Sixth Grade Kitchen Rotation
| No. | Lesson | Location | Grade | Key Concepts |
|---|---|---|---|---|
| Fall | ||||
| 1 | Kitchen Orientation | Kitchen Classroom | 6 – 8 | Kitchen Rituals and Routines, Student Orientation |
| 2 | Greens Over Grains | Kitchen Classroom | 6 – 8 | Knife Skills, Sauté, Farm to Table |
| 3 | Pan de los Muertos | Kitchen Classroom | 6 – 8 | Traditional Foods, Precise Recipes, Ancestors |
| 4 | Autumn Harvest Soup | Kitchen Classroom | 6 – 8 | Flexible Recipes, Seasoning to Taste, Seasonal Harvest |
| No. | Lesson | Location | Grade | Key Concepts |
|---|---|---|---|---|
| Spring | ||||
| 5 | Frittata | Kitchen Classroom | 6 – 8 | Knife Skills, Eggs, Cooking Rates |
| 6 | The Silk Road: Chinese Steamed Dumplings | Kitchen Classroom | 6 – 8 | Silk Road, Trade, Flexible Recipes |
| 7 | The Silk Road: Indian Vegetable Curry | Kitchen Classroom | 6 – 8 | Cultural Exchange, Trade, Cooking Rates |
| 8 | The Silk Road: Roman Homemade Hand-Rolled Pasta with Gremolata | Kitchen Classroom | 6 – 8 | Silk Road, Trade, Rome |
| 9 | The Silk Road: Trading for Rice Pudding | Kitchen Classroom | 6 – 8 | Trade, Teamwork, Cultural Exchange |
