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, colander, salad spinner, small bowls, shallow pan, small and medium mixing bowls, serving dish, whisk, heat resistant spatula, pot holders or oven mitts, kitchen towel, vegetable peeler, food processor or blender, small pot with lid, citrus reamer/juicer, cookie sheet tray, plastic wrap

Ingredients: spring rolls skin, Asian soba or buckwheat noodles, carrot, shrimp, red leaf lettuce, pickled daikon radish, cucumber, avocados, red bell pepper, soy sauce, Korean red pepper flake (gochugaru), sugar, white vinegar or rice vinegar, sesame seeds, minced garlic, egg, peanut butter, limes, roasted peanuts, cilantro, Sriracha hot sauce, Japanese mayo, ground black pepper, sesame oil, kimchi, garlic, lemons

Note: Each cooking participant will choose to make one out of the four types of spring rolls discussed with the teacher during class demonstration. Four types of spring rolls – 1, 2, 3, 4 — and two dipping sauces – A, B – will be labeled in the Materials Checklist and each student is responsible for preparing those ingredients prior to class. For example, if a student is interested in making a Vegetable spring roll with Sesame soy dipping sauce, only prepare the ingredients that are noted 1 and A in columns “Spring Roll/Dipping Sauce Type” for class demonstration. Information will be available to learners once they enroll for class and everyone is encouraged to post which spring roll they plan on making for class demonstration either before class or at the beginning of class discussion.

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

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