Our Leadership in Edible Education concentration addresses important societal, cultural, and community issues that arise from a multiple of food related injustices. Covering a wide array of topics from the safety, systems, traditions, security, and justice of our food to edible democracy, this concentration will give you a holistic perception of cuisine and how it affects our society. Engage with a wide range of experienced educators, and leaders in food related fields while in diverse, real-world settings.
This degree is offered by AU Seattle.
Edible Education draws from holistic, ecologically interconnected fields, and provides pathways for delivering place-based, experiential education in real-world settings. The Leadership in Edible Education Certificate Program (LEE) is designed for educators and food community professionals interested in making a difference through edible education. This concentration examines and addresses issues and topics across our regional community and school food systems of our Northwest bioregion. The LEE program introduces and enculturates students to the spectrum of edible landscapes, programs and people that are defining the field of edible education in the Central Puget Sound Region.
We offer a highly placed-based and student-centered approach and operate on a cohort model, attracting a strong, diverse community of learners who current and emerging leaders working across the field of edible education. We use our community as curriculum for our course work. Students have the opportunity to engage with a wide range of experienced educators and as well as with leaders our regional food community in diverse, authentic school and community settings. Our extended field classes take place in various school, agricultural, community, and commercial sites reflecting best practices throughout the Central Puget Sound region.
This professional education program is centered on growing and expanding the programmatic and curricular horizons of each member of the cohort, with the last two quarters personalized to students’ unique professional needs and interests. We are committed to helping students build their professional repertoires and find placements that align with their career goals. Another unique and integral feature of the LEE Concentration is our culminating field project/internship during the final quarter of the program, where students are encouraged and stretched to follow a path of professional growth and interest that can contribute to their portfolio of edible education.
AUS’s Leadership in Edible Education Certificate program is a full Master of Arts in Education (MAEd) degree concentration (at 12-16 credits) along with a professional certificate granted jointly by Antioch and EduCulture (located on Bainbridge Island). This year long program is scheduled over four consecutive academic quarters, with options to start in either summer or fall quarter.
- Extensive field classes, up to day-long in length, spread over a 10 week quarter
- Two or three one-hour support seminars each quarter decided upon by students
- Other master’s degree classes beyond the LEE concentration courses are offered in the evenings to accommodate the schedules of working professionals
Sequence of Courses
- Education Toward Food Citizenship & Community
- Food in Schools & Postsecondary Institutions
- Edible Education I: Theory & Practice
- Edible Education II: Field Application & Culminating Project (Internship-Based)
For detailed curriculum, degree requirements, and course descriptions, please visit the AUS catalog.
The LEE Program is designed to assist students in building their professional repertoires in the emerging field of edible education, with the aim helping participants further their careers in this and related fields. The final quarter of the program is dedicated to a culminating field project/internship with this ultimate goal of professional growth in mind.
Students who complete this program can find careers as a:
- Public elementary, middle, or high school teacher and leader incorporating Edible Education in their professional roles
- Independent or parochial elementary, middle, or high school teacher and leader incorporating Edible Education in their professional roles
- Informal educator and leader, incorporating Edible Education in non-school settings such as non-profit organization, farms, restaurants, food processing and distributing enterprises, arts or cultural institutions, recreational organizations, and government, tribal, and public utility agency outreach and educational programs
- Edible Education program developer or coordinator and leader
- Edible Education curriculum lead, supervisor, or specialist and leader
- Edible Education research specialist and leader
- Edible Education policy specialist and leader
- Edible Education consultant and leader
How to Apply
- Complete the online admissions application.
- A Bachelor’s degree from a regionally accredited institution is required. Submit official transcripts from ALL colleges/universities you have attended to the Admissions Office. Transcript evaluations are required for all coursework completed outside of the U.S. or Canada (except Quebec). See Transcript Evaluation section on International Students webpage for details.
- Essay – Submit a one-two page essay describing why you are interested in the MA in Education program and how you expect it to assist you with your future goals.
- Résumé/Curriculum Vitae (CV). Documentation of relevant professional and volunteer experience, professional affiliations, publications and licensure.
- International Students have additional admission requirements. See International Students page for details.
- Applicants will be invited to participate in an interview with program faculty.
All admission application supporting materials, transcripts, recommendations, essays, etcetera, should be emailed to email@example.com or mailed to:
Antioch University Seattle
2400 3rd Avenue, Suite 200
Seattle, WA 98121
|Spring 2020||March 1, 2020||April 6, 2020|
|Summer 2020||June 7, 2020||July 7, 2020|
|Fall 2020||September 1, 2020||October 5, 2020|
|*Complete applications received after the Deadline date may be considered if space is still available in that quarter or will be reviewed for the next available term.|
2019-20 Tuition, MA in Education
|Item||Cost or Units|
|Cost per Credit||$673|
|Full-Time Credits per Quarter||8|
|Full-Time Tuition per Quarter*||$5,529*|
|Total Program Credits||48|
|*Quarterly Student Service and Technology fees are not included in the calculation. See below for more information on each fee.
