A supply list will be added to the classroom every Sunday before each meeting to give ample time to gather materials and ingredients.

Most of our tools will be things average cooks will have on hand including, sauce pans, large non stick skillets, mixing bowls, measuring cups, measuring spoons, liquid measuring cups, small utensils such as rubber spatulas, tongs, metal spatulas, box grater, microplane, rimmed sheet pans, hand mixer, slotted spoons, chef's knife, cutting boards, hand mixers etc

In this class I HIGHLY recommend the use of an instant read food thermometer, this may be the only material that may be uncommon for some households. These are easily found in most big box stores or online around $10 each. 

In this course we will be actively handling sharp knives, cutting, chopping, and slicing. We will use stove tops, ovens, microwaves, and small appliances. We will be handling hot pans, etc. Your learner may need some direct supervision depending on their knowledge and skillset.
*Allergy Warning--During this course, we will be using most of the top allergens during the length of the course. If you have questions about substitutions or other questions please contact me directly*