老澳门六合彩开奖记录 Culinary Arts
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老澳门六合彩开奖记录 Culinary Arts
The Culinary Arts Department trains students with the necessary skills to become exemplary culinarians through the development of classical cooking techniques, baking and pastry arts, front-of-house service, and restaurant management. Students earn nationally recognized certifications, which make them job ready.
Announcements:
Spring 2025 culinary electives are open for enrollment. See the "elective courses for enthusiasts" tab below for schedule and descriptions!
Check out our Community Culinary Course offerings for Spring Semester in the tab below or click the link! The Adult Culinary Boot Camp Series
(ages 18+) as well as the Youth Cooking Club (Ages 13-17) series are open for registration! -
- Elective Courses for Enthusiasts
- The Bakery Cart
- Lucy's
- Boot Camp for Kids
- Celebrity Chef Invitational
- Community Culinary Courses
Elective Courses for Enthusiasts
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CA A490 Electives -
CA A490 Electives
We offer a variety of 1-credit hands-on courses that are open to the community and all 老澳门六合彩开奖记录 students, staff, and faculty. Our courses are fun, engaging, and hands-on. All equipment and products are provided for students enrolled in these courses. Scroll down for all of our up coming course offerings.
Butchery 101: Beef - CRN 35933 - CA A490 - 001 - Full for Spring '25
Class Schedule: January 18 - February 1 - Saturdays 9:00am - 3:00pm
Experience butcher and beef expert, Chris Miller, will guide you through the world of beef butchery through demonstrations and hands-learning. Learn how to fabricate primal cuts into secondary cuts and explore the process of hanging and dry again.
CannaBasics 2 - CRN 35924 - CA A490 - 002
Class Schedule: February 21 - March 1 Fridays 5:30pm - 8:30pm and Saturdays 10:00am - 4:00pm
CannaBasics 2 is an educational hands-on class that builds upon the foundation of its predecessor, CannaBasics, to provide students with comprehensive knowledge and practical skills for cooking with cannabis safely and within legal boundaries. This course delves deeper into the art of cannabis-infused cuisine, covering essential topics such as dosage control, strain selection, decarboxylation, and extraction methods. With a focus on responsible consumption an compliance with local regulations, CannaBasics 2 equips students with the expertise needed to create delicious, cannabis-infused dishes while prioritizing safety and legality. *You must be 21 to take this class * *There will be no handling or consumption of cannabis in this class. We will work theoretically or with approved substitutions in recipes.*
Food Preservation - CRN 36038 - CA A490 -003
Class Schedule: February 28 - March 21 Fridays 5:30pm - 8:30pm and Saturdays 10:00am - 4:00pm
An introduction to preserving foods at home using pressure canning, boiling water bath, fermenting, and dehydrating methods. In this lab, students will make and take home the products of varied preservation techniques, including canned soup, dried pasta, pickles, cultured dairy, jams, dehydrated produce, and fermented foods and beverages.
- Previous Offerings
Charcuterie and Salumi - 36073 - CA A490 - 001
Class Schedule: February 12th - 26th Mondays from 9am to 3pm and March 22nd Friday at 3pm
In this class students will learn advanced French and Italian techniques in the preparation of fermented sausages, dry curing, and smoked meats.
CannaBasics2 - 36074 - CA A490 - 002
Class Schedule: Feb 16th - 24th Fridays 5:30pm - 8:30pm and Saturdays 10am - 4pm
CannaBasics 2 is an educational hands-on class that builds upon the foundation of its predecessor, CannaBasics, to provide students with comprehensive knowledge and practical skills for cooking with cannabis safely and within legal boundaries. This course delves deeper into the art of cannabis-infused cuisine, covering essential topics such as dosage control, strain selection, decarboxylation, and extraction methods. With a focus on responsible consumption and compliance with local regulations, CannaBasics 2 equips students with the expertise needed to create delicious, cannabis-infused dishes while prioritizing safety and legality. *You must be 21 to register. There will be no handling or consumption of cannabis in this class. We will work theoretically with approved substitutions in recipes.*
From Bean to Bar - 36075 - CA A490 - 003
Class Schedule: January 19th - 27th Fridays 5:30pm - 8:30pm and Saturdays 10am - 4pm
Join Chocolate Maker Ryan Wiswesser of Chugach Chocolates in learning about the chocolate making process. From tastings to hands-on techniques, this class will be sure to indulge all of your chocolate cravings!
