The value of school gardening is only fully realized when a student is able to harvest produce and then create a delicious meal using this food.
CLICK HERE to watch our Winter Cooking Program video and get a glimpse into our “kitchen classroom”!
Our model for bringing the garden into the classroom through cooking is based on a coupling of two class periods per recipe. We meet with a class during the first week for our “food heritage” lesson where the students learn about where the recipe comes from. We explore different regions of the world as well as the specifics around how the ingredients get from the farm to our kitchen. The following week, we teach the “cooking and community” lesson where the students are involved in the preparation of the food as well as the eating of the dish in a very intentional community-focused environment. Please explore our Winter Cooking Program flow below. Click on the green links to see the lesson plan itself!
WINTER COOKING PROGRAM SCHEDULE AND OVERVIEW
INTRODUCTION TO WINTER COOKING PROGRAM: Apple Carrot Salad Lesson
Week of November 25th :Introductions, WCP Outline, Expectations, Tool Safety, Tasting
NATIVE FOODS LESSON PAIR
Week of December 2nd: Food History Lesson –North America-USA Focus
Week of December 9th: Cooking and Community Lesson
GROUNDNUT STEW LESSON PAIR
Week of January 6th: Food History Lesson – Africa – Mali Focus
Week of January 13th: Cooking and Community Lesson
TABBOULEH SALAD LESSON PAIR
Week of January 20th: Food History Lesson – Asia – Syria Focus
Week of January 27th: Cooking and Community Lesson
RICE NOODLE SALAD LESSON PAIR
Week of February 3rd: Food History Lesson – Asia – Japan Focus
Week of February 10th: Cooking and Community Lesson (last cooking lesson)
We created Food Journals to help students document what they learn as they go through the Winter Cooking Program. The recipes are also included!
We have included many of our most successful recipes for elementary school classes.
Look at the lists of pantry supplies and kitchen utensils that we use for our classroom cooking curriculum.
Make sure that you review this information about equipment safety, food safety and storing fruits and vegetables.