A week before class begins a supply list will be provided.  Instructions will be with the ingredient list or provided a few days before class for students to review.  Everyday kitchen utensils will be used including a mixer and food processor.  We can work around things that students do not have but it makes it a bit more difficult.  Please notify the instructor if you do not have something needed before class, so we can work on improvising together.

• Students should be comfortable using a knife and a stove and an instant pot if that is the route they choose.  They should also prepare their workspace ahead of time, making sure it is clean for hygienic purposes.
• Parental supervision is essential for safety.


ALLERGY STATEMENT: Ingredients for recipes may include common allergens such as Dairy, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat & Soy. If the learner has dietary restrictions, please contact the instructor so she may be able to suggest ways to adapt the recipe, typically by substitution, or omission of the allergen. (Requires at least 72 hours' notice.) Not all recipes can be adapted. Instructor does not have the ability to ensure that the items you purchase will be completely free of allergens. It's up to the adults responsible for each learner to ensure that products brought into the learners' kitchens are allergen-free.