STEM & Kitchen Garden

STEM and Kitchen Garden

In STEM sessions, students have been studying plant life cycles and animal and plant adaptations.

Year 3/4 students investigated the ‘Lotus’ effect of particular plants whose leaves are ‘ultra hydrophobic’ and are self-cleaning.

Year 5/6 students looked at the layers of the ocean and the creatures which live in these. They were particularly interested in the deep trenches such as the Mariana trench and the special adaptations these creatures have to survive in these conditions.

In the kitchen, students moved from unleavened bread to making leavened bread which involves a yeast reaction to produce rising and kneading to develop a strong dough. A quick bread version with double the yeast and quick, hot baking produced delicious bread in around an hour! They also made a tomato soup to accompany this.

In the next session bread was used to make a sweet dish, delicious apple and cinnamon bread and butter pudding. Students learnt how to make a butter caramel and a basic baked egg custard.

-Vicki, STEM & Kitchen Garden