K8-9 Pizza Celebration

0
Published July 27, 2016 | Updated September 28, 2016
Place of Learning: Kitchen
Resource Type: Lessons
Grade Level: Grade 8
Uploaded by:
Kyle Cornforth
Program Affiliations:

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.

Objectives

After this lesson, students will be able to:

  • Make lemonade, pizza sauce and pizza dough from scratch
  • Form dough and build a pizza with sauce, cheese, and toppings
  • Discuss their experiences of baking pizza in a wood-fired oven and eating it in the ESY garden with their teachers and classmates
Assessments

During this lesson, students will:

  • Make pizza sauce, pizza dough, lemonade and prep pizza toppings
  • Form their dough and build a pizza with sauce, cheese, and toppings
  • Watch their pizza bake in the wood-fired oven and eat it in the ESY garden with their teachers and classmates
Materials

For the Wood Fired Oven

  • Oven peels
  • Wire brush
  • 2 Damp towels

For the Handwashing Station

  • Bucket of warm soapy water
  • Bucket of warm rinsing water
  • 2 Towels

For the Pizza Building Station

  • 2 Tables
  • 2 Rags
  • 2 Table cloths
  • 6 Wooden pizza peels
  • 2 Flour bowls
  • Toppings

For the Pizza Building Station Side Table

  • Table cloth
  • Cleaning Rag
  • Really big butcher block
  • Pizza cutter
  • Trays

For the Eating Station

  • Cups
  • Napkins
  • Dirty dishes basin
  • Compost basin

For the Grain Grinding Station

  • Grain grinding bike
  • 3 Mortar and pestle
  • 3 Mixing bowls
  • Wheat berries
  • Canvas bags for threshing
  • Whole, dried wheat bushels for threshing
  • Wooden winnowing bowls

Ingredients for the Pizza Dough

  • Pizza flour
  • Wheat flour
  • Yeast
  • Salt
  • Sugar
  • Olive oil

Ingredients for the Toppings

  • An assortment of herbs, green garlic and spring onions
  • Chard, kale, spinach
  • Olives
  • Olive Oil
  • Fresh garden ingredients

Ingredients for the Pizza Building Station

  • Pizza sauce
  • Grated cheese
  • Toppings

Ingredients for the Lemonade

  • Lemons
  • Sugar or honey
  • Water

Tools for the Dough Station

  • 1 Large metal mixing bowl
  • 1 Plastic 4 cup measuring cup
  • 2 Sets measuring spoons
  • 1 Plastic measuring beaker
  • 3 Bench scrapers
  • 1 Metal one cup measure
  • 1 Small metal whisk
  • 2-3 Half sheet pans
  • Plastic wrap
  • 1 Plastic dough scraper
  • 1 Wooden spoon

Tools for the Toppings Station

  • Chef Knives
  • Cast Iron Skillet
  • Cutting Boards
  • Strainers

Equipment

  • Wood Fired Oven or Oven
Before You Begin
  • Collect all materials and build a fire in the Wood Fired Oven (it takes about 90 minutes to fully warm the ESY oven)
  • Make the Pizza Sauce
  • Make Pizza Dough for the first class
  • Collect all materials and setup the Pizza Building Station and Pizza Building Station Side Table
  • Collect all materials and setup the Eating Station
  • Collect all materials and setup the Dough Station
  • Collect all materials and setup the Grain Grinding Station
  • Collect all materials and setup the Lemonade Station
  • Collect all materials and setup the Toppings Station
Procedures

Timeline Overview

Total Duration: 90 minutes

  1. Invitation* (5 minutes)
  2. Pizza Work Rotation (60 minutes)
  3. Make and Eat Pizza (20 minutes)
  4. Reflection* (5 minutes)

At the Opening Circle

(Use the word celebrate in a sentence: “We are excited to celebrate the culmination of your three years in the Edible Schoolyard Program today!”)

