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: digital kitchen scale, Chef’s knife, cutting board, salad spinner, small bowls or shallow ramekins, large mixing bowl, large sauté pan, mixing spoon or spatula, vegetable peeler or spoon (optional), miniature cookie scoop or spoon, box grater or microplane, handheld vegetable shredder or mandoline (optional), dry measuring spoons, tongs or metal spatula, chopsticks, pot holders or oven mitts, food storage container with lid, plastic bags (food storage), parchment paper, cookie sheet tray, serving dish, plastic wrap or clean kitchen towel

Ingredients: Won ton wrappers, ground pork, green cabbage, kimchi (optional), green onions, fresh ginger, garlic, soy sauce, sesame oil, egg, cornstarch, salt, pepper, sugar, canola oil, rice vinegar

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

Learners will be working with ingredients that may contain eggs, wheat, 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.