Seventh Grade Kitchen Rotation
| No. | Lesson | Location | Grade | Key Concepts |
|---|---|---|---|---|
| Fall | ||||
| 1 | Fried Rice | Kitchen Classroom | 6 – 8 | Agriculture, Food Surplus, Staple Crops, Knife Skills |
| 2 | Middle Eastern Meze Platter | Kitchen Classroom | 6 – 8 | Climatic Regions, Trade, Meze Platter, Flexible Recipes |
| 4 | Three Sisters Tacos | Kitchen Classroom | 6 – 8 | Seasonality, Food History, Three Sisters, Companion Planting |
| No. | Lesson | Location | Grade | Key Concepts |
|---|---|---|---|---|
| Spring | ||||
| 5 | Tortilla Scramble with Roasted Potatoes | Kitchen Classroom | 6 – 8 | Reflection, Teamwork |
| 6 | Udon Noodle Soup | Kitchen Classroom | 6 – 8 | Stock, Timing, Food History |
| 7 | Maki Sushi | Kitchen Classroom | 6 – 8 | Knife Skills, Presentation, Kodawari |
| 8 | Sauté, Roast, Steam | Kitchen Classroom | 6 – 8 | Teamwork, Inclusivity, Different Cooking Methods |
| 9 | Iron Chef | Kitchen Classroom | 6 – 8 | Teamwork, Cooking Methods, Inclusivity |
