EduCulture’s Leadership in Edible Education Certificate Program
in Partnership with Antioch University Seattle
Now Taking Applications for our 2017-2018 Cohort
Beginning October 7, 2017 Through September 2018
L.E.E. Open Houses & Alumni Socials
Wednesday, August 23, 6:30-8:30p, Antioch University Seattle
2400 3rd Ave., Seattle
Please RSVP to firstname.lastname@example.org
Thursday, September 7, 5:30-7:30p, EduCulture & Bainbridge Vineyards
8989 Day Road East, Bainbridge Island
Please RSVP to email@example.com
Share food stories Talk with Program Directors Meet Program Graduates Visit Field Class Sites Learn more about this unique program
This Open House is the same event hosted in different locations & dates for the convenience of people on both sides of Puget Sound. Each Open House will feature local bites and locally grown wine from Bainbridge Vineyards. The Bainbridge Island Open House is situated at Bainbridge Vineyards on Historic Suyematsu & Bentryn Family Farms and will include farm walk. Please RSVP for either event.
About the Program: EduCulture and the Master of Arts in Education Program at Antioch University Seattle (AUS) offer this groundbreaking Leadership in Edible Education Certificate Program (L.E.E.). Launched in 2015, this is unique leadership development experience is designed for formal and informal educators, and other professionals, who are interested in making a difference through edible education in K-12 schools, post-secondary education, and the wider community. Now a formal concentration within Antioch University, this certificate program is takes place over four quarters, with entry points in Summer and Fall. This progression four field courses work to build the professional repertoire of emerging leaders in this growing field of practice.
Edible Education encompasses the entire way we think about food in schools, from wellness policies to the quality of school lunch, from the content of core curriculum to career and technical education, from school gardens to food waste recycling, and from the ecology of a school campus to our wider food community. In the 21st century, edible education has become the vanguard and crossroads of many fields of education, from environmental to sustainability, social to global, experiential to vocational, outdoor to horticultural, health and nutrition to school lunch reform. Food is a topic of study that can be found across the curriculum and embedded, implicitly and explicitly, across standards and grade levels. Its roots in American education date back a century to the development of home economics. The rationales for edible education have been found in over a century of learning theories, from beliefs supporting the home economics movement to Howard Gardner’s theories about our naturalist intelligence.
“Leadership in Edible Education has given me the language, the context, and most importantly the community to begin to understand how I am a leader in this newly emerging field. Through thoughtfully chosen experiences situated within the Seattle and Kitsap area, stimulating dialogues, and powerful resources I have honed my knowledge, strength and vision. Thanks to this superbly crafted curriculum and wise leadership, my life has forever been changed.”
– Angela King, Educator and 2015-16 L.E.E. Graduate
In the 21st century, edible education has become the vanguard and crossroads of many fields of education, from environmental to sustainability, social to global, experiential to vocational, outdoor to horticultural, health and nutrition to school lunch reform. Food is a topic of study that can be found across the curriculum and embedded, implicitly and explicitly, across standards and grade levels. Its roots in American education date back a century to the development of home economics. The rationales for edible education have been found in over a century of learning theories, from the work of John Dewey to Howard Gardner. Regionally, we see its import in OSPI’s development of a teaching endorsement and learning for Environmental and Sustainability Education, the Curriculum for the Bioregion movement in WA State higher education, and the Local Farms-Healthy Kids Act passed by the WA State Legislature and signed by the Governor in 2008.
In 1900, the educator John Dewey suggested that the “school itself shall be made a genuine form of active community life, instead of a place set apart in which to learn lessons” (School and Society). More than a century later, his wisdom still rings true.
