8th Grade in the Edible Schoolyard – Scope and Sequence

Rotation # 1 – FALL – Humanities Classes
Lesson # / Recipe / Main Focus / From the Garden / ESY Standard / Academic Connection
K8 – 1 / Quick Tomato Dinner / Seasonality, tasting / August 30
Tomatoes
Basil
Garlic
Onion /

Edible Schoolyard 2.0 In the Kitchen, Grade 8:

Concepts 3.10: Fully engage their senses and use descriptive vocabulary
Techniques 2.7: Demonstrate mastery of tasting and seasoning skills based on sensory observations, identify and recreate flavors from different countries and cultures covered in previous lessons
Techniques 2.8.1: Demonstrate a working knowledge of ingredients, understand and explain seasonality, and identify which ingredients are grown in particular seasons.
K8 – 2 / Roasted Vegetable Wraps with Salsa Verde / Life Skills: Roasting and Seasoning / September 9
Assorted greens
Onion
Garlic
Parsley
Cilantro
Potatoes /

Edible Schoolyard 2.0 In the Kitchen, Grade 8:

Techniques 2.8.5 Demonstrate mastery of a wide variety of cooking techniques, reliably choose the right technique for each job, and compare and contrast technique differences in conversation.
Techniques 2.8.6 Read and follow recipes, customize recipes when alterations and adjustments are possible, and improvise recipes after choosing seasonal ingredients.
K8 – 3 / Chow Mein / Life Skills / September 16
Bok choy
Carrots /

Edible Schoolyard 2.0 In the Kitchen, Grade 8:

Techniques 2.8.5 Demonstrate mastery of a wide variety of cooking techniques, reliably choose the right technique for each job, and compare and contrast technique differences in conversation.
Techniques 2.8.3 Demonstrate mastery of knife skills, safety and care using knives from the ESY Toolbox.
Techniques 2.8.7: Demonstrate mastery of tasting and seasoning skills based on sensory observations, identify and recreate flavors from different countries and cultures covered in previous lessons
Rotation # 2 – WINTER – Science Classes
K8–S1 / Ricotta and Kale Pesto / Kitchen pH Lab / Dec. 9
Kale
Arugula
Lemons
Parsley / California State:
Reactions 5.e:Students know how to determine whether a solution is acidic, basic, or neutral.
K8–S2 / Irish Soda Bread with Chai Tea and Butter / Chemical Reactions: Chemical Leaveners / Dec. 17
N/A /

Edible Schoolyard 2.0 In the Kitchen, Grade 8:

/ California State:
Reactions 5.a: Students know reactant atoms and molecules interact to form products with different chemical properties.
Reactions 5.c:Students know chemical reactions usually liberate heat or absorb heat.
Reactions 5.d: Students know physical processes include freezing and boiling, in which a material changes form with no chemical reaction
K8–S3 / Soft Pretzels / Chemical reactions: Biological Leaveners / Jan 7
N/A /

Edible Schoolyard 2.0 In the Kitchen, Grade 8:

/ California State:
Reactions 5.a: Students know reactant atoms and molecules interact to form products with different chemical properties.
Reactions 5.c:Students know chemical reactions usually liberate heat or absorb heat.
Reactions 5.d: Students know physical processes include freezing and boiling, in which a material changes form with no chemical reaction
Rotation # 3 – SPRING – Humanities Classes
K8 - 8 / Soba Noodle Bowl / Life Skills: tasting and seasoning / March 5
Lemongrass
Lime /

Edible Schoolyard 2.0 In the Kitchen, Grade 8:

Tools 8.1 Choose the right tool at the ESY Cooking Station to complete each job and take initiative to cook independently.

Techniques 8.5Demonstrate mastery of a wide variety of cooking techniques, reliably choose the right technique for each job, and compare and contrast technique differences in conversation.

Concepts 3.9 Collaborate to identify, choose, and complete jobs to execute recipes, and explain each individual contribution to the end result.
K8 - 9 / Soup? / March 12
K8-10
GK8 - 10 / Pizza / Pizza / June 30 /

Edible Schoolyard 2.0 In the Kitchen, Grade 8:

TK