Culinary Arts

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Program Info

This program has a long-standing reputation for providing skilled, creative cooks and bakers for the hospitality industry as well as production cooking for shipboard galleys and camps.
Students learn in a competency-based training environment through progressive learning units where they gain the skills they need to advance into kitchen, bakery, and restaurant management. Each unit of focus starts with  culinary basics. Subsequent food production classes develop more advanced techniques and provides for more in-depth student evaluation. Students spend time in hands on food production in the kitchens working individually or in small groups developing culinary skills.  In the classroom, students learn about budgeting, purchasing, personnel management and menu planning.  
The program offers two levels of certification:  Level 1:  Culinarian Level 2:  Culinary Assistant/Prep Cook.    The demand for trained, qualified culinary professionals far exceeds supply, and job prospects for graduates are excellent.  Skill development in job search techniques, resume writing and interviewing is included in training.

Training for alcohol professionals, & ServSafe training Information page


 

Program Location: 
Culinary Center,518 Third Ave. Seward AK
Training Days: 
193
Training Clock Hours: 
1 351
Depending on the training segment, classes may be scheduled as early as 5:30 a.m. or finish as late as 9 p.m. (a seven hour training day), Monday – Friday with some weekend classes. Approximately 10 hours a week of homework is required.
Occupational Levels: 
Culinary Assistant / Prep Cook
Culinarian
Industry Certification: 

The Alaska Culinary Academy program meets the program standards for the American Culinary Federation. In addition to the Culinary Arts Technology certificate, students can also prepare for and earn the following industry certifications:

  • Professional upgrades and certifications in ServSafe®
  • Techniques of Alcohol Professionals (TAP) certificate.
  • U.S. Coast Guard approved First Aid certificate.

The mission of the Professional Cooking and Baking program is to provide training in the job-related social and technical skills needed for building a successful career in the Alaska Hospitality Industry.

Instructors
Department Head, Pastry Arts Instructor
Elizabeth Johnston

Culinary Arts Instructor
Allen Faigin

Enrollment
Prerequisites: 

TABE test scores for this training must be at least:
Reading 585
Combined Math 579
Mathematics and reading skills are essential ingredients for achieving the best paying jobs. Basic computer skills are also required.
Program prerequisite: Students must pass ServSafe examination to continue in the program

 

Enrollment: 
August
Program Requirements: 
 Physical requirements for hospitality occupations are to be able to lift and carry at least 50 pounds, be steady on feet for long periods of time, work nights and early morning shifts. Students must be able to handle and prepare a wide variety of product including but not limited to seafood, nuts, spices, grains, vegetables, fowl, meats, dairy, and eggs. This program cannot provide an allergen-free environment.  In accordance with industry sanitation requirements, students may not have exposed jewelry, including body piercings, and will be required to remove all exposed jewelry while in class. Basic computer skills are essential as the testing, grading and most projects are done electronically.  
Upon arrival students will receive a professional knife set, uniforms, hand tools and textbooks.  Students must provide these REQUIRED ITEMS:  Black leather non-slip shoes, notebooks and note taking supplies.

Program Cost: 
Tuition Books NOT provided by AVTEC Room & Board Student Service Fee Supplies Tech Fee Total
$3,175 $853 N/A $9,030 $85 $3,159 $230 $16,532
Courses
Program Courses: 
  • 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.

    Training Clock Hours: 34
  • Advanced Savory and Pastry Arts

    Focuses on developing the skills used in the Garde manger kitchen in the production and presentation of buffet and catered events, pate and sausage preparation, and hors d’oeuvres & centerpieces ,menu planning, organizational technique, and sanitation. Also includes advanced baking skills used in restaurants, hotels, resorts and specialty bakeries, you will develop skills in basic candy making, European hearth and bread production, dessert presentation, cold soufflés, & working with Fresh pastas

    Training Clock Hours: 193
  • Beverage Service

    This course introduces students to the basics of beverage management and how to profitably manage a beverage operation. Study involves a survey of wine, beer, distilled spirits, and non-alcoholic beverages including coffee and tea. Instruction is provided in Techniques of Alcohol Professionals (TAPS) to insure that students are aware of the law and procedures relating to responsible alcohol service. 

    Training Clock Hours: 35
  • Culinary Baking

    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. 

    Training Clock Hours: 130
  • Culinary Math

    The course begins with memorizing and converting between the standard kitchen system of weights and measures and a review of decimals, fractions and percent’s. Students then learn to cost ingredients, convert recipe sizes, and complete food cost forms. This course prepares the student for production, baking, purchasing and menu development labs.

    Training Clock Hours: 50
  • Culinary Related Studies

    Participate in school safety orientation, complete achievement tests, obtain First Aid and CPR card, participate in resume writing and job search training, and participate in interview and communications training. 

    Training Clock Hours: 20
  • Dining Room Management

    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.

    Training Clock Hours: 35
  • Introduction to Professional Cooking I & 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/history of the hospitality industry.

    Training Clock Hours: 239
  • 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 preparation.

    Training Clock Hours: 30
  • Purchasing and Inventory

    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.

    Training Clock Hours: 20
  • Restaurant Management

    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. 

    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. 

    Training Clock Hours: 35
  • Restaurant Practicum

    This course is 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 place, organization, and timing, sanitation, safety, and plate presentation. This course is also 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 Café. Along with production skills, instruction will focus on place, organization, timing, team work, and sanitation, safety and plate presentation.

    Training Clock Hours: 395
  • ServSafe, Food Protection Management

    The ServSafe certification is an industry standard in food safety and sanitation and is accepted in most jurisdictions that require employee certification. This course uses the up-to-date information for all levels of employees in all aspects of safe food handling. Students receive certification upon successful completion of the course and exam.

    Training Clock Hours: 30
  • 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.

    Training Clock Hours: 105
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