Adapting our Kitchen Garden program during COVID-19

I thank you all for your patience during these difficult times. I would also like to reassure you that this is only temporary and we hope to return to original model as soon as the public health situation allows.

 

The program has been modified so the students, teachers and school community are still able to continue to enjoy learning about fresh, seasonal, delicious food in a COVID safe environment.

 

Students love their kitchen garden classes. However, as we return to school, traditional kitchen and garden classes might be difficult to maintain in a safe way. The health and wellbeing of our students and staff is paramount. It’s also important to consider program continuity.

 

Now is a great time to dig deeper into our kitchen garden program and its connections to learning areas across the year 3/4 curriculum.

 

Here is how the program will look in our school in term 4:

  • We will embrace the outside learning spaces in our school.
  • The kitchen garden classes will have a strong garden focus – perhaps with a tasting experience of the fresh produce. This will be safely prepared by the kitchen specialist.
  • The kitchen garden classes will also have a strong focus on science and environmental sustainability. 
  • The students will be involved in designing and enjoy a hands on experience in creating a native bird attracting garden in the school grounds. His activity is connected to the Aussie bird count week in October. It is also part of Biodiversity month which was in September https://aussiebirdcount.org.au/  
  • We will continue to connect with the class teachers to see what topics are being covered this term and design ways to link the kitchen and garden elements to help meet those learning outcomes.
  • I will demonstrate recipes and cooking skills to the whole class and provide a taster for each student and send the recipe home.
  • The students will work in small groups and in a COVID safe environment. Garden and kitchen tools will be regularly cleaned and sanitised.
  • Fresh produce and simple recipes will be sent home with the students to give them an opportunity to cook the food they have grown and share with their family.
  • All students will wash their hands with hot soapy water for 20 seconds prior to entering the KG dining room.
  • Student’s hands will be sanitised every 30 minutes. 
  • Adults will observe social distancing.
  • All equipment will be sanitised between use. 
  • All students will wash their hands with hot soapy water at the end of the class.
  • All high contact surfaces will be sanitised between classes

I look forward to getting back into the garden will all our cooks and gardeners at SKiPPS. Thank you all for your patience.

 

Happy cooking and gardening.

 

Cheers,

Betty Vassiliou