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
ESYB Curriculum
8th Grade Respect in the Garden Review
In this eighth-grade garden class, students review how the 4B’s (Be Safe, Be Respectful, Be Responsible, and Be an Ally) can be applied in the garden and break into groups to work in the garden on different tasks.
Grade: 
6 – 8
Progression:
1 of 3
Standards:
Aligned
ESYB Curriculum
Welcome Back Lesson
In this sixth-grade Edible Schoolyard class, students are welcomed back after the winter break to start the new semester. They discuss seasonality in depth and review how the 4B’s can be applied in the garden (Be Safe, Be Respectful, Be Responsible, and Be an Ally).
Grade: 
6 – 8
Progression:
7 of 10
Standards:
Aligned

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