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

Resource Library

ESYB Curriculum
Maki Sushi
In this seventh-grade humanities lesson, students make maki sushi and focus closely on their knife skills and on displaying their food artfully. This is the third in the five-lesson series leading up to Iron Chef, the culminating challenge of the seventh-grade kitchen experience.
Grade: 
6 – 8
Progression:
7 of 8
Standards:
Aligned
ESYB Curriculum
Udon Noodle Soup
In this seventh-grade humanities lesson, students make the broth and a variety of toppings for udon noodle soup. They learn how to make a simple stock from scratch, practice their knife skills, and coordinate timing as a group to complete a variety of recipes at the same time.
Grade: 
6 – 8
Progression:
6 of 8
Standards:
Aligned
ESYB Curriculum
Tortilla Scramble with Roasted Potatoes
In this seventh-grade humanities lesson, students prepare a Tortilla Scramble with Roasted Potatoes and are introduced to the Reflection Cards as a means of identifying and practicing the kitchen skills utilized in their culminating lesson: the Iron Chef Challenge.
Grade: 
6 – 8
Progression:
5 of 8
Standards:
Aligned
ESYB Curriculum
Three Sisters Tacos
In this seventh-grade humanities lesson, students make corn tortillas, beans, roasted squash, and cabbage slaw. They learn about the different agricultural techniques utilized by the Maya, Aztec, and Inca civilizations, including companion-planting corn, beans, and squash.
Grade: 
6 – 8
Progression:
4 of 8
Standards:
Aligned
ESYB Curriculum
Fried Rice
In this seventh-grade humanities lesson, students make Vegetable Fried Rice and learn about the agricultural innovations during the Song Dynasty in China that led to a surplus of rice and resulted in major cultural, technological, and scientific developments.
Grade: 
6 – 8
Progression:
1 of 8
Standards:
Aligned
ESYB Curriculum
Pan de los Muertos
In this sixth-grade humanities lesson, students prepare Pan de los Muertos to honor people or animals in their lives who have passed. They learn about the holiday of Día de los Muertos, and practice measuring precisely.
Grade: 
6 – 8
Progression:
3 of 9
Standards:
Aligned
ESYB Curriculum
Frittata
In this sixth-grade humanities lesson, students make frittata They practice their knife skills and safety, and practice using kitchen systems.
Grade: 
6 – 8
Progression:
5 of 9
Standards:
Aligned
ESYB Curriculum
Debate Plate: Introduction to Food Systems and Choices
In this 8th grade humanities lesson, students read and discuss an article about the Mandela Foods Cooperative (MFC), a small community-run grocery store in West Oakland.
Grade: 
6 – 8
Progression:
4 of 10
Standards:
Aligned
ESYB Curriculum
Eggs and Potatoes with Homemade Ketchup and Herb Tea
In this eighth-grade humanities lesson, students make potatoes, eggs, herb tea, and homemade ketchup.
Grade: 
6 – 8
Progression:
3 of 10
Standards:
Aligned
ESYB Curriculum
Spring Rolls
In this eighth-grade humanities lesson, students make fresh spring rolls and create their own dipping sauces.
Grade: 
6 – 8
Progression:
2 of 10
Standards:
Aligned
ESYB Curriculum
Spaghetti with Pesto, Ricotta Cheese, and Quick Tomato Sauce
In this eighth-grade humanities lesson, students prepare spaghetti with pesto, ricotta cheese, and a quick tomato sauce. Students discuss the theme of seasonality, and build their independence in the kitchen by working as a team to identify and divide cooking jobs and coordinate timing as they cook.
Grade: 
6 – 8
Progression:
1 of 10
Standards:
Aligned

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