Kitchen Skills
This hands-on class has a strong emphasis on slicing and dicing safely. The interactive class is four sessions of two hours each week. Class is limited to four students at a time to ensure each student receives the optimal amount of direct student-instructor contact.
The following is an outline of the classes. The exact items prepared each week may vary.
Lesson 1: Knife safety and techniques for slicing and chopping, peeling, organizational techniques.
Menu: Salad (tomatoes/grated carrot/cucumber/other), fruit salad
Lesson 2: Review of knife techniques. Pouring cold liquids. Measuring techniques with solids/liquids/measuring cups and spoons.
Menu: Pizza in skillet with dough from scratch.
Lesson 3: Frying and flipping in electric skillet
Menu: Grilled cheese and fruit crisp (in toaster oven)
Lesson 4: Review of all other skills and tips for safety.
Menu: Black bean and veggie fajitas on flour tortillas
Food items to be prepared are brought by students from home (at their own expense although the cost is minimal).
Students should also bring to class the following items to use:
- vegetable peeler
- paring knife or small knife (carry knives rolled up in newspaper or bubble wrap to protect yourself and others)
- larger knife (no cleavers)
- apron (optional)
- any food items as discussed with instructor prior to lesson
