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Cooking: Safety & Sanitation: Critical Safety Skills Needed for Culinary Classes

In this 2 day class students will learn and practice critical kitchen safety skills including knife handling, sanitation, mise en place, and heat safety.
Taylor A. Banks
Average rating:
4.6
Number of reviews:
(46)
Class

What's included

2 live meetings
1 hrs 50 mins in-class hours

Class Experience

In this 2 day class students will learn and practice critical kitchen safety skills including knife handling, sanitation,  mise en place, and heat safety. 

It is important to review safety procedures and supervise your student anytime they are working in the kitchen. This course gives students a great overview before starting any cooking 

Each days' overviews are listed below. Additional information, history, and questions will be provided and discussed through live video and the OUTSCHOOL classroom. 

Day 1 - 
Basic Tools
Mise en Place 
Sanitation/ Cross contamination 
Cutting Practice (knife skills and safety) 

Day 2 - 
Stove Top/Oven Safety (We will use the oven and stove top. We will use 3 cooking methods: roast, boil, fry. We will discuss other cooking methods and the safety measures for each; however, ROAST, BOIL, FRY will allow us to cover safety procedures for all cooking methods.)

Note: If you feel uncomfortable with your learner practice FRY they are welcomed to just watch that cooking method.

Learning Goals

Students will improve their understanding of kitchen safety and improve their overall confidence in kitchen procedures. Students will be able to make safe decisions in a hazardous environment (the kitchen) to optimize their culinary experience.
learning goal

Other Details

Parental Guidance
Whenever working in the kitchen students will be exposed to potential hazards, including use of a stove, oven, tools needed and/or possible allergens. Parental supervision of knife handling, cooking, oven use, stove use, etc, is encouraged. Please be mindful of any allergies your student may have.
Supply List
1 large cutting board
1 sharp chef's knife (yep, the big one)
2 towels 
Potatoes 
Apron if desired
External Resources
Learners will not need to use any apps or websites beyond the standard Outschool tools.
Joined June, 2020
4.6
46reviews
Profile
Teacher expertise and credentials
I have been cooking for others (not family) for over 15 years. I by accident began my own catering company at age 14. A family friend recommended my cooking to her colleague who needed a last minute caterer for a fundraiser. My first gig consisted of about 300 people with 2 weeks notice! In 15 years I've catered countless weddings, fundraisers, holidays, parties, etc. I have also taught culinary arts since age 19 (to adults!) and I graduated culinary school in my early 20's. I'm traditionally French trained; however, I just love to make food that tastes good! I love teaching foundational skills because I find my students have so much more creativity than some recipe from the internet. I truly enjoy watching them learn and create!

Reviews

Live Group Class
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$30

for 2 classes

2x per week, 1 week
55 min
Completed by 1 learner
Live video meetings
Ages: 8-12
3-6 learners per class

This class is no longer offered
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