Full Year - Food of the Week Programme 2019 - Intro, Unit Plans, Equipment and Ingredients Lists - What's for Lunch?
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Full Year - Food of the Week Programme - 2019
Intro, Unit Plans, Equipment and Ingredients Lists
Real food, grown by real people, on real NZ farms
‘Almost three quarters of New Zealanders Amy Burrell a published children’s book author, illustrator that both parents and teachers could use to get children
and children’s cook used her creative skills to make a excited about new foods. She worked with a primary
don’t eat the recommended daily amount programme to help children get to know their food. school in Wellington for a year developing and testing the
of fruits and vegetables’ programme.
‘What’s for Lunch?’ is an incredibly loaded question when
New Zealand Herald –Feb 2014 coming from a 4 year old 20 minutes before lunchtime. For the past three years she has been developing and
If answered incorrectly it can lead to mass negative running this popular food education programme with
propaganda that can be the difference between full schools throughout New Zealand. 167 primary schools
‘Around 85,000 New Zealand children are tummies or a full rubbish bin. have participated to date and it has impacted the lives of
obese.’ over 13,000 students.
Amy Burrell was the chef at a childcare centre in the middle
New Zealand Health Survey – The Ministry of Health of Wellington where she fed 25 children. Getting young
2012/13 children to eat a wide variety of healthy foods and try new
things is a big challenge that is magnified when cooking
for a large number. Amy found that if she sat down and
talked to the children about the meal and ingredients
What’s for Lunch? ‘Food of the Week’ programme will have
before lunch the children were a lot more willing to try new
your students cheering for broccoli, requesting healthy
foods and eat better. This sparked an idea for a resource
food at home and telling you who grew your carrot. The
curriculum-linked programme for primary schools has
children exploring the food we eat, where it comes from, “Children don’t get to build any connection or relationship with their food in today’s urban
why it is good for us and most importantly – what it tastes culture. No longer do they grow up watching their parents growing and cooking food.
like. Children will read interactive stories, carry out science
experiments and cook and prepare their own food. They
This is an important part of learning to love and appreciate food that is being missed. We
will build their confidence around making healthy choices have a wonderful country full of rich food experiences and adventures just waiting to be
and test their taste buds with many new flavours! explored.”
Amy Burrell
Nutrition and Health Messages
Our program is designed to promote the New Zealand What’s for Lunch? Nutrition Plate
Ministry of Health Food and Nutrition Guidelines for
Healthy Children and Young People. By incorporating In our programme we are teaching children where the
this program into the school curriculum we aim to make foods they are studying fit in as part of a balanced meal.
it easier for parents to encourage their children to eat The diagram below is used to guide them through this
healthy foods at home. The program involves multiple process. The majority of the foods covered are vegetables.
opportunities for children to taste the new food of the We also include some key nutrient-rich foods from other
week which encourages acceptance of new foods. By food groups to help the children identify the different food
concentrating on a single whole food for an entire week groups, for example, milk and selected grains.
children are given the opportunity to get used to the food.
This process will be extended if parents are introducing
the food at home as well. Exposing children to new foods
helps increase the variety of nutrients available to them in
Advisor their diet.
Carole Gibb - Dietitian
NZRD, Dip.H.Sc, PG Dip.Sc. (Com.Nut)
Ministry of Health Guidelines for Children
Carole links key health benefits appropriate to each food and Young People 5-12 Years
covered. For example, key health benefits for vegetables
and fruit are the compounds such as dietary fibre and One serving is the size of the palm of your hand.
phytochemicals that promote good health and protect
against chronic disease. This message is tagged to spinach Vegetables
through identifying spinach is rich in antioxidants which Children should eat at least three servings of vegetables
help us stay healthy. every day.
[Ref Ministry of Heath, New Zealand Food and Nutrition guidelines for Healthy Children Fruit
and Young People (Aged 2 - 18 years): A background paper].
Children should eat two servings of fruit every day.
