Students work in the ESY kitchen to bake a delicious treat of pear and apple crisp. Students recognize that this is their last garden after school class. They reflect on their time and share out a highlight from their time here. They also share plans for the Thanksgiving...
This lesson introduces 6th grade students to the kitchen classroom. Students meet staff, tour the kitchen, and learn the basic rules and systems. They then write and share a food memory.
After this lesson, students will be able to:
- Name the basic tools and equipment in the kitchen
- Use descriptive language and sensory details in a short essay
- Practice implementing basic kitchen routines
During this lesson, students will:
- Accurately identify the basic tools and equipment in the kitchen
- Write a descriptive food memory
- Compost foods scraps and correctly utilize the bussing system
Welcome and Introduction
- Welcome students, and divide them into three table groups. Table groups are color-coded: green, red, and blue.
- Introduce kitchen staff and volunteers.
- Emphasize the students’ transition from the garden to the kitchen, and invite them to share examples of plants they saw growing in the garden throughout the fall.
- Have students define organic and seasonal. Discuss what is cooked in the kitchen (organic, seasonal, vegetarian).
- Discuss the behavior expectations in the kitchen.
- Give a general tour of important kitchen features and systems: cubbies, recycling, compost, spice table, oven, dish cupboard, altar, metro shelf, fridge, bussing station, griddle, dish tower, and dishwasher.
- Answer questions and direct students’ attention to their table group.
Table Group Tour
Explain to the table groups their areas of responsibility: the table, the toolbox, and the cooking station. Address that students are responsible for cleaning and maintaining these three areas.
- Familiarize students with the cooking station and its contents, asking them to name the basic tools and equipment throughout the tour.
- Familiarize students with the toolbox and its contents (toolboxes are color-coded for each table).
- Explain the knife rules in the kitchen and ask students to demonstrate proper knife safety.
- Pass out the Food Memory worksheets and pencils.
- Read several examples and ask students to describe a personal memory about food using vivid language. Encourage students to think about the setting, the flavors, the aromas, and other details such as the time of year and the occasion.
- Provide water and a seasonal snack.
- Have students familiarize themselves with the kitchen systems by composting, bussing dishes, and refilling water pitchers.
At the Closing Circle
- Invite students to share their food memories.
- Answer any remaining questions.
Edible Schoolyard In the Kitchen, Tools, Grade 6
6.1 Students recognize and name basic tools and equipment.
Edible Schoolyard In the Kitchen, Routines, Grade 6
6.1 Students follow instructions to implement the following routines:
- Clean as you go
- Setting and clearing table
- Clean-up and dishes
- Table etiquette
All lessons at the Edible Schoolyard Berkeley are a collaboration between the teachers and staff of the Edible Schoolyard and Martin Luther King Jr. Middle School.