“We are connecting place and taste, school and community, with where we live eat and learn” – Jon Garfunkel, L.E.E. Program Co-Director
This Leadership in Edible Education Program carries the follow aims:
- Building professional repertoires
- Focus on Culture of Curriculum, Culture of Schools and Culture of Communities
- Becoming an educational laboratory and community brain trust
- Bridging Classroom & Communities
- Building Learning Communities
- Cultivating school and community leadership
- Calling upon the emerging expertise of participants
- Lived field studies centered in actual school and community programs
- Serving multiple sectors and stakeholders
- Education for Social Justice & Community Heritage
- Reclaiming parts of our past in order to seed our future
- Strengthening and preserving our regional and local food communities
- Educating this and future generations of co-producers
Leadership in Edible Education I, Fall 2017 (October-December)
Education Toward Food Citizenship & Community, the first course in our Leadership in Edible Education Certificate Program, explores and examines the anatomy and interrelationships of our regional food community. Over the course of the quarter, you will enrich, enhance and enliven your understanding of our Northwest foodshed and learn how to be a more engaged food citizen. Using the Central Puget Sound food community as curriculum, each class will take place in the field, situated amongst regional production, processing, distribution, consumption and recycling.
We will examine alternatives to the prevailing system of industrial agriculture from farm to market to table and beyond where emphasis is on the principles of clean, fair, fresh, nutritious, local, accessible, and traditional food. During lunch and snack with each class session, students will taste their way through our regional food cuisine.
Leadership in Edible Education II, Winter 2018 (January-March)
Edible Education I: Theory & Practice is centered on professional exploration and examination of edible education from theory to practice. We will review comprehensively the history, theory, and critical examples of Edible Education across its physical, biotic, and educational landscape, identifying the distinct perspectives of participants and stakeholders. We will explore the pantheon of learning landscapes – working farms, instructional farms, school gardens, classroom kitchens, lunchrooms, composting facilities, and other food community sites – as place-based sites that root and grow curriculum and programs in Edible Education. Provides opportunities to explore designing, creating, adopting, conducting, revising, and extending place-based curriculum and programs for learning in Edible Education for young people in K-12 school and beyond-school educational settings, and for adults in school, organizational, and community educational settings.
- What are the major “Why’s” that help us, as educators, ground a solid, vibrant rationale for the many ways in which food plays a role in our schools: from the classroom, to the curriculum, to the lunch room?
- What are major curricular considerations informing edible education in K-12 and postsecondary schooling and community education?
- What are major programmatic considerations informing edible education in K-12 and postsecondary schooling, and community education?
- How do we design edible education programs at the curricular, co-curricular and extra-curricular levels for the classroom, school garden, neighboring farm, school lunch, and other school and food community assets?
We will explore the major pathways for integrating edible education into the core curriculum (math, science, social studies…), as well as other curricular opportunities to address the study of food in our schools: from the classroom, to the garden or farm, to the lunch room, such as vocational education, technical or applied sciences studies, and extracurricular activities. Through this exploration of the wider landscape of edible education in K-12, postsecondary, and community based education, participants will gain an understanding of the theories and practices informing Edible Education that can enliven, enrich and enhance what is already on teachers’ and students’ curricular plates.
Field Classes will be held January-March 2018, alternating between Seattle and Bainbridge Island/Kitsap. Dates to be announced.
Leadership in Edible Education III, Spring 2018 (April-June)
Food in K-12 Schools & Post Secondary Institutions is the third course in our Leadership in Edible Education Certificate Program. This field course offers current and aspiring edible educators a broad examination of the roles and significance of food in our elementary, secondary and postsecondary institutions.
From the classroom to lunchroom to garden and beyond, we will examine the various people, places, practices, programs, and policies that guide, make up, and represent a school food chain.
Students will visit various school, postsecondary, and community sites on both sides of the Central Puget Sound to examine the landscapes of learning where edible education is in practice within the culture of curriculum, lunchroom, campus and community.
Leadership in Edible Education IV, Summer 2018 (July-September)
Edible Education II: Field Experience & Culminating Field Project
As the capstone experience in our Leadership Program, Edible Education II: Field Experience & Culminating Field Project, engages participants in an intensive field experience that leads, through structured design and preparation activity, to a culminating learning experience grounded in the student’s professional area of interest. Projects may take the form of curriculum segments for school settings or sequenced instructional programs to take place in other sites. This course offers a chance for students to engage in actual relevant field experience and use that along with other resources to create a school- or field-based project or program.