Eating a Rainbow
Our Mission: Dairy
Children should eat two to three servings of milk or milk
Eating a wide variety of fruit and vegetables every day
• Get children to eat more vegetables products every day.
ensures we get a wide range of nutrients. Colour is a good
guide to ensuring variety with vegetables and fruit. This is a
• Engage children in the preparation and origin of their Grains and Cereals
great way to teach children about nutrition as colours are
food Children should eat at least five serving of grains and
easy to understand and keep nutrition messages simple.
cereals every day.
Our programme encourages teachers to use the colour
• Form the foundation for a healthy relationship with food
rainbow fruit and vegetable message in their classroom
Meats and Alternatives
visual displays and teaching.
• Give children the knowledge and skills to make healthy Children should eat at least two serving of meats or
food choices throughout their lives alternatives every day.
[Ref Ministry of Heath, New Zealand Food and Nutrition guidelines for Healthy Children
and Young People (Aged 2 - 18 years): A background paper].
Level One - What’s for Lunch? Food of the Week Programme - Unit Plan
Focus: Food, Nutrition, Healthy Eating, Gardening, Sustainability
Links to New Zealand Curriculum
Purpose: To develop skills and knowledge to make healthy food choices
Level One
Curriculum Areas Achievement Objectives Specific Learning Outcomes. Learning Experiences
Incorporated Students will be able to
Health and Physical Personal Health and Physical Development • Explain in their own words the benefit of Food of the week programme
Education Personal growth and development eating healthy food daily
• Name the attributes of a healthy food they Eight Weeks – a different food covered each
• Describe feelings and ask questions about have studied week with the following experiences.
their health, growth, development, and • Name three fruits or vegetables they enjoy
personal needs and wants eating Interactive story
Children will learn about where the food comes
English Processes and strategies • Form ideas of their own from listening to from, how it gets from the farm to us, how
• Acquire and begin to use sources of interactive stories different people and cultures enjoy it while
information, processes, and strategies to • Use processing and some comprehension reading or listening to an interactive story.
identify, form, and express ideas strategies with some confidence
Science experiment
• Create meaning with own ideas and solutions
Listening, reading, and viewing As a class or group children will learn about the
about some texts
• Recognise and identify ideas within and across properties of the food and how it relates to our
• Follow some instructions from written text.
texts health through a science based experiment.
• Forms and expresses simple ideas and
information, usually drawing from personal Worksheet
Speaking, writing, and presenting food experiences and knowledge
• Form and express ideas on a range of topics Children will show what they have learnt
• Extends ideas and includes more knowledge through a series of small questions and activities.
and detail
Cooking recipe
Using the food of the week children will cook or
prepare a healthy recipe for everyone to enjoy.
Next Steps – Extending
Start to identify characteristics from other foods that make them fit in the same family or food group
learning
Additional Curriculum
Science, Maths, Social Science
Areas
Key Competencies Thinking - Children will be thinking about a wide variety of ideas and experiences around food. They will be connecting what they eat with wider
knowledge about health benefits and sustainability.Level Two - What’s for Lunch? Food of the Week Programme - Unit Plan
Focus: Food, Nutrition, Healthy Eating, Gardening, Sustainability
Links to New Zealand Curriculum
Purpose: To develop skills and knowledge to make healthy food choices
Level two
Curriculum Areas Achievement Objectives Specific Learning Outcomes. Learning Experiences
Incorporated Students will be able to
Health and Physical Personal Health and Physical Development • Explain in their own words the benefit of Food of the week programme
Education Personal growth and development eating healthy food daily
• Name the benefits of eating one healthy food Eight Weeks – a different food covered each
• Describe their stages of growth and their they have studied week with the following experiences.
development needs and demonstrate • Name three vegetables they enjoy eating and
increasing responsibility for self-care. how they are prepared Interactive story
Children will learn about where the food comes
English Processes and strategies • Uses their personal experience and world and from, how it gets from the farm to us, how
• Select and use sources of information, literacy knowledge to make meaning from the different people and cultures enjoy it while
processes, and strategies with some interactive stories reading or listening to an interactive story.
confidence to identify, form, and express ideas. • Forms and expresses ideas and information
Science experiment
with reasonable clarity, often drawing on
Listening, reading, and viewing As a class or group children will learn about the
personal experience and knowledge about and
• Show some understanding of ideas within, properties of the food and how it relates to our
around food
across, and beyond texts. health through a science based experiment.
