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 pot with lid, salad spinner, small bowls or shallow ramekins, large serving bowl, wide sauté pan with lid, wooden spoon or stainless steel slotted spoon, vegetable peeler, cookie sheet tray, spider or perforated spoon, pot holders or oven mitts, disposable kitchen gloves (optional), non-stick cooking spray

Ingredients: Brown rice or white rice, Asian green peppers, scallions, garlic, onion, Asian sweet potatoes, yellow thai curry paste, coconut milk, cauliflower, frozen cooked shrimp (optional), canola or olive oil, salt, pepper 

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 soy and shellfish. Learners with possible allergies to these types of foods are encouraged to take appropriate precautionary measures and parental approval and supervision is required.