Lesson 1: Planning

In this introductory lesson we will talk about how to plan a balanced menu and how to make a grocery list. We’ll practice some essential cooking skills including knife skills, safely handling raw meat, working with heat on the stove top and in the oven, and prepping, roasting and sautéing vegetables.

• Recipe: Roast chicken with crispy potatoes and sautéed green beans

• Handouts: The Golden Rules of Making A Grocery List; Bonus Worksheet

Lesson 2: Kitchen Timing

In our second lesson we will talk about timing in the kitchen, how to multitask effectively, and how to choose which recipe to start cooking first in a meal with several components. We’ll continue to practice knife, food safety, and stovetop skills as we prepare pasta with turkey ricotta meatballs and homemade marinara sauce, and we’ll learn how to compose and dress a simple green salad.

• Recipe: Pasta with turkey ricotta meatballs and homemade marinara sauce + green salad

• Handouts: Kitchen Timing; Recipe Game Plan Worksheet

Lesson 3: Mise en Place

In our final lesson we will learn about the culinary term mise en place and how it can set you up for success in the kitchen. We will continue practicing our knife skills as we chop and slice a variety of vegetables, and we’ll learn a new culinary technique, stir frying, as each student prepares a stir fry with their favorite vegetables and proteins to serve over rice.

• Recipe: Mix and match stir fry with rice

• Handouts: 5 Tips for Using Mise en Place Like a Chef; Mise en Place Challenge