UAA Culinary Arts
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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:
It's Bakery Cart time! Thursdays and Fridays - Online Ordering 10:45am - 11:00am - Pick-up and In-Person Sales 11:15am - 12:00pm - Don't Miss It!
Check out our Fall 2025 line-up for our Community Culinary Classes below - From Knife Skills to Fish Fundamentals, we've got something for everyone!
- The Bakery Cart
- Community Culinary Courses
- Elective Courses for Enthusiasts
- Lucy's
- Celebrity Chef Invitational
- Summer Boot Camps for Youth
It's Bakery Cart Season!
Open Thursdays and Fridays
Online Ordering: 10:45am - 11:00am
Pick-up and In-Person Sales: 11:15am - 12:00pm
Last Day for Fall 10/16/25
Thank you for the continued enthusiastic support of The Bakery Cart!
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!
Community Culinary Courses
Community Culinary Courses are available for 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 Class Series
Knife Skills:
Sunday, September 21, 2025 from 10:00am - 1:00 pm
Learn how to wield a chef’s knife like a pro. We will teach you classic knife cuts to include dices, brunoise, and julienne, in addition to how to butcher a whole chicken into its individual pieces. You will learn how to properly grip your knife, and how to maintain your knife's sharp edge, and class ends with you taking your butchered chicken (with recipe) and knife home.
Fresh and Fried Rolls + Dipping Sauces:
Sunday, October 12, 2025 from 10:00am - 1:00 pm
Learn how to prepare and assemble delicious Thai-inspired fresh rolls with shrimp or chicken, savory egg-rolls, and sweet banana rolls, along with delicious dipping sauces to boot. Explore the delicious and textural world of ingredients wrapped in parcels.
Poultry Fabrication/Cookery:
Sunday, November 23, 2025 from 10:00am - 1:00 pm
In this class, we will explore different preparations of winged meats. You will learn how to butcher a whole chicken as well as smaller birds, and additionally, we will prepare a delicious roasted cut of chicken, pan-roasted orange-glazed duck breast, and stuffed/fried quail. We will also assemble a turducken as a class. Learn how to yield delicious results from avian meats!
Fish Fundamentals:
Sunday, December 14, 2025 from 10:00am - 1:00 pm
In this class, we will make a deep dive into the preparation of aquatic `delights. Students will learn how to scale, skin, and filet whole fish, how to poach delicate prawns with smoky butter sauce, how to pan-roast salmon, and how to bake fish en papillote to yield delicious results with minimal effort. Explore the delightful fruit de mer!
Youth Cooking Club Series
YCC - Knife Skills:
Saturday, September 13, 2025 from 11:00am - 2:00 pm
Learn how to wield a chef’s knife like a pro. We will teach you classic knife cuts to include dices, brunoise, and julienne, in addition to how to butcher a whole chicken into its individual pieces. You will learn how to properly grip your knife, and how to maintain your knife's sharp edge, and class ends with you taking your butchered chicken (with recipe) and knife home.
YCC - Fresh and Fried Rolls + Dipping Sauces:
Saturday, October 11, 2025 from 11:00am - 2:00 pm
Learn how to prepare and assemble delicious Thai-inspired fresh rolls with shrimp or chicken, savory egg-rolls, and sweet banana rolls, along with delicious dipping sauces to boot. Explore the delicious and textural world of ingredients wrapped in parcels.
YCC - Poultry Fabrication/Cookery:
Saturday, November 15, 2025 from 11:00am - 2:00 pm
In this class, we will explore different preparations of winged meats. You will learn how to butcher a whole chicken as well as smaller birds, and additionally, we will prepare a delicious roasted cut of chicken, pan-roasted orange-glazed duck breast, and stuffed/fried quail. We will also assemble a turducken as a class. Learn how to yield delicious results from avian meats!
YCC - Fish Fundamentals:
Saturday, December 6, 2025 from 11:00am - 2:00 pm
In this class, we will make a deep dive into the preparation of aquatic `delights. Students will learn how to scale, skin, and filet whole fish, how to poach delicate prawns with smoky butter sauce, how to pan-roast salmon, and how to bake fish en papillote to yield delicious results with minimal effort. Explore the delightful fruit de mer!
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 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.
*New* Italian Wine and Cuisine: Puglia and Sicily - 76888 - CA A490 - 605
Class Schedule: Mondays and Tuesdays, October 13 & 14, 20 & 21, 27 & 28 - 3:00pm - 6:00pm
Join renowned Chef Jack Amon, owner of The Marx Bros. Café, as he guides you through the rich flavors and traditions of Puglia and Sicily. Discover the secrets behind authentic southern Italian dishes and perfectly paired regional wines in this immersive, hands-on experience. Whether you're a seasoned foodie or a curious beginner, this class promises a delicious adventure you won’t forget.
