Space

Considering your space is an important step in planning your cooking experience. Successful cooking experiences can take place in non-kitchen spaces, so do not be discouraged if there is no obvious space in your school building. Science labs, for example, can offer some ideal components (e.g., sink), and portable supplies can be transformative for all types of spaces. 

Some general items to consider when thinking about your space: 

• • Do you have access to potable water? Do you have access to hot water? 

    1. 1. 1. • • • • This is important for cleaning hands prior to working with food as well as cleaning utensils with hot water before/after cooking activities. 

                   • Hand sanitizer should not be substituted for hand washing! When dealing with food, washing hands is an important step. See the Food Safety page for more details. 

  • Is pest infestation a concern in this space? 

  • Is there a first aid kit nearby?

  • Food preparation should occur away from any classroom pets! Do you have the space to accommodate that in your classroom? 

  • Does the activity involve cold food preparation or will you need to cook the food in some fashion? 

    1. 1. 1. • • • • You can cook foods even if you do not have a kitchen. For example, a toaster oven, a digital pressure cooker (also called an instapot), air fryer, a microwave. 

               • Are outlets accessible for portable tools (e.g., cookstove)? 

               • Are you trying to incorporate an outdoor activity as well? See guidance here on how to do so. 

               • Do you have appropriate cleaning and sanitizing supplies (sanitizing spray, paper towels, etc) to prepare the work space prior to and after using food? 

                 • • See our Food Safety page for more details. 

               • Does each student have their own working space?

               • Is there a clear space/surface for a presenter to demonstrate steps?

University of Missouri Extension offers a guide for considering what space you need. 

Supplies

Preparation: 

For any program involving cooking, preparation is critical. Once you have chosen your activity, be sure to go through step by step and identify the items that will be utilized. Here are some questions to get you started on the preparation process:  

• • Are you able to get supplies donated or will they need to be purchased? 

  • If supplies and ingredients need to be purchased, where can you get funding? 

    • 1. 1. 1. • • • See our Securing Funding page for assistance! 

               • Will you only need one utensil or multiple during the activity?

                 • • Suggestion: it might be good to establish a classroom policy for dropped utensils. For example:  if a utensil is dropped, be sure to wash it prior to using it again. 

  • Will there be a way to store the products of your session? Is it possible to store/transfer sustainably (i.e., with reusable materials)?

  • Is there anything you’d like to send home with students? What containers or storage space (i.e., refrigeration) do you need for this? 

  • What kind of cooking will be conducted (cold prepared foods or items that will need to be cooked in some fashion)? 

Supply funding: 

To cover costs of supplies, you could consider contacting stores near your home or school to ask for donations or items. Check out the Securing Funding page for a more specific list of local grocery stores that may be willing to provide donations, and for other ideas on fundraising. 

Supply Lists: 

Each activity may call for different supplies, but there are some staple pantry items, utensils, and appliances that could come in handy in many contexts. Some suggestions of essentials are below.

• Contact farms@bcps.k12.md.us if you have trouble finding locally any of the items listed, or if you would like recommendations of youth-friendly brands. One location we suggest in Baltimore is the Restaurant Store; there is a location on the east and west sides of the city. 

• Remember to keep your students in mind. If you are working with elementary-aged students, kid-friendly knives and lighter cutting boards might be a better option, whereas high school classes may be able to handle sharp knives and a heavier cutting board. Growing Minds Farm to School program has an all-inclusive reference for cooking in the classroom, including a list of suggested equipment on pg 10 *(PRINT READY RESOURCE)*. America’s Test Kitchen Kids also has an article with the best cooking supplies for kids.