STEPHANIE ALEXANDER

KITCHEN GARDEN PROGRAM

In The Kitchen

Grade 3 students  applied their skills of working in a team to produce two dishes - Cucumber Dip with Dill and Mint as well as Damper.  They learned the importance of reading recipes carefully, following instructions in order and measuring accurately. 

Grade 4 students needed to show their skills of independence as the produced Beetroot Raita, a Zucchini Salad and Damper. All recipes are attached. Note: Though the recipe calls for Wattle Seeds, we cooked without them.

At all times, safety with equipment as well as excellent hygiene habits are demonstrated then expected at all times. 

In The Garden

All Grade 3 and 4 students took their Science learning into the garden. They observed changes in their own seedlings, considered the place of weeds and started to learn about how plants reproduce. They looked in the school grounds for plants that were not planted by a person and considered how this happened.  Using their own observations, knowledge and reference texts they learned about how seeds move in our environment eg by wind, on animals, in animals, and that some plants reproduce without seeds.