Today’s cooking classes differ drastically from classes of yester years.
No longer the array of cooking pans and countless recipes.
Instead, the classes begin with detailed instructions of how to use electric and manual can openers.
Followed by hands on experience of how to successfully use microwaves and toaster ovens.
For the more advanced student it is the best ways to stack the refrigerator and dealing with the on-line deliveries to the front door.
For the ones who feel the need to belong to a discussion group there is discussion on the question: “Who really watches these numerous cooking shows on the T.V.?”
