Supplies:
ingredients:  unsalted butter, salt, plain white flour (not self-rising), yeast, eggs, granulated sugar, fruit of your choice: peaches (canned is fine or fresh, berries, apple, for example), icing sugar/confectioner's sugar, olive oil, cocoa (optional)

equipment: pie dish, surface to roll on, something to roll with (a rolling pin or an empty glass jar or bottle), muffin tray, two 9” round cake pans (if you have smaller pans it will work but let me know),  2 loaf pans (9 x 5 x 3"), parchment or waxed paper and scissors to cut it, oven gloves, cake tester or toothpick, cooling racks, wooden spoon, big bowl (2x), protective apron,  ideally an electric rotary beater.
cake pans: either two 9-inch pans plus parchment or waxed paper and scissors  or a muffin tray for 12 muffins or a 13x 9 inch cake pan.
If using silicone trays for baking, provide a metal cookie sheet to put under these.
More detail will be given when students enroll.

While we will cover safety tips, parents should supervise use of sharp knives, ovens, range tops and electricity. Parents are responsible for ensuring allergens are away from those affected.  The most obvious allergies encountered in this course will be flour/gluten and eggs. Some children cannot touch gluten without having a reaction, while others should not consume it. Some may have allergies to eggs raw; others are allergic to cooked eggs. After touching raw eggs, students should wash hands with soap and water.