8th Grade Kitchen Lessons

This library contains the 2015-2016 Edible Schoolyard Berkeley's eighth grade kitchen curriculum. Eighth grade students at King Middle School participate in eight lessons in the Edible Schoolyard Berkeley's kitchen classroom, and one lesson in the Edible Schoolyard Berkeley's garden classroom.

Fall Rotation

  • K8-1: Independence Series Lesson #1: Soft Pretzels with Mustard and Chai Tea
  • K8-2: Independence Series Lesson #2: Roasted Vegetables with Yogurt Sauce
  • K8-3: Independence Series Lesson #3: Chow Mein

Spring Rotation

  • K8-4: Debate Plate #1: Health & Nutrition Spiced Red Lentil Stew and Indian-Spiced Cabbage Slaw
  • K8-5: Debate Plate #2: Environment Frittata and Green Salad with Vinaigrette
  • K8-6: Debate Plate #3: Justice and Labor In the Academic Classroom
  • K8-7: Debate Plate #4: Justice and Labor Broccoli Macaroni and Cheese
  • K8-8: Debate Plate #5: Cost and Access  Chili and Cornbread
  • K8-9: Pizza Celebration

Resources

This scope and sequence outlines the order and high-level information for our 2015-2016 eighth grade kitchen programming at the Edible Schoolyard Berkeley.

Area: Kitchen
Type: Lessons
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In this eighth grade science lesson, students prepare Soft Pretzels with a variety of toppings. While the pretzels bake in the oven, students prepare Chai Tea, and exercise independence in the kitchen by preparing a variety of mustard sauces in groups of two or three...

Area: Kitchen
Type: Lessons
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In this eighth-grade humanities lesson, students roast fall vegetables and explore how roasting enhances flavor through caramelization. In small teams, they make a variety of yogurt sauces by following the same flexible recipe to create different results according to their...

Area: Kitchen
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In this eighth grade humanities lesson, students learn about high heat cooking in Chinese cuisine and practice their stir-fry technique. 

Area: Kitchen
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In this eighth grade humanities lesson, students make Spiced Red Lentil Stew and Indian-Spiced Cabbage Slaw and discuss an approach to health and nutrition that prioritizes balance. This is the first of five Debate Plate lessons, which is a series that focuses on factors...

Area: Kitchen
Type: Lessons
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In this eighth grade humanities lesson, students make frittata and a green salad with vinaigrette and discuss various environmental impacts of food choices, focusing specifically on the issue of food waste. This is the second of five Debate Plate lessons, which is a series...

Area: Kitchen
Type: Lessons
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In this eighth grade humanities lesson, students watch a video and read an article about the working conditions and compensation of U.S. farmworkers in relation to overall distribution of wealth in the food system. Students synthesize this information by making posters and...

Area: Kitchen, Academic Classroom
Type: Lessons
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In this eighth grade humanities lesson, students cook Broccoli Macaroni and Cheese, explore issues of labor and justice in the food system and debate the concept of consumer responsibility. This is the fourth of five Debate Plate lessons, which is a series that focuses on...

Area: Kitchen
Type: Lessons
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In this eighth grade humanities lesson, students make Vegetarian Chili and Cornbread and learn about how issues of cost and access can both inspire and enforce food choices. Students debate the question of whether accessing healthy, sustainable and socially just food is...

Area: Kitchen
Type: Lessons
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In this final Edible Schoolyard lesson for eighth graders, students celebrate their completion of the program by making wood fired pizza and lemonade in the ESY garden.

Area: Kitchen
Type: Lessons
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