In the teaching kitchen, students tie food and garden education into practical hands-on classroom curriculum. Once a week, each class has the opportunity to use this teaching kitchen in the preparation of ingredients from their own garden plots and local sources.

A major component to the demonstration of the closed-loop food cycle is in this kitchen where teachers and students can take raw ingredients, often from the rooftop garden, and transform them into meals. Here, students are able to realize the final component in the comprehensive understanding of the food cycle, while also reiterating the importance of the daily rituals of the table and the gathering for meals.

Kindergarteners visit the kitchen and compare shapes and sizes of fruits and their seeds, while third graders use the kitchen for learning about measurements during their unit on fractions. Middle school students have the opportunity to make homemade bread to learn the scientific reasoning behind how bread rises.