Courses of Interest

Starting and Operating a Specialty Food Business - Interactive Online Only!!

Meeting Times

  • 5:30-8:00 pm on March 1, 3, 8, 10, 15 (Tuesdays and Thursdays).
  • Must attend all 5 sessions at time listed. Each class day covers different information.

Cost: $50.00

Class size limited to 25 participants.

Register online here


  • Quentin S.W. Fong, Marine Advisory Program, Tel: 907-486-1516; e-mail:
  • Kate Idzorek, Cooperative Extension Services, Tel: 907-474-5391; e-mail:
  • Plus special guests  

Meeting Location: Online only from your computer with a reliable internet connection.

System Requirements/Instructions:

  • Must have video camera and microphone to actively participate
  • Program delivered via Zoom . (click "Zoom" to see system requirements)
  • No need to download anything prior to class.
  • Follow link given at time of registration to access course
  • Participate in the course with verbal interaction between you and the instructor and anyone else in the class - No need to type!

Course Description and Goals

Learn how to develop and manage a successful specialty food business from inception to operation. Topics include business planning, marketing, financing, permitting, promoting, regulations and more!

  • Business planning and marketing
  • Financing and accounting
  • Permitting and feasibility assessment
  • Promoting and pricing your products
  • Ways to enter the market

Course will be primarily delivered by lectures, supported by 4 homework assignments that are individualized to assist you to develop an action plan for your business.

At the end of this course, the student will understand and use the appropriate managerial and decision-making tools that are needed to start and run a specialty food business

This course is intended for:

Individuals interested in starting and operating a specialty food business selling foods directly to consumers under the DEC Cottage Foods Exemption or temporary DEC permit, DEC-permitted food production business to sell wholesale in Alaska, or DEC-permitted Mobile Food Units (food trucks).

This course is NOT intended for individuals starting or operating a restaurant or starting an interstate or international wholesale food business.

Certified Food Protection Management

Our next CFPM class is Dec. 3, 2015, 8:30 am to 5:00 pm

Locations include:

  • Fairbanks
  • Palmer
  • Tok
  • Ketchikan
  • Craig

Cost:$200.00 (Includes Servsafe book, live instruction and exam)

Register Now! (Deadline September 18, 2015) 

Want this class offered in your community or need to schedule an exam? Email Kathy McDougall

Who should take this course:

The Certified Food Protection Manager (CFPM) Training is required by the Alaska Department of Environmental Conservation (DEC) Food Safety and Sanitation (FSS) Program. For more information on the regulatory requirements, visit their website at: CFPM-State of Alaska DEC

In order to receive your CFPM, you are only required to pass the exam. Taking the training course is optional. If you have previously taken the course and passed the exam, you may wish to only schedule an exam. The UAF Cooperative Extension Service is working to create a network of exam proctors throughout Alaska.

To find a proctor near you, please contact Kathy McDougall.

Cost:$75.00 per exam attempt.

Alternative Training Options:

For a complete list of current CFPM trainings being offered in the state, please visit: CFPM-State of Alaska DEC

Online Training Options:

Servsafe offers an online training option. The cost is $125.00. This will prepare you to take the Servsafe Exam. The entire training is online and you will not receive a book.

To purchase the Servsafe online training program, visit: Servsafe

National Registry of Food Safety Professionals offers an online training option. More information can be found at: NRFSP

Testing Options: This exam must be administered by an exam proctor.

For a complete list of testing centers and proctors statewide, visit: CFPM-Alaska DEC-By Region

Social Media and Metrics for Food Business

March 17 and 22, 2016, 5:30 p.m. to 7:30 p.m.

Locations: Online only from your computer with a reliable internet connection


Register Now!

This course is intended for:  Individuals and/or businesses working in the food industry who would benefit from the insight and experience of a communications consultant in regard to developing or improving social media for their food business operations. It will offer insight on how to analyze and measure effects of social media, successfully quantify interactions with customers, manage volume of social analytics and understand consumer behavior.

Course instructor: Christina Uticone is a freelance writer and social media manager who resides in Houston, Texas. She has been a consultant for the School Nutrition Foundation since 2011, creating content for their Beyond Breakfast blog and managing SNF’s Facebook and Twitter pages. In 2015 she signed on as a communications consultant for SNF’s Partners for Breakfast in the Classroom initiative. Christina’s freelance work has been published in School Nutrition, Edible Houston, and Life in the Fingers Lakes magazines, and she is a regular contributor to the Houston Press. A former resident of Fairbanks, she and her husband, Josh, a UAF graduate, live in Houston with their dogs, Cady and Milo.

Upcoming Classes with the Marine Advisory Program (MAP)

The following classes are on the 2015-2016 schedule!

Smoked Seafood School
October 7-9, 2015 , Kodiak

Alaska Seafood Processing Leadership Institute (ASPLI)
November 9-13, 2015 , Kodiak
February 29–March 4, 2016 , Anchorage
March 6-8, 2016 , Seafood Expo North America, Boston (optional)

Basic HACCP Workshop
February 8-9, 2016 , Anchorage

Better Process Control School February 10-12, 2016 , Anchorage


For more information please see:

*Alaska Sea Grant Marine Advisory Program, University of Alaska Fairbanks*

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