Now We’re Cooking: Introduction to Culinary Arts
Food is fundamental to life. Not only does it feed our bodies, but it’s often the centerpiece for family gatherings and social functions with friends. In this course, you will learn all about food including food culture, food history, food safety, and current food trends. You’ll also learn about the foodservice industry and try your hand at preparing some culinary delights. Through hands-on activities and in-depth study of the culinary arts field, this course will help you hone your cooking skills and give you the opportunity to explore careers in this exciting industry.
Although this is an introductory course, it is an intensive introduction to the subject.
As cooking is a requirement of this course, students will need access to the following:
- Computer with:
- Internet access
- Word processing program
- Slideshow presentation program
- Video recording device
- Friend and/or family member to help act-out scenarios in videos
- Props for Videos (fake items may be subbed for real ones):
- First-aid tools and materials (band-aids, gauze, ointment, antiseptic, etc.)
- Plastic knife, butter knife, or basic dinner knife
- Food item to practice knife skills on like chilled stick of butter
- Kitchen with appliances like a sink, stove, refrigerator, etc.
- Pots and pans for washing demonstration
- Four boxes or buckets to use as sinks
- Dishwasher or an item to stand in for a dishwasher
- Chemicals used for dishwasher cleaning (or pictures of them)
- Meat thermometer
- Gloves, hair restraints, closed-toe shoes, apron, etc. – all for demonstrating proper kitchen hygiene
- Various foods to use in a video demonstration of dry heat and moist heat cooking methods
- Salad and salad dressing ingredients
- Vegetable and starch ingredients
- Cold cooking tools
Specific Technical/Software Requirements in Addition to General Requirements:
Please review the general original credit software requirements at http://mtda.link/techreq
Course Availability (subject to resource and teacher availability):
This course has limited enrollment availability and is first-come, first-serve. This limit is firm.
Fall: semester available with limited enrollment availability
Spring: semester available with limited enrollment availability
Summer: not available
Lorie Martinez, Columbus High School, firstname.lastname@example.org