Chefs in the Classroom Curriculum
The curriculum is based on 7 lessons over a 14-week period from April through June and presented by Chefs, Junior Chefs and volunteers.
Each lesson includes hands on activities, discussions, and materials to use in the classroom and home.
- Introduction – Planting a Garden and Nutrition – Our goal is to grow healthy children in our community. what better way to start that process than to begin with the basics of nutrition. Students will learn how to plant seeds in containers for a garden.
- Vegetables – Students will learn about tasty vegetable options and why it is important to eat foods that are grown locally, rather than shipping them from far away.
- Thinning, Transplanting, Composting and Cooking – Learn how to thin our plants and transplant the seedlings into containers or school gardens. Explore how Garden Composts work and why they are so important. Using some of our tomatoes, we teach the students how to make a delicious sauce.
- Vegetables and Cooking – Students learn the differences between raw and cooked vegetables. We examine how the students’ gardens are growing.
- Herbs and Flavour Combinations – Be exploring the abundance of herbs that can grow in our gardens, students will learn how a combination of herbs with fruit or vegetables will enhance the flavour of our food.
- Fruits – Students learn about the variety of fruits grown locally, how and when they are grown, and flavour differences between raw and cooked fruit.
- Farm Field and Graduation – Our last lesson will include a field trip to a local farm, a farm tour, lunch and graduation ceremony.
Photos from our first semester of Chefs in the Classroom – edible education are available here.
The Chefs in the Classroom – edible education program is 100% volunteer created, maintained and executed.