Year Three/ Four
Communicating with the Year Three/Four Team
We look forward to partnering with you in 2021, and welcome your input:
Mel Rowe (Class 34A) Melinda.Rowe@education.vic.gov.au
Rebecca Tilley (Class 34B) Rebecca.Tilley@education.vic.gov.au
Michelle Wright (Class 34C) Michelle.Wright@education.vic.gov.au
WELCOME BACK AND THANK YOU
The Three/Four teachers would like to send a tremendous thank you to all of our amazing parents and carers for the support to our teaching program throughout remote learning. Being able to assist your children with their learning tasks, maintaining your own commitments and keeping everyone safe and happy is certainly something to be proud of. We would also like to thank our fantastic students for their hard work, dedication and persistence throughout this period of time. We loved seeing you in our WebEx sessions, competing against you in Kahoot quizzes and seeing the wonderful work submitted online.
We have loved having everyone back in the classroom and we are working towards getting back to our regular routines. The students have settled back into the classroom beautifully and are thrilled to see their classmates in person once again.
The students have been enjoying reforming friendships and catching up with their classmates. A popular wellbeing activity was building houses of playing cards.
Cover me in sunshine...shower me with good times
We have been enjoying spending more time outside with the recent lovely weather. Weather depending, we have been eating our snacks and lunches in the fresh air outside.
Inquiry in Term Four
Our topic this term is food and fibre production used in modern or traditional societies. So far the students have been looking at Indigenous and traditional food and hunting tools. Students have looked at the foods and fibres produced around Australia and researched one particular food or fibre. In the coming weeks, students are going to learn about food preparation tools and techniques used to prepare food for eating. In small groups, students will be planning and sequencing the major steps in the design and production of a meal (recipe).
OUR FOCUS QUESTIONS FOR THE TOPIC ARE: * What foods are produced for eating in different places? * What tools and techniques are used to prepare foods for eating in modern and traditional societies? * How are these materials, tools and equipment suitable for cooking? * How do we plan for and use a sequence of production steps when making a meal? * How can we communication these design ideas? * How can we use materials, tools and techniques when creating the planned solution safely? * How can we evaluate our planned and prepared meals?.
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