Artists at work in the kitchen
BYU-I culinary craftsmen learn cooking skills
- posted: 19 Feb. 2008
- scrollcampus@byui.edu
Culinary arts used to be a major at BYU-Idaho, but the subject has recently become a minor to allow more students the chance to take culinary arts classes.
“The culinary arts major was, in terms of curriculum, kind of restrictive. In order to take culinary arts classes, you ... had to be a major,” said Jeff Hamblin, a member of the Home and Family Department faculty in charge of culinary arts. “It wasn’t that we wouldn’t allow anybody to take the classes, it was just the timing and the way the curriculum was put together [that]made it nearly impossible to take them.”
Since the change, two of the classes listed in the 2007-2008 catalog for the university are no longer available. These two classes are Catering Management and the culinary practicum. However, there is still hope that the practicum may be continued in subsequent years.
“When we changed the major to a minor, we kept the class in the catalog, thinking we might bring that back, and we’re currently exploring that option,” Hamblin said.
Even though culinary arts students no longer provide significant food services for BYU-I, they are still able to make and sell their creations on a small scale. Student-made bakery items are sold in the John L. Clark Building Room 341.
“The bakery students will sometimes produce something that we can sell. … We sold some muffins that they made in class,” Hamblin said.
Despite changes in curriculum, at least one BYU-I student has been able to benefit.
“So far it’s been really interesting. I’ve really learned a lot so far. I worked in kitchens … so I thought I knew a lot, but I’ve been humbled through this class because it showed me that I really don’t know a lot,” said Micah Coiner, a junior studying history education. 
