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By Tricia Siletti, MEd, MS | From Earth to Sky Education
What if your child didn’t just learn about food… but actually grew it, cooked it, and served it?
Farm to Table is a full-year, hands-on homeschool experience that takes students on a powerful journey from planting their first seed to hosting a complete, thoughtfully prepared meal.
This is not a textbook course.
This is real-world learning at its best.
This course transforms your homeschool into a living classroom where students:
Grow their own food
Learn nutrition through real meals
Build practical kitchen skills
Develop budgeting and business knowledge
Design and serve meaningful dining experiences
Every lesson is rooted in doing, creating, and experiencing not memorizing.
36 Weeks | Full Year Curriculum
Ages 10–18 (easily adaptable across levels)
Parent-Facilitated (no expertise required)
9 In-Depth Units Covering the Entire Food System
Students move through a complete progression:
Garden foundations and soil science
Nutrition and whole foods
Local sourcing and food systems
Meal planning and menu design
Kitchen skills and cooking methods
Budgeting and food business concepts
Dining environment and presentation
Service and hospitality
Final “Seed to Service” experience
By the end of this course, students will be able to:
Plan, plant, and maintain a garden
Understand how food impacts the body
Cook confidently using multiple techniques
Design balanced, seasonal meals
Source ingredients locally and responsibly
Budget, price, and analyze food costs
Host and serve a complete dining experience
These are life skills that go far beyond traditional academics.
This course follows a hands-on, inquiry-based approach where students learn by:
Planting, harvesting, and observing
Cooking and experimenting in the kitchen
Visiting markets and sourcing food
Designing menus and meals
Reflecting through journaling and discussion
Assessment is natural and meaningful through:
Projects
Journals
Real-world application
Family discussions
No tests required.
You do NOT need a background in gardening, cooking, or nutrition.
Every lesson positions you as a facilitator, guiding your child through meaningful experiences rather than lecturing.
In a world where most kids are disconnected from their food, this course reconnects them to:
The earth
Their health
Their creativity
Their ability to provide and serve
It builds independence, confidence, and real capability.
At the end of this course, your student won’t just understand “farm to table.”
They will have lived it.
They will have created it.
They will have served it.
Homeschool families seeking real-world, hands-on learning
Middle and high school students (grades 6–12)
Project-based and interest-led learners
Families wanting to integrate life skills into education
Entrepreneurship and practical skill development
If you want your child to gain real skills, real confidence, and real understanding,
this course delivers an experience they will never forget.
By Tricia Siletti, MEd, MS | From Earth to Sky Education
What if your child didn’t just learn about food… but actually grew it, cooked it, and served it?
Farm to Table is a full-year, hands-on homeschool experience that takes students on a powerful journey from planting their first seed to hosting a complete, thoughtfully prepared meal.
This is not a textbook course.
This is real-world learning at its best.
This course transforms your homeschool into a living classroom where students:
Grow their own food
Learn nutrition through real meals
Build practical kitchen skills
Develop budgeting and business knowledge
Design and serve meaningful dining experiences
Every lesson is rooted in doing, creating, and experiencing not memorizing.
36 Weeks | Full Year Curriculum
Ages 10–18 (easily adaptable across levels)
Parent-Facilitated (no expertise required)
9 In-Depth Units Covering the Entire Food System
Students move through a complete progression:
Garden foundations and soil science
Nutrition and whole foods
Local sourcing and food systems
Meal planning and menu design
Kitchen skills and cooking methods
Budgeting and food business concepts
Dining environment and presentation
Service and hospitality
Final “Seed to Service” experience
By the end of this course, students will be able to:
Plan, plant, and maintain a garden
Understand how food impacts the body
Cook confidently using multiple techniques
Design balanced, seasonal meals
Source ingredients locally and responsibly
Budget, price, and analyze food costs
Host and serve a complete dining experience
These are life skills that go far beyond traditional academics.
This course follows a hands-on, inquiry-based approach where students learn by:
Planting, harvesting, and observing
Cooking and experimenting in the kitchen
Visiting markets and sourcing food
Designing menus and meals
Reflecting through journaling and discussion
Assessment is natural and meaningful through:
Projects
Journals
Real-world application
Family discussions
No tests required.
You do NOT need a background in gardening, cooking, or nutrition.
Every lesson positions you as a facilitator, guiding your child through meaningful experiences rather than lecturing.
In a world where most kids are disconnected from their food, this course reconnects them to:
The earth
Their health
Their creativity
Their ability to provide and serve
It builds independence, confidence, and real capability.
At the end of this course, your student won’t just understand “farm to table.”
They will have lived it.
They will have created it.
They will have served it.
Homeschool families seeking real-world, hands-on learning
Middle and high school students (grades 6–12)
Project-based and interest-led learners
Families wanting to integrate life skills into education
Entrepreneurship and practical skill development
If you want your child to gain real skills, real confidence, and real understanding,
this course delivers an experience they will never forget.
