Newsletter

Learning & Teaching

Learning & Teaching/Wellbeing/Faith & Farm

Father’s Day Prayer Liturgy

On Friday 1st September, a Father’s Day Liturgy will be held at 9am to celebrate fathers and the special men in our lives. This Liturgy will be led by our school captains and the Two Hub. We invite all families to attend.

 

Project 4 ~ "Stories of the Land"

Yesterday our incredible educators participated in a meeting where we began unpacking, designing and planning our First Encounters with the concept of growth which is our focus for Project 4 (beginning soon). This project titled, "Stories of the Land" has a Geography lens linked with the Victorian Curriculum. Each Hub will explore a different pathway according to the children's interests, what they connect with and use the Field Study Process of Inquiry.

We will also be designing experiences where children can practise their adaptability.

As always, we encourage families to be involved as much as possible. We are excited to see where their voices take us.

 

Learning & Teaching team

Lauren, Mairead & Amy

ASRC Food Drive

St John’s Primary School and our social justice leaders are proud to be running a food drive for the Asylum Seeker Resource Centre in Footscray. Please see the flyers below to know what food can be donated in your child’s class. We will be collecting donations until the end of Term 3.

Thank you to families who have already brought in donations!

If you have any questions or would like to find out more, please do not hesitate to contact Jordan on jfry@sjfootscray.catholic.edu.au

Engaging with Place

This week at the farm the children harvested our dutch carrots and decided to make a carrot cake using the carrots they had harvested. We did not have a lot of carrots to use so we had to supplement with carrots purchased from the supermarket. This cake can be adapted for vegans or vegetarians.

 

Carrot Cake

Ingredients

2 cups of self raising flour

½ teaspoon of sea salt

11/2 teaspoons of ground cinnamon

11/4 cups of canola oil

1 cup of white sugar

1 cup of loosely packed brown sugar

1 teaspoon of vanilla extract

4 large eggs ( substitute ¼ of a cup of applesauce or mashed banana per egg for vegans)

3 cups of grated carrot

½ cup of raisins

Frosting

225 gms of cream cheese

1 ¼ cups of icing sugar

 

If you wish you could just dust the cake with icing sugar.

 

Method

  1. Preheat fan forced oven to 176C
  2. Grease one or two 22cm round cake pans ( cake can be double layered with frosting in the middle.)
  3. Mix flour, salt and cinnamon in a mixing bowl 
  4. In another bowl mix the oil, sugars and vanilla.
  5. Add the eggs one at a time and mix after each egg.
  6. Add the dry ingredients and mix until the batter is smooth.
  7. Mix in the carrots and raisins.
  8. Bake in the preheated oven for 40 - 45 mins.
  9. Cool cake on cooling rack before icing.
  10. If using two pans, frost in between the layers and on top.

We hope you enjoy this delicious moist cake as an afternoon snack with a glass of milk or a hot cuppa.