During this class, students will learn about six types of sushi and will choose to make three. We will discuss the ingredients and process of making it step by step. This class will not be using raw fish and will instead feature alternative fresh or cooked vegetables and protein that has been cooked. As the teacher, I will guide the students to determine the proportions of each ingredient so that it complements individual tastes and preferences. The process will involve handling kitchen tools and equipment over a stove top and parental supervision and approval is a must.

Please refer to the course topic outline below. Every session will consist of an introduction to the ingredients, tools, and process followed by a demonstration led by the teacher. Assignments will be given at the end of Sessions One, Two, and Three, and students will select a sushi roll to make for each assignment. Throughout each week, learners will be given the opportunity to share the results of their work and answer discussion questions. It is expected that they complete the assignment at some point during the week as it is assigned. The teacher will post discussion questions related to the assignment in the "virtual" classroom. At the beginning of Sessions Two, Three, and Four, the teacher may pose questions, comments, or relevant thoughts that pertain to the previous week's topic and the current assignment.

Class is divided into four sections—Student introductions and rules, Class discussion, Class demonstration, and Student questions and class review. Class will begin with brief introductions and an overview of kitchen safety guidelines. Students are encouraged to formulate their thoughts about the class topics before coming to class; they will be expected to either share 1) what they hope to learn from this class in the form of a question (i.e., "What are the main ingredients?"), or to share 2) their prior knowledge of the class topics in the form of a fact (i.e., "Sushi is not the same as sashimi"). Generally, the teacher will equip students with helpful knowledge for class discussion and students will then be able to practice their skills in the kitchen during class demonstration and accompanied with immediate feedback from the teacher. When taking a kitchen class, students have the option whether they would like to be a cooking participant or to be an observer. Cooking participants will opt to cook along with the teacher during class demonstration, and observers will opt to listen and takes notes during class.

Please note class is structured in a way that can accommodate anyone who has an interest in learning about class topics but he/she may be restricted as it relates to any or all of the following: 1) limited or no access to a reliable kitchen, specific equipment, or ingredients, 2) a disability that inhibits student from engaging in physical activity, 3) parental safety concerns about student’s use of certain kitchen tools, heat sources, and electrical appliances. Please be advised that parents are responsible for providing nearby supervision when it is applicable, and they are entitled to use their personal discretion based on class topics when students opt to be a cooking participant during class demonstration.

For students who opt to be a cooking participant, please refer to the materials section as you are required to find everything that you will need for this class. Remember, it is optional whether you would like to be a cooking participant and it is strongly recommended that if you choose to cook during class demonstration, you are prepared and you have sufficient access to all of the materials that are listed. Should you have any concerns regarding the restrictions mentioned, you are welcome to observe and listen for the entire duration of class. As a final reminder 1) you are to abide by any safety measures that are addressed at the beginning of class for the entire duration of class, and 2) you must have parental approval and supervision before signing up for class and during the demonstration section. These conditions apply to every student including incoming students and students with varying levels of cooking or baking ability. You may address any questions or concerns to the teacher prior to class.