We are so excited you will be implementing the Real Food Lab curriculum and capstone project in your classroom this year! To access the curriculum and capstone project lessons, click here.
Below, you will find resources to support planning and implementing Real Food Lab in your classroom. Don’t hesitate to reach out to your Garden Educator if any questions arise!
Program Menu & Standards Alignment:
As you prepare to teach Real Food Lab, take a look at the Program Menu and Standards Alignment to see an overview of the lesson sequence and the corresponding national standards. Real Food Lab is aligned to Common Core State Standards and National Entrepreneurship Standards.
Lesson Slide Decks:
All participating teachers will have access to lesson slide decks. We are providing the lesson slide decks as PDF and PowerPoint files, so you can easily make modifications or use as is! We’ve compiled the lesson slide decks, here. Note: each lesson slide deck is also available on the Real Food Lab curriculum and capstone portal.
All participating teachers will have access to a set of real food case studies to use during specific lessons. Case studies provide an anchor for students to see real food businesses and entrepreneurs in the real world. Each case study, and the accompanying lessons that focus on the case studies, walk students through business fundamentals in a storytelling format and allows students to access complex business concepts in an easily digestible way. The following case studies are available:
All participating students will work in groups to develop a real food business concept over the course of the Real Food Lab curriculum. At the end of the curriculum, students will work in groups to present their real food business concept. We’ve created a handful of resources to support participating teachers and students.
- TEMPLATE: Final Presentation Deck – Student
- RUBRIC: Final Presentation Scoring Rubric – Student
- RUBRIC: Final Presentation Scoring Rubric – Teacher
All participating teachers are asked to complete a Final Presentation Scoring Rubric for each student or student group. Completed rubrics should be submitted upon the completion of the Real Food Lab curriculum and final presentations. Note: all student names or identifiers should be omitted from the copy submitted to Big Green.
All participating teachers will complete the 3-lesson capstone project with their students upon completion of the curriculum and final presentations. The capstone project is designed to prepare students for the Real Food Lab summer practicum. Visit the Real Food Lab curriculum and capstone project portal to access lessons and materials.
All participating teachers are asked to complete a teacher post-survey upon completion of the Real Food Lab curriculum and capstone project – click here to access the survey. The teacher post-survey will ask teachers to report how many lessons were completed and how many students completed the final presentation. To keep track of this data, use our Real Food Lab Lesson Tracker.
Please note, the teacher post-survey is an important part of Big Green’s program evaluation process and are in no way assessments of the teacher or students. Your participation is crucial to the continuous improvement of Real Food Lab for the future.
What to Expect?
Being prepared to teach and implement Real Food Lab in your classroom and at your school will help assure that your students have a positive experience! Check out our Real Food Lab Curriculum and Capstone Expectations as well as our Real Food Lab Summer Practicum Expectations for more information on anticipated time commitment, program supplies, teacher trainings, and program evaluation requirements.