Summer 2009: UAA's culinary boot camp for kids starts this week

Aspiring chefs between the ages of 12 and 17 kick-off their adventures in culinary boot camp this week. The Culinary Arts, Hospitality, Dietetics and Nutrition Department in UAA's Community and Technical College is hosting four weeks of camps focusing on baking, intermediate baking and culinary basics.

In the Culinary Camp, students will learn preparation of entrees, vegetable dishes, salads, dressings and sandwiches, as well as knife skills and sanitation in the kitchen. Included in the Culinary Camps are a paring knife and Santoku knife, and a traditional chef jacket and toque.

The Bakery Camps include learning about and making breads, pastries, cookies and cakes, with the Intermediate Camp progressing further into advanced breads, cake decorating and chocolate exploration. Included in the Bakery Camps are the traditional chef jacket and toque.

Each camp runs for a week, Monday through Friday, 10 a.m. to 3 p.m., at the Lucy Cuddy Hall on UAA's Anchorage campus. Each camp costs $325 for a week of instruction. Camp instructors include University chefs and alumni, all dedicated to providing students with a fun, extraordinary experience and a wealth of take-home skills.

Culinary
June 8-12
June 15-19
July 6-10
July 20-24

Bakery
June 8-12
June 15-19
July 6-10

Intermediate Bakery
July 20-24

For more information, please contact Culinary Arts, Hospitality, Dietetics and Nutrition director Timothy Doebler at (907) 786-4728 or aftwd@uaa.alaska.edu, or Lynette Peplow, program assistant, at (907) 786-1487 or anlep@uaa.alaska.edu.