**Tuition for MAEd in Urban Environmental Education is $530 per credit hour. This information is provided as an estimate of total tuition for each program based on the total number of required credits to complete the degree, and does not include the required Student Services and Technology fees.
Please note: Additional fees for all AUS programs may include (but are not necessarily limited to) charges for materials, late registration, enrollment maintenance, parking, graduation, transcripts, tuition payment plan, late payments, late registration, and returned checks.
A majority of AUS students finance their education through some form of financial aid. You may not be sure which federal, state, public and private aid packages – such as loans, scholarships, and grants—are right for you. Our staff is here to help you, so you can focus on what’s most important: beginning your academic program at AUS.
“I knew that I wanted to be a part of this food revolution, inspiring people to reclaim their birthright to eat healthy whole foods and understand how it was created. (LEE) guides us to create tangible food education programs adapting our ideas to the existing food network across the world. We observe pioneering education and we participate in practical field experiences. I love this program.”
~ Brian Gilbert, Cheesemonger and 2015-16 LEE Student
“Leadership in Edible Education has given me the language, the context, and most importantly the community to begin to understand how I am a leader in this newly emerging field. Through thoughtfully chosen experiences situated within the Seattle and Kitsap area, stimulating dialogues, and powerful resources I have honed my knowledge, strength and vision. Thanks to this superbly crafted curriculum and wise leadership, my life has forever been changed.”
~ Angela King, Educator and 2015-16 L.E.E. Student
“We are connecting place and taste with where we live, eat, and learn”
~ Jon Garfunkel, EduCulture Founder & LEE Program Co
EduCulture fills an important need in our local community: providing farmers and teachers the organizational, programmatic and curricular support and oversight to cultivate integrated and dedicated farm-school relationships that mutually serve local farms and local K-12 and community-based education. Read more about our program on EduCulture’s website.
Edible Democracy Project
The Puget Sound Edible Democracy Project is an intercultural and inter-community “edible education” initiative founded in 2012 and involving the following partners: Antioch University Seattle, Bainbridge Island, Wilkes Elementary, C4C Clickitat, Gatzert Elementary, Suquamish Tribe, Suquamish Elementary and community partners.
Edible Democracy represents a new frontier in the Puget Sound Region and beyond —
an educational experiment in cultural democracy surrounding our local food communities and common foodshed. Seed funding for this project was provided by a grant from the Jiji Foundation to Antioch University Seattle.
The initial goal of the Puget Sound Edible Democracy Project is to create learning exchanges among late elementary students (3rd or 4th Graders) from three communities (urban, suburban-rural, and tribal) in the Central Puget Sound Foodshed, which have distinctive traditions in growing and eating food but share important commonalities as well in their concern for local food in their community. In addition, a leadership network of educators of elementary school students and other educators and specialists in young peoples’ study of local food and community has emerged and is growing with participants in Edible Democracy at its center. This network of educator leaders provide support and knowledge to one another through area-wide collaboration. In addition, they seek to improve their professional qualifications through ongoing professional training and education.
The concept of Food Community is central to the Edible Democracy Project. Food communities, in the strong sense, occur whenever individuals are knowledgeable about the “life cycle” of food within the local area, their region, and beyond. Five phases make up the so-called life cycle of food in the community: growing/gathering/production, processing, distribution, consumption, and recycling/endpoint of foodstuffs. The educational purpose of Edible Democracy is to ensure that young people and adults are knowledgeable about the life cycle of food within their local area and beyond. Our educational goal is to promote in all participants, regardless of age, a sense of stewardship toward their food communities and the skill to act upon it.
Each community is represented and shepherded in its participation by a group of educator and community leaders. Each of the advisory teams is made up of those who are already taking leadership in school- and community-based education of young people. These leaders have forged many relationships with community members. They focus on issues related to local food and nutrition, cultural culinary traditions, the sustainability and resilience of local economies, and recycling, composting, and renewable energy.
Ultimately, the goal of this project is to extend beyond on local community. Through developing this model and sharing the knowledge and experience gained we seek to inspire and train other educators, schools, and organizations to build their own collaborations in rural-urban, inter-cultural food, farming, and education programs. We plan for this experience to lay the foundation for a long-term collaborations developing viable and equitable community food systems, educating and empowering youth, transforming communities, and keeping our local history and cultural heritage alive.