Kitchen Garden Weeks 1,2 and 3

In week 2 all classes made zucchini fritters to make use of the zucchinis that had been growing over the holidays. Before cooking the Foundation students learnt how to wash their hands before cooking and the safety rules to follow in the kitchen. The other classes revised the hygiene and safety protocols before they started to cook.

Week 3 we started to look at the Australian Healthy Food Guides, with a focus on what the students ate for breakfast. The 1/2, 3/4 and 5/6 classes presented fruit in a creative way and the F/1 class made animal toast. We will continue to explore healthy eating over the next few weeks.