African Diaspora - 36841 - CA A490 - 004
Class Schedule: January 20th - February 3rd Saturdays from 1am - 4pm
Join Fatoumata Faye, a Culinary Arts alumnus as she guides you through the cuisines and flavors of Gambia, Nigeria, and Morocco.
Food Preservation Home Canning, Fermenting, and Dehydrating - 37027 - CA A490 - 007
Class Schedule: Feb 9th 5:30pm - 8:30pm, Feb. 10th 10am - 4pm, March 22nd 5:30pm - 8:30pm, and March 23rd 10am - 4pm
An introduction to preserving foods at home using pressure canning, boiling water bath, fermenting, and dehydrating methods. In this lab, students will make and take home the product of varied preservation techniques, including canned soup, dried pasta, pickles, cultured dairy, jams, dehydrated produce, and fermented foods and beverages.
From Grain to Glass - 37002 - CA A490 - 101
Class Schedule: March 22nd - April 20th Fridays 5pm - 7pm and Saturdays 4pm - 8pm
Join brewer/owner Ted Rosenzweig of Turnagain Brewing for an introduction to beer brewing, beer science, and the range of beer styles. Together, we will brew a batch of beer, sample some classic beers, and taste our creations expertly paired with delicious bites. *Must be 21 years or older to register. Proof of age will be required.
Butchery 101: Beef - 36936 - CA A490 - 006
Class Schedule: April 6th - 20th Saturdays 9am - 3pm
Experienced butcher and beef expert, Chris Miller, will guide you through the world of beef butchery through demonstrations, and hands-on learning. Learn how to fabricate primal cuts into secondary cuts and explore the process of hanging and dry aging.
Modernist Cuisine - 36935 - CA A490 - 005
Class Schedule: April 8th - 22nd Mondays 9am - 3pm
Over three sessions we will dive into the world of modernist cuisine. We will prepare gels, foams, glue meats, aerate, compress and cook sous vide. This is a great opportunity for anyone with an understanding of food and cooking to expand the realm of possibility, or an opportunity for novice cooks to have fun and explore. We will eat our preparations.
The Bakery Cart Is Wrapped for Fall!
New Days: Thursdays and Fridays from 11:00am - 12:00pm
We'll see you in January 2025!
Online Pre-Orders and In-Person Sales
Orders will only be accepted online at The Bakery Cart at Lucy's Mobile Bites site starting at 10:45 a.m. on the day of service and closing at 11:00 a.m. In-person sales begin at 11:15am until sold out or 12pm at the latest. We accept cash or credit card payment. Please no phone calls. You may pick up your order at Lucy Cuddy Hall, inside Lucy's. Upon arrival, check in with a baking student, lab aid, or Chef Puff before retrieving your items (this ensures orders are going to the correct people). All orders must be picked up by 12 p.m. The Bakery Cart is student-run and part of the CA A111 Bakery Skills Development Lab curriculum. Please be patient as this is a learning experience for our students. We appreciate your support!
Thank you for the continued enthusiastic support of The Bakery Cart!
Enjoy an elegant meal at 老澳门六合彩开奖记录's student-run fine dining restaurant, Lucy's.
Example Menu For Lucy's Spring 2024
Make a Reservation!
Reservations fill up quickly! If you were not able to make a reservation please use the Notify button in Resy and it will notify you if something opens up for the day you specified.
Dates and Hours of Operation
Spring Semester - Dates TBD
Open Wednesday, Thursday, and Friday
From 11:30am - 2:00pm, last seating at 12:30pm
2024 Summer Culinary & Baking Boot Camps For Kids
We had a great time at Boot Camps 2024! Check back for details on 2025 Summer Boot Camps.
Check out our Community Culinary Courses tab or click the link below for information about our Youth Cooking Club Series!
Once you make it to the page, click the "catalog" button below sign in to view the offerings without registering for an account. The catalog will take a few moments to load, then use the search bar to search for "culinary" and it will bring you to the available classes.
