Grand Canyon University launches hands-on culinary arts programme with pop-ups and bake sales

Grand Canyon University has expanded its culinary arts offerings with a new pilot elective and minor degree. The programme launched in the spring and is already preparing for a busy autumn term. Events will include pop-up food stalls and a Thanksgiving bake sale. The culinary arts programme is led by director Gabe Gardner, who also taught the initial pilot course. His enthusiasm for baking shaped the curriculum, which was developed with input from Dr. Jennifer Elfenbein, chair of hospitality management.

This autumn, students will operate four pop-up locations across campus. Two will serve smashburgers, while the other two will offer ramen. Additionally, the baking and pastry arts course, HTM 310, will supply pastries to the university’s GCBC outlets and run temporary bakeries at Cañón 49.

The programme’s activities will culminate in a Thanksgiving bake sale. Faculty, staff, and students will be able to place orders for the event. The initiative aims to give students practical experience while fostering creativity and business skills. The new culinary arts programme combines hands-on training with real-world opportunities. Students will gain experience through pop-ups, campus sales, and seasonal events. The university expects these activities to support its goal of a well-rounded, entrepreneurial education.