Monash University Rebecca Freeman

Learning Experience Three

Title: Cooking with the children

Date: 3rd of May, 2016
Time: Morning / Afternoon

Age of Children: 3-5 years of age

Type of experience: Group experience

Equipment:
- Ingredients
- Recipe
- Measuring equipment
- Bowls and mixing equipment
- Space to prepare food

Goals Related to children’s interest and Learning:

- Children were seen in the sandpit making imaginary cakes and pies out
of sand. This hands-on-activity allows children to take initiative in
cooking real food.
- Children are introduced to units of measurement and the importance of
following a recipe or method.
- Children are able to participate and use their senses such as smell,
sight, taste and touch.

Inclusion of the Early Years Learning Framework (2009)

Identity (Outcome 1)

Children develop their emerging autonomy, inter-dependence, resilience and

sense of agency.
- Approach new safe situations with confidence
- Engage in and contribute to shared play experiences.
Monash University Rebecca Freeman

Wellbeing (Outcome 3)
Take responsibility for their own health:
- Use their sensory capabilities and dispositions with increasing integration
- Manipulate equipment and manage tools with increasing competence and
skill

Confident Leaners (Outcome 4)

Children resource their own learning through connecting with people, place,
technologies and natural and processed materials.
- Use play to investigate, imagine and explore ideas
- engage in learning relationships
- Use their senses to explore natural and built environments
- Participate in sensory experiences
Manipulate resources to investigate, take apart, assemble, invent and construct.
Explore the puspose and function of a range of tools, media, sounds and graphics.

Setting:
Ask the children to take in turns observing and engaging with the cooking
experience. Ensure all children that want to be involved have washed their
hands.

Activity:
Discuss the different ingredients used to make ANZAC biscuits, allowing the
children to smell and describe what each ingredient is like. Follow the method
of the recipe and encourage the children to have a go of mixing the ingredients
together and guessing what happens next. Finally, bake the biscuits and
observe the sense of accomplishment the children have of eating something that
they took part in.
Monash University Rebecca Freeman

Evaluation:

This learning experience was successful with a large group of children. The
children were interested in engaging with the different sensory elements of the
lesson plan and were very excited to taste the biscuits they had collaboratively
made. It was a good idea to have the ingredients and equipment set out prior to
the learning experience as it allowed more time to engage with the children.

Problems Encountered:
Although the lesson was a success, in the future it is important for the educator
to have established relationships with the children in order to promote
behaviour management. This lesson may be easier to articulate once an
educator knows the children in their class, particularly when many parts of the
lesson require large amounts of attention. Additionally, ensuring all equipment
is fully functioning before starting the lesson.

In terms of the learning outcomes:

Identity (Outcome 1)

Children develop their emerging autonomy, inter-dependence, resilience and

sense of agency.
- Approach new safe situations with confidence
- Engage in and contribute to shared play experiences.

This was seen as the children discussed taking turns in mixing the ingredients
and joined in the discussion of the experience.

Wellbeing (Outcome 3)
Take responsibility for their own health:
- Use their sensory capabilities and dispositions with increasing integration
Monash University Rebecca Freeman

- Manipulate equipment and manage tools with increasing competence and

skill

This was seen as the children used equipment to pour, measure and stir the
ingredients. Additionally, they washed their hands to ensure germs were not
present.

Confident Leaners (Outcome 4)

Children resource their own learning through connecting with people, place,
technologies and natural and processed materials.
- Use play to investigate, imagine and explore ideas
- engage in learning relationships
- Use their senses to explore natural and built environments
- Participate in sensory experiences
Manipulate resources to investigate, take apart, assemble, invent and construct.
Explore the puspose and function of a range of tools, media, sounds and graphics.

Children displayed this learning outcome as they were proud of their

achievements and were excited to taste the biscuits. Children
worked collaboratively with their peers and shared the experience

Resources:
ANZAC Biscuits

Ingredients
1 cup rolled oats
1 cup plain flour
2/3 cup brown sugar
2/3 cup desiccated coconut
125g butter, chopped
2 tablespoons golden syrup
1/2 teaspoon bicarbonate of soda
Monash University Rebecca Freeman

Method
Step 1
Preheat oven to 160°C/140°C fan-forced. Line 3 baking trays with baking
paper.

Step 2
Combine oats, flour, sugar and coconut in a bowl. Place butter, syrup and 2
tablespoons cold water in a saucepan over medium heat. Stir for 2 minutes or
until butter has melted. Stir in bicarbonate of soda. Stir butter mixture into oat
mixture.

Step 3
Roll level tablespoons of mixture into balls. Place on trays, 5cm apart. Flatten
slightly. Bake for 10 to 12 minutes or until light golden (see note). Stand on
trays for 5 minutes. Transfer to a wire rack to cool completely. Serve.