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: Chef’s knife, cutting board, large pot with lid, colander, salad spinner, small bowls or ramekins, large serving bowl, large sauté pan, small sauce pan, wooden spoon or heat resistant spatula, vegetable peeler, box grater or microplane, dry measuring spoons, pot holders or oven mitts

Ingredients: fresh udon noodles or cooked rice, Korean black bean paste, oyster sauce (optional), canola oil, sugar, water, cornstarch, salt pork, fresh ginger, soy sauce, onions, green cabbage, potatoes, zucchini, cucumbers (optional), rice wine or mirin (optional), chicken stock or water, scallions (optional)

Handling hot liquids will require parental supervision and approval.
Handling sharp kitchen tools and equipment using the oven and stove top will require parental supervision and approval.

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