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The Edible Schoolyard Network connects educators around the

world to build and share a K-12 edible education curriculum

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Every 6th-grade  student writes a Food Memory at the time of their orientation. During this activity, students are asked to think about one of their most memorable encounters with food. Students are asked to think specifically about: the setting, how the food smelled and...

Place of Learning: Kitchen
Type: Lessons
Uploaded byKyle Cornforth
Grades: Grade 6

Volunteers at the Edible Schoolyard Berkeley respond to a survey at the end of every school year to provide feedback to staff about their experience.

This resource was included as part of the ...

Place of Learning: None
Type: Program Management
Grades: Adults/Professionals

A typical kitchen class at the Edible Schoolyard Berkeley is 86 minutes (1 hour and 26 minutes) and is divided into three main parts: the Chef Meeting, At the Table, and Closing Circle. The kitchen classroom has rituals and routines for every kitchen class so students know...

Place of Learning: Kitchen
Type: Program Management
Uploaded byKyle Cornforth
Grades:

In every kitchen class there is a process of dividing up the work to be done between students. This process can set the tone for the remainder of the class so it is important to make sure that students feel heard and respected through the process. Our goal is for the students...

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

In every class we start the small-group component with a check-in. This check-in serves to remind all students, teachers, and volunteers of each others’ names, and to give everyone an opportunity to speak and listen to one another. The check-in should be...

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

Our kitchen infrastructure and systems directly inform how we run our classes. In the Edible Schoolyard kitchen, our space has been specifically designed to enable students to operate independently and create rich opportunities for exploratory learning. Every choice—...

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

Volunteers at the Edible Schoolyard Berkeley receive this resource to help them develop an awareness of culturally responsive pedagogy and social justice issues.

Place of Learning: None
Type: Program Management
Uploaded byKyle Cornforth
Grades: Adults/Professionals

We emphasize the use of real tools in the kitchen. Professional tools instill a feeling of responsibility in students as well as an expectation of serious effort. Each of the three table groups has their own color-coded toolbox and a cooking station. Each toolbox contains...

Place of Learning: Kitchen
Type: Program Management
Uploaded byKyle Cornforth
Grades:

Our recipes (with the exception of baking) are designed to be flexible in order to maximize seasonality and accommodate student input. Rather than create an entire recipe from start to finish, we often take an existing recipe and adapt it to fit our needs. All of our recipes...

Place of Learning: Kitchen
Type: Lessons
Uploaded byKyle Cornforth
Grades:

We make a point of writing our recipes by hand and including illustrations when possible. Our tone is kid-friendly and clear. Our recipes (with the exception of baking) are quite flexible to maximize seasonality and to accommodate student input. We create our recipes to be...

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