In this 6th grade humanities lesson, students prepare frittata while they review the kitchen systems and skills they have learned during their fall rotation.

In this 7th grade humanities lesson, students prepare Ghanaian Black-Eyed Peas and examine the exchange of foods between Eurasia, Africa, and the Americas during the Columbian Exchange.

In this 6th grade humanities lesson, students complete the seed to table cycle by preparing sautéed greens and serving them over grains that have been grown in the Edible Schoolyard garden.

In this 7th grade life skills assessment, groups compete against each other to plan and prepare a menu with a set of secret ingredients.

In this 7th grade humanities lesson, students make vegetable sushi and explore how Japan’s geography has influenced its diet and culture.

In this 7th grade humanities lesson, students prepare a Middle Eastern meze platter using ingredients that represent the four climatic regions of the Arabian Peninsula.

In this 8th grade humanities lesson, students prepare Quick Tomato Dinner while refining their tasting skills. Students use sensory vocabulary to make observations about the ingredients in the recipe before, during, and after cooking.

In this 7th grade humanities lesson, students prepare Red Bean Stew. This lesson is the first 7th grade lesson of the year and provides students the opportunity to practice skills from 6th grade and prepare for their 7th grade kitchen experience.

In this 6th grade humanities lesson, students prepare Vegetable Curry as they study the ideas, goods, and foods that India shared with other regions along the Silk Road. This is the second of four Silk Road lessons.

In this 6th grade humanities lesson, students prepare Steamed Dumplings as they study the exchange of ideas, goods, and foods between China and other regions during the Han dynasty. This is the first of four Silk Road lessons.

In this 7th grade humanities lesson, students roast fall vegetables and explore how roasting enhances flavor through caramelization. Students eat the roasted vegetables with a Gremolata sauce.

In this 6th grade humanities lesson, students prepare a Spring Salad with Basic Salad Dressing and vegetables harvested from the garden.

In this 7th grade humanities lesson, students prepare tortillas, pico de gallo, and tomatillo salsa after learning about the different agricultural techniques developed by the Mayan, Aztec and Inca civilizations.

In this 7th grade humanities lesson, students make Vegetable Fried Rice and connect the surplus of rice during the Song Dynasty to the advancement of Chinese culture.

In this 8th grade science lesson, students prepare Kale Pesto and Homemade Ricotta Cheese. Students also visit the pH Lab where they use cabbage juice as an indicator to test the pH of common kitchen ingredients and products.

In this 8th grade science lesson, students prepare Soft Pretzels. While the pretzels bake in the oven, students activate yeast and observe the production of carbon dioxide, which causes the Soft Pretzels to rise.

In this 8th grade science lesson, students prepare Whole Wheat Soda Bread with fresh churned butter and Chai. While the bread bakes in the oven, students experiment with chemical leaveners and observe the chemical reaction that causes the Whole Wheat Soda Bread to rise.

This unit is about kitchen equipment and materials. Specifically the utensils' names, types, and uses. For materials it goes through the pros and cons and how to properly care for them. This unit also covers measuring, abbreviations, and equivalents.

An introduction to different kinds of knives used the kitchen, appropriate & safe knife handling, & practicing of basic knife cuts.

This template is meant to be a guide for Nebraska Family and Consumer Sciences teachers when creating digital online lessons. Headings and/or topics not included in the lesson plan should be marked N/A.