and handling meats, and general operation and maintenance of shop equipment.
