Vertical Learning Journeys

Melbourne Zoo 

During the first weeks of Vertical Learning Teams students from Years 7 – 10 enjoyed a day at the Melbourne Zoo. They had the opportunity to explore a range of exhibits from the frogs and reptiles, native Australian animals, the big cats, butterflies and the large mammals. Several students attended the keeper talks around the zoo, where the professional keepers educated our students about the specifics on several different species, including their life cycles, habitat and diet. The highlight of the day was definitely the meerkats and the elephants. Their playful nature kept our students both interested and entertained. Our Sunbury College students were exceptionally well behaved as they roamed between enclosures; the 34 degree day did not deter any of the students from enjoying the experience! 

Queen Victoria Markets and NGV 

College staff took around 25 students to the Queen Victoria markets and the National Gallery of Victoria. Students had the opportunity to explore two of Melbourne’s key attractions, while sampling some of the niche delicacies that the markets had to offer. The stalls provided ample opportunities for students to make their Christmas purchases and test out their bartering skills. While the fresh food markets exposed students to a range of produce that many hadn’t tasted before. The market research activity that Mr. Daines organized also kept the students engrossed as they moved from one attraction to the next.  

Japanese Cooking Workshop

Students from various year levels joined our Japanese Cooking Workshop during Vertical Learning.

We invited Chikako-san to show us how to make Obento (lunch boxes) full of delicious ingredients.  The students carefully observed how each component was made and assembled each part to make their very own Obento!  They each had winna- shaped like octopus, tamago heart-shaped egg omelet, onigiri rice balls with nori decorations, and kingyo cherry tomatoes!  Some students fried their first egg and many were keen to make their own Japanese lunch box the very next day.

In a second session, students created traditional Japanese sweets called Neri kiri.  They delicately moulded the bean and sugar paste to make a flower and only used a couple of simple tools.  Chikako-san also demonstrated how matcha tea is prepared and served and students tried their first hot matcha.  They were surprised how well it goes with the sweet.

We hope students will be inspired to make more Japanese food during the break!