The Alaska Culinary Academy at AVTEC has a long-standing reputation for providing skilled, creative cooks and bakers for the hospitality industry. The demand for trained, qualified professionals far exceeds supply and the job prospects for graduates are excellent.
We are happy to announce that AVTEC offers the first and only culinary and baking program in Alaska accredited by the American Culinary Federation Accrediting Commission. This guarantees prospective students that AVTEC's program has met the highest standards for program, staff and facilities, the same standards met by top programs all over the United States.
Our program is designed for more than just getting a job but to give our graduates the skills they need to advance into kitchen, bakery, and restaurant management. Yes, cooking is creative and people oriented, but it is also a business. You need expertise in budgeting, purchasing, personnel management and menu planning to be successful.
To provide training in the job-related social and technical skills needed for building a successful career in the Alaska Hospitality Industry.
Length of Course
August & January
Depending on the training segment, classes may be scheduled as early as 6 a.m. or finish as late as 9 p.m. (a seven hour training day), Monday through Friday with some weekend classes. Approximately 10 hours a week of homework is required.
Please be advised that students in the Professional Cooking and Baking program, in order to meet the required competencies, must handle and prepare a wide variety of product including but not limited to seafood, nuts, spices, grains, vegetables, fowl, meats, dairy, eggs etc. The culinary program cannot provide an allergen-free environment. Those with any food allergies and/or food/cooking fume sensitivities should consider this carefully before applying.
Mathematics and reading skills are essential ingredients for achieving the best paying jobs. Testing and grading is done electronically.
TABE tests scores for this program
Laptops are recommended because computer lab space is limited.
Individual courses may be taken as professional upgrades.
Prerequisites vary based on what portion of training a student wants to
attend. For further information on prerequisites, please contact the
Alaska Culinary Academy Department Head, Elizabeth Johnston.
Our program is equal to the top programs in the nation!
The Alaska Culinary Academy's program has met or exceeded the program standards for the American Culinary Federation.
AVTEC's Alaska Culinary Academy program is loaded with options:
The American Culinary Federation (ACF) does not endorse any one program as being better than another. It does ensure prospective students that the minimum standards have been met or exceeded by the programs it has accredited. The ACF offers program graduates that are student members of the ACF special consideration. Certification from the ACF as a Culinarian may be obtained at no charge by documenting graduation and combined school and work experience totaling two years.
The department offers two areas of certification: Cook/Culinarian and Culinary Baker. The two areas of certification are almost identical with differences being that the students, during the second half of their training, choose between the advanced baking classes (Advanced Pastry Arts and A la Carte Breads and Pastries) or the advanced cooking classes (Menu Development, Buffet Catering, International Cuisines and A la Carte Cooking). Each program has written and practical finals. The students may also return after successful completion of one certificate for a professional upgrade to train for another certificate.
To qualify for this training you must meet one the following requirements:
The Alaska Culinary Academy presents a competency-based training program. The majority of the training will be a "hands-on" food production approach, with the students working individually or in small groups. Additionally, to provide the basic groundwork, a great deal of time will also be spent in a classroom setting and in independent study. These two programs are set up in a progressive training format. Starting with the beginning basics class, each subsequent food production class becomes more advanced in its techniques and more extensive in the evaluation of the student.
Each area of certification offers three levels of certification. Certifications are based on the successful completion of courses selected for each area. Levels reflect skill standards defined by the State of Alaska and American Culinary Federation.
The certificates and their required courses are:
Earn University of Alaska Credit While Attending AVTEC
Professional Cooking and Baking graduates may earn 22 University of Alaska college credits towards the requirements of an Associate of Applied Science Culinary Arts Degree.
To achieve a Culinary Arts Technology Certificate, students must complete the following requirements. For a detailed description of each requirement, click on the link below.
Participate in school safety
orientation, complete achievement tests, obtain First Aid & CPR card,
participate in resume writing and job search training, participate in
interview and communications training.
Introduction to Professional Cooking I and II
Basic cooking theory and practical application of those theories, centering
on the understanding and use of standardized basic cooking methods. This
course also includes safety, communication, career opportunities,
professionalism, math skills, knife skills, terminology, weights and
measures, identification and use of equipment, knowledge and history of the
ServSafe, Food Protection Manager
The ServSafe class has
become the industry standard in food safety and sanitation training and is
accepted in almost all United States jurisdictions that require employee
certification. This course has been developed the most accurate, up to date
information for all levels of employees on all aspects of food handling.