• Follow some instructions from written text
• Extends ideas and includes more knowledge Worksheet
Speaking, writing, and presenting and detail than what is provided
• Select, form, and express ideas on a range of Children will show what they have learnt
topics. through a series of small questions and activities.
Cooking recipe
Using the food of the week children will cook or
prepare a healthy recipe for everyone to enjoy.
Next Steps – Extending Start to identify characteristics from other foods that make them fit in the same family or food group, start to think of creative ways to add more vege-
learning tables to their daily diet
Additional Curriculum
Science, Maths, Social Science
Areas
Key Competencies Thinking - Children will be thinking about a wide variety of ideas and experiences around food. They will be connecting what they eat with wider
knowledge about health benefits and sustainability.Level Three - What’s for Lunch? Food of the Week Programme - Unit Plan
Focus: Food, Nutrition, Healthy Eating, Gardening, Sustainability
Links to New Zealand Curriculum
Purpose: To develop skills and knowledge to make healthy food choices
Level three
Curriculum Areas Achievement Objectives Specific Learning Outcomes. Learning Experiences
Incorporated Students will be able to
Health and Physical Personal Health and Physical Development • Explain in their own words the benefit of Food of the week programme
Education Personal growth and development eating healthy food daily
• Name the benefits of eating three healthy Eight Weeks – a different food covered each
• Identify factors that affect personal, physical, foods they have studied week with the following experiences.
social, and emotional growth and develop • Name three vegetables they enjoy eating and
skills to manage changes. how they are prepared Interactive story
Children will learn about where the food comes
English Processes and strategies • Uses their personal experience and literacy from, how it gets from the farm to us, how
• Integrate sources of information, processes, knowledge to make meaning from the different people and cultures enjoy it while
and strategies with developing confidence to interactive stories reading or listening to an interactive story.
identify, form, and express ideas. • Forms and expresses ideas and information
Science experiment
with increased clarity, drawing on a range of
Listening, Reading, and Viewing As a class or group children will learn about the
sources; often drawing on personal experience
• Show some understanding of ideas within, properties of the food and how it relates to our
and knowledge about and around sustainability
across, and beyond texts. health through a science based experiment.
• Makes meaning of increasingly complex texts
by identifying main and subsidiary ideas in Worksheet
Speaking, writing, and presenting them;
• Select, form, and communicate ideas on a Children will show what they have learnt
• Adds or changes details and comments to through a series of small questions and activities.
range of topics.
support ideas, showing some selectivity in the
process; Cooking recipe
Using the food of the week children will cook or
prepare a healthy recipe for everyone to enjoy.
Next Steps – Extending Start to identify characteristics from other foods that make them fit in the same family or food group, start to think of creative ways to add more vege-
learning tables to their daily diet
Additional Curriculum
Science, Maths, Social Science
Areas
Key Competencies Thinking - Children will be thinking about a wide variety of ideas and experiences around food. They will be connecting what they eat with wider
knowledge about health benefits and sustainability.Suggestions on how to Integrate the Programme into your Weekly Planning
The What’s for Lunch? ‘food of the week’ programme has Weekly Plan Example - level one
been designed to fit into your weekly planning. This allows
you to easily integrate it into your school’s unit topic and Read interactive story
curriculum.
Write a story about the food of the week
The ‘food of the week’ resources feature a variety of different Day One
learning strategies to keep your pupils actively learning in every Read books relating to the food of the week i.e. Beans – Jack and the beans stalk
activity.
Interactive
Thinking Science Experiment – maths and science
Independent
Read a poem related to the food of the week
Experiential Day two
Co-operative and Sharing Sound of the food’s name – literacy i.e. C is for corn, what sound?
Taking their Learning Home
One of the other major learning advantages is that pupils will
have access to the programme at home. This allows them to
continue their learning and seek involvement from their family.
