Culinary Arts
Farm to Table
Where food really comes from.
Students trace ingredients from the soil to the plate — meeting local growers, understanding seasonality, and cooking meals built around what's actually fresh.
What students do
Every session is hands-on and project-based. Students collaborate with a vetted teaching artist, work through structured challenges, and leave with something they made — a model, a recording, a portfolio piece, a finished dish, or a performance.
Who it's for: Students who want to connect food, environment, and community.
What's inside
- •Seasonality and local sourcing
- •Reading a farmers market
- •Simple cooking that celebrates ingredients
- •Composting and waste reduction
Session-by-session breakdown
Week 1
What's In Season
Tour a farmers market (or virtual visit) and shop for the week.
Week 2
Root to Stem
Use a whole vegetable — roots, stems, and leaves.
Week 3
Herb Garden
Plant herbs and use them in a fresh salad dressing.
Week 4
Grain Bowls
Build customizable seasonal grain bowls.
Week 5
Preserving
Pickle, jam, or quick-cure to extend the harvest.
Week 6
Harvest Dinner
Plan and serve a family-style meal from local ingredients.
Outcomes students leave with
- ✓ Knows what's in season month by month
- ✓ Can build a meal around what's fresh
- ✓ Understands food's environmental footprint
What you'll get
- • Curriculum scoped to your group size, grade, and season length
- • Vetted, trained, background-checked teaching artist
- • All materials and kits — no prep work for your staff
- • Attendance + engagement reporting, plus family-facing recap
- • Seasonal produce
- • Small herb-planting kit
- • Take-home seasonal cookbook