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The Edible Schoolyard Network connects educators around the

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I've made this bread so much I don't even need to look up the recipe anymore. And it's so simple. It just requires a lot of waiting time.

Place of Learning: Cooking Classrooms
Type: Recipes
Uploaded byCourtney Pankrat
Grades: Grade 6, Grade 7, Grade 8, Grade 9, Grade 10, Grade 11, Grade 12, College/University, Adults/Professionals

What is a weed? Here is a photo guide to help identify the top 30+ most frequently found weeds in schoolyard gardens, and some thoughts on best management practices.  This guide is for the mid-Atlantic region.

Place of Learning: Garden Classrooms, Support Organization
Type: Alternative Learning
Uploaded byMary Van Dyke
Grades: Grade 2 , Grade 3, Grade 4, Grade 5, Grade 6, Grade 7, Grade 8, Grade 9, Grade 10, Grade 11, Grade 12, College/University, Adults/Professionals, Other

In this afterschool kitchen class, students create a sweet rice flour dumpling. Students can choose to fill the center of their dumplings if they so choose. 

Place of Learning: Cooking Classrooms, Kitchen Classrooms, Academic Classrooms
Type: Lessons
Uploaded byKyle Cornforth
Grades: Grade 6, Grade 7, Grade 8

In this afterschool kitchen class, students will make hand-rolled gnocci, a potato based dumpling. They will also use the mortar and pestle to make basil pesto.

Place of Learning: Cooking Classrooms, Kitchen Classrooms, Academic Classrooms
Type: Lessons
Uploaded byKyle Cornforth
Grades: Grade 6, Grade 7, Grade 8

In this afterschool kitchen class, students will receive an introductory overview to what constitutes a dumpling. Students will prepare filling and pasta dough, and practice folding ravioli. Students will also use this time to get to know each other and cultivate a class...

Place of Learning: Cooking Classrooms, Kitchen Classrooms, Academic Classrooms
Type: Lessons
Uploaded byKyle Cornforth
Grades: Grade 6, Grade 7, Grade 8

In this culminating afterschool kitchen class, students will utilize various acquired cooking skills and techniques to prepare pan-fried steamed Japanese dumplings.

Place of Learning: Cooking Classrooms, Kitchen Classrooms, Academic Classrooms
Type: Lessons
Uploaded byKyle Cornforth
Grades: Grade 6, Grade 7, Grade 8

In this afterschool kitchen class, students will build on existing skills to make individual apple dumplings.

Place of Learning: Cooking Classrooms, Garden Classrooms, Kitchen Classrooms, Academic Classrooms
Type: Lessons
Uploaded byKyle Cornforth
Grades: Grade 6, Grade 7, Grade 8

In this afterschool kitchen class, students will prepare the filling and assemble traditional Polish sweet Pierogi. 

Place of Learning: Cooking Classrooms, Garden Classrooms, Kitchen Classrooms, Academic Classrooms
Type: Lessons
Uploaded byKyle Cornforth
Grades: Grade 6, Grade 7, Grade 8

In this afterschool kitchen class, students explore yet another technique for cooking dumplings – boiling in a soup base. Students learn the traditional method for wrapping wontons, and create alternative wrapping as well.

Place of Learning: Cooking Classrooms, Garden Classrooms, Kitchen Classrooms, Academic Classrooms
Type: Lessons
Uploaded byKyle Cornforth
Grades: Grade 6, Grade 7, Grade 8

In this afterschool kitchen class, students learn the process for deep-frying samosas, using a quick and easy recipe. Students also prepare a selection of spicy and tangy chutneys to accompany the traditional Indian snack. 

Place of Learning: Cooking Classrooms, Garden Classrooms, Kitchen Classrooms, Academic Classrooms
Type: Lessons
Uploaded byKyle Cornforth
Grades: Grade 6, Grade 7, Grade 8