Terms of Use

Understanding how Kitchen‑Flom operates — the framework within which we share culinary knowledge and you explore advanced cooking techniques.

Platform Access and Educational Scope

When you visit kitchen-flom.sbs, you're stepping into a space designed around gourmet cooking education. This isn't a generic recipe site. We focus on technique depth, ingredient relationships, and culinary principles that reshape how someone approaches food preparation.

Your ability to browse courses, read methodology breakdowns, and interact with learning materials comes with certain operational boundaries. These aren't arbitrary rules — they exist because educational platforms function best when everyone understands the underlying structure.

What Access Actually Means

Accessing this platform means you can view course outlines, watch demonstration videos (when enrolled), download technique guides, and participate in discussion forums tied to specific modules. You're not purchasing lifetime rights to all content forever — you're entering a learning environment that evolves as culinary understanding deepens.

Content remains accessible during your enrollment period, which varies by program
Demonstration videos can be watched repeatedly but aren't downloadable for redistribution
Forum participation requires respect for other learners and instructors
Recipe modifications shared in forums become part of the collective learning resource

Content Ownership and Usage Boundaries

Everything you see here — from knife technique breakdowns to emulsion chemistry explanations — represents accumulated culinary knowledge translated into educational form. The specific way we present this information, the video sequences, the written guides, the ingredient ratio charts... that's where intellectual property comes into play.

What You Can Do With Course Materials

Use them to improve your cooking. Apply techniques in your own kitchen. Share results with friends. Reference methods when teaching others informally. That's the whole point of learning — practical application and knowledge transfer in natural contexts.

What Crosses Operational Lines

Downloading entire video courses to resell them. Copying our written technique guides word-for-word into your own paid courses. Taking our proprietary ratio systems and presenting them as your original methodology. These actions undermine the educational model and create legal complications nobody wants.

If you're unsure whether something counts as fair educational use or crosses into redistribution territory, consider the intent and scale. Using a technique you learned here in your restaurant? Absolutely fine. Copying our 40-page sauce fundamentals guide to include in your paid cooking class materials? That's where we'd need to have a conversation.

Account Management and Security

Your account credentials — email and password — function as access keys to enrolled courses and personal learning progress. Treating these with basic security awareness prevents unwanted complications.

Password Strength Matters

We encourage actual password complexity, not just meeting minimum character requirements. If someone gains access to your account and enrolls in courses using your payment method, or posts inappropriate content in forums under your name, that creates problems for everyone involved.

Account Sharing Creates Tracking Issues

When multiple people use the same login, our system can't accurately track individual progress through courses. This affects completion certificates, personalized recommendations, and instructor feedback quality. Plus, it violates the enrollment terms tied to most programs.

If you notice suspicious activity — course progress you don't recognize, forum posts you didn't write, payment charges you didn't authorize — contact us immediately at contact@kitchen-flom.sbs. The faster we know, the faster we can secure things and investigate what happened.

Limitation of Liability and Practical Realities

We teach cooking techniques that involve sharp knives, high heat, and potentially hazardous equipment. Our responsibility covers providing accurate information and clear safety warnings. Your responsibility covers applying that information with appropriate caution in your own environment.

Kitchen Safety Isn't Transferable

When an instructor demonstrates proper knife grip technique on video, they're working in a controlled filming environment with safety measures in place. You're responsible for adapting that technique to your own kitchen, with your specific knives, cutting boards, and skill level. We can't supervise individual practice sessions or predict every possible home kitchen hazard.

Ingredient Sourcing Variables

A technique that works beautifully with high-quality cream might fail with ultra-pasteurized products. A fermentation process that succeeds in one climate might struggle in another. We provide general guidance based on typical ingredient quality and environmental conditions, but can't guarantee identical results across all variables.

Dietary Restrictions and Allergies

Course materials include ingredient lists and often mention common allergens, but you remain responsible for verifying ingredient safety relative to your own dietary needs. Cross-contamination risks, hidden allergens in commercial products, and individual sensitivity variations exceed what any online course can definitively address.

If something goes wrong during your culinary practice — an injury, equipment damage, food safety issue, allergic reaction — our liability extends only to the accuracy of information we provided, not to implementation outcomes in uncontrolled environments.

