Culinary Arts I

Credits: 0.5

Course Length

1 Semester

Step into the kitchen and discover how cooking can be both a skill and a ministry.

Available August 2025

In this course, you’ll explore foundational culinary techniques—including basic cooking, baking, knife skills, and food safety—while also learning how food preparation can be an act of service and hospitality. Study the history of food culture, global cuisines, and sustainable practices through the lens of stewardship and care for creation. You’ll gain practical experience in preparing stocks, soups, sauces, and baked goods, while also learning how to present meals with excellence. As you build communication, leadership, and teamwork skills, you’ll see how a career in the culinary arts can be a meaningful way to bless others and glorify God through the gift of food.

Required Materials

• 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
• 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
• Workstation with common cooking equipment
• Food to use in the preparation of a cold recipe other than a salad
• Table setting materials including plates, flatware, glasses, napkins
• Pen and paper
• Serving tray
• Sample menu
• Telephone
• Cash register or something similar to act as cash register
• Ingredients to make a soup, a stock, and a sauce

Ready to Get Started with Our Online Academy?

Ignite Christian Academy has year-long open enrollment, so you can start this course at any time! Visit the tuition page of our online academy to learn more about pricing or click the button below to get started with enrollment today. Have questions first? Call us at 800.682.7396.

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Overview of Concepts

• Unit 1: The Safe Kitchen (4)
• Unit 2: Food Safety (4)
• Unit 3: Cuisine and Culture (4)
• Unit 4: Garde Manger: The Cold Kitchen (4.5)
• Unit 5: The Principles of Food (4.5)
• Unit 6: The Heathy, Sustainable Kitchen (4.5)
• Unit 7: Tools of the Trade (4.5)
• Unit 8: Stocks, Sauces, Soups (4)
• Unit 9: Baking: Breads, Cakes, & Cookies (4)
• Unit 10: Service, Style Satisfaction (4)