Cooking with Kids curriculum is designed for grades K-1, grades 2-3, and grades 4-6. Student materials are bilingual in Spanish and English. Lessons are aligned with educational standards in language arts, mathematics, science, social studies, visual arts, career readiness, and health education. Curriculum Guide comes with a master copy of student materials, which may be copied for up to 30 students.
Cooking with Kids is an excellent resource for nutrition educators and elementary school teachers. The program was selected as a 2007 Innovation in Prevention Award winner by the United States Department of Health and Human Services (HHS) for its efforts in promoting healthful lifestyles in communities. The integrated curriculum guides for grades K-6 and corresponding student materials provide children, teachers, and parents with opportunities to develop an appreciation and love of fresh, healthful, great-tasting food.
The materials could be integrated into elementary school classroom curricula or an after-school program setting. According to one parent, “The Cooking with Kids program brought another voice to the table, a voice that encouraged trying new and different foods, a voice in support of nutrition and healthy families.”
Download a sample cooking lesson: Chinese American Fried Rice: Grades 2-3
Curriculum Guides include:
- Teacher Information plus Introductory lesson
- Lesson plans for five 1-hour fruit and vegetable tastings: Tomatoes, Root Vegetables, Citrus, Pears, and Salad Greens
- Lesson plans with activities for five 2-hour cooking classes: Stovetop Pizza with Tri-color Salad, Potato Pancakes with Applesauce, Black Bean Tostadas with Salsa Fresca, Ethiopian Lentils, Injera, Couscous, and Cucumber Salad, and Asian Noodles with Coconut Rice Balls