SAKG- Year 4/5

4/5C and 4/5W Get Busy in the Garden and Kitchen!

This term, students in 4/5C and 4/5W have been rolling up their sleeves and diving into hands-on learning in our garden and kitchen classes—and what an impressive job they’ve done!

In the Kitchen

Our young chefs have been focusing on safe knife techniques, mastering the Bear Claw, Rock 'n' Chop, and Bridge holds. Every student now proudly holds a “knife licence” after demonstrating their understanding of how to safely set up, use, and clean up sharp kitchen tools.

Alongside knife skills, we’ve been sharpening our cleaning habits—sweeping, wiping benches, doing dishes, and even folding washing. Students have also learned essential kitchen skills like cooking on a stovetop, zesting citrus fruits, peeling and crushing garlic, and setting tables with care.

Cooking and tasting a wide variety of delicious dishes:

• Vietnamese rice paper rolls

• Tabbouleh and Pumpkin Hummus

• Homemade Wheat Tortillas

• Apple and Rhubarb Muffins

• Zucchini & Parmesan Pizza

• Beetroot Burgers

• Silverbeet with Chickpeas & Currants

• Brown Rice & Orange Salad

• Leafy Green Salad

• Bush Tomato Tagine

• Torres Strait Island Scones

In the Garden

Meanwhile, our garden has been buzzing with activity. Students have harvested fresh, seasonal produce including parsley, tomatoes, spring onions, zucchini, warrigal greens, thyme, rosemary, rocket, lettuce, edible flowers, rhubarb, and silverbeet.

They’ve also been busy planting seeds, seedlings, and garlic for future harvests. As part of our sustainability focus, we removed summer crops and chopped them up to enrich our compost, adding raked leaves and other organic matter to support healthy soil for the next planting season.

So far, it’s been a wonderful term of learning, teamwork, and connection to food and nature.