Farm & Food Studies

1 elective credit
AB or C block
Students work with the BBA kitchen staff to help prepare menus. The course offers a real-world context in which to learn key culinary skills associated with basic food preparation and food safety, how to work as a member of a team, and how to design and implement menus. Students who are interested in pursuing a career in the culinary arts or who want to build their resume directly benefit from this experience. Interested interns have the opportunity to earn ServSafe Certification.

Juniors and Seniors
1 science credit
Students in this course tackle some of the major questions in ecology and evolutionary biology: What factors influence an ecological community? How have species changed and evolved? How have humans changed the environment? What is the fate of our natural world? Using natural resources and biological communities at the Hildene farm, the course employs technology, observation and natural history to answer these questions. Students are introduced to a broad range of techniques used in the field to collect and analyze data, giving them a taste of what is required to be a field biologist. Students read essays and papers from some of the leading ecology and evolutionary biologists, develop their own experiments, and use critical thinking to process data. Fieldwork (including maintenance of a detailed field notebook), research, labs, and presentations are all important facets of this project-based class. PREREQUISITE: Successful completion of Biology, CP Biology, or the permission of the science department chair.

Ethnobotany connects botany with human tradition through hands-on, project-based learning. Students develop their understanding of plant anatomy, physiology, and ecology, as well as uses of plants as medicine, materials, food, and cultural touch points through scientific inquiry and practical skill-building. Labs, field work, research, and collaboration enable students to learn about key plant processes including photosynthesis, growth, defense, and reproduction. Plant science topics are complemented with skills in practical and cultural uses of plants; students make foods, teas, salves, tonics, fiber, dyes, and much more out of plants harvested from the school garden and surrounding ecosystems. Examination of the links between botanical knowledge and human society emphasize Indigenous perspectives and traditional ecological knowledge, as well as reflection on students' own relationships with the natural world. This class takes place primarily at the Farm and Food Studies classroom at Hildene Farm. PREREQUISITE: Successful completion of or concurrent enrollment in a biology class.

In Food Systems, students explore the connections between land, food, and community. They practice systems thinking by examining the lifecycle of food from production to consumption and investigating the impacts of different food system models. Hands-on experience growing food and scientific investigation of agricultural inputs and outputs help students build skills for food production and land management. By partnering with local food access programs, students put their skills to work making positive change in the community. Classroom, lab, and farm experiences are complemented by visits and projects with agriculture and food professionals in the community. Students taking this class in the spring semester also participate in maple sugaring and learn about the importance of maple syrup production to our local environment, community, and culture. This class takes place primarily at the Farm and Food Studies classroom at Hildene Farm. PREREQUISITE: Successful completion of Foundations of Science or STEM.

Sophomores, Juniors, and Seniors
1 social studies elective credit or 1 science credit
Students explore systems theory as it applies to the farm, the natural world, and the communities they are a part of. Specific areas of study include: living and nonliving systems, fundamentals of sustainable farming, and agricultural practices, including practical lessons in harvesting and preparing food. Students also explore the social, political, economic, and environmental challenges associated with developing a sustainable local food system. Students learn through visits to local farms, conversations with agricultural professionals, and participation in Burr and Burton’s farm to school initiative. This course provides students with the opportunity to explore topics through research, problem-based learning, fieldwork, and reflective writing. It is based primarily at Burr and Burton’s Hildene farm classroom. PREREQUISITE:

In Sustainable Agriculture, students build a foundation in the skills and understanding needed to successfully and sustainably grow food. Working on site at Hildene Farm, students plan, prepare, and plant the BBA garden each spring. Hands-on land management is complemented by scientific investigation of soil properties, nutrient cycling, seed growth, and regenerative agricultural methods. Students have opportunities to explore other farm activities, including livestock and pasture management, habitat conservation, and maple sugaring. Food produced by students becomes part of the local food system through class projects, BBA food services, and food access organizations in the community. Collaboration with local agricultural professionals and food access organizations are essential to this course, enabling students to have a positive impact on the broader community. This class takes place primarily at the Farm and Food Studies classroom at Hildene Farm. Students have the option to take this course for general credit with permission of the teacher and their school counselor. PREREQUISITE: Successful completion of Foundations of Science or STEM.

Internships are available through Farm and Food Studies, focusing on vegetable production and management. Interested students should see Work-Based Learning for more details on the internship process and reach out to the Farm and Food Studies Coordinator. HUMANITIES

In Farm to Plate, students develop the basic skills and knowledge needed to grow and prepare farm-fresh food. Students work as a team to grow, harvest, process, and cook vegetables and herbs at the Hildene Farm gardens and greenhouse. While developing these skills, students practice collaborating with peers, engaging in hands-on learning, observing natural phenomena, and growing toward achievement of personal and academic goals. Students share the experience of creating meals and recipes together, and they contribute to food access programs in the local community. They also have opportunities to learn how food interacts with the environment and their bodies, and to explore the farm and surrounding ecosystems. This class is designed to make agricultural and culinary experience accessible to all learners, and includes opportunities for peer mentorship for interested students. This class takes place primarily at the Farm and Food Studies classroom at Hildene Farm.

1 science credit
This course provides students with a foundation in the skills and understanding needed to develop and maintain a successful farm or garden. Working on site at the Hildene farm and greenhouse, students plant, weed, and harvest crops, experiment with growing techniques, and investigate soil health, nutrient cycling, and land management practices. Students explore and study the ecosystems that surround the farm. Hands-on, inquiry-based lab experiences are complemented by readings, projects, and conversations with agricultural professionals. Students have the unique experience of producing food for our local food system. NOTE: This course does not have a prerequisite, but it does not replace or fulfill the Foundations of Science requirement.