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Picture of Jack Nurmi, Culinary Arts  instructor Picture of Kellie Thompson, Culinary Arts  instructor Culinary Arts
Jack Nurmi, Instructor
Kellie Puff, Instructor

Students earn ASD academic credit in science. College credit with University of Alaska Anchorage and University of Alaska Fairbanks possible.

May be taken 3 times with a grade of “C” or better to advance. Grade level 11-12.

This program is designed to introduce students to the skills necessary for success in a career in the art of preparing fine cuisine. Cooking instruction includes American regional, European and Asian cuisines. Students will be instructed on classical culinary skills including knife skills, station organization, cooking methods and techniques, soups, stocks and sauces, vegetable, starch, meat and fish cookery. Baking instruction includes basic, advanced and classical pastries. Students will become familiar with the use and care of professional culinary equipment as well as understanding and adherence to modern kitchen sanitation and safety standards. Students will prepare and serve lunch daily in the KCC cafeteria as well as required caterings, and will complete a resumé.
 Second and third semester students will continue to hone their skills and develop leadership skills. On a team or as individuals, students will work on projects addressing world cuisine, restaurant menu development and culinary careers. Students are required to job shadow and complete a scholarship portfolio.
 The Culinary Arts program is a member of SkillsUSA, a partnership of students, teachers and industry working together to ensure America has a skilled workforce. SkillsUSA’s mission is to help its members become world-class workers, leaders and responsible American citizens..