No. Lesson Location Grade Key Concepts
Fall
1 Spaghetti with Pesto, Ricotta Cheese, and Quick Tomato Sauce Kitchen Classroom 6 – 8 Collaboration, Decision-Making, Seasonality, Teamwork
2 Spring Rolls Kitchen Classroom 6 – 8 Seasoning, Teamwork, Knife Skills, Experimentation, Improvisation
3 Eggs and Potatoes with Homemade Ketchup and Herb Tea Kitchen Classroom 6 – 8 Teamwork, Seasoning
No. Lesson Location Grade Key Concepts
Spring
4 Debate Plate: Introduction to Food Systems and Choices Indoor Classroom 6 – 8 Food Access, Food System
5 Health and Nutrition Debate Plate: Spiced Red Lentil Stew and Indian-Spiced Cabbage Slaw Kitchen Classroom 6 – 8, 9 – 12 Food System, Food Choices, Health
6 Environment Debate Plate: Frittata and Salad Kitchen Classroom 6 – 8, 9 – 12 Environmental Sustainability, Food Waste
7 Labor and Justice Debate Plate: Farmworker Wages Indoor Classroom, Kitchen Classroom 6 – 8, 9 – 12 Food System, Labor
8 Labor and Justice Debate Plate: Broccoli Macaroni and Cheese and Lemonade Kitchen Classroom 6 – 8, 9 – 12 Food System, Food Choices
9 Cost and Access Debate Plate: Chili and Cornbread Kitchen Classroom 6 – 8, 9 – 12 Food Access, Food Choices
10 Pizza Celebration Kitchen Classroom 6 – 8 Community
Contributor

ESY Berkeley Teaching Staff
Edible Schoolyard Project
Berkeley, CA

No. Lesson Location Grade Key Concepts
Fall
1 Fried Rice Kitchen Classroom 6 – 8 Agriculture, Food Surplus, Staple Crops, Knife Skills
2 Middle Eastern Meze Platter Kitchen Classroom 6 – 8 Climatic Regions, Trade, Meze Platter, Flexible Recipes
4 Three Sisters Tacos Kitchen Classroom 6 – 8 Seasonality, Food History, Three Sisters, Companion Planting
No. Lesson Location Grade Key Concepts
Spring
5 Tortilla Scramble with Roasted Potatoes Kitchen Classroom 6 – 8 Reflection, Teamwork
6 Udon Noodle Soup Kitchen Classroom 6 – 8 Stock, Timing, Food History
7 Maki Sushi Kitchen Classroom 6 – 8 Knife Skills, Presentation, Kodawari
8 Sauté, Roast, Steam Kitchen Classroom 6 – 8 Teamwork, Inclusivity, Different Cooking Methods
9 Iron Chef Kitchen Classroom 6 – 8 Teamwork, Cooking Methods, Inclusivity
Contributor

ESY Berkeley Teaching Staff
Edible Schoolyard Project
Berkeley, CA

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
Contributor

ESY Berkeley Teaching Staff
Edible Schoolyard Project
Berkeley, CA

No. Lesson Location Grade Key Concepts
Fall
1 8th Grade Respect in the Garden Review Garden Classroom 6 – 8 Responsibility, Community, Orientation
2 Soil pH Lab Garden Classroom 6 – 8 Soil, Measurement
3 CHNOPS Garden Classroom 6 – 8 Decomposition
Contributor

ESY Berkeley Teaching Staff
Edible Schoolyard Project
Berkeley, CA

No. Lesson Location Grade Key Concepts
Fall
1 Respect in the Garden Garden Classroom 6 – 8 Classroom Culture, Garden Orientation, Behavioral Expectations
2 Card Hike Garden Classroom 6 – 8 Garden Orientation, Observation, Garden Names
3 Compost Lab Garden Classroom 6 – 8 Decomposition Compost, Living Soil
4 Bees Garden Classroom 6 – 8 Bees, Safety, Pollinators, Honey
5 Greenhouse Lab Garden Classroom 6 – 8 Climate Change, Greenhouse
6 Apple Cider Garden Classroom 6 – 8 Seasonality, Harvesting, Teamwork
No. Lesson Location Grade Key Concepts
Spring
7 Welcome Back Lesson Garden Classroom 6 – 8 Respect, Garden Work, Responsibility
8 Flower Discovery Garden Classroom 6 – 8 Structure and Function
9 Ancient Technologies Walk Garden Classroom 6 – 8 Ancient Technologies, Teamwork
10 Kale Pesto with Lemonade Garden Classroom 6 – 8 Harvesting, Community
Contributor

ESY Berkeley Teaching Staff
Edible Schoolyard Project
Berkeley, CA

ESYB Curriculum
Pizza Celebration
In this final eighth-grader lesson, students celebrate their completion of the program by making wood-fired pizza and lemonade in the ESY garden.
Grade: 
6 – 8
Progression:
10 of 10
Standards:
Aligned
ESYB Curriculum
Labor and Justice Debate Plate: Broccoli Macaroni and Cheese and Lemonade
In this eighth-grade humanities lesson, students make broccoli macaroni and cheese and lemonade, and compare the proportion of consumer dollars that go to different players in the food system for from-scratch and boxed macaroni and cheese options.
Grade: 
6 – 8, 9 – 12
Progression:
8 of 10
Standards:
Aligned

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