Leadership in Edible Education, Course III
Food in K-12 Schools & Post Secondary Institutions
- Dates: April-June, 2018, Dates to be announced
- Times: Dates to be announced
- Field Classes will take place in Seattle, Bainbridge Island, Carnation/Duvall, and elsewhere in the Central Puget Sound
EduCulture and the Master of Arts in Education Program at Antioch University Seattle are entering the second year of our groundbreaking Leadership in Edible Education Certificate Program. This leadership program is spread over four quarterly courses aimed at building the professional repertoire of those who seek to work in the field of edible education. This program is open to formal and informal educators, and other professionals who are interested in making a difference through edible education, in schools and the wider community.
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.
Student participants will be provided opportunities to examine and explore the anatomy of place-based curriculum and programs for learning in Edible Education across age grades. We will examine the sources, structures and networks within the Pacific Northwest and beyond that support the many roles of food in schools and other institutions.
This is a professional opportunity to deepen one’s understanding of the place schools hold in the prevailing global and local food system and in such alternatives as farm-to-school programs, and how food is present in many forms in schools and in school operations, life, and culture.
This course evaluates, integrates and applies natural and social science perspectives to explore effects of human activities on the natural and built environments for their significance to sustainability in the near and long terms. We are preparing leaders in edible education to effectively teach and assess curriculum and programs that have been created, expanded, or adopted, and which draw upon knowledge and understanding of significant contemporary issues in environmental integrity and long-term sustainability.
Course Goals and Objectives
To gain essential knowledge and understanding of the roles and significance of food in our K-12 schools and postsecondary educational institutions.
To comprehensively examine and consider the myriad roles of food in schools:
- The Role of Food within the Curriculum
- The Role of School Gardens and Greenhouses
- The Role of Farm-School Programs, Working and Instructional Farms
- The Role of Food in Lunch and Nutrition Services
- The Role of Food Culinary Arts Education
- The Role of Food Waste Recycling in Schools
- The Role of Edible Education Programming in Schools
- The Role of the Food Community in the Culture of Curriculum and Schools
- To develop broad understanding and well-grounded practical skills in 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.
- To explore how food viewed by various stakeholders in various school contexts.
- To explore in food in schools in context to a curriculum for the Northwest Bioregion.
- To study alternatives to the existing constituents of the prevailing industrial school food system which emphasize clean, fair, fresh, nutritious, local, accessible, and traditional food for all.
- To delve into the realms of food justice, food security, and edible democracy.
- To examine the ingredients which make for healthy school and food communities.
- To explore the future roles of Edible Education in 21st Century Schools.
- The opportunity for participants to build their professional repertoires and networks.
Sample Field Sites and Guest Speakers
- Lunch at Bainbridge High School Cafeteria
- FACSE Classroom Observation, Woodward Middle School, Bainbridge Island Schools
- Chris Plemmons, Culinary Arts Education, Olympic College
- School Garden Program Tour and Talk, Odyssey, Bainbridge School District
- Tour & Talk at CTE Culinary Arts & Educational Greenhouses, North Kitsap High School
- Tour & Talk at Instructional Farms, EduCulture
- Tour & Talk at Farmer Frog School Garden Program, Olivia Park Elementary, Edmonds SD
- Lunch and Talk at Bastyr University
- School Garden and Food Waste Recycling Tour and Talk at 21 Acres
- Talk on Food in the Curriculum at Antioch University Seattle
- Tour and Talk at FareStart Café
Core Course Text: Free For All, by Janet Poppendeick
Cohort at EduCulture’s Instructional Plot at Morales Farm
with Makah Ozette Potatoes they harvested.
Bainbridge Island, October 2015
**For Antioch University students and for more about Antioch University’s Degree Credit Options, contact Jon Garfunkell: jgarfunkel@Antioch.edu