During this class, students will learn to make homemade kimchi, let it ferment, and then cook up some classic Korean-inspired dishes. In the first session, students will learn how to make a homemade version of kimchi. We will discuss the ingredients and fermentation process of making it step by step. This class and/or subsequent classes will require a specific variety of hot pepper product including Korean red pepper flakes (GOCHUGARU) and Korean red pepper paste (GOCHUJANG). Sessions two, three, and four will focus more closely on recipes and cooking methods, and at the end of session one, students will be assigned a composed dish to prepare in session four. As the teacher, I will guide the students during each demonstration and each session entails an individual assignment where learners are expected to answer discussion questions related to that topic throughout the week. The process will involve chopping vegetables with a sharp kitchen knife and the use of the stovetop, and parental supervision and approval is a must. Students who have a familiarity with the lesson topics prior to attending class is encouraged as it will be helpful to have a productive class discussion. 

Please refer to the class topic outline below. Every session will consist of a brief overview of the ingredients, tools, and process followed by a quick cooking demo led by the teacher. Each demo will precede a related cooking assignment that is due in the next class. For example, Session Two's demo will cover how to make kimchi mandu which is Assignment C that is due by Session Four. At the beginning of Session Four and throughout Week Three, learners will be given the opportunity to share the results of their work and answer questions. It is expected that they complete the cooking assignment at some point during Week Three. The teacher will post Discussion questions following each session 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 is fermentation?"), or to share 2) their prior knowledge of the class topics in the form of a fact (i.e., "There are different forms of kimchi including cabbage kimchi and radish kimchi"). 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.