Please note, once enrolled, you will have access to the materials checklist which has details on what to prepare for class demonstration.

Class Preparation
•	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 and medium sauté pans, large bowls, medium mixing bowl, colander, salad spinner, small bowls or ramekins, tongs or metal offset spatula, vegetable peeler, rubber spatula, small whisk, ladle, dry measuring spoons, dry measuring cups, spoons, dumpling steamer or a large sauté pan with lid, mixing spoon, large food storage containers and lids, disposable kitchen gloves (optional), digital kitchen scale, cookie sheet trays, cooling rack, plastic wrap, parchment paper, rice cooker or small pot with a lid, small stock pot or medium-sized one-handled pot, serving bowls

Ingredients: Napa cabbage, scallions, kosher salt, garlic, Korean red pepper flakes (gochugaru), sugar, fish sauce, shrimp paste, fresh ginger, aged kimchi, won ton wrappers, tofu, bean sprouts, ground pork, onion, egg, ground black pepper, sesame oil, soy sauce, rice vinegar, apple cider vinegar, sesame seeds, ground beef, fresh spinach or beet greens, bean sprouts, shiitake mushrooms, carrots, pickled daikon radish, cucumber, rice, Korean red pepper paste (gochujang), Nori (optional), vegetable oil, all-purpose flour, salt pork, rice wine or mirin, enoki mushrooms (optional), firm tofu

As noted, at the end of the first meeting, students will be assigned one of the two dishes listed below to make from start to finish in session four:
•	Dish 1: Korean Bimbimbap
•	Dish 2: Kimchi Jjigae (Korean stew)

Handling hot kitchen materials over a 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 wheat, soy, eggs, 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.