Class 1: Microbiology
1 empty two-liter soda bottle 
- cut off the top of the bottle, approximately 1-2" inches below the neck of the bottle
Nail
Shredded newspaper
Dirt (not potting soil, use dirt from outside)
Compost materials (grass clippings, vegetable scraps)
Small handful of dead leaves
Flat dish to hold composter
Spray bottle with water

Class 2: Food Engineering
1 cup light cream or half and half
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla extract
Ice cubes (2 cups)
1/2 cup salt (Kosher or rock salt)
1 quart-size sealable plastic bag
1 gallon-size sealable plastic bag
measuring cups & spoons

Class 3: Food Chemistry
Red cabbage
- Chop a cabbage into small pieces and add them to a pot of water. Put in enough water to fill all your containers about 1/3 of the way full. Boil the water for about 10 minutes, then let the pot rest for another 30 minutes. Drain the cabbage water and throw away the boiled cabbage. Take the cabbage water with you to class.
Lemon juice (1 cup)
pH test strips (you can find for cheap at a pet shop or anywhere with fish supplies)
Baking soda
Honey
Other liquids (pick 3) with various pH ratings (vinegar, soda, milk, soapy water, hand sanitizer)
4 Jars or clear cups

Class 4: Nutrition
Paper and crayons

Class 5: Sensory Analysis
For Salt and Sweet (Salt and Sugar)
- Dissolve 1 Tbsp of ingredient into 1 cup of water
- Pour into cup labeled with the respective basic taste
For Sour
-  Dissolve ½ Tbsp of citric acid into 1 cup of water OR combine the juice of 1 lemon or 2 limes with ½ cup of water
- Pour into cup labeled with respective basic taste
For Bitter
- Dissolve ½ Tbsp of alum powder into 1 cup of water OR Combine the ¼ cup of water and ¼ cup of tonic water
- Pour into cup labeled with respective basic taste
6 pieces of any chewy candy such as skittles, starbursts, or jelly beans

Although the activities have been designed for the learner to complete on their own, it is always nice to have a helping hand.