A supply list will be added to the classroom on Sundays before each meeting to give ample time to gather materials and ingredients.

Most of our tools will be things average cooks will have on hand including, large and medium non stick skillets, small ceramic skillets or "Egg pans", mixing bowls, measuring cups, measuring spoons, liquid measuring cups, small utensils such as rubber spatulas, tongs, metal spatulas, microplane, rimmed sheet pans, food processor/blender, slotted spoons, chef's knife, cutting boards, etc

**I HIGHLY suggest investing in a meat thermometer if you don't have one. They're $10-$20 at any big box store!**

You may want to invest in a smaller utility knife or children's knife if your learner has a passion for cooking, but this is not required!

**Parental Guidance--in this course we will be actively handling sharp knives, hot pans, using the oven and small appliances. Depending on your child's skillset and knowledge they may need more direct supervision.
**Allergen Warning--the recipes used in this course may contain the top allergens, wheat, dairy, eggs, soy, peanuts/treenuts, etc