Preparation before attending class
•	Formulate a question, a learning goal, or a fact from your knowledge and experience on class topics to share with the class 
•	Familiarity with ingredients, tools, and equipment 
•	Preparation of materials 

Tools and Equipment: chef’s knife, cutting board, large pot with lid, medium stock pot, small pot with lid, colander, liquid measuring cup, small bowls or shallow ramekins, small sauté pan, wooden spoon or heat resistant spatula, box grater or microplane, dry measuring spoons, small whisk, dry measuring cups, casserole dish or gratin dish, non-stick cooking spray, oven mitts or pot holders

Ingredients: elbow macaroni, butter, flour, milk, lemon juice, heavy cream, cheddar cheese, salt, pepper, ground nutmeg, Dijon mustard (optional), panko breadcrumbs, hot dog, fresh parsley, onion, whole cloves, bay leaf, grated parmesan cheese, canola oil

Handling hot liquids will require parental supervision and approval.
Handling sharp kitchen tools and equipment using the oven and stove top will require parental supervision and approval.

Learners will be working with ingredients that may contain wheat and dairy. Learners with possible allergies to these types of foods are encouraged to take appropriate precautionary measures and parental approval and supervision is required.