The quality workshops and enthusiasm of our guest presenters is a real highlight of the TAP. Once again Zoe Vogels from The Vet Group outlined to the CCC class the importance of correct nutrition and hygiene in rearing calves and how to turn a calf into a cow. Zoe stressed the importance of appropriate housing and daily checking calves’ nose, eyes, ears, belly and tail. As well as an appreciation certificate the science elective class gave Zoe a jar of honey from our school’s hive and Zoe was impressed with the result! Thanks Zoe
As an introduction to the Year 7/8 “Who's in charge?”politics/commerce elective, students welcomed UDV (United Dairyfarmers Victoria) President, Adam Jenkins, into their classroom to learn about advocacy. Adam explained that advocacy was important to make an impact on laws, law makers and the general public and the importance of being able to influence how government funding was allocated. Recent events were discussed such as the USA student protests on gun control, regional roads, animal welfare issues and the impact of social media and how it can be used to sway public perception.
The Year 7/8 science elective Cows Create Careers class were introduced to the importance of starch and fibre in a dairy cow’s diet by TAP aficionado, Andy Powell and ably assisted by Kelly McNeight. Students learnt that farmers and nutritionists determine the dry matter (DM) of feed to work out it’s nutritional value. Cow size and feed capacity was calculated as was the megajoules of metabolisable energy per kilogram of dry matter (MJME/kg DM) in feeds such as grass, grains, silage and turnips. Various diets were discussed and a back calculation was used to determine the amount of grass the cows would be eating in the case studies Andy provided. - Ruminant Nutrition 101!
How is your vine growing? This fun competition for TAP 2018 will grow as our vines and pumpkins have. One-up-man-ship! Anything goes. It can be straight forward: largest, reddest, smallest, pinkest, longest vine, most fruit on the vine etc. Or, using your imagination: most desired by Cinderella, closest resemblance to a..., ugliest etc. Why not build a story around it: guess what happened to our pumpkin seedling / vine, the day the goat / cows... etc. Educate us: diary of successfully producing pumpkins, secrets to success, (digital or hand written). We mustn’t forget uses for pumpkins, great / failed recipes used matched with testimonials from those eating the products. Feel free to suggest other categories. Keep the photos / comments coming on Facebook, to the office for the newsletter, on the TAP blog and definitely save copies for TAP’s On! 2018.
DairyTas and Into Dairy recently supported the introduction of the TAP to delegates at the NAAE (National Association of Agricultural Educators) Conference, "Celebrating diversity and innovation in agriculture and education" which was held in Launceston and was hosted by TAEN (Tasmanian Agricultural Education Network). Keynote speakers included Tim Gentle (THINK.DIGITAL), Michael McQueen with strategies for engaging tomorrow’s students and Colin Fassnidge who demonstrated how best to explain to students about paddock to plate and eliminating waste while cutting up a suckling pig. The TAP model was showcased, "TAPping into the community, an innovative curriculum model" in a series of workshops and field trips in what was a very stimulating, thought provoking conference with many inspiring educators present. Thanks TAEN.
What can TAP help you teach in 2018?
Cause and effect, Problem solving, Contextualized learning, Consequences, Creativity skills, Connecting classrooms, Presenting a report, Growth, Reinforce learning, Stewardship, Interpreting data, Story telling, Percentage / ratio, Inquiry based learning, Real world issues, Careers, Probability, Implementing change, Mentors, Critical thinking skills, STEM, Nutrition, Creativity skills, Innovation, Entrepreneurship, Social responsibility, Measurement, Coding, Body systems...etc
The TAP "...inspiring & fits in what is best practice category for fostering food & fibre in schools."
Chooks playing bingo, embryo transfers, growing food on Mars, marketing, flooded paddocks, robot milkers, keeping kids safe on farms, bushfire disaster planning, Caterpillar graders, fork art, prosthetic limbs, BAA+RAM+You, farm maps, ‘bee happy’, virtual reality Ag and journey from paddock to plate with dairy, beef and sheep farmers… it’s been a diverse, innovative and busy year for the TAP.
The TAP is a partnership between the Timboon P12 School and industry — more than 343 people from outside the school working inside the school (and on lots of farms and other places) since the TAP started in mid 2012! It’s no wonder the Great South Coast Food and Fibre Group Executive Officer, Tony Ford, described the TAP as, “…inspiring and fits in what is best practice category for fostering food and fibre in schools.”
During their final science and chemistry class for 2017 the Year 8 Camembert students hosted Julian Benson from Apostle Whey Cheese who spoke about his journey and the importance of hard work and persistence to achieve your goals. As a class celebration students then made ice cream using liquid nitrogen… look out 2018 Masterchef!!!
To celebrate the TAP Year 8 Science Camembert in the Classroom unit a cheese appreciation night was held which showcased the learnings undertaken by students this term. Mr Mottram outlined the unit which included an OHS Food Safety - Food Hygiene test, the history of cheesemaking and camembert, a dairy industry milk carton project, making camembert cheese, the health benefits of dairy products, cheese making procedural posters, milk experiments, yoghurt production, producing an advertisement to promote dairy and will conclude with ice cream making in the last week of term. Students and parents then viewed the ads produced by students while their cheese were judged by Mr Mottram and Bruce Vallance. Judges, Carolyn Woods and Robyn Vale, had a difficult time determining the winner of the advertisement challenge as there were many ads which delivered clear and concise messages about dairy as per the instructions of advertising executive Karen Foster. Thank you to the parents and students who participated in the event, our judges and Mr Mottram, Mrs Maxwell and Ms Allan for this great opportunity.
In preparation for the Year 8 Science Cheese Appreciation night students were treated to Cheesemaking 101 introduced by WCB cheese grader Steve Billington. He provided cheeses for the students to sample and taught them how to articulate the differences between Colby, Extra Tasty and Vintage cheeses and how to use all of their senses to identify different types of cheese by their various attributes. Steve explained the differences in the way that camembert and cheddar are produced and highlighted the differences in the scale and type of production.