We encourage you to get your pupils’ parents signing up to
the parent newsletter via our website. This will help parents
Day three Worksheet – Writing, reading, maths
continue their child’s learning at home with the meals they
cook and the food they prepare for lunches.
Extending their Thinking
There are many ways to extend your pupils beyond the
resources provided. One of the extensions we encourage is
getting your pupils to ask some of their own questions about
Cooking Recipe – maths/measuring and counting, reading
the food of the week and where it comes from. The challenge
is then figuring out how to find the answer. Day four Interactive, sharing, participating
Starting Questions
Some questions you can ask your pupils to get them started
on this topic of healthy food are: Why do we eat food? When
we are hungry what is our body actually hungry for? Where
does our food come from? What makes a food bad for us?
What makes a food good for us?2019 Foods Being Covered
Term 1: 11 Feb - 5 Apr
Week one Week two Week three Week four Week five Week six Week seven Week eight
11-15 Feb 18-22 Feb 25 Feb-1 Mar 4-8 Mar 11-15 Mar 18-22 Mar 25-29 Mar 1 Apr -5 Apr
Corn Tomato Kumara Lettuce Feijoa Zucchini Milk Beans
Term 2: 6 May - 28 Jun
Week one Week two Week three Week four Week five Week six Week seven Week eight
6-10 May 13-17 May 20-24 May 27 May-31 May 3-7 Jun 10-14 Jun 17-21 Jun 24-28 Jun
Pumpkin Celery Egg Capsicum Cabbage Kiwifruit Broccoli Oats
Term 3: 29 Jul - 20 Sep
Week one Week two Week three Week four Week five Week six Week seven Week eight
29 Jul-2 Aug 5 - 9 Aug 12 - 16 Aug 19 - 23 Aug 26 - 30 Aug 2 - 6 Sep 9 -13 Sep 16 - 20 Sep
Spinach Onion Fish Mushroom Orange Cauliflower Carrot Rice
Term 4: 21 Oct - 13 Dec
Week one Week two Week three Week four Week five Week six Week seven Week eight
21-25 Oct 28 Oct-1 Nov 4-8 Nov 11-15 Nov 18-22 Nov 25-29 Nov 2 - 6 Dec 9-13 Dec
Seeds Silverbeet Potatoes Wheat Peas Cucumber Avocado StrawberriesTerm One Plan - Equipment and Ingredient List
Week One, 11-15 Feb, Corn Week Four, 4-8 Mar, Lettuce Week Seven, 25-29 Mar, Milk
Activity Equipment Ingredients Activity Equipment Ingredients Activity Equipment Ingredients
Interactive Story n/a n/a Interactive Story n/a n/a Interactive Story n/a n/a
Science Popcorn maker, Popcorn Science Two glass jars Lettuce, food Science Electric Beater, Full cream, shop
Experiment: glass bowl and kernels, oil, salt Experiment: or cups, knife, colouring, water Experiment: bowl, bought butter
Popcorn Pop lid or plate, Lettuce Leaf Dye chopping board Making Butter
microwave or Cooking Recipe: Platter, knife, Lettuce, cream Cooking Recipe: Blender or stick Milk, fruit, honey,
element Birds Nest Salad chopping board, cheese, corn Smoothies mixer, knife, ice
Cooking Recipe: Element, pot, Corn-whole on salad servers, thins or cruskits, chopping board,
Corn on the steamer, hot water, the cobs, 1 per 3 small bowl, spirilina powder cups
Cob corn, tongs, plates children spoon (optional) Worksheets n/a n/a
Worksheets n/a n/a Worksheets n/a n/a
Week Eight, 1 Apr -5 Apr, Feijoa
Week Two, 18-22 Feb, Tomato Week Five, 11-15 Mar, Beans Activity Equipment Ingredients
Activity Equipment Ingredients Activity Equipment Ingredients Interactive Story n/a n/a
