Culinary Arts and Hospitality Administration

  • Culinary Arts and Hospitality Administration

    The Culinary Arts and Hospitality Administration Division helps students acquire the culinary skills, management skills, and hospitality finesse for a career in the hospitality and food service industry.



The Bakery Cart is open! Check out our socials or click on The Bakery Cart tab for more info. 


We are celebrating 50 years as a department!


This year's Celebrity Chef Invitational will be April 23, 2023 featuring our alumni Chef Nate Bentley, owner and Executive Chef of Altura Bistro in Anchorage. 

Culinary Courses for Enthusiasts

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 product are provided for students enrolled in these courses.

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 or 786-1409. 
*Only the cost of the course is listed. Please review UAA's Tuition and Fees page to learn more about other associated costs. 
  • Spring Offering Indian Cuisine Saturdays 1/21-2/4 10 am-4 pm  

    Spring Semester

    Take a culinary journey to India with Judith Mack! Enjoy learning about the spices and techniques of traditional Indian Cuisine. There will be Extensive ingredient identification with hands-on participation

    Tuition Cost for course: $282 + $120 lab fee (fee pays for product used in course)


  • Spring Offering CannaBasics Tuesdays & Thursdays 2/14-3/02 5:30 pm-8:30 pm

    Spring Semester

    This introductory course to culinary cannabis will include: gaining proficiency in cannabis terminology, identifying plant anatomy and its corresponding uses, researching proper decarboxylation and infusion techniques, and applying the correct formulas to achieve desired results. Students will also learn about laws and liabilities. 

    *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.

    Tuition Cost for course: $282 + $120 lab fee (fee pays for product used in course)


  • Spring Offering Whole Hog: Farm to Table

    Spring Offering

    Join Chris Miller as he guides you through the process of butchering a whole big and how to utilize each part to make delicious dishes. 

    Chris is the plant manager at Alaska Meat Packers Inc in Palmer Alaska.  He has been in the meat business in one way or another for most of his life.  From a cowboy and ranch hand in Wyoming, a USDA Food Inspector, and a meat cutter and processing plant manager.  

    *There is limited seating in this course

    Tuition cost for course: $282 + $250 lab fee (fee pays for portion of the hog and other product used)


  • Spring Offering Food Truck Basics ONLINE/Asynchronous 1/17-2/10  

    Spring Offering 

    This course provides an introduction to food truck start-ups and management. This course covers truck selection, equipment and maintenance, health codes, permitting, licensing and legal considerations, menu development, marketing, site selection, vendor associations, and concept development. 

    Tuition cost for course: $282 


  • Spring Offering Charcuterie & Salumi Fridays 2/17-3/3  10 am-4 pm Saturday 4/28 3 pm-5 pm

    Spring Semester

    In this class students will learn advanced French and Italian techniques in the preparation of fermented sausages, dry curing, and smoked meats. Students will be required to return on 4/28 to process their final meat products. 

    Tuition cost for course: $282 + $120 lab fee (fee pays for product used in class)


  • Spring Offering Cheese + Wine Tuesdays and Thursdays 3/21-4/06 5:30 pm-8:30 pm

    Spring Semester

    Join Riza Brown as she guides you through international wine and cheese pairings! She will teach you how to plate and present the perfect wine and cheese combinations. Most importantly, you'll get to taste everything! Must be 21 years old to register.

    Tuition cost for course: $282 + $120 lab fee (fee pays for product used in class)




Lucy's Restaraunt at UAA logo


Photo of the outside of Lucy's Restaraunt at UAA

Enjoy an elegant meal at UAA's student-run restaurant, Lucy's. Our Culinary Arts students develop sophisticated menus and provide an excellent fine dining experience on campus. 

Lucy's will be open March 30th!


Learn More About Lucy's!

The Bakery Cart is open!


The cart's operating hours are Wednesdays and Thursdays from 11 a.m.-12:30 p.m., Jan. 26-March 9.

Orders will only be accepted online at The Bakery Cart at Lucy's Mobile Bites site. Menus become available at 10:45 a.m. on the day of service. Orders online close at 12:15 p.m. Please no phone calls.

Please 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 12:30 pm.

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!


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


Culinary Courses for Youth

Stay tuned for future non-credit courses offered by Chef Noah Miller. More to come Spring 2023.

Chef Noah instructing students 



Celebrity Chef Invitational 

We are excited to announce the Celebrity Chef Invitational will be held on April 23rd 2023 and we will be celebrating 50 years of the program with an All Star alumni cast. 

Give to our Programs




Contact Us

Faculty & Staff Directory

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