Culinary Arts (2017 Listing)

These are classes from 2017. Stay tuned for the 2018 listings.

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Supported by Goldstream Engineering
CTC Culinary Arts and Hospitality
CoordinatorsSean Walklin (sbwalklin@alaska.edu)
Mark Sherman (mark@goldstreamengineering.com)
Culinary Journey through North India

Culinary Journey through North India

Price: $45

Days: M (week 2), July 24

Times: 1:30–4:30pm

Instructor: Jo Heckman

Location: Hutchison Center/CTC Kitchen

Indian food can be quite varied because of the many regions in India. Methods of preparations, ingredients and the flavor changes from one part of India to another. This is what adds to the whole experience of Indian food. Jo is from North India and will explore the cuisine of that region in this class. Students will learn to prepare a chicken curry dish, a vegetable, rice pulao, or pilaf, chutney and a dessert.
Materials fee is $7.

South Indian Cuisine: The Dishes of Kerala

South Indian Cuisine: The Dishes of Kerala

Price: $45

Days: T (week 2), July 25

Times: 1:30–4:30pm

Instructor: Jo Heckman

Location: Hutchison Center/CTC Kitchen

Join in as we journey through the South Indian Cuisine of Kerala. Kerala offers a multitude of vegetarian and non-vegetarian dishes. Kerala is known as the land of spices. Abundant in seafood, its use of tamarind, and coconut in cooking along with spices, enhances and adds a variation to the palate. Students will learn to prepare a typical Kerala meal. Which includes, seafood, lentils, vegetables and Rice. This a great class for exploring the many diverse dishes of Kerala.
Materials fee is $7.

Simply Spectacular Soups Anyone Can Make

Simply Spectacular Soups Anyone Can Make

Price: $45

Days: Th (week 2), July 27

Times: 1:30–4:30pm

Instructor: Jeremy Howard

Location: Hutchison Center/CTC Kitchen

During this course, students will make a clam chowder, a tomato bisque, and an Italian wedding soup. The instructor will explain what goes into making a great soup such as; ingredients, prep work strategies, and the importance of stocks. Additionally, other key points such as kitchen safety and cleanliness will be explained and how to substitute ingredients based on personal preference and/or dietary requirements.  Hands on class participation will be part of the class.
Materials fee is $10

Introduction to Whole Wheat Bread Baking

Introduction to Whole Wheat Bread Baking

Price: $40

Days: W (week 1), July 19

Times: 9:00am–12:00pm

Instructor: James Wardlaw-Bailey

Location: Hutchison Center/CTC Kitchen

Does bread-baking sound complicated? You might be surprised that all it takes is just a few simple ingredients and basic skills. In this workshop, you will learn how a simple whole wheat bread dough is constructed, and how different components affect the final loaf. You will use this knowledge to put together your own variation as a mini-loaf, feeling the dough texture change as you kneed it, watching as it rises, and smelling its wonderful aroma as it bakes.
Materials fee is $5

Exploration of Champagne and Sparkling Wine

Exploration of Champagne and Sparkling Wine

Price: $45

Days: W (week 2), July 26

Times: 1:30–4:30pm

Instructor: Kathy Lavelle

Location: Lavelle's Bistro

This class will focus on the fundamentals of pairing food and wine. We will build on our flavor knowledge, tasting exchange, aroma discernment and explore the complexities involved in food and wine combinations. Must be at least 21 years old.
Materials fee is $25

Caribbean Cuisine

Caribbean Cuisine

Price: $45

Days: F (week 1), July 21

Times: 9:00am–12:00pm

Instructor: Natasha Cummings

Location: Hutchison Center/CTC Kitchen

Natasha will teach foundational skills and flavors needed for exquisite Caribbean cooking. With years of experience and know-how, she teaches guests how to easily recreate the flavors of the Caribbean in their home kitchens. In this class, you will learn how to make three courses of gourmet Caribbean cuisine, starting with stew chicken, rice and peas and steamed cabbage. Join Natasha for this flavorful and engaging course.
Materials fee is $5