Such a project is intended to be an opportunity for students to get a taste of their field of interest and build their repertoire in classroom and beyond-classroom curriculum and associated field projects through placement as an edible education field intern or extern with a local school, postsecondary, or community partner. Creating an elementary or secondary curriculum, postsecondary course, or community education offering provides students the chance to hone their knowledge and skills as well as to develop a tool kit for their professional portfolio and their future practice.
Students will design, frame and present a culminating field project and complete a literature review in their professional area of interest in edible education.
This culminating practicum is designed for those developing an edible education program to have a professional learning environment into which to more fully examine and enrich their program design, planning, and outcomes.
Field Classes will be held April-June 2018, alternating between Seattle and Bainbridge Island/Kitsap. Dates to be announced.
Our Cohort of Edible Educators
“I knew that I wanted to be a part of this food revolution, inspiring people to reclaim their birthright to eat healthy whole foods and understand how it was created. EduCulture guides us to create tangible food education programs adapting our ideas to the existing food network across the world. We observe pioneering education and we participate in practical field experiences. I love this program.”
– Brian Gilbert, Cheesemonger and 2015-16 LEE Graduate
This program has attracted a diverse group of Antioch MAEd students and those working in schools, on instructional farms, non-profit organizations, in the food business. Our first two cohorts have included classroom teachers, family & consumer science educators, school garden coordinators, farm educators, nutrition instructors, cheesemongers, community organizers, food activists, and graduate students. Click here to read more about our first graduates of the LEE Program.
This program is open to formal and informal educators and offered in Multiple Professional Education Options:
Program Cohort Size: 12-14
Options for Formal and Informal Educators (apply and register through EduCulture)
- L.E.E. Professional Certificate
- L.E.E. Professional Certificate with Continuing Education Credits (issued through Antioch University Seattle)
- L.E.E. Professional Certificate with WA State Clock Hours (issued through Antioch University Seattle)
- Individual Courses taken for Continuing Education Credits, Clock Hours, or Professional Enrichment
Space is limited, All interested enrollees new to the Leadership in Edible Education Certificate Program must complete an application form. Qualified applicants will be invited to participate based on available enrollment. Preference will be given to those interested in completing the full certificate program. Applications will be taken on a first come, first serve basis.
Core Course/Program Tuition Through Enrollment with EduCulture:
$625 per quarter/$2500 for Full Certificate Program
– Five Days/35 hours of Field Classes
– All Field Experiences and Tours
– Regionally sourced full lunches, snacks and refreshments
– All course materials (except for core texts which students will be responsible for acquiring)
– Coordinated transportation between class sites and ferries for cross sound commutes.
– Additional Fee for Clock Hours and Continuing Education Credits
– Limited number of scholarships for reduced tuition are available upon request
Options for AUS Students (register through Antioch University Seattle):
- AUS MAEd Degree with L.E.E. Concentration and L.E.E. Professional Certificate
- AUS MAEd Level L.E.E. Graduate Certificate and L.E.E. Professional Certificate
- Individual Courses taken for AUS Degree Credit
- Open to BA Completion and Psychology Students (credits will apply to your current AUS program
- Environment and Sustainability Education Endorsement Option: Any of the courses may help fulfill certain requirements for the ESE Endorsement
Program Directors and Lead Instructors:
Jonathan Garfunkel, MAEd, Managing Director, EduCulture; Adjunct Faculty, Antioch University Seattle
Edward Mikel, PhD, MAEd Faculty Emiritus, Antioch University Seattle
**Antioch Degree and Endorsement Students register through Antioch University Seattle, via course EDUC 600-ESE: Education Toward Food Citizenship & Community.
To learn more about this Leadership Program and to receive an application, contact EduCulture by email, admin@EducultureProject.org, or call 206-780-5797
For Antioch University students and for more about Antioch University’s Degree Credit Options, contact Jon Garfunkel: jgarfunkel@Antioch.edu