Interactive Story n/a n/a Interactive Story n/a n/a Science Knife, chopping Feijoa, lemon, oil,
Science Knife, chopping A tomato Science Jar, mesh cloth, Dried beans, salt Experiment: board, plate, vinegar
Experiment: board, bowl, Experiment: rubber band, Browning of the small plates or
Drying Tomato plastic-wrap, Sprouting Beans saucer Flesh bowls
Seeds kitchen sieve, Cooking Recipe: Stick mixer, Cannellini beans, Cooking Recipe: Oven, element, Feijoas, boiling
waxed paper, small Bean Dip spoon, knife, lemon, garlic, salt, Feijoa Loaf pot, wooden water, flour,
plastic bag chopping board, pepper, olive oil, spoon, loaf tin, sugar, egg, milk,
Cooking Recipe: Knife, chopping Tomatoes, red plate crackers oven mitt, two butter, baking
Tomato Salsa board, spoon, onion, salt, Worksheets n/a n/a mixing bowls, powder, baking
stick mixer or food pepper, lemon mixing spoons, soda
processor or lime, herbs, Week Six, 18-22 Mar, Zucchini measuring cups,
crackers teaspoon, knife
Activity Equipment Ingredients
Worksheets n/a n/a Worksheets n/a n/a
Interactive Story n/a n/a
Week Three, 25 Feb-1 Mar, Kumara Science Knife, chopping Zucchini
Experiment: board, grater, All our recipes are based around the food of the week and
Activity Equipment Ingredients
Water Content bowl, sieve don’t require many other ingredients. We have done our
Interactive Story n/a n/a Exploration best to keep the cost of each recipe and experiment very
Science Glass jar, tooth A Kumara Cooking Recipe: Stove element, Zucchini, onion, low.
Experiment: picks or bamboo Zucchini Fritters frying pan, grater, cheese, flour,
Growing Kumara skewers, water mixing bowl, eggs, baking The recipes and experiments are written and designed so
in Water non-chlorinated mixing spoon, powder, salt, that even the most inexperienced cook can carry them out
fish slice, plate, pepper, oil, spices with their pupils.
Cooking Recipe: Oven, oven tray, Kumara, oil,
Kumara Chips baking paper, salt, sour cream large spoon (curry or paprika)
tongs, fish slice, (optional) Worksheets n/a n/a
oven mitt
Worksheets n/a n/aTerm Two Plan - Equipment and Ingredient List
Week One, 6-10 May, Pumpkin Week Four, 27 May-31 May, Capsicum Week Seven, 17-21 Jun, Broccoli
Activity Equipment Ingredients Activity Equipment Ingredients Activity Equipment Ingredients
Interactive Story n/a n/a Interactive Story n/a n/a Interactive Story n/a n/a
Science Bowl, knife, Pumpkin, Science Knife, chopping Capsicum Science Plastic bottle, soil, Broccoli seed,
Experiment: chopping board potato, water Experiment: board, handy Experiment: scissors or craft water
Sink or Swim Saving Seeds towel Bottle knife
Pumpkin Glasshouse
Cooking Recipe: Oven, oven tray, Muffin splits or
Cooking Recipe: Stick mixer or food Pumpkin, Mini Pizzas knife, chopping bread, tomato Cooking Recipe: Oven, muffin Broccoli, butter,
Pumpkin Dip processor, knife, coconut milk board, grater, sauce or paste, Broccoli Muffins tins, mixing bowl, sugar, eggs, flour,
chopping board, or sour cream, spoon, plates or cheese and spoon, small baking powder,
spoon, bowl, plate. cinnamon or napkins capsicum bowl, plate, knife, turmeric, salt and
cumin, brown measuring spoon cheese (optional).
