It starts in the kitchen!

Our Full Plate programming aims to provide young people with a connection between the food they eat and where it comes from.  

In our Full Plate in the Classroom program, a Sylvia Center community chef provides a series of three or more lessons to preschool or elementary youth.  The curriculum is designed to inspire food exploration, provide nutrition education, and the skills to prepare a healthy snack.  Whenever possible, we pair our Full Plate in the Classroom lesson with a Full Plate on the Farm visit.  

A range of ages, from preschool to college, join us on the farm for our Full Plate on the Farm programming.  Participants experience, first hand, the connection of food to farm while learning about agriculture, cooking, and nutrition.  These programs involve a farm tour, activities in our learning Garden, and preparing one or more recipes in our outdoor kitchen space. 

Our Cooks for Health programming provides culinary and nutrition education to youth, teens, and families.  In a series of 6-12 classes, participants learn basic cooking skills, knife and kitchen safety and sanitation while preparing a healthy meal or snack.  The role nutrition plays is emphasized as well as food justice.  

• Cooks for Health Youth and Teens: Youth and teens build their skills and confidence through a series of lessons beginning with kitchen safety and ending with sharing a balanced, healthy plate with their community. 
  • CFH Youth is offered to elementary and middle school students
  • CFH Teen is offered to 13-18 year olds. 
• Cooks for Health Family:  In our CFH Family classes, youth 7-13 are joined by a parent or guardian in the kitchen.  A Sylvia Center community chef walks families through six lessons ranging from food exploration to creating a healthy balanced plate.  Each class focuses on one or more wholesome recipes.  

The Teen Culinary Apprenticeship is a 54-hour training program that prepares teens to become peer advocates for health and nutrition. The program culminates with the participants serving as paid Teen Chef Instructors at NYC summer camps, teaching youth in their community about healthy food and where it comes from. Throughout the credit-bearing apprenticeship, teens learn foundational culinary skills, hygiene and sanitation, food science, nutrition, and food justice.

• Students explore the components of a healthy plate and learn the benefits of a plant-forward way of eating. 
• Students participate in food industry-related field trips and are visited by professionals in their classes. 
• Students gain insights on potential careers and have opportunities to develop their public speaking and presentation skills.