As soon as you are enrolled, please log into the classroom and the most recent post usually contains THIS WEEK'S SUPPLY LIST. It is advisable to sign up as soon as possible, to give you time to purchase any required ingredients. One of the criteria for the students when we're choosing our recipes, is to ensure that they mostly use ingredients commonly found in the pantry and everyday kitchen equipment.

Some of the snacks we make:
* Fruit and Yoghurt Smoothies and icy poles
* Chocolate coconut slice
* Mini meatballs
* Banana bread
* Mini Pizzas
* Savoury and sweet muffins
* Dip and Crackers
* Tortilla
* Healthier donuts
* Dumplings
* Yummy Balls/Bliss Balls
* Vegan Cheesecake
* Corn Flapjacks
* Crepes and Pancakes
* Pretzels
* Apple Pie
* Nachos
* Jelly/Jello
* Vege Chips
And sooooo many more!

PLEASE NOTE: Safe use of kitchen equipment. This class will include the use of common kitchen appliances, and because the students will be selecting the recipes to cook, the skills and equipment required will be dynamic. I will work with the students to minimise the use of high-skill, high risk equipment and techniques, however some parent supervision may be required.
I will NOT allow students to use the stove, oven or knives without a parent actively supervising. This requirement will be notified for each class when the supply list is given. Some differentiation for different learners is possible - eg. a parent may choose to pre-cut all the required ingredients prior to the session or pre-melt the butter.

Allergen Advice: Each week a full list of ingredients will be provided. As someone with food intolerances and a very specific diet, I am confident that I can support learners with food allergies or intolerances to select or adapt recipes. And because I believe inclusive education is vital, I will ensure that all learners positively support those with dietary needs.