Resource Library
Discover free lesson plans and materials created by our program and partners.

Resource Library

4 Levels Of...
The same dish can look very different based on who is cooking it. A beginning home cook’s version of scrambled eggs might be very different from a professional chef’s.
Grade: 
6 – 8, 9 – 12
Progression:
3 of 9
How to Read a Recipe
Have you ever read a recipe only to still not know where to start? Have you ever gotten halfway through cooking something and realized you missed a key step? These are common setbacks in the kitchen that can be avoided with purposeful recipe reading.
Grade: 
3 – 5, 6 – 8, 9 – 12
Progression:
6 of 9
A Clean Kitchen
In this lesson you’ll learn (or review) the basics of keeping a kitchen clean. This will help you understand what needs to be cleaned in a kitchen and how to clean those things. You will also learn fun strategies to make cleaning feel less of a hassle by practicing cleaning habits of mind.
Grade: 
3 – 5, 6 – 8, 9 – 12, Whole Family
Progression:
7 of 9
What is Organic?
Many of us are familiar with the term organic. Even if we understand what the definition is, we don’t always take the time to explore what organic represents. In this lesson, you will explore and discuss your understanding of what organic is and what it represents to you.
Grade: 
6 – 8, 9 – 12
Progression:
9 of 9
ESYB Curriculum
Labor and Justice Debate Plate: Farmworker Wages
In this eighth-grade humanities lesson, students watch a short video about the 2010 fight by the Coalition of Immokalee Workers for a penny more per pound of tomatoes picked, and read an article that describes where consumer food dollars go in the food system.
Grade: 
6 – 8, 9 – 12
Progression:
7 of 10
Standards:
Aligned
Saving the Scraps
Valuing every bit of the food that has been produced means taking it to its full potential, making every bite a delight. This very approach has given us some of the world's most delicious, iconic dishes.
Grade: 
3 – 5, 6 – 8, Whole Family
How To: Cut Vegetables (Review)
Do you want to cut vegetables and fruits like the professional chefs on TV? After a little study and a lot of practice, you can! This lesson will introduce you to the basic cuts that are used on most vegetables.
Grade: 
6 – 8, 9 – 12
Progression:
6 of 12

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