Food Tech and Kitchen
Garden
Inger Furlong, Kitchen Garden and Food Tech Teacher
Kitchen Garden
The students in Year 5 and 6 harvested spinach, cauliflower, silverbeet, pumpkins (harvested a couple of months ago), borage, lemons, bell peppers, oranges, sage, parsley, mint, rosemary and thyme to create the delicious recipes that you can find below.
In the garden they planted dill and silverbeet.
Can you or someone you know help with any of the below Kitchen Garden sessions? Please let the office staff know or email me (inger.furlong@education.vic.gov.au).
Kitchen Garden Dates and Times
| Week | Date | 8:55 – 10:55 | 11:25 – 1:25 |
| 5 | Fri 22nd of Aug | 6B | 6A |
| 6 | Fri 29th of Aug | 5B | 5/6C |
| 7 | Fri 5th of Sept | 5A | 5B |
| 8 | Fri 12th of Sept | 6A | 6B |
| 9 | Fri 19th of Sept | 5/6 C |
Food Tech
Japanese cuisine was made during Food Tech sessions over the past two weeks and during Japanese sessions students have learnt about the language used before and after sharing a meal.
The Year 3 and 4 students loved being creative when plating the food to enhance its visual appeal. Year 5 and 6 students continued to learn about the Australian Guide to Healthy Eating with a particular focus on how many serves of vegetables and grains (cereal foods), and the quantify they should eat per day. Below are the delicious recipes made.
