Famous Melbourne chef and author, Stephanie Alexander, initiated the kitchen garden programme at Collingwood College in 2001. Wesburn Primary School was one of the first schools in Australia to become a Stephanie Alexander Kitchen Garden School.
The hands-on programme invests essential knowledge and skills in students from years 3-6, inspiring them to grow, harvest, prepare and share fresh food. Students tend to the extensive herb and vegetable garden and school orchard, learning organic vegetable gardening methods and actively engaging in soil preparation, seed sowing, fertilising, weeding, pruning and harvesting, acquiring knowledge about our climate, ecosystems and the importance of sustainability.
The kitchen classroom offers a stimulating and engaging environment for students to develop a range of valuable culinary skills and techniques. Recipes are based on seasonal produce, fostering a greater understanding of the benefits of growing and consuming fresh food, leading to increased appreciation of making healthy food choices. A wide array of cuisines from various cultures is prepared, including fresh homemade pasta, risotto, pizza, curries, dips, breads, pastries, soups and desserts. Students share a meal at set dining tables, connecting with the food they eat and the people they share their meals with, fostering a strong sense of community.
Kitchen/Garden lesson outcomes:
