1 file available upon enrollment
The full supply list for the upcoming session will be available immediately upon enrollment IN THE OUTSCHOOL CLASSROOM.  It is an attachment to the first post. Please contact me for help as soon as possible if you are having trouble finding the message board/classroom.

Often used equipment includes:
12" frying pan
Meat thermometer
Sharp Chef's knife (if your student has smaller hands, consider buying them their own chef's knife with a shorter 6" blade) Steak knives are not a safe substitute.
2 cutting boards (1 for meat and 1 for not meat)
Measuring cups and spoons
Stove top, oven, and oven mitts

Learners will not need to use any apps or websites beyond the standard Outschool tools.

This is a cooking class that involves the use of knives, and a stovetop or oven.  Parents must be present in case of accidents or emergencies, and available if their student needs assistance. Students may occasionally need to finish baking a dish after the scheduled time ends.

Because this is an ongoing class with students coming and going each week, this is not an introductory knife skills class.  Students need not be experts, but should be familiar with knives.  I will review knife safety in every class that uses knives, demonstrate each cut, I wait for students to cut at their pace.  At their request I will stop to answer questions, repeat information, watch them cut, wait for them to finish, or give an additional demonstration. Please encourage your student to speak up for any of those reasons.  Sometimes they have cameras off, angled elsewhere, and/or remain quiet and it can be difficult for me to know if they need help, or more time.  Please make sure they have sharp knives and consider buying them their own chef's knife with a shorter blade meant for smaller hands. They should not use steak knives as a substitute.

It is your responsibility to review the ingredients each week and to let me know if there are any allergies so I can help you find an alternative before class. Families should purchase supplies ahead of time and students should be prepared to cook with me. Ingredients and equipment should be out and ready to go at the beginning of class. Your student will most likely fall behind if they are not prepared at the beginning of class, and miss directions because they are looking for supplies.

Thank you!