Our Year 3/4 students are enriching their vocabulary and learning to describe what they taste as part of the Week of Tastes sensory experience that teaches students how to recognize and appreciate taste and flavour. Decked out in their chef’s hats students had to blind taste a range of foods and describe the flavors they experienced. Students were challenged to use food related words based around the five basic tastes- sweet, bitter, salty, sour and umami (meaty, savoury) and were introduced to piquant (sharp) and sweet/sour combinations. Parent helpers assisted students to discover, predict, experiment and analyse a range of foods with exercises using students’ senses of sight, taste, smell, touch and sound. What a brilliant lesson, thanks Jen, Matthew, Maree, Nicole, Lynn, Casey, Anna, Cassy and Camille. Bon Appetit!! As part of their Health unit, the Year 3/4 students are learning all about Healthy Eating and how this leads to Healthy Bones. Students learnt that our valuable organs are protected by our bones and this skeletal frame for our body is covered and protected by skin, and then clothes, to help shape our body’s framework. Our joints at toes, ankles, knees, hips, shoulders, elbows, wrists and neck were investigated and students discovered that they allowed us to move and be flexible whilst still stable. Cotton bud bodies were created to demonstrate this knowledge. Makes you want to sing, “The leg bone is connected to the hip bone…” A wonderful component of the TAP is the inclusion of industry professionals and engaged presenters who really ‘walk the walk’ and can share their learning and experience with students and teachers. This year’s Year 7/8 Cows Create Careers elective investigates the use of technology on farms, sustainability practices and environmental management as well as calf husbandry. During a PD and planning session for science teacher Anne Frazer, dairy farmers Sam and Peter Doolan outlined the business’ focus on soil health, use of carbon capture, renewable energy options, energy monitoring systems, optimizing thermal energy, drought proofing the farm, biodiversity and use of technology to relay data. These options will be presented to students during a visit to the school by Sam and an excursion to visit the Doolan property later in the term In year 7 Biology we are looking at ecosystems and food webs. We began the topic by creating mini ecosystems in plastic bottles using dirt, small organisms, seeds, grass clippings and water. We are pleased to report that at last check in the seeds are growing and most of the small organisms were able to be tracked! Students are recording observational notes and photos as a Science Report using PowerPoint. We then began exploring the interactions between the living and non-living components of ecosystems using string. There were lots of suggestions as to how the different components interacted and we realised that everything is inter-connected! At today’s Timboon P-12 School senior awards ceremony, Mr Reid introduced the 2020 Powell Legacy Scholarship and welcomed Scott McKenzie, the Port Campbell Surf Life Saving Club President, to the stage to provide background to the Powell Legacy Fund. Scott outlined that the Fund was established in honor of Ross and Andy Powell whose passion for volunteering, education and agriculture was considerable as they epitomized community spirit and volunteerism in our district. The local community, Powell family, Federal Department of Education and Training and DemoDAIRY Foundation contributed monies to the Powell Legacy Fund. The Powell Legacy Scholarship is awarded to acknowledge and recognize selected Year 12 students with a demonstrated commitment to their community who are transitioning from school to seek post secondary education. Val Powell and Powell Legacy Committee member, Chris Hibburt, joined Scott in congratulating the 2020 recipients, Ben Matthews and Heidi Stansfield. Congratulations to you both! |
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March 2024
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