Culinary Arts and Hospitality Administration

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.

•  Summer Offering Food Truck Basics 5/16-6/20

  Summer Semester

  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. 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. 

  *This course is taught asynchronously online

  Tuition Cost for course: $282

• Fall Offering Knife Skills 9/3-9/17  

  Fall Semester

  Students will learn proper safe knife handling skills, food safety/sanitation, various cutting techniques (Mise en Place), cooking techniques, culinary terminology, equipment identification and learn how to read a recipe. 

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

•   Fall Offering CannaBasics 9/13-9/29

  Fall 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.

  *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)

• Fall Offering Whole Hog: Farm to Table   9/24-10/08

  Fall Semester

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

  *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)

• Fall Offering International Cuisine 10/15-10/29

  Fall Semester

  Learn traditional cooking methods and ingredients from Ethiopia, Asia, Europe along with some US regional specialties. learn traditional cooking methods and ingredients from Ethiopia, Asia, Europe along with some US regional specialties. 

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

• Fall Offering Asian Cuisine 11/19-12/09

  Fall Semester

  Explore the regional cuisines of Vietnam, Thailand and other SE Asian countries in this 3 class series. Learn ingredient identification and techniques to master this wonderful cuisine. Explore the regional cuisines of Vietnam, Thailand and other SE Asian countries in this 3 class series. Learn ingredient identification and techniques to master this wonderful cuisine. 

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

The Bakery Cart will be open again in Fall 2022! 

Thank you for your continued support of our students and program! 

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 Join Chef Noah on 4/25 for youth lessons in Whole Chicken Fabrication & Chicken Cookery!

• • Cost is $65 per student.
  • April 25th from 3:15 - 6:15 pm
  • Age 12-18 years, parents and older siblings are welcome to register and attend.
  • Students will learn how to process whole chickens into individual cuts such as chicken breast, tenders, legs, thighs, and wings.  Students will learn proper handling, break down, and cooking procedures.  Example recipes may include grilled chicken, homemade chicken strips, country fried chicken, and chicken souvlaki.
  • Bring food containers as students will be taking food home at the end of class.

Additional Information:

After registering, please visit Smart Waiver link below and complete waiver forms and information needed for the class. This must be completed before the class starts.

https://waiver.smartwaiver.com/v/uaaculinaryskills

Students will need to be able to stand at a table, hold a sharp knife safely with adult supervision, listen and take direction from the Chef, as well as perform some tasks independently.

Please list any food allergies or special dietary requirements when registering. 

 Celebrity Chef Invitational 

We want to thank everyone who participated in CCI this year! Thank you so much for your continued support. We look forward to next year's event. 

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