Please contact Sam Wagner at 907-786-1165 or sjwagner@alaska.edu with any questions.
- Food Technology Boot Camp
Food Technology Boot Camp is for youth ages 12-17 interested in engineering and the culinary
arts. Cooking is one of humanity鈥檚 most ancient technologies! Students will learn about the
technology of food, from techniques that go back to prehistoric times to modern kitchen
appliances, and about how these technologies shape our cultural connections to cuisine. Hands-
on practical application of these tools and techniques with instructor led demonstrations and
supervision. Students must be able to work independently as well as in a group.
Fee includes chef jacket, hat, special tool, expert instruction, lunch, recipes and a fun learning
experience.
Fee: $475
Days & times: Monday - Friday 10:00a to 3:00p
Location: Cuddy Hall, Kitchen
Sessions: June 3-7 Registration is closed. - Beginning Culinary Boot Camp
Beginning Culinary Boot Camp is for youth ages 12-17 who wish to acquire basic cooking
techniques that they can take from the classroom to their home kitchen. Students will learn knife
skills, safety and sanitation practices, order of operations, how to read a recipe, culinary
vocabulary, and most importantly will be preparing a wide variety of meat, fish, and vegetarian
dishes from scratch. Hands-on practice through instructor led demonstrations and
supervision. Students must be able to work independently as well as in a group.
Fee includes chef jacket, hat, knife, expert instruction, lunch, recipes and a fun learning
experience.
Fee: $475
Days & times: Monday - Friday 10:00a to 3:00p
Location: Cuddy Hall, Kitchen
Sessions: June 10-14 Registration is closed.
June 17-21 Registration is closed.
June 24-28 Registration is closed. - Decorative Skills Boot Camp
Decorative Bakery Skills Boot Camp is for youth ages 12-17 interested in exploring hands-on
practice of basic artistic decorative skills. Student will focus on simple and formal cake and
pastry decoration techniques to include working with fondant, royal icing and buttercream icing.
Hands-on practice through instructor led demonstrations and supervision. Students must be
able to work independently as well as in a group.
Fee includes chef jacket, hat, bakery tool, expert instruction, lunch, recipes, and a fun learning
experience.
Fee: $475
Days & times: Monday 鈥� Friday 10:00a to 3:00p
Location: Cuddy Hall, Bakery
Sessions: June 3-7 Registration is closed.
June 17-21 Registration is closed. - Beginning Bakery Boot Camp
Beginning Bakery Boot Camp is for youth ages 12-17 interested in exploring the basic methods and techniques of baking and pastry arts! Students will learn proper measurement, safety and sanitation practices, order of operations, how to read a recipe, baking vocabulary and most importantly, will be preparing a wide variety baked goods from scratch! Hands-on practice through instructor led demonstrations and supervision. Students must be able to work independently as well as in a group.
Fee includes chef jacket, hat, bakery tool, expert instruction, lunch, recipes, and a fun learning experience.
Fee: $475
Days & times: Monday 鈥� Friday 10:00a to 3:00p
Location: Cuddy Hall, Bakery
Sessions: June 10-14 Registration is closed.
June 24-28 Registration is closed. - FAQs
Q. What time do camps begin and end? How early can I drop my child off? How late can I pick up?
A. Camps begin at 10:00 a.m. and end at 3:00 p.m, Monday through Friday. We do not have capabilities for before or after care, therefore it is very important that your child does not arrive before 9:45 a.m., and is picked up no later than 3:15 p.m.
Q. I would like to switch to a different camp.
A. No problem 鈥� as long as there is space in the desired camp, before the first day of camp. Please call Sam Wagner at 907-786-1165 or sjwagner@alaska.edu
Q. How do I cancel my child鈥檚 camp?
A. As soon as you know that your child will not be able to attend, contact Sam Wagner at 907-786-1165 or sjwagner@alaska.edu to cancel. Cancellations made seven days or more in advance of your scheduled camp will receive a 100% refund.