1. Invitation*: (5 minutes)

Welcome students and explain that today they will work together to celebrate their last day in the Edible Schoolyard with pizza and lemonade.

  1. Explain that today’s four working groups are all devoted to tasks to prepare for eating pizza, and that working groups will rotate through the Pizza Building Station where, in teams of two, students will have the opportunity to form their pizza dough and build it with sauce, cheese and toppings.
  2. Go over today’s garden jobs and divide students into four working groups, one group for each job. Today’s jobs are:
    1. Dough – Students “pay it forward” by making dough in the kitchen classroom for later classes.
    2. Grain Griding – Students use a variety of methods to grind wheat to use in the pizza dough.
    3. Lemonade – Students make lemonade at the outdoor kitchen and keep the Eating Station supplied with it.
    4. Toppings – Students harvest crops from the garden, wash and prep them for use at the Pizza Building Station.

In the Field

2. Pizza Work Rotation: (40 minutes)

Each group rotates through the Pizza Building Station as the other groups work in the kitchen classroom, outdoor kitchen, and garden.

  1. The Dough group starts at the Pizza Building Station, where in groups of two they will assemble a pizza.
  2. When the first group finishes baking their pizzas, they may sit down at the Eating Station to eat.
  3. When the bell rings, the next group proceeds to the Hand Washing Station and then to the Pizza Building Station.
  4. It will take a total of 80 minutes to rotate all groups through the Pizza Building Station and Pizza Eating Station.
  5. After each group’s Pizza Work Rotation is complete, students may relax in the garden or visit the chickens.

At the Pizza Building Station

3. Make and Eat Pizza (20 minutes)

  1. Demonstrate how to pull the dough on a pizza peel and add toppings, making sure to emphasize using enough flour to ensure adequate “scootch” (the dough’s ability to move independent of the peel, so that it will slide off into the oven).
  2. Give a ball of dough to each team of two students and have them assemble their pizza.
  3. Bake each pizza in the wood fired oven.
  4. When pizzas are done, students proceed to the Eating Station, eat their pizza and drink lemonade.

At the Closing Circle

4. Reflection*: (10 minutes)

  1. Thank students for helping make the pizza celebration a success.
  2. Ask students to participate in one final Whip Around and share their favorite experience in the garden over their three years at King Middle School. 

 

Connections to Edible Education Framework

Communication is strengthened by collaborating in teams to prepare pizza and lemonade. Sustainability is highlighted by throwing a party without purchasing pre-made food, disposable tableware or canned beverages. Nourishment is explored by preparing party food and sharing it in the garden. Life Skills are sharpened by learning to make pizza dough, pizza sauce and lemonade from scratch.

Academics fulfill Common Core State Standards in ELA for collaborative discussion; speaking and listening, language; following multistep procedures; integrating quantitative or technical information; Health Standards for making healthy food choices; safe food handling and preparing nutritious food. See Connections to Academic Standards below for details. 

