In this sixth-grade lesson, students experience cooking and eating outdoors. Instead of the usual Closing Circle in the Ramada, we enjoy fresh food and good conversation as we eat together at the long table to celebrate the last 6th grade garden class of the year.
In this sixth-grade science lesson, students explore and study flowers like scientists do, learn about and practice scientific drawing, label a flower's structures and their function, and discuss their findings, questions, and ideas.
This lesson introduces sixth-grade students to the kitchen classroom. Students meet staff, explore the kitchen, learn the basic rules and systems, and practice setting the table to eat a garden snack.
In this eighth-grade science lesson, students test the pH levels of soil from three different sites in the garden to determine the level of acidity in the garden soil.
In this sixth-grade humanities lesson, students complete the seed-to-table cycle by preparing sautéed greens and serving them over grains that were grown in the Edible Schoolyard garden. Students learn and practice basic knife skills and safety.
In this seventh-grade humanities lesson, students make maki sushi and focus closely on their knife skills and on displaying their food artfully. This is the third in the five-lesson series leading up to Iron Chef, the culminating challenge of the seventh-grade kitchen experience.
In this seventh-grade humanities lesson, students make the broth and a variety of toppings for udon noodle soup. They learn how to make a simple stock from scratch, practice their knife skills, and coordinate timing as a group to complete a variety of recipes at the same time.
In this seventh-grade humanities lesson, students prepare a Tortilla Scramble with Roasted Potatoes and are introduced to the Reflection Cards as a means of identifying and practicing the kitchen skills utilized in their culminating lesson: the Iron Chef Challenge.