Cook Alaska: An introduction to cooking fundamentals using Alaskan ingredients

Cook Alaska: An introduction to cooking fundamentals using Alaskan ingredients

Price: $45

Days: Th (week 1), July 20

Times: 1:30–4:00pm

Instructor: Sean Walklin

Location: Hutchison Center/CTC Kitchen

Work with a classically trained chef and culinary professor to learn foundational skills in cooking. This class will focus on Alaskan vegetables and ingredients while students learn various cooking techniques. Flavor building, and cooking concepts will be discussed and demonstrated. In addition to learning new recipes, hands on participation will be a part of the class, with each student getting a personal knife skills lesson. These skills will be useful for all home cooks. This course will focus on a different technique and Alaskan ingredients and will culminate in delicious samples for everyone.
Materials fee: $30

Exploring Local Beer with Brewmaster Bobby

Exploring Local Beer with Brewmaster Bobby

Price: $45

Days: M (week 2), July 24

Times: 5:00–8:00pm

Instructor: Bobby Wilken

Location: HooDoo Brewing Company

Join Bobby for a hands-on review of the ingredients, process, and biology that go into making beer the delicious wonder that it is, along with a tour of HooDoo Brewing Company and a tasting and discussion of their current beer selections.
Materials Fee: $10

International Grilling

International Grilling

Price: $45

Days: Sat (week 2), July 29

Times: 9:00am–12:00pm

Instructor: Stephen Beazer

Location: Hutchison Center/CTC Kitchen

Learn unique and flavorful marinades and recipes to up your grilling game. A variety of vegetables and meats will be used on the grill while fundamental grilling techniques are taught. Proper grill maintenance and cleaning will also be taught, so you can be sure to keep your grill working for years to come.
Materials fee $20

Midwestern Cuisine

Price: $45

Days: Th (week 2), July 27

Times: 9:00am–12:00pm

Instructor: Sean Christopherson

Location: Hutchison Center/CTC Kitchen

For my first class I will start by showcasing Midwestern cuisine by creating several dishes that are common here.I will demonstrate how and why each component is important to the dishes. I will also show the creativity that is necessary with the limited seasonal ingredients that we have in the Midwest. With our limited supply of fresh fruit and vegetables throughout the year causes our food to be more heavy, relying on root vegetables and grains as a base layer for a lot of our meals i.e. Shrimp and grits, shepherds pie, stews and soups. The last dish I will do will showcase seasonal Alaskan ingredients.
Materials fee $15

Prep Meals Like a Pro

Prep Meals Like a Pro

Price: $45

Days: M (week 1), July 17

Times: 9:00am–12:00pm

Instructor: Meadow Bailey

Location: Hutchison Center/CTC Kitchen

Learn to plan your week with delicious, nutritious meals. This class will focus on organization and practical skills that help make your daily meals easy and quick. By breaking down a week of planning into simple steps, this class will help you become the home cook you didn’t know you had time to be! Different recipes will be outlined and examples will be given.
Materials Fee: $10

Quick, Easy and Affordable Gluten Free Snacks

Quick, Easy and Affordable Gluten Free Snacks

Price: $45

Days: F (week 2), July 28

Times: 9:00am–12:00pm

Instructor: Danielle Flaherty

Location: Hutchison Center/CTC Kitchen

Gluten free cooking can seem like a choice between time, money and quality. It doesn't have to be that way. In this class we will demonstrate easy to prepare gluten free snacks that taste delicious and won't break the bank. If you need fuel for your busy life this class is for you, even if you don't eat gluten free.
Materials fee $15

The Art of Braising

Price: $45

Days: F (week 2), July 28

Times: 1:30–4:30pm

Instructor: Sean Christopherson

Location: Hutchison Center/CTC Kitchen

This class will include a proper braising technique followed by an empanada crust recipe and sauce recipe. This class will showcase the importance of going through the long processes of braising, making dough and making a sauce. I will emphasize the importance of each step of the processes and why it's important to not take short cuts that will compromise the depth of flavor of the food.
Materials fee $15

The Vast World of Tea, Including Matcha and Kombucha

The Vast World of Tea, Including Matcha and Kombucha

Price: $45

Days: M (week 2), July 24

Times: 9:00am–12:00pm

Instructor: Jenny Tse

Location: Sipping Streams Tea Company

Tea is the most popular beverage in the world, as well as one of the healthiest. Learn some of the history of tea and the differences between types of teas. Compare white, green, oolong, black, and pu-erh, as well as some of the herbal teas like rooibos and mate. Learn how to steep tea properly, with slightly different techniques for individual types. This class is a hands-on in-depth workshop on how to professionally evaluate tea with cupping sets. Find out what's new in the world of tea, Kombucha, matcha and more. Each student will be making their own tea, matcha and kombucha. [more]

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