Big Sky Culinary Institute at Missoula College UM

We ended the year with the most beautiful dinner to honor Bill Franke and his honorary PhD. It was the perfect way to end one of the most interesting, difficult, and wonderful years. Looking forward to many more events with UM Foundation and . Enjoy your summer and see you in the fall!

Classes come and go. They are always special, each student leaving a mark on the school, the faculty, and classmates. Then there are classes that change you, that prove resilience and compassion go hand in hand. The graduating class of 2021 has shown that they can withstand the challenges of life, can come together as a family and change the face of the Big Sky Culinary Institute by practicing and upholding the values of the program, but also themselves. Congratulations graduates! You will forever hold a special place in our hearts and we know you will do many great things ❤️👩‍🍳👨‍🍳🎊🎉

Scallops with squash three ways

Graduating students learning (and tasting) about egg foam cakes.

Students are testing their hands at some moist heat cooking today

We are dreaming of the tropics today.

Final exams look a lot different in culinary school. We tried our hand at some style competition for hot food: a signature recipe with assigned cooking technique, cuisine type, and protein, and technical challenge of either pasta or risotto.

The story of or as us humble culinarians call it (or to be fancy )

Welcome back! Spring 2021 kicking off with US cuisine.

Only love ❤️ in our kitchens today! Prepping for en papillote.

Learning the fundamentals of cooking techniques and principles: combination cooking methods and various rice applications. Today, braised rabbit and paella

It might be Monday, but in our kitchen, today is “Fry-day!” Students got to experiment making fried potatoes utilizing different varieties, cooking methods, soaking times, and shapes.