Now We’re Cooking: Introduction to Culinary Arts

Course Length:

One semester

Course Description:

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.

Comprehensive Syllabus:

Required Materials:

Students will need access to the following:

  • A 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 items to practice knife skills on like chilled sticks of butter, potatoes, etc.
    • 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 video demonstration of dry heat and moist heat cooking methods
    • Salad and salad dressing ingredients
    • Vegetable and starch ingredients
    • Cold cooking tools

Supplies for the cooking labs: 

  • A medium-size skillet
  • A flat spatula
  • A gas or electric range
  • 4 large flour tortillas
  • 16 oz shredded cheddar cheese (2 cups)
  • 1 cup sliced green chilies
  • 1 Tbsp vegetable oil
  • Sour cream and/or guacamole for toppings (optional) Kitchen mixer
  • 7 egg whites
  • 2 tsp vanilla
  • ¼ tsp salt
  • 1 tsp cream of tartar
  • 14 Tbsp sugar
  • Medium-size frying pan
  • Tongs
  • Spoon
  • Paper towel
  • Knife
  • Gas or electric range
  • 1 chicken breast and thigh with skin on
  • 6 Tbsp flour
  • 1 tsp paprika
  • 2 oz vegetable oil (1/4 cup)
  • Salt and pepper to taste
  • Fresh shrimp (any size)

Specific Technical/Software Requirements in Addition to General Requirements:

  • Computer with:
    • Internet access
    • Word processing program
    • Slideshow presentation program
  • Video recording device

Please review the general original credit software requirements at

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

Lead Teacher:

Lorie Martinez, Columbus High School,


Montana Digital Academy
Phyllis J. Washington College of Education
The University of Montana
32 Campus Drive – Room 365
Missoula, Montana 59812
Phone: 406-203-1812
Fax: 406-203-1815

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