Early Learning
King’s College Early Learning - Exceeding National Quality Standard
We are delighted to share that the King’s College Kinder has been rated Exceeding the National Quality Standard in its recent assessment. This is a wonderful recognition of the dedication, passion, and professionalism of our Kindergarten educators.
Under the leadership of Beth Bennet, Head of Early Learning, our kinder has worked diligently to strengthen its programs and practices, guided by the Victorian Early Years Learning and Development Framework, the Early Years Learning Framework, and the Christian values of our school. A strong focus has been placed on seeing every child as a capable learner, ensuring that each child feels safe, loved, and supported to grow and thrive.
Highlights of the assessment include:
- Continuous improvement through mentoring and professional learning programs to strengthen teaching practice.
- Child voice and agency being respected and embedded into the learning environment.
- Cultural awareness and Aboriginal perspectives celebrated through the Bush Kinder program, Worn Gundidj training, and the development of a Reconciliation Action Plan.
- Child safety and wellbeing strengthened with updated policies, cultural safety training, trauma-informed practice, and family involvement in shaping child-safe practices.
Community connections enhanced by children’s access to school facilities such as the library, food tech room, auditorium, and gym.
We are proud of the way our Kindergarten team has embraced continuous reflection and improvement while nurturing strong partnerships with children and families. This achievement affirms the high-quality education and care provided at King’s College and encourages us to keep striving for excellence.
Allister Rouse
Principal
Echidnas
Proudfoots By The River is a locally owned restaurant that is home to the Gleeson family which includes our very own Elly from the Echidna group! Elly’s dad, Chef Jack (it’s not official but we’ve given him a three star Michelin rating) came in to cook with us this week and brought in with him an assortment of locally sourced spices and leaves from Native Australian plants that are used in cooking. One of them was Salt Bush which is a feature in our own Bush Tucker Garden in the kinder yard!
Elly passed around the containers of condiments so the children could do the sniff test, and there were a few screwed up noses at some of them… but spices made from Lemon Myrtle, Strawberry Gum, Anise and Peppermint Gum were so beautifully fragrant that we couldn’t wait to get cooking!
The Echidnas transformed into mini Sous Chefs as they sliced, diced, chopped and mixed all the ingredients for the Sausage Rolls and I am very pleased to report that all phalanges remained intact!
Chef Jack helped the children whip up a Strawberry and Tomato Relish to accompany the sausage rolls and they were eaten for morning tea – we were NOT going to wait for lunch to eat these pastry delights!
We are so thankful for our Kinder Community of parents that not only come in and teach us new things, but also those who man the ovens, support knife cutting, and take all the photos on the kinder phone for me when my hands are full!
As a side note, Mrs Bennett was seen exiting quickly from the kitchen with a bowl full of the tasty pastry morsels but has yet to admit to any food theft… she is a Sausage Roll diehard and probably couldn’t help herself – even though she did!
"Then God said, ‘I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.’" - Genesis 1:29
We are reminded that God’s creation provides us with an abundance of amazing foods and flavours, giving us opportunities to explore, taste, and celebrate His goodness together.
Judi Missen
Early Learning Educator