Grade level 11-12. May be taken 3 times with a grade of “B” or better to advance.
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 resume.
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.
Credits and Certifications
.5 Physical Science
Municipality of Anchorage Food Handler’s Card
Tech prep available
Chef Jack Nurmi - Instructor
Chef Nurmi is a Certified Culinary Essentials Educator. He has taught at KCC since 2003 and prior to that he was Executive Chef at Sack’s Café, sous chef at Top of the World- Hilton, a cook and kitchen manager at Snow City Café and Humpies Alehouse, and a lead cook at Simon and Seafort's. He was a BP Teachers of Excellence nominee in 2004, New Career Technology Teacher of the Year in 2005, won a Mayoral Create Award in 2005 and received the Appreciation Award from Zonta International in 2008 and 2010. His personal interests are cooking, fishing, woodworking, and art. He and his wife have 2 children.
Chef Kellie Puff - Instructor
Chef Puff is a Certified Working Pastry Chef (CWPC) with the American Culinary Federation; and certified ServSafe. She was an assistant pastry chef at Orso, a pastry chef at Kincaid Grill, and a chef at Snow City Café. She’s been an instructor and coordinator at cooking school at Allen and Peterson and has a bachelor’s degree in Hospitality & Restaurant Management from UAA. She is a member of SkillsUSA and Alaska Culinary Association/ACF. She counts these among her many awards: 2007 Chef of the Year AK; 2007-08 New CTE Teacher of the Year; 2014 SkillsUSA Advisor of the Year AK; 2014 BP Teacher of Excellence Nominee; 2015 BP Teacher of Excellence Nominee; and 2015 ACF National President’s “Cutting Edge” Award. Ms. Puff and her husband have two sons. They enjoy outdoor pursuits and family time.