UAA Culinary Arts

  • UAA 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

Save the dates! Summer boot camp information is now available. You can register your students the week of March 25th. 

 

Elective Courses for Enthusiasts

  • 490 classes
    CA A490 Electives
  • 490 classes
    CA A490 Electives

We offer a variety of 1-credit hands-on courses that are open to the community and all UAA 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.

Current students and community members are welcome to sign up for these course. If you are not currently a student at UAA you will need to apply as a Non-Degree-Seeking student. Processing times are 1-5 business days. 
 
If you have any questions on how to register for classes as a degree-seeking or non-degree seeking student contact Whitney Flores wdlowell@alaska.edu or 786-1409. 
 
*Lab fees vary by class, tuition and other fees will apply. Please review UAA's Tuition and Fees page to learn more about other associated costs. 

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.


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.


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.


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.

Photo of the outside of Lucy's Restaraunt at UAA

Enjoy an elegant meal at UAA's student-run fine dining restaurant, Lucy's. 

Lucy's Menu Fall 2023

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

Learn More About Lucy's!

 

2024 Summer Culinary & Baking Boot Camps 

Link for signups will be available by March 25th. If you have questions, please contact Catie Bartlett at 907-786-0539 or cmbartlett3@alaska.edu

Culinary Boot Camp Student

 

  • 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’s 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  Register now! 

     

  • 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. Add to Waitlist
    June 17-21 Registration is closed. Add to Waitlist.  
    June 24-28 Registration is closed. Add to Waitlist

  • 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 – Friday 10:00a to 3:00p
    Location: Cuddy Hall, Bakery
    Sessions: June 3-7 Registration is closed. Add to Waitlist
    June 17-21 Register now! 

  • 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 – Friday 10:00a to 3:00p
    Location: Cuddy Hall, Bakery
    Sessions: June 10-14 Registration is closed. Add to Waitlist 
    June 24-28 Register now! 

  • 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 – as long as there is space in the desired camp, before the first day of camp. Please call our office at (907) 786-0539 or email cmbartlett3@alaska.edu

     

    Q. How do I cancel my child’s camp?

    A.  As soon as you know that your child will not be able to attend, contact us at (907) 786-0539 or cmbartlett3@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 – 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 – 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 “Information Card and Medical Release” 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 “Additional Information” 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 “additional information” 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 “WAIT” 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 “Information Card and Medical Release Form” 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.

 

 

The Bakery Cart Is Open!

Online and face to face.  Read below for details.

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.  Please no phone calls.  You may pick up your order at Lucy Cuddy Hall. 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!

Order Here!

 

Thank you for the continued enthusiastic support of The Bakery Cart!

People lined up to purchase baked goods from UAA Culinary Students bakery cart

 

Celebrity Chef Invitational 

Save the date!  March 7th 2024

Check back soon for more information.

CCI 2023

Photo Courtesy: Photo Imporium

Give to our Programs



Non-Credit Courses

Non-Credit courses are available for students as well as anyone in the community who would like to learn more about various culinary subjects. Check our social media accounts frequently to see what's new. 

Knife Skills 

Date/Time:  3/30/2024 9am - 12pm

Instructor: Chef Lukas Doherty

Description: Do you wish that you had more confidence when using a knife? Do you cut yourself more frequently than you think you should? Chef Lukas will show you how to properly handle your knife, how to cut a whole chicken into all it's individual pieces, and how to achieve classic knife cuts. You will be provided a chef's knife to keep!

Cost: $100

Delivery: In person

Location: Skills Development Kitchen/Lucy Cuddy Hall

Question/Contact EmailLtdoherty@alaska.edu

Register Here!

 

Culinary Arts: Breakfast Sessions - Crepes

Date/Time: 3/23/2024  9am-12pm 

Instructor: Chef Lukas Doherty

Description:  Learn to prepare crepes! This versatile food is not just for breakfast or dessert, and surely doesn't need to be sweet. Explore the wide world of thin filled pancakes

Cost: $75

Delivery: In person

Location: Skills Development Kitchen/Lucy Cuddy Hall

Question/Contact EmailLtdoherty@alaska.edu

Register Here!

 

 

 

 

 

 

 

Contact Us

Faculty & Staff Directory

Culinary Arts
University of Alaska Anchorage
3400 Seawolf Drive
Anchorage, AK 99508
United States
Tel: (907) 786-1487
Fax: (907) 786-1402