Viking University

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Cooking is an art form – not a chore. At Viking University, we’ll empower you to cook with confidence and creativity in just six short weeks. Meet once a week for 3 hours of hands-on instruction focused on classical culinary techniques that are relevant to the home cook today. Learn fish, meat and poultry cookery, knife skills, and all essential cooking techniques from braising and boiling to searing and steaming. We’ll teach you everything you need to know to become a great cook including how recipes may be used as a guide to create your own unique dishes. While learning the fundamentals of culinary arts, you’ll also be learning to prepare delicious dishes your family and friends will love any night of the week. Sign up today for the all new Viking University – truly Viking Cooking School’s most comprehensive skill-based series to date.

You won’t earn college credit. Just credit for your cooking!

VIKING CLASSICS I: KNIFE SKILLS & KITCHEN ORIENTATION
Salsa Fresca; Chicken and Vegetable Fajitas; Simple Green Salad; Sample Recipe: Basic Vinaigrette

VIKING CLASSICS II: STOCKS, SOUPS & SAUCES
Chicken Noodle Soup; Roasted Butternut Squash Soup with Pancetta and Fried Sage; Italian Macaroni and Cheese; Roasted Pork Tenderloin with Shallot Mushroom Pan Sauce. Sample Recipe: Chicken Stock

VIKING CLASSICS III: OVEN-ROASTING & BAKING
Roasted Vegetables; Classic Roasted Chicken with Herbed Pan Gravy; Potato Gratin; Roasted Prime Rib of Beef with Horseradish Cream Sauce; Baked Fish with Parmesan Crust

VIKING CLASSICS IV: SAUTÉING, FRYING & STIR-FRYING
Chicken Parmesan; Stir-Fried Shrimp and Vegetables; Veal Piccata; Sautéed Fish; Classic Beurre Blanc. Sample Recipe: Boiled Jasmine Rice

VIKING CLASSICS V: GRILLING & BROILING
Grilled New York Strips; Cabernet Butter (with Variations); Broiled Rosemary Chicken; Grilled Vegetables with Basil and Asiago Cheese; Miso-Glazed Salmon; Grilled Garlic Bread; Mixed Greens with Blue Cheese, Candied Pine Nuts and Lemon-Basil Vinaigrette

VIKING CLASSICS VI: BRAISING, BOILING, POACHING & STEAMING
Perfect Mashed Potatoes; Steamed Broccoli (or Asparagus) with Hollandaise Sauce; Pasta with Marinara Sauce and Shaved Pecorino Romano; Poached Pears; Crème Anglaise; Sample Recipe: Old Fashioned Pot Roast

Adult classes are designed for students 16 years of age or older. (Note: Students must be 21 years of age to consume alcohol.) Alcohol is not served at our Anchorage location.

Related Classes:

• Viking University 2 (VU:2)
• Viking University: Baking Classics