African Diaspora - 75807 - CA A490 - 602
Class Schedule: Saturdays - August 30, September 6, & September 13 - 10:00am - 4:00pm
Join Fatoumata Faye, a Culinary Arts alumna as she guides you through the cuisines and flavors of Gambia, Nigeria, and Morocco.
*NEW* Cocina Peruana - CRN 75808 - CA A490 - 603 (Currently Full)
Class Schedule: Saturdays - September 20, September 27, & October 4 - 10:00am - 4:00pm
Join Riza Brown as she guides you through the rich and diverse culinary landscape of Peru in this immersive one-credit course. From the bold, comforting dishes of Creole influences to the unique Japanese-Peruvian fusion of Nikkei and the dynamic flavors of Chinese-Peruvian Chifa, this course explores how indigenous traditions, immigrant influences and local ingredients have shaped one of the world’s most exciting food cultures. Through hands-on cooking, tastings, and discussions, students will gain an appreciation for Peru’s vibrant food scene and learn techniques to recreate these global flavors in their own kitchens. Perfect for food lovers and culinary enthusiasts alike!
Butchery 101: Pork - CRN 76169 - CA A490 - 604
Class Schedule: Saturdays - October 18, October 25, & November 1 - 9:00am - 3:00pm
Ever wonder what the difference is between a St Louis-style spare rib and a baby back rib? Join Chris Miller to learn the answer to this and so much more as he guides you through the world of butchering pork from primal cuts into common subprimals.
Beverage Management - CRN 71865 - CA A114 - 3 Credits
Class Schedule: Mondays - August 25 - December 13 - 5:30pm - 9:15pm
Reviews the history of the beverage industry, including alcohol and non-alcohol beverages. Focuses on the management and operations of beverage service in restaurants and hotels. Covers legal responsibilities of serving alcohol and awareness of alcohol abuse. Earn your TAP card!
Holiday Baking 2 - CRN 75803 - CA A490 - 601 (Currently Full)
Class Schedule: Fridays November 7 & November 14, 5:30pm - 8:30pm, - Saturdays November 8 & November 15, 10:00 am
In this lab, students will create all the necessities for the holiday baking season. Multiple variations of recipes and techniques are covered to prepare students to recreate delicacies at home, just in time for the holidays.
- Previous Offerings
Charcuterie and Salumi
In this class students will learn advanced French and Italian techniques in the preparation of fermented sausages, dry curing, and smoked meats.
CannaBasics2
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.*
Food Preservation
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
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
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
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.
Enjoy an elegant meal at UAA's student-run fine dining restaurant, Lucy's.
Make a Reservation!
Reservations for Fall Semester 2025 will open on Tuesday, October 21st at 2:30pm.
Our reservations fill up quickly. If reservations are full on your preferred day, please use the Notify button in Resy and it will notify you if something opens up for the day you specified.
Please follow us on social media for updates on when reservations will become available each semester!
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Dates and Hours of Operation
Fall Semester 2025 - October 30th - December 5th
Open Wednesday, Thursday, and Friday
From 11:30am - 2:00pm, last seating at 12:30pm
Save the Date for the 31st Annual Celebrity Chef Invitational March 5th, 2026!
The 2025 Celebrity Chef Invitational
30th Anniversary
A wonderful evening of fine food, exquisite wine, and fundraising for the next generation of culinary professionals!
It was an honor and a privilege to have Chef Tim Doebler as our 2025 Celebrity Chef. He and an all-star team of UAA Culinary Arts alumni and students recreated the original 1993 menu with modern updates. The live auction was a great success thanks to our generous donors!
A huge thank you to all who attended, donated, volunteered, and planned this fantastic event. It was a magical evening and would not have been the same without each and every one of you!
If you were unable to celebrate this milestone with us, you can still support UAA Culinary Arts students! Whether you can contribute $30, $300, or $3,000, every donation helps our students reach their goals! -
Contact Chef Kellie Puff at kjpuff@alaska.edu with questions.
2025 Summer Culinary & Baking Boot Camps For Youth
What an amazing June we had!
There were so many awesome campers learning all sorts of fun things in the kitchen and bakery.
Please check back in March of 2026 for details about next year.
Keep an eye out for our Youth Cooking Club Series that is offered during the school year.
We'll be posting the Fall 25 schedule soon under Community Culinary Courses Tab.
Please contact Sam Wagner at 907-786-1165 or sjwagner@alaska.edu with any questions.