Starting with basic math skills,
moving into working with decimals, fractions, and multiplications, learning
to incorporate with our system of weights and measures and in the
application of standardized recipes; prepares the student for production,
baking, purchasing and menu development labs.
Volume Food Production
Designed to develop the basic
cooking skills and work habits needed for preparing and serving food in
quantity. The training emphasis will first be on variations of the basic
cooking methods and skills, which will then be applied to food preparations
for 50 people or more. The styles of production will focus on skills used in
banquets, catering, as well as the cafeteria-style set-ups. Also stressed
are organizational skills, timing, sanitation, safety and presentation.
Nutrition for the Culinary Professional
Provides the most
accurate, up to date information for culinary students and professionals who
need to use nutritional principles to evaluate and modify menus and respond
to the customers’ needs; covers characteristics of the major nutrients,
how to maximize nutrient retention in food preparation and apply the
principle of nutrient needs throughout the life cycle to menu planning and
A la Carte Breakfast
This progressive class begins instruction with how to flip eggs in a pan
and ends with the operation of a full breakfast kitchen. During the
first week, each day builds upon the next, covering such skills as
omelet production, griddle work, breakfast cold foods and banquet style
entrees. The second week consists of students rotating through stations
preparing a full breakfast menu to order.
A la Carte Cooking
Designed to develop the skills needed to be able to work as a “line
cook” in preparing menu items to order. This type of cooking skill is used
primarily when working in restaurants, resorts and hotels. Students rotate
through various cooking stations depending on the methods utilized for a
‘la Carte. Along with cooking methods, instruction will focus upon mise en
place, organization, timing, sanitation, safety, and plate presentation.
A la Carte Bread and Pastries
Designed to develop the skills needed to be able to work as a
Baker/Pastry Chef primarily in restaurants, resorts and hotels. Students
will be responsible for developing recipes and menu items, breads, pastries
and desserts featured in the Academy Cafe. Along with production skills, instruction will focus upon mise en
place, organization, timing, team work, sanitation, safety, and plate presentation.
Dining Room and Beverage Service
This course offers
culinary students an introduction to customer service, types of table
service and the skills necessary to achieve quality service goals. During
the course, students will examine the qualities of a professional server and
how to exceed customer needs and create successful mise en place. A survey
of industry segments and equipment is also covered, and concludes with the
nuts and bolts of table service and the role of managers in service.
Culinary Baking Skills
Cooks, especially in small
operations and remote locations, are often required to produce a variety of
baked goods, from breads to finished desserts. This course develops the
basic baking skills commonly used in most kitchens. Skills in baking basics
give the student a more balanced and marketable skill level.
Inventory and Purchasing
Basic principles of inventory, purchasing and receiving food, beverage
equipment, contract services and supplies; apply knowledge of quality
standards and food product regulations to the purchasing function; primary
focus is on inventory, product identification, supplier selection, and the
subsequent ordering, receiving, storing, and issuing process.
Focuses on exposure to typical
recipes, products, and production techniques used in the preparation and
presentation of International Regional Cuisines. This class will also
explore the influences of international cultures and their cuisines on
current culinary trends and menu development.
on developing the skills used in the Garde Manger kitchen in the production
and presentation of buffet and catered events, pate and sausage preparation,
canape’ and hors d’eouvre preparation, carved centerpieces, menu
planning, organizational technique and sanitation.
Management by Menu
Focuses on the development of
various styles of food service menus, layout and design, basic menu
planning; consideration of relationships between menu, nutrition, sales,
purchasing, food and labor cost controls and facility; develop skills needed
to work into management (chef) position within food service operation;
smaller, remote operations may require the cook to plan the menu.
Supervision in the Hospitality Industry
Designed to prepare the student for
the transfer from employee to supervisor; focuses on developing skills in
human relations, personal management, and evaluates styles of leadership;
addresses the nuts and bolts of management: interviewing, communication, job
descriptions, training methods, evaluations, conflict resolution, stress,
time and organizational techniques.
Advanced Pastry Arts
Focuses on advanced baking skills used in restaurants, hotels, resorts and
specialty bakeries, which feature signature desserts and breads; develop
skills in chocolate artistry, basic sugar work, European hearth and bread
production, frozen confections, dessert presentation, cold soufflés,
advanced cake decorating, fresh pastas, and marzipan.