Worksheets n/a n/a
sugar, salt, fruit and cup.
or crackers. Worksheets
Week Five, 3-7 Jun, Cabbage n/a n/a
Worksheets n/a n/a
Activity Equipment Ingredients
Week Eight, 24-28 Jun, Oats
Week Two, 13-17 May, Celery Interactive Story n/a n/a
Activity Equipment Ingredients
Activity Equipment Ingredients Science Knife or scissors, Cabbage
Interactive Story n/a n/a
Experiment: string
Interactive Story n/a n/a Cabbage Science Jars or containers Rolled oats,
Science Saucer, water, Celery heart/ Bandages Experiment: with lids, yoghurt, lemon,
Experiment: knife base Soaking porridge measuring spoon water
Cooking Recipe: Element, frying Cabbage, flour,
Growing a Okonomyaki pan, fish slice, baking powder, Cooking Recipe: Element, Oats, milk, water,
Celery Stalk bowl, wooden egg, water, oil, Porridge pot, spoon, raisins, fruit, salt
Cooking Recipe: Knife, chopping Celery, cream spoon, knife and tomato sauce bowls, spoons,
Stuffed Celery board, bowl, cheese, herbs, chopping board, (optional) measuring cup
Sticks spoon, plate lemon, salt and plate. Worksheets n/a n/a
pepper Worksheets n/a n/a
Worksheets n/a n/a
Week Six, 10-14 Jun, Kiwifruit
Week Three, 20-24 May, Eggs Activity Equipment Ingredients
Activity Equipment Ingredients Interactive Story n/a n/a
Interactive Story n/a n/a Science Knife, chopping Kiwi fruit, jelly
Science Glass jar or cup Egg, vinegar Experiment: Will board, two bowls, mix, boiling
Experiment: the Jelly Set? spoon water, one other
Bouncy Egg fruit
Cooking Recipe: Element, pot, knife, Eggs, beetroot, Cooking Recipe: Knife, chopping Kiwi fruit (green),
Easy Eggs 2x bowls, cling turmeric, water, Kiwi Traffic Light board, toothpicks, red fruit (apple),
wrap salt Skewers plate orange fruit
Worksheets (orange)
n/a n/a
Worksheets n/a n/aTerm Three Plan - Equipment and Ingredient List
Week One, 29 Jul-2 Aug Spinach Week Three, 12 - 16 Aug Fish Week Six, 2 - 6 Sep Cauliflower
Activity Equipment Ingredients Activity Equipment Ingredients Activity Equipment Ingredients
Interactive Story n/a n/a Interactive Story n/a n/a Interactive Story n/a n/a
Science n/a Fresh spinach Science 2L plastic bottle, Fresh water (not Science Plastic bottle, Cauliflower seeds
Experiment: Experiment: paper coffee from the tap), Experiment: soil, compost,
Squeaky Teeth Eco-System filter, string, soil, Fish food Planting Seeds scissors, water
Cooking Recipe: Juicer or blender, Spinach, celery, plant, fish stones, Cooking Recipe: Pot, element, Cauliflower,
Hulk Juice knife, peeler, apples, lemon live gold fish Cauliflower and mixing spoon, cheese, milk,
chopping board, Cooking Recipe: Stick mixer or Cannellini beans Cheese Dip grater, measuring butter, flour
cups Tuna Dip food processor, (can), tuna (can), cup and spoon,
Worksheets n/a n/a can opener, olive oil, parsley plate, serving
spoon, knife, or chives, lemon, bowl
chopping board garlic, crackers Worksheets n/a n/a
Week Two, 5 - 9 Aug Onion
Worksheets n/a n/a
Activity Equipment Ingredients
Interactive Story n/a n/a Week Four, 19 - 23 Aug Mushroom Week Seven 9 -13 Sep Carrot
Science Small container Onion Activity Equipment Ingredients Activity Equipment Ingredients
Experiment: or planter, soil,
Grow Onion Top water, saucer Interactive Story n/a n/a Interactive Story n/a n/a
Cooking Recipe: Frying pan, Onions, flour Science White paper Mushrooms Science Saucer, water Carrot top
Onion Bhajis element, fish (chickpea or Experiment: Experiment:
slice, bowl, wheat), garam Dust Prints Grow Carrot Top
mixing spoon, masala, turmeric, Cooking Recipe: Oven, oven tray, Mushrooms, Cooking Recipe: Bowl, chopping Carrots, raisins,
