You will need buttercream frosting in thin and medium consistency. You will be doing brush embroidery, so bring piping gel to add to some of the med consistency icing. You will also need some fondant to start the fondant rose. Also toothpicks, a decorator brush, and any other stuff you normally bring to class. Hope this helps!
I just finnished class 3. You get the book on the first day of class... at least we did. We had to bring 24 oz. of fondant and a batch of regular class buttercream... but I can't remember the colors and I can't find my book right now!! 
You need to take butter cream icing for the first night of course 3.
You need thin for Cornelli lace and Sotas
Medium for bead boarders and brush embroidery also for ruffles
Stiff for string work
You will also need a small amount of Fondant
It is all practice so it doesn't matter what color icing
I would highly suggest making the MMF instead of buying if you can, it will save you a bundle. The wilton is quite expensive, and well gross. Have fun and good luck.
The store didn't give you a supply list? Hopefully your instructor will be calling you and letting you know. If not, I'd call the store and ask about it or for the instructors phone #. According to the book, which you should get at the first lesson, you'll need bc and fondant. But the lesson plan may vary. I'm an instructor and I don't follow the exact order of the book but have changed it up some that seems to make more sense in practicing and applying the techniques. HTH
No offense on the Wilton fondant, zoraya.
Don't worry about it, I know the stuff is nasty!! 
I use it for the decorative parts that people won't really eat and use MMF for the rest. But you didn't hear me say that... 
Am I the only person who LIKES Wilton fondant? LOL I have never had a problem with it. I flavor it with Tropical flavoring and the little kids at church call it "Miss Beth's Bubblegum Icing". I have made MMF in the past and it really didn't taste any better than the flavored Wilton.
Now, having said that I don't make fondant covered cakes because my requests are for buttercream and I use fondant for the decorations. But, I STILL flavor it, especially for children's birthday cakes. And on that note I have to get up and start making fondant monograms for a wedding next week!
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