Garden to Kitchen

GROWING TOGETHER 

Eggs and birds

Over the first three weeks of Term 2, the Year 3 and 4 Garden To Kitchen (G2K) classes have been focussing on eggs and birds. We began with a discussion of Easter and the reason that we give eggs on Easter Sunday. We also discussed and looked at the different animals which lay eggs, such as turtles, stick insects, and lizards. 

Our main topic was birds. We learnt about the features of birds, their classification, and their habitats. We made and recorded observations of wild birds on our school grounds, using binoculars to see them more clearly.

We learned about caring for our birds that we keep at St. Louis and how we cater for their needs. We also discussed the differences between the environments of our chickens and those kept in cages. 

In the kitchen, we looked at different types of birds’ eggs and named the parts of an egg. We also cooked with eggs; Year 3s making French Toast and Year 4s making  Spaghetti Carbonara.

During Week 2 we were lucky to borrow an Eclectus Parrot from Pet Mart in Springvale South. Jocy showed the students how she could say hello and mimic the shop’s alarm. She preened her feathers and was inquisitive to all noises around her.

For more information about what the students learned, question your child about what they have seen, heard, tasted, smelt, and felt.

Upcoming events - working bee this Saturday 

May you be well and happy 🌻🙏