NAIT's Department of Culinary Arts and Professional Food Studies has been providing skilled graduates to the hospitality industry for more than 40 years.
Our graduates can be found around the world, putting their NAIT education to work. The school trains more than 500 students a year in its various programs. Our students benefit from industry-experienced faculty, comprehensive, up-to-date curriculum and the state-of-the-art Hokanson Centre for Culinary Arts.
Wondering what our grads have done? Check out a few of our amazing chefs and entrepreneurs and be sure to check out the NAIT alumni Food and Drink Guide for a comprehensive list of all the amazing restaurants our culinary graduates have started.
Cookbook shows how to bake like the Duchess
After serving as executive chef in some of Edmonton’s top restaurants, Lindsay Porter opened her own place, London Local, in October 2017 with Evonne Li (Culinary Arts ’06).
The new eatery in downtown Edmonton has found ways to bring pies to die for. The menu is unique, not only is it vegan and allergen-friendly, it’s designed to appeal to the masses.
NAIT's Department of Culinary Arts and Professional Food Studies is one of the most respected culinary and hospitality schools in Canada. Our ongoing industry partnerships ensure our programs remain current and relevant, so NAIT grads get the jobs – and they get the job done.
The Hokanson Chef in Residence program provides NAIT 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.
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. Critical acclaim and numerous accolades identify the haute cuisine prepared by second year Culinary Arts diploma students as outstanding. OpenTable diners have awarded Ernest's in 2016 & 2017 among the Top 100 restaurants in Canada.
NAIT’s newest research facility will focus on the polytechnic’s long-standing expertise in culinary arts. But the Centre for Culinary Innovation, slated for completion in summer 2019, will be about much more than cooking. The $2.55-million facility with six high-tech kitchen stations will research, develop and test new food products, formulations and ingredients to help food businesses and agriculture processors become more competitive.
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At NAIT, we honour and acknowledge that the land on which we learn, work and live is Treaty Six territory. We seek to learn from history and the lessons that have come before us, and to draw on the wisdom of the First Peoples in Canada. Only through learning can we move forward in truth and reconciliation, and to a better future together. Read more
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