Children's Cooking/Gardening Curriculum
Kitchen Garden Education Books
To download a printable pdf version of the syllabus, click here . Breakfast 7:30-8:15 am Harvesting 8:15-8:45 am Morning Session 9:00-Noon
Welcome to King County Washington State University King County Extension connects the people of King County to the research and knowledge base of the state's land grant research university, providing solutions to local problems and stimulating local economies. Our county-based educators work with partners in the community to provide educational programs and leverage the broad resources of WSU to resolve issues and create a positive future for the residents of King County. Our active local programs include:
Welcome to King County Washington State University King County Extension connects the people of King County to the research and knowledge base of the state's land grant research university, providing solutions to local problems and stimulating local economies. Our county-based educators work with partners in the community to provide educational programs and leverage the broad resources of WSU to resolve issues and create a positive future for the residents of King County. Our active local programs include: In addition, Washington State University provides over 2,200 publications, numerous online educational opportunities, and other statewide educational programs and technical assistance from four Research and Extension Centers, 15 Academic Departments and six of WSU's Academic Colleges. Links to these resources and publications can be found in the lower left hand column of each page.
On-Farm Experiential Learning for High School and College Students A New Publication for Farm and Garden-Based Educators Working with Youth This collection of activity guides is designed for use with students who visit college and university farms and similar farm programs that are involved in youth education. The guides cover nine field-based activities focusing on diverse sustainable agriculture activities and concepts that can be completed within one hour. Introduction, including How to use the Guides.
The FoodMASTER Intermediate curriculum presents third through fifth grade students with ten basic topics in foods. Each topic area has hands-on and computer based lessons to take students on an exciting and innovative exploration of food, math, and science. These engaging lessons will help students develop valuable skills and encourage them to think about learning in a new fashion that is fun and exciting for everyone involved. Curriculum
T he future of food, farming and community is coming to life in school gardens across the nation and the world. The valuable lessons of conservation, cooperation and sustainability are being learned in these open-air classrooms, and the children, teachers, parents and communities involved are an inspiration to us all. S chool gardens promote good health, good nutrition, good food, strong communities, a respect for the farmers, and strong ties to the land that sustains us all -- whether it's in a reclaimed empty lot in an urban setting, or a donated field in a rural area! H ere, you can read real-life stories about how school gardening programs are instilling children and their communities with a sense of purpose and a renewed interest in being personally involved in how their food is produced. Click a link below to read about a school garden project!
The Story of The Whole Plate: A Return to Real Food begins in Viroqua, WI at the Youth Initiative High School , which was founded in 1996 by a group of students, faculty and parents strongly connected to organic agriculture. The founders had a vision of a rural school within which academic, practical and artistic activities would be integrated. The Whole Foods and Nutrition class, under the vision of teacher Jane Siemon , grew from the desire to teach food preparation, nutrition, and sustainable agriculture as one subject.
Classroom lessons will include a discussion about culinary literacy: what is food, how it is grown, where is it grown, what is good for (what effect it has on our body) and most importantly how to turn it into delicious healthy dishes. The emphasis will be in introducing kids to a variety of seasonal fruits, vegetables and grains. The lesson will include demonstration and hands-on food preparation, which the kids will be encouraged to sample.
In my recent critique of the new USDA dietary guidelines, I wrote that we’ll never see a real food version of MyPlate as long as the food industry holds sway over the guidelines and USDA continues to promote industrial foods. While this is true, there’s no reason we can’t create our own “Real Food” version of MyPlate to promote what we think is healthy and what’s not. Admittedly, it’s difficult to convey a lot of information in a single graphic, but, in my opinion as a certified nutrition educator, MyPlate promotes foods that are unhealthy.