Connections to Academic Standards

Common Core State Standards, English Language Arts and Literacy, Grade 8

  • SL.8.1 Engage effectively in a range of collaborative discussions (one-on-one, in groups, and teacher- led) with diverse partners on grade 8 topics, texts, and issues, building on others’ ideas and expressing their own clearly.
    • SL.8.1.b Follow rules for collegial discussions and decision-making, track progress toward specific goals and deadlines, and define individual roles as needed.
    • SL.8.1.b Pose questions that connect the ideas of several speakers and respond to others’ questions and comments with relevant evidence, observations, and ideas.
    • SL8.1.c Acknowledge new information expressed
by others, and, when warranted, qualify or justify their own views in light of the evidence presented.
  • SL.8.4 Present claims and findings, emphasizing salient points in a focused, coherent manner with relevant evidence, sound valid reasoning, and well-chosen details; use appropriate eye contact, adequate volume, and clear pronunciation.
  • SL8.6 Adapt speech to a variety of contexts and tasks, demonstrating command of formal English when indicated or appropriate. (See grade 8 Language standards 1 and 3 on page 53 for specific expectations.)
  • L.8.1 Demonstrate command of the conventions of standard English grammar and usage when writing or speaking.
    • L.8.1.d Recognize and correct inappropriate shifts in verb voice and mood.
  • L.8.3 Use knowledge of language and its conventions when writing, speaking, reading, or listening.
  • L.8.6 Acquire and use accurately grade-appropriate general academic and domain-specific words and phrases; gather vocabulary knowledge when considering a word or phrase important to comprehension or expression.
  • RH.6-8.4 Determine the meaning of words and phrases as they are used in a text, including vocabulary specific to domains related to history/social studies. RI.6.7 Integrate information presented in different media or formats (e.g., visually, quantitatively) as well as in words to develop a coherent understanding of a topic or issue.
  • RST.6-8.3 Follow precisely a multistep procedure when carrying out experiments, taking measurements, or performing technical tasks.  
  • RST.6-8.7 Integrate quantitative or technical information expressed in words in a text with a version of that information expressed visually (e.g., in a flowchart, diagram, model, graph, or table).

Health Education Content Standards for California Public Schools, Grades 7 & 8

  • 1.4.N Describe how to keep food safe through proper food purchasing, preparation, and storage practices.
  • 1.8.N Identify ways to prepare food that are consistent with current research-based guidelines for a nutritionally balanced diet.  
  • 4.1.N Demonstrate the ability to use effective skills to model healthy decision making and prevent overconsumption of foods and beverages.  
  • 7.1.N Make healthy food choices in a variety of settings.
  • 7.2.N Explain proper food handling safety when preparing meals and snacks.
Connections to Edible Schoolyard Standards

Edible Schoolyard 3.0 

In the Edible Schoolyard Program

  • 1.0 Students work with each other and teachers to develop community and personal stewardship, along with skills that will help them navigate different situations throughout their lives.
  • 1.1.1 – 1.3.12 This lesson fulfills all Edible Schoolyard Program standards, numbers 1.1.1 through 1.3.12. See The Edible Schoolyard Berkeley Standards for details.

In the Kitchen Classroom, 8th Grade

  • Tools 2.1.1 Choose the right tool for each job at the ESY Cooking Station, anticipate steps of the recipe, and take initiative to cook independently.
  • Tools 2.1.2 Select measuring tools from the ESY Toolbox to measure precisely and convert measurements.
  • Tools 2.1.3 Demonstrate mastery of knife skills, safety and care using knives from the ESY Toolbox.
  • Concepts 2.3.8 Approach lessons with intention by thinking through how the recipe relates to the kitchen, garden, and wider environment as a whole.
  • Concepts 2.3.9 Collaborate to identify, choose, and complete jobs to execute recipes, and explain each individual contribution to the end result.
Contributors

All lessons at the Edible Schoolyard Berkeley are developed in collaboration with the teachers and staff of the Edible Schoolyard and Martin Luther King Jr. Middle School.

Learning Cycle and Think-Pair-Share discussion routine © The Regents of the University of California. All materials created by BEETLES™ at The Lawrence Hall of Science.

This lesson follows the BEETLES Project’s Learning Cycle (Invitation-> Exploration -> Concept Invention -> Application -> Reflection) and uses their Discussion Routines (Think-Pair-Share, Whip-Around). All are highlighted * with an asterisk for easy identification. See the documents BEETLES Discussion Routines and BEETLES Learning Cycle included in Resources below for more information.

Other Content From Webmaster

An edible education places the child at the center of their learning. Through holistic, inclusive, culturally-responsive pedagogy and practices, students develop skills, knowledge and behaviors that enrich their academic and non-academic lives, bolster their individual,...

Area: Cooking Classrooms, Garden, Cafeteria, Academic Classroom
Type: Program Management
Rating:
0

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
Rating:
0

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
Rating:
0