Monday through Wednesday, February 4-6, 2008
Fee: $300 for tuition, breakfasts, and lunches
Seminar runs from 8:30 am to 4:00 pm each day.
This seminar has been sold out.

Location: Center for Ecoliteracy, 2528 San Pablo Avenue, Berkeley, California

The Chez Panisse Foundation and the Center for Ecoliteracy have designed a three-day seminar to support teachers who want to embed hands-on instruction into the academic classroom, using the kitchen, garden, and community as the context for learning. The seminar is designed to help teachers balance the tensions between teaching to standards and creating robust experiential learning opportunities for students.

The first day will be facilitated by the Center for Ecoliteracy with a focus on the links between food, health, culture and environment - on both personal and classroom levels. Participants will explore and discuss core ecological principles, then investigate how the principles come to life in the classroom and community.

Second and third days will be led by the Chez Panisse Foundation and will expand the focus on classroom instruction, curriculum development and design. We will build on day one and lead participants through the process of designing hands-on lessons that take into account academic standards and experiential learning. Day two will include a site visit to the Edible Schoolyard at Martin Luther King, Jr. Middle School.

What to bring:

• State standards
• Laptop computer (if you have access to one)
• Copies of materials

The seminar is intended for classroom teachers at elementary, middle, and high school levels. Academic, kitchen, and garden classroom teachers are invited. Principals are welcome to attend with their teachers. We encourage teachers to come in pairs or teams. Preference will be given to them in the application process. Attendance will be limited to those who can be present for the entire seminar. Participants will be expected to complete assignments prior to the seminar.

Download a printable full-page description of the seminar

Meals are prepared from organic, seasonal ingredients, with vegetarian options provided.