6th Nov 2019 - 15th Nov 2019 - Yr 6Noumea Exchnage
11th Nov 2019 - 12th Nov 2019 - yr 7 South Coast band trip
19th Dec 2019 (all day) - Term 4 - Ends
25th Dec 2019 (all day) - Christmas Day
26th Dec 2019 (all day) - Boxing Day
1st Jan 2020 - New Year’s Day
27th Jan 2020 - Australia Day
3rd Feb 2020 (all day) - Term 1 - New students start school
4th Feb 2020 (all day) - Term 1 – Continuing students return to school
9th Mar 2020 - Canberra Day
To share how food design can pour into other aspects of education, I offer you a connection to Chemistry.
Have you ever made bread? This crusty on the outside, soft on the inside, delectable concoction is actually made from a chemical reaction. When yeast is added to water, the mixture begins to ferment (turn into alcohol) thus giving off carbon dioxide gas. This is what makes the bread rise. So how do you demonstrate this to your students and make a connection to science?
We invited Miss Cecile Marot’s year 6 science class to join us in an exploration.
First her class came and showed us experiments with balloons to demonstrate the properties and requirements for growing yeast successfully. They shared lots of fascinating information and even tested us by quizzing us all with a fun Kahoot. Then in the following session these year 6 science students joined my years 9/10 food design class in the kitchen. Here my class guided and worked together, teaching how to use yeast to design and make yummy bread.
Both classes had a really special time and have begged to do this sort of thing again!
This was not only fun but quite empowering for all the kids . This is a chance for students to demonstrate their deeper understandings and communicate with each other across year levels and Key Learning Areas as experts.
Food design teacher.