Q. What should my child wear for the camp and what supplies are provided?
A. For safety reasons, all students must wear closed toed shoes and long pants 鈥� No shorts, skirts, or flip flops. A chef coat, toque, and apron will be provided on the first day of class. In all camps, students will be provided with the supplies, tools, and equipment needed to accomplish the tasks of the day. On the last day of camp, students will be given a tool to take home along with a certificate of completion, recipe packet, and their uniform. Students may also bring home samples to snack on throughout the week!
Q. Should they bring a packed lunch?
A. No 鈥� lunch is provided! A menu will be posted on the Culinary Arts Department website the Friday before camp. We will accommodate allergies that are identified in the 鈥淚nformation Card and Medical Release鈥� as best we can. You are welcome to pack a lunch for your child if you prefer.
Q. Due to a previously scheduled appointment my child will be late arriving or will need to leave early. Do I need to tell you?
A. Yes, let us know by completing the 鈥淎dditional Information鈥� registration form, or send an email to kjpuff@alaska.edu. Please note that it is disruptive to the class for a student to arrive late or leave early as projects are group based. We ask that you minimize these types of interruptions by scheduling appointments outside of camp times.
Q. What if my child is sick?
A. Please call us at (907) 786-1492 or email kjpuff@alaska.edu prior to 10:00 a.m. to let us know. If we have not heard from you and your child has not arrived by 10:30 a.m., we will give you a call.
Q. Do I have to come in to drop off and pick up my child?
A. Yes, on the first day! A responsible adult must accompany your child to check in on the first day of class. To expedite the first day check in, please complete and return all registration forms before Monday morning. For the rest of the week you may drive through the parking area adjacent to the open side door and drop off your child. For pick up you may do the same. Our Chef Assistants will be waiting with all students at the end of the day, and your child will need to check out with them prior to leaving. Entry/exit is through the east side door of Lucy Cuddy Hall, accessed from the west campus central parking lot adjacent to Rasmussen Hall. A visible sign will be posted. If you prefer to require an adult to come in to check out your child, please indicate this on the 鈥渁dditional information鈥� form in the registration paperwork.
Q. Parking?
A. Access to our building will be no earlier than 9:45 a.m. Lucy Cuddy Hall is in the West Campus Central Lot, and parking is only allowed in a valid parking spot. If you wish, you may purchase an hourly parking voucher at $2.00 per hour or $10.00 per day from the Pay and Park Machine in the lot Mon-Thurs. Parking is free on Fridays. You can also download Passport from the App Store to pay by phone!
After checking in the first day, you may drive by the east side of Cuddy Hall and drop off /pick up at the posted door. Please do not arrive earlier than 2:45 p.m. to pick your student up unless you park in a valid spot. Students will be dismissed at 3:00 p.m. unless class finishes early.
Please keep our students' safety in mind at all times as you are dropping off and picking up. AT NO TIME WILL VEHICLES BE ALLOWED TO 鈥淲AIT鈥� IN TRAFFIC LANES. This lot is patrolled daily and safety is our number one priority.
Q. How many campers are in each class?
A. Each camp accepts up to 14 students. In each camp your child will be learning skills from our Chef Instructor-Faculty and an experienced Chef Assistant. Students will be working mostly in groups of two or three. Please note that your child is expected to actively participate in all activities, independently and as part of a group.
Q. Is there extra support offered for my child if they have an IEP with their school district?
A. No - we do not have additional staff to work individually with students who need extra support. Please call us at (907) 786-1492 if you wish to clarify or have questions.
Q. What if my child has a medical or dietary concern?
A. Please indicate on the 鈥淚nformation Card and Medical Release Form鈥� and call us at (907) 786-1492 if you wish to clarify or have a question.
Q. Do you have lockers for valuables?
A. Yes, although you will have to provide a lock.
Q. Can my child bring their cell phone?
A. Of course! However, they must either be locked in a locker or kept in their personal belongings while class is in session. If you need to get an urgent message to your child please call us at (907) 786-1492.
We are committed to ensuring your child has an enjoyable and safe experience at our Culinary and Bakery Summer Camps! If you have any questions that are not covered above, please give us a call at (907) 786-1492 or email kjpuff@alaska.edu.
Celebrity Chef Invitational 30th Anniversary!
Save the date March 6th, 2025!
It's time to dust off your tuxedo and shine your pearls - this is going to be an event to remember!
