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, kitchen aid mixer with whisk attachment or handheld electrical beater, medium mixing bowls, large mixing bowl, small heat resistant bowls, small pot, rubber spatulas, cookie sheet tray, parchment paper, non-stick cooking spray, pastry bag with round tip (optional), dry measuring spoons, dry measuring cups, liquid measuring cup, 8-inch cake pans, oven mitts or pot holders, food grade plastic bag, food processor, 8-inch cake circles, rolling pin, sifter, cooling rack, ladle, scissors, offset cake spatula, small whisk, disposable kitchen gloves (optional), serrated knife or a cake “cutter,” kitchen timer, plates, cake turn table , plastic wrap, pencil, tape

Ingredients: powdered gelatin, heavy cream, semi-sweet chocolate, granulated sugar, eggs, butter, milk, cocoa powder, cake flour, baking powder, baking soda, salt, dark chocolate sandwich cookies (optional), vanilla extract, berries (optional)

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

Handling kitchen tools and equipment over a stove top will require parental supervision and approval.

Handling hot liquids will require parental supervision and approval.

Learners will be working with ingredients that may contain eggs, wheat, and dairy. Learners with possible allergies to these types of foods are encouraged to take appropriate precautionary measures and parental approval and supervision is required.