Flora & Fauna

We extend a huge THANK YOU to families who have volunteered with Cooking at the end of Term 1 and last week. We hope that you enjoyed spending the time with your child and have learned some new recipes! The schedule is outlined below in case you have not had the chance to review and would like to help us in the Gallery cooking, or in the gardens and grounds helping Paddy.

	Group 1	Group 2	Group 3	Group 4
Rotation 3 (beginning last week of Term 1)
Week 10 5 Apr	Science	Sustainability	Gardening	Cooking
School Holiday Break TERM 2
Week 1 26 Apr	Cooking	Science	Sustainability	Gardening
Week 2 3 May	Gardening	Cooking	Science	Sustainability
Week 3 10 May	Sustainability	Gardening	Cooking	Science
Rotation 4
Week 4 17 May	Science	Sustainability	Gardening	Cooking
Week 5 24 May	Cooking	Science	Sustainability	Gardening
Week 6 31 May	Gardening	Cooking	Science	Sustainability
Week 7 7 Jun	Sustainability	Gardening	Cooking	Science
Week 8 14 Jun	CURRICULUM DAY
Rotation 5
Week 9 21 Jun	Science	Sustainability	Gardening	Cooking

Flora and Fauna – COOKING PARENT HELPER ROSTER – Availabilities

Student name: ……………..…………………………………… Class: …………… Group number: …..……………………

Parent name: ………………………………………………………………. Mobile: …..…………………………………..………

Please tick the date/s you are available to help with the cooking program & return to your child’s teacher.

TERM 1

TERM 2

Week 10

5 Apr

Week 1

26 Apr

Week 2

3 May

Week 3

10 May

Week 4

17 May

Week 5

24 May

Week 6

31 May

Week 7

7 Jun

Week 8

14 Jun

Week 9

21 Jun

N/A

COOKING: Students have enjoyed making Rainbow Pasta Salad during Rotation 3 and it has been great to see many students (and Teachers!) trying vegetables that they may not usually eat. Please remind your child that they can take a photo of the recipe from the Gallery wall with their iPad if they would like to try cooking the recipe at home for their families.

GARDENING: Students focused on keeping our beautiful gardens tidy and helping Paddy to maintain the garden beds and veggie patches ready for planting new seeds.

SUSTAINABILITY: Students have happily engaged with Rotation 3 titled ‘Waste in our Oceans’. They have investigated how waste enters our waterways and the impact this has on our marine animals.

SCIENCE: Students have begun Rotation 3 researching the topic of ‘Fresh vs Process Foods’. They have thoroughly enjoyed the hands-on investigations weighing how much sugar is contained in several items. We had some very shocked faces upon seeing the amount of sugar in foods that appear (or are marketed) as ‘healthy’ options.

Thank you for your support of our program.

The Level 3 Teaching Team