Cooking course for beginners: cook simple meals safely and with confidence

By the end you can

• Set up a basic kitchen, read recipes and prep safely
• Prepare food hygienically and avoid cross-contamination
• Use six core techniques and check food is cooked through
• Prevent and respond to kitchen fires and minor burns
• Store, cool, reheat and defrost food safely, and cook for people with allergies

Downloads

• Beginner cooking workbook .docxA starter kitchen checklist, recipe-reading steps, a hygiene checklist, a safe temperature table (FSANZ and FoodSafety.gov), a pan-fire and burns card, a fridge and leftovers guide, an allergen checklist for guests, and a four-week practice plan, with Leo’s worked example.

Rules by country

Australia

FSANZ: cook poultry, mince and sausages to at least 75°C in the center; keep perishable food at 5°C or colder and hot food above 60°C; the danger zone is 5–60°C. Packaged food carries a bold “contains” allergen statement; “may contain” statements are voluntary. Emergency: 000.

United Kingdom

Food Standards Agency: fridge between 0 and 5°C, freezer around -18°C, leftovers within 48 hours; don’t wash raw meat, fish or poultry. NHS: cool a burn under cool running water for 20 minutes; call 999 for very large or deep burns. Emergency: 999.

United States

FDA: clean, separate, cook, chill; wash hands for at least 20 seconds; refrigerate within 2 hours; fridge 40°F or below. FoodSafety.gov: poultry 165°F (74°C), ground meat 160°F (71°C). Nine major allergens including sesame. USFA: stand by your pan. Emergency: 911.

Learning time

About 1 hour of learning. May count towards your CPD or professional development; check your professional body's rules. Estimated from reading time, exercises, quick checks and downloads.