The Year 3/4 Paddock to Plate unit covers science, history and literacy as students described how farms, especially dairies operated in ‘olden days’, used descriptive words to describe their dairy tasting exercise and reported on the work of French biologist, Louis Pasteur, who developed the pasteurization process. Students were given photos that depicted early dairy practices and researched how dairy has changed over time. One student recorded that, “In the past maids and gentlemen would have to hand milk. They would sit on a large bucket under the cow’s udder and gently squeeze the teats”. A student’s report on Louis Pasteur recounted that he was a French scientist who discovered that food spoiled because of bacteria and he developed vaccines for people and animals to stop them from getting sick. A cow’s silhouette was the medium used to convey students’ thoughts about their dairy taste testing exercise with some incredible descriptive words used. Check out how clever and creative our Year 3/4 students and teachers are!!
Despite the current COVID restrictions our Year 12 Legal Studies class was fortunate enough to be a part of a Webex session with Richard Riordan the Liberal Party member for our electorate Polwarth. The Year 12 students are currently investigating the roles of the Crown and the Houses of Parliament (Victorian and Commonwealth) in law-making and Richard described his background and his path into politics. Richard was always interested in this field and indicated that his unsuccessful attempt to enter politics at 24 was beneficial because it gave him the opportunity to experience life, be involved with footy clubs and schools, raise a family, learn how people think, governments work and how to work with people with diverse opinions. He described his role as working for the people of the electorate and airing their concerns in Parliament about things like local planning issues and homelessness amongst the elderly whilst working with the Opposition and Government. Richard explained that leading the community’s response to the recent COVID 19 outbreak in Colac was intense with case numbers going from 0-60 in just 11 days and clarified that an equivalent metropolitan number would have been 25,000 cases. Richard was candid on many areas and we were very grateful for his input at this time.
As part of their Paddock to Plate studies and to gain a better understanding of the different types of dairy products available, Andrea Vallance introduced our Year 3/4 students to a taste test challenge. After describing the pathway from farm to fridge and reinforcing their learning about pasteurization and homogenization, students discussed the various ways dairy products are produced. Students learnt that skim milk was full cream milk with fat removed, cream was extracted from full cream milk and that butter could be made from cream. The class learnt that yoghurt was fermented from milk with probiotic bacteria, that curds and whey were used to produce cheese and that custard was made from milk, eggs, starch and flavours. Plant based milks were also discussed with students learning that some people with dairy allergies preferred plant based milks such as soy, almonds or rice milk. Students then had to identify and describe how the various samples appeared, their look, texture, smell and finally taste full cream milk, custard, skim milk, yoghurt, soy milk, cheese and cream. An examination of the fat content concluded the challenge with some surprising results. Dairy delicious!
The Year 7/8 Plant Science elective in semester one was based on the Queensland Department of Agriculture and Fisheries, Hermitage Research Facility, Schools Plant Science Competition. This is an Australia wide competition. Prior to remote learning we were able to complete the practical part of the science experiment, have in guest speakers and experience an excursion to view healthy crops. However this meant that most of the written work had to be completed during remote learning. All students had to write up a formal science report, supported by research, about the experiment (the effect of salinity on plant health) and construct a mind map to demonstrate their learning about all the factors that contribute to crop and plant health. Seven students’ work was sent in to compete as individual entries and on behalf of the class. These students were Zane Vogels, Zara Watt, Colby Berry, Jackson Duro, Jack Hough, Olivia McKenna and Robbie Morden. The results were announced this week. Olivia and Robbie were awarded ‘Highly Commended’ in the individual results and the whole class was awarded the Encouragement Prize in the Year 7- 9 section (just missing 3rd prize by 1 point!). Very exciting and well done to the whole class!.
Our Year 8 Science students are participating in the Great Ocean Road - Careers made here - Curds & Why program to provide a real life learning experience of how chemistry and dairy products connect and to educate students about the vast array of career pathways available in the dairy manufacturing industry. The Curds & Why programme is designed to bring real-life science into the classroom by examining the cheese making process and the chemistry of great tasting cheese. Students undertook a science experiment and completed a scientific report in relation to curds and whey as they created a cheese curd in a similar way to commercial cheese makers. Using this knowledge and their creativity, the class will design a dairy billboard to promote the Australian dairy industry and products
Our TAP bear, and the Nullawarre CERT mascot, has received a piece of PPE (personal protective equipment) as a reminder for people to stay safe and help protect our community to reduce the spread of COVID-19.
Be like our TAP Bear, if you can't socially distance, wear a mask. Stay safe everyone.
As we live in a predominantly dairy region and to introduce the Paddock to Plate science unit this term, our Year 3/4 students have been learning how milk and dairy products are transported from farm to fridge. Students leant that milk is harvested from cows by a dairy plant which sends milk to chilled vats where it is stored on farm prior to being tested and collected. Milk tankers convey the milk to processing plants where it is tested for milk quality. The milk is pasteurized by being heated and cooled to destroy any harmful bacteria and homogenized by being processed through fine filters to ensure consistency of product. The milk is then packed into containers before being stored in a chilled warehouse and then transported to supermarket shelves where it is purchased by consumers. Check out our brilliant posters produced by students to demonstrate their learning. What clever kids!
Under the watchful eye of master cheesemaker, Mr Mottram, our Year 8 Science students have launched into Term 3 studying the science of cheesemaking including chemistry, food science and scientific processes as they culture their own Camembert cheese. Students learnt about the various types of cultures required to make cheese, the time and precision it takes, the types of milk used, the importance of hygiene and the unit gave students the opportunity to be involved in a real-life, hands-on science project. Milk provided by Schulz Organic Dairy was used for two big cheese making days and students have produced cheeses that have been hooped, brined and turned. This Camembert cheese making unit become a rite of passage for Timboon Year 8 Science students and the class of 2020 have produced 65 great looking cheese wheels, can’t wait until they mature!
To celebrate their great results in the ‘Cheese your own Creation’ calendar challenge and to, let’s face it, just have some fun, our Year 7/8 Food and Agriculture Food Technology students were invited to design create and consume Freak Shakes for their last lesson of the term. For the uninitiated, Freak Shakes are completely outrageous milkshakes that double as a drink and a dessert. You have your milkshake portion (to satisfy your thirst), and loads of confections on top to satisfy any other sweet cravings you might have. After researching examples of shakes students had to design a shake and submit a purchase order for milkshake staples or they could provide their own delicious decorations which were produced in the Food Tech classroom. Freak Out!
As part of their remote learning classes the Year 7/8 Funky Fabrics textiles students had investigated Aboriginal dot painting as an extension of their use of natural fibres, plants and tools to decorate and colour fabrics. Students learnt that dot painting was a well recognized style used by Australian Aboriginal artists as a medium for telling stories and enlivening culture. Our students researched the meanings of various symbols and patterns and designed their own dot paintings. Since returning to school the students have painted the designs onto a calico bag, with amazing results. Thanks to Star Printing for supplying the bags at short notice.