Culinary Arts and Hospitality Administration
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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.
Announcements
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
- Lucy's
- The Bakery Cart
- Culinary Courses for Youth
- Celebrity Chef Invitational
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.
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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)
COURSE IS FULL
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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)
OPEN SEATS
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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)
COURSE IS FULL
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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
ENROLLMENT CLOSED
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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)
COURSE IS FULL
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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)
COURSE IS FULL
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!
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!
Culinary Courses for Youth
Stay tuned for future non-credit courses offered by Chef Noah Miller. More to come Spring 2023.
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.