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Garden-Based Learning

The Garden-Based Learning Curriculum was developed by Berkeley Unified School District, with a focus on connecting the school gardens to classroom lessons. The curriculum builds upon many years of educating students in the garden and scales up content and lessons for instructional scaffolding across grades. It is designed to be an interactive teaching tool, co-taught with classroom teachers and garden instructors as leads. Each lesson connects directly to standards: Next Generation Science, Common Core State, Physical Education, and Environmental and Health Education.  

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Garden Science: Wood-Fired Beets
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In this 7th grade science lesson, students harvest, prepare and eat beets cooked in the wood-fired oven while reflecting on their second rotation in the garden.

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Activity/Lab
Date Added:
02/12/2014
Kitchen Humanities: Autumn Harvest Soup
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In this 6th grade humanities lesson, students prepare a soup with vegetables harvested from the fall garden while they practice knife skills and learn the basics of making stock.

Subject:
Arts and Humanities
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Activity/Lab
Date Added:
02/05/2014
Kitchen Humanities: Bruschetta
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In this 7th grade humanities lesson, students practice tasting and seasoning ingredients while preparing bruschetta.

Subject:
Arts and Humanities
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Activity/Lab
Date Added:
02/19/2014
Kitchen Humanities: Chow Mein
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In this 8th grade humanities lesson, students stir-fry vegetables to prepare Vegetable Chow Mein. Using the same produce as the roasted vegetable lesson students further explore how cooking methods and seasonings flavor ingredients.

Subject:
Arts and Humanities
Material Type:
Activity/Lab
Date Added:
02/19/2014
Kitchen Humanities: Create-a-Cookie
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In this 7th grade life skills lesson, students work as a group to make alterations to a traditional chocolate chip cookie recipe and create their own type of customized cookie.

Subject:
Arts and Humanities
Material Type:
Activity/Lab
Date Added:
02/19/2014
Kitchen Humanities: Fall Roasted Vegetables with Sauces
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In this 8th grade humanities lesson, students roast fall vegetables and explore how roasting enhances flavor through caramelization. Students eat the roasted vegetables with a Middle Eastern Chermoula sauce and lavash.

Subject:
Arts and Humanities
Material Type:
Activity/Lab
Date Added:
02/19/2014
Kitchen Humanities: Ghanaian Black-Eyed Peas
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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.

Subject:
Arts and Humanities
Material Type:
Activity/Lab
Date Added:
02/19/2014
Kitchen Humanities: Greens Over Grains
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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.

Subject:
Arts and Humanities
Material Type:
Activity/Lab
Date Added:
02/05/2014
Kitchen Humanities: Iron Chef
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In this 7th grade life skills assessment, groups compete against each other to plan and prepare a menu with a set of secret ingredients.

Subject:
Arts and Humanities
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Activity/Lab
Date Added:
02/19/2014
Kitchen Humanities: Maki Sushi
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In this 7th grade humanities lesson, students make vegetable sushi and explore how Japan’s geography has influenced its diet and culture.

Subject:
Arts and Humanities
Material Type:
Activity/Lab
Date Added:
02/19/2014
Kitchen Humanities: Quick Tomato Dinner
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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.

Subject:
Arts and Humanities
Material Type:
Activity/Lab
Date Added:
02/19/2014
Kitchen Humanities: Red Bean Stew
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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.

Subject:
Arts and Humanities
Material Type:
Activity/Lab
Date Added:
02/19/2014
Kitchen Humanities: Silk Road III - Fresh Pasta with Fresh Herbs
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In this 6th grade humanities lesson, students prepare fresh pasta with Gremolata as they study the exchange of ideas, goods, and foods between Rome and other regions along the Silk Road. This is the third of four Silk Road lessons.

Subject:
Arts and Humanities
Material Type:
Activity/Lab
Date Added:
02/05/2014
Kitchen Humanities: Silk Road II - Indian Vegetable Curry
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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.

Subject:
Arts and Humanities
Material Type:
Activity/Lab
Date Added:
02/05/2014
Kitchen Humanities: Silk Road I - Steamed Dumplings
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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.

Subject:
Arts and Humanities
Material Type:
Activity/Lab
Date Added:
02/05/2014
Kitchen Humanities: Tortilla Platter
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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.

Subject:
Arts and Humanities
Material Type:
Activity/Lab
Date Added:
02/19/2014