Enrollment, Refunds, and Financial Arrangements

When you enroll in a Kitchen‑Flom program, you're entering a financial agreement tied to educational access. Different programs have different structures — some offer lifetime access to specific modules, others provide time-limited enrollment with renewable options.

Refund Windows Exist For Valid Reasons

Most programs include a refund period, typically covering the first portion of course access. This lets you evaluate whether the teaching style and content depth match your expectations before committing fully. Once that window closes, refunds become case-by-case evaluations rather than automatic approvals.

Refund requests need actual reasons beyond "I changed my mind." Valid reasons include technical issues preventing course access, significant content discrepancies from enrollment descriptions, or major life events that prevent program completion. "I haven't started the course yet" three months after enrollment doesn't typically qualify.

Payment Processing Details

We use third-party payment processors, which means transaction security and payment data handling follow their established protocols rather than residing entirely within our control. This provides better security for financial information but also means certain billing issues require coordination with the payment platform.

If you notice unexpected charges, duplicate payments, or currency conversion problems, contact us immediately with transaction details. Most payment discrepancies stem from technical glitches rather than intentional errors, and resolving them requires cooperation between you, us, and sometimes the payment processor.

Community Guidelines and Forum Conduct

Course forums provide space for learners to share experiences, ask technique questions, and discuss culinary concepts with peers and instructors. This shared learning environment functions well when participants maintain basic respect and stay focused on educational exchange.

Constructive Criticism vs. Destructive Commentary

Questioning a technique's effectiveness with specific examples? Valuable contribution. Claiming an instructor "doesn't know what they're talking about" without substantive reasoning? Not helpful and potentially undermining for other learners. There's a meaningful difference between skeptical inquiry and dismissive hostility.

Commercial Promotion Boundaries

Mentioning relevant products you've found useful during technique discussions? Generally acceptable. Repeatedly posting affiliate links to kitchen equipment with minimal educational context? That's advertising, not community participation. The line matters because excessive commercial content degrades the learning environment for everyone.

If another community member's behavior seems problematic — harassing posts, plagiarized content presented as original, persistent off-topic disruption — report it through the forum flagging system rather than engaging in public arguments. Moderators can address issues more effectively when they receive direct notification rather than discovering conflicts after they've escalated.

Platform Modifications and Service Changes

Kitchen‑Flom evolves as culinary education evolves. New courses get added, existing content receives updates based on learner feedback, teaching formats shift to incorporate better technology, and sometimes programs get retired when they no longer serve learners effectively.

We notify enrolled students about significant changes — major curriculum revisions, access period modifications, pricing structure updates — but don't commit to permanent frozen course structures. Educational platforms that never adapt become obsolete, and that serves nobody's learning interests.

If a course you're enrolled in undergoes major revision, you'll receive communication about what's changing and why. In cases where revisions fundamentally alter the course promise you enrolled under, we'll discuss options that might include access to the original version, transfer to a similar program, or partial refund consideration.

Technical Requirements and Platform Compatibility

Kitchen‑Flom operates as a web-based platform optimized for modern browsers and devices. This provides broad accessibility but means certain older systems might encounter compatibility limitations.

Video Playback Requirements

Course videos require sufficient bandwidth for streaming and browser support for standard video formats. If you're on a restricted network (some workplaces, certain mobile plans with throttling, rural internet with severe bandwidth limits), video quality might automatically adjust or playback might struggle.

Mobile Access Considerations

The platform functions on tablets and smartphones, but certain features — particularly detailed technique diagrams and multi-window recipe comparisons — work better on larger screens. We optimize for mobile viewing where practical, but can't guarantee identical experiences across all device sizes.

Persistent technical issues deserve investigation. Before concluding the platform isn't working, check your browser version, clear cache and cookies, disable browser extensions temporarily, and try accessing from a different network. Many "platform problems" actually stem from local technical configurations rather than server-side issues.

Questions and Further Clarification

If something in these terms confuses you or seems to conflict with your understanding of how the platform operates, ask for clarification rather than making assumptions. We're located at Jalan Alor Akar, 25250 Kuantan, Pahang, Malaysia, and reachable at +6082367178 or contact@kitchen-flom.sbs.

Most confusion stems from unfamiliarity with online education structures rather than deliberately obscure terms. A quick email conversation usually resolves uncertainties faster than guessing at interpretations.