The Edible Schoolyard

SCHEDULING THE CLASSES

The scheduling of the kitchen and garden into The Edible Schoolyard classrooms has developed over the years to meet the needs of the students and staff. All students participate in the kitchen and garden in grades 6, 7, and 8 at various levels and through different subject areas.

In the 6th, 7th, and 8th-grades, science teachers take their students to the garden. The emphasis is on the 6th grade students, who go for two 9-week blocks each year. Seventh-grade students go for two 6-week blocks, and the 8th-grade students go for two 3-week blocks. One block is scheduled in the first semester, the other in the second semester.

The teachers and garden staff teach 11 classes of 90-minute blocks in the garden per week. The double block schedule has 15 double periods in a week, the four remaining blocks allow for garden maintenance and class preparation.

Nine regular education 6th-grade classes and two Special Day Classes go during the 6th-grade schedule
Eleven 7th-grade science classes go during the 7th-grade schedule
Eleven 8th-grade science classes go during the 8th grade schedule

Whenever possible, the teachers are given a specific day of the week as their garden day. In this way both students and teachers can wear appropriate clothing and footwear. It also helps create a routine. Volunteers in the garden come on a weekly basis so that they work with one specific class. This allows students to get to know them, and creates a richer experience for the volunteer. Note that one-week is set aside each semester to create make-up opportunities for classes that were missed due to holidays or weather conditions.

Students in grades 6-8 also are scheduled to go to the kitchen. Some go with their humanities core teachers (grades 6 & 7), and some go with their electives teachers (grades 7 & 8). Eleven 90-minute classes are taught in the kitchen each week. The schedule rotates due to the complexity of scheduling 12 core classes and electives for all 7th and 8th graders. Additionally, the kitchen instructors do not have class the first double period on Monday so that food gathering and kitchen preparation can take place. Seventh-grade students go to the kitchen four times with his/her humanities core teacher and three times with their elective classes. Eight-grade students go to the kitchen three times with their elective course teacher. Sixth graders go to the kitchen with their humanities core teacher on a weekly basis for six weeks in the fall and six weeks in the spring.

SAMPLE KITHCEN SCHEDULE
Coming soon...

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WHY TEACHERS GO WITH STUDENTS TO THE GARDEN AND KITCHEN

Since the inception of The Edible Schoolyard, classroom teachers have accompanied their students to the garden and the kitchen. The alternative was to have a pullout program in which the garden and kitchen classes are taken over by a teacher other than the regular classroom teacher. There are three reasons for this policy:

The desire of staff was to make Edible Schoolyard activities an extension of students' regular classroom education, not a separate experience. Garden, kitchen, and classroom teachers shared the belief that integrating the program into core curriculum would enrich students' overall educational experience. Teachers use garden and kitchen activities as common reference points to activate prior knowledge. Also, specific lessons that meet the California Content Standards are developed to build on experiences in the garden and kitchen. Some examples include compost and worm lessons, links to the Landforms science curriculum, plant structure and function, and ecology.

The opportunity for teachers and students to interact in a setting very different from the traditional classroom was seen as an important component. In the garden and kitchen, teachers have the experience of spending informal time with small groups of students. Participation in kitchen and garden activities enables students to build more complete relationships with teachers, volunteers, and one another. The program provides a new dimension in students' relationship to the school, by enhancing their potential to demonstrate their abilities and be successful. It also gives teachers insight into the whole child, an understanding that translates into the classroom environment.

Involving credentialed teachers in the garden enables The Edible Schoolyard to employ non-credentialed teachers who share their expertise and enthusiasm for gardening and cooking with students. The gardener' s responsibilities, for example, include determining the jobs necessary in the garden on a daily basis, care of tools and equipment, an overall understanding of the planting schedule, and coordination of staff and volunteers. Taking on these responsibilities allows the classroom teacher to focus on class management and to fully participate with their students in the garden and kitchen sessions.

KITCHEN CONVERSATION

Question Cards
At the heart of The Edible Schoolyard program is the commitment to create and strengthen community. One way this happens is by taking time to sit and eat the foods we make. Although this seems quite basic, for many students it is the only meal they eat in the company of others. Simple rituals such as passing food, waiting until all are served before eating, and participating in group conversation are learned as we enjoy the fruits of our labor.

Early on, we found that discussions turned into numerous private conversations, and the group experience deteriorated. To promote a shared experience, we created a series of Question Cards. Each card contains a question designed to stimulate conversation and spur students to consider their feelings and opinions on a variety of subjects. These cards are a great success, in fact, a number of teachers borrow them for classroom use and have enlisted students to come up with questions for their own sets. Here are a few sample questions:

What are three traits that make you a good friend?
What advice about raising children would you give to parents?
What is the biggest problem facing society today?
What is your most prized possession?
If you could make one law, what would it be?
If you could be famous, what would you be famous for?

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PURCHASING ORGANIC FOOD, INGREDIENTS, AND SUPPLIES

We source organic products through local farmers, producers, grocers and suppliers; farmers markets, supermarkets and wholesalers.

EQUIPTMENT WE USE IN THE KITCHEN

Stove, Oven, Mixer, Griddle, Blender, Dishwasher, Washer and Dryer, Ironing Board, Portable Sewing Machine, 3-door Reach-In Freezer.

Knives (chef, serrated, wavy, paring – all sharp), Cutting boards (wood and plastic; colors designate specific use).

Pots and Pans, Baking equipment and smallwares, Bowls, Mortar and pestles. Smallwares (graters, wavy knives, peelers, scoops, spatulas, wood spoons, tongs, measuring cups and spoons, scissors, rolling pins, zesters, garlic peeler).

Silverware
Art Supplies (colored pens, pencils, marker, yarns, ribbon, watercolors, fabric).
Fire extinguishers
First-aid kit

NOTE: We strive to teach our students authentic cooking skills. To that goal, we employ minimum use of electric appliances. As an example, we do not use food processors in The Edible Schoolyard kitchen classroom; students practice and embrace safe and reliable knife skills.

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