NAIT’s School of Hospitality and Culinary Arts has been providing skilled graduates to the hospitality industry for more than 40 years.
The students benefit from industry-experienced faculty, comprehensive, up-to-date curriculum and the state-of-the-art Hokanson Centre for Culinary Arts. Thanks to a partnership between the School of Hospitality and Continuing Education these same award winning instructors and faculty are also made available for dedicated non-professional chefs.
Each summer NAIT’s Culinary Boot Camps bring a dream to life as small groups of students experience all the intensity and excitement of a week in a professional kitchen.

+ Four full days of intensive, fun filled training (10 a.m. to 6 p.m.)
+ Professional textbook
+ Chef’s uniform including jacket, pants, necktie, hat and apron
+ Wine tastings and food and wine pairings
+ A variety of ingredient tastings
+ Hands-on-instruction in a professional kitchen – NAIT’s Hokanson Centre for Culinary Arts
+ A professional standard practical cooking exam
+ Group photograph and certificate of completion
+ A graduation ceremony at the end of the program

My first cooking job was as a line cook at Red Robin. I loved it and decided to enroll in what was then called the Commercial Cooking program at NAIT. Upon graduation, I was hired on as an apprentice cook at the newly re-opened Fairmont Hotel Macdonald. After a couple of years I moved up to the Fairmont Jasper Park Lodge as a Sous Chef. From the mountains, it was back to the city, first as the Executive Chef at the Delta Edmonton South, and later as its Food and Beverage Director. I then joined NAIT as a Culinary Arts Instructor in the summer of 2007 and I am excited to be one of the lead instructors in this summer’s Boot Camps.