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: digital kitchen scale, stand-alone mixer or electric beater with paddle attachment, Chef’s knife, cutting board, box grater or microplane, medium pot, small pot, small bowls, wooden spoon, whisk, heat resistant spatula, pastry bags, one large plain pastry tip, one small star pastry tip, sifter, scissors, pastry brush, cookie sheet trays, cooling racks, pot holders or oven mitts, parchment paper or silpat, non-stick cooking spray, dry measuring spoons (optional), pencil, small round cookie cutter (optional)

Ingredients: milk, water, salt, sugar, butter, flour, eggs, cayenne pepper, green bell pepper, yellow bell pepper, swiss cheese, grated parmesan cheese, vanilla pudding mix, light corn syrup, heavy cream, vanilla extract, semi-sweet chocolate, fresh berries, confectioner’s sugar

Handling heavy kitchen appliances and hot liquids and use of the stovetop and oven will require parental supervision and approval.

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