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The Harvest Centre at Faith Lutheran College was a hive of learning in action on Wednesday 18 and Thursday 19 August as students from Early Learning through to Year 6 embraced the National Science Week theme of ‘Food: Different by Design’.

Working collaboratively in groups, Junior Primary participants developed their culinary skills as they chopped, blended and baked their way through class sessions led by passionate educator and SOLE (Sustainable Outdoor Learning Environments) Coordinator, Annabel Biagi. A variety of fruits were available to students as they considered the choices available to them, and the different ways the fruit could be processed and prepared for consumption. Students were eager to taste the end results with fruit salad, smoothies, muffins and fruit skewers enjoyed in the temporary Science Week ‘Harvest Restaurant’.

Students in Years 4 to 6 were challenged with the question – “How do you make mince fabulous?” Presented with a variety of mince types and an abundance of fresh produce from the School’s vegetable gardens, students worked in small groups to design, develop and cook their own mince-based dishes. At first confronted by the prospect of cooking without a recipe, students soon allowed their creativity and enthusiasm to develop menu concepts inspired by their different taste preferences and ideas. Food intollerances were aptly catered for as students worked as a team to navigate challenges such as ingredient substitutions and developing unique sauces to complement their dishes. A number of additional visits to the School’s garden ensured fresh greens, carrots and herbs were in abundant supply. Innovative dishes on the menu included rissoles, sausage rolls, tacos, pasta with homemade sauce, pies and curry rice.

Head of Junior School, Mrs Michelle Keller said, “It has been wonderful to watch children who may not usually be leaders in the class come to the forefront with their knowledge of food and cooking procedures.” 

Students continued to explore the Science Week theme as they moved back into the classroom and evaluated their paddock to plate experience.

Tom Lester uses his senses to choose herbs to complement his mince dish

Annabel Biagi, SOLE  Coordinator and students Sahvanna Wohlers, Leisel Timms and Isabella Shannon with produce freshly picked from the SOLE garden

Proud of the result! Students Mallika Fletcher, Molly Fechner, Zoe Auricht and Ivy March with sausage rolls

Banner Photo: Sourcing more greens from the SOLE garden, students Sahvanna Wohlers and Isabella Shannon

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