knife, chopping salt, garlic, water, Cheesy grater, plate, knife cheese, salt and Fun Carrot Peels board, peeler, lemon
board, measuring oil Mushrooms pepper plate
cup and spoons, Worksheets n/a n/a Worksheets n/a n/a
plate
Worksheets n/a n/a Week Five, 26 - 30 Aug Orange Week Eight, 16 - 20 Sep Rice
Activity Equipment Ingredients Activity Equipment Ingredients
Interactive Story n/a n/a Interactive Story n/a n/a
Science Handy towel, zip Lemon Science Glasses Rice, water
Experiment: lock plastic bag, Experiment:
Growing from soil, small pot, Magic Rice
Lemon Seeds water
Cooking Recipe: Rice cooker or Rice, nori
Cooking Recipe: Knife, chopping Orange, cheese, Bento Rice pot and element, (optional), soy
Orange Skewers board, pineapple Shapes mold or cups, sauce
Toothpicks, plate spoon, plates,
Worksheets n/a n/a cling wrap
Worksheets n/a n/aTerm Four Plan - Equipment and Ingredient List
Week one 21-25 Oct Seeds Week four 11-15 Nov Wheat Week seven 2 - 6 Dec Avocado
Activity Equipment Ingredients Activity Equipment Ingredients Activity Equipment Ingredients
Interactive Story n/a n/a Interactive Story n/a n/a Interactive Story n/a n/a
Science Jar, cloth, water, Sunflower seeds Science Ice-cream Flour, sugar, Science Knife, saucers, Avocado, lemon
Experiment: rubber band or any other Experiment: container, potato, baking Experiment: chopping board juice, salt, olive oil
Sprouting Seeds seeds Rewana Bug measuring spoon powder Brown Avocado
Cooking Recipe: Slice tray, bowl, Sunflower and Cooking Recipe: Oven, loaf tin, Flour, sugar, Cooking Recipe: Bowl, chopping Avocado, lemon,
Chocolate Seed mixing spoon, pumpkin seeds, Making Bread bowl, tea towel, rewana bug, Guacamole board, fork, salt, sour cream
Bars microwave or cocoa, coconut board, knife water mixing spoon (optional), corn
something to oil and maple Worksheets n/a n/a chips or crackers
heat the oil, fridge syrup Worksheets n/a n/a
Worksheets n/a n/a Week five 18-22 Nov Peas
Activity Equipment Ingredients Week eight 9-13 Dec Strawberries
Week two 28 Oct-1 Nov Silverbeet Activity Equipment Ingredients
Interactive Story n/a n/a
Activity Equipment Ingredients Interactive Story n/a n/a
Science Soil, container or Pea seeds, water
Interactive Story n/a n/a Experiment: garden Science Toothpick, paper Strawberry (ripe)
Science Jar with seal- Silverbeet, salt Planting Peas Experiment: towel, plastic
Experiment: able lid, knife, Cooking Recipe: Ice-block molds Frozen peas, Growing packaging with
Fermenting chopping board Pea Ice-Blocks or ice-cube trays, water Strawberries lid, soil
Silverbeet freezer from Seed
Cooking Recipe: Stick mixer or Silverbeet, feta Worksheets n/a n/a Cooking Recipe: Knife, Chopping Strawberries, full
Silverbeet Pesto food processor, cheese, olive oil, Strawberry board, beater, cream, chocolate
knife, chopping seeds of your Santas bowl, plate chips
Week six 25-29 Nov Cucumber
board, bowl, choice, crackers Worksheets n/a n/a
mixing spoon or bread Activity Equipment Ingredients
Worksheets n/a n/a Interactive Story n/a n/a
Science Knife, chopping Cucumber
Week three 4-8 Nov Potatoes Experiment: board
Cucumber Eyes
Activity Equipment Ingredients
Interactive Story Cooking Recipe: Bowl, spoon, Wholemeal
n/a n/a
Cucumber Clubs knife, chopping bread, cream
Science Cardboard box, Potato board, bread cheese,
Experiment: scissors, sunny knife, plate cucumber
Sprouting Spud window sill
Worksheets n/a n/a
Cooking Recipe: Oven, oven tray, Potatoes, oil, salt,
Homemade knife, chopping tomato sauce
Chips board, scrubbing
brush
Worksheets n/a n/aYou can also read