Check back soon for more information. Contact Chef Kellie Puff at kjpuff@alaska.edu with questions.
Community Culinary Courses
Community Culinary Courses are available for 老澳门六合彩开奖记录 students as well as anyone in the community who would like to learn more about various culinary subjects. We are offering two series during this academic year, one for adults (ages 18+) and one youth (ages 13-17). No experience necessary; you can take just one class, or the whole series! Please click the link to register or on the course titles below.
Cost: $150/class
Location: Lucy Cuddy Hall/Skills Development Kitchen
Instructor: Chef Lukas Doherty
Question/Contact Email: Ltdoherty@alaska.edu
Adult Boot Camp Series
Knife Skills: Closed
Stocks & Soups: Closed
Sauces: Closed
Dry Heat Cooking Methods: Closed
: Sunday, January 19th, 10am-2pm
Not all cooking methods are aggressive, some are gentle and can yield delicate results. Chef Luke will instruct students on the subtle arts of cooking with moist heat. Students will learn how to properly prepare a braise, how to poach an item for light as air results, or how to steam vegetables to preserve flavors and nutrients. These techniques can be used to prepare fish with delicate textures, or turn a tough piece of meat into a fall-apart tender dish that warms the soul.
: Saturday, February 22nd, 10am-2pm
This class will focus on the multitude of ways you can turn a humble, shelled ingredient into a breakfast extravaganza. Learn how to coo eggs to the desired firmness and how to poach them. Students will also prepare hollandaise sauce, and the perfect breakfast potatoes to compliment the eggs. There is a reason we say that breakfast is the most important meal of the day! Join us to learn recipes, tips, and tricks to level up your breakfast game.
: Sunday, March 16th, 10am-2pm
This one will appeal to your sweet tooth! In our first dessert session, students will learn to prepare a variety of classic dessert recipes such as quick breads (banana/zucchini bread), custards, fruit sauces, cookies, and hand pies. This class will focus on the important steps in preparing desserts to achieve excellent results. Create and take home delicious treats!
: Sunday, April 13, 10am-2pm
Join us for a deep dive into dessert preparations! Students will prepare a variety of dishes such as mousse desserts, creamy cremeux, cakes, and some awesome dessert garnishes. We will also explore creating gels, how to make aerated honeycomb chocolate, as well as how to make ice cream with liquid nitrogen. This class will be fun for those who are looking to explore more interesting dessert techniques. Bring a friend and learn together!
Youth Cooking Club Series
Youth Knife Skills: Closed
Youth Stocks & Soups: Closed
Youth Sauces: Closed
: Saturday, January 11th, 11am-3pm
Not all cooking methods are aggressive, some are gentle and can yield delicate results. Chef Luke will instruct students on the subtle arts of cooking with moist heat. Students will learn how to properly prepare a braise, how to poach an item for light as air results, or how to steam vegetables to preserve flavors and nutrients. These techniques can be used to prepare fish with delicate textures, or turn a tough piece of meat into a fall-apart tender dish that warms the soul.
: Saturday, February 15th, 11am-3pm
This class will focus on the multitude of ways you can turn a humble, shelled ingredient into a breakfast extravaganza. Learn how to coo eggs to the desired firmness and how to poach them. Students will also prepare hollandaise sauce, and the perfect breakfast potatoes to compliment the eggs. There is a reason we say that breakfast is the most important meal of the day! Join us to learn recipes, tips, and tricks to level up your breakfast game.
: Saturday, March 22nd, 11am-3pm
This class will appeal to your sweet tooth! In our first dessert session, students will learn to prepare a variety of classic dessert recipes such as quick breads (banana/zucchini bread), custards, fruit sauces, cookies, and hand pies. This class will focus on the important steps in preparing desserts to achieve excellent results. Create and take home delicious treats!
: Saturday, April 19, 11am-3pm
This class will dive deeper into dessert preparations! Students will prepare a variety of dishes such as mousse desserts, creamy cremeux, cakes, and some awesome dessert garnishes. We will also explore creating gels, how to make aerated honeycomb chocolate, as well as how to make ice cream with liquid nitrogen. This class will be fun for those who are looking to explore more interesting dessert techniques. Bring a friend and learn together!