A pfd file with the supply list for the first week will be available in the Outschool classroom as an attachment to a post upon enrollment. There will be a link to the classroom in your confirmation email.  Each week the supply list will be posted in the Outschool classroom within 24 hours of the previous class.

NECESSARY EQUIPMENT (you probably have most of this already):
Specific equipment for each week will be noted on the supply list each week, but over the course we will use all of the following:

***Sharp knives are safe knives. Please make sure your student has a sharp chef's knife. Consider buying them their own in a smaller size if your learner is younger (and has small hands) - a 6" chef's knife is usually perfect for smaller hands. Older students will do well with an 8" or 10" blade.
Stove top with a working vent fan
Oven with both a bake and broil (or grill) function - we can work around this if needed
Kitchen Timer
Pots and pans: 
-soup/pasta pot (4+ quarts)
-Frying pans/skillets (10" and 12", preferably nonstick because it is easier when learning)
-Sauce pan with lid
-Blender (Menus B & C only)
-Measuring cups and spoons
-Rimmed baking tray (cookie tray)
-Heat safe spatula, scraper, pancake turner
-Meat thermometer
-Mixing bowls

This is a cooking course that involves the use of knives, an oven, and a stovetop, and occasionally a blender.  Because of the dangers involved, parents must be present while their students are preparing food in case of accidents. This class covers knife safety and proper form in every class that we use a knife in, but it is not a beginner class. The class assumes a basic familiarity with knives as a starting point.

Please see the ingredient list for each class for any allergies and let me know if you need any substitutions. I am happy to help.