Farm to Fork - Eggs
For our second Farm to Fork lesson we used eggs as our main ingredient. Egan's kindly gave us lots of fresh free range eggs to use. In small groups pupils made their own omlettes. We also made scrambled egg and boiled eggs. Pupils enjoyed cooking the omlettes and really enjoyed eating them.
This week pupils made their own sandwiches. They were very creative with their fillings and enjoyed eating them. With theses practical activities along with the Food Dudes programme pupils are learning all about the importance of healthy food and how satisfying it is to make their own food.
Our Bug Hotel
Pupils were very excitied to be making their own Bug Hotels in school. We discussed what types of insects we might attract and why these insects are good for biodiversity. Pupils then used their emaginations to think of different things that could be used to fill up the Bug Hotels to attract lots of bugs.
Mini Master Chefs
Pupils visited Multyfarnham Cookery School in Co. Westmeath today. Students learned how to make multi-coloured buns, pipe icing and how to prepare calzone pizza from scratch! The best part was enjoying their food for lunch afterwards. Without a doubt, we have some mini master chefs in St. Kieran’s N.S!
Farm to Fork
Today we had our first 'Farm to Fork' lesson. All pupils took part in making vegetable soup and brown bread. Feighery's kindly provided us with all the fresh vegetables and pupils followed their own recipe which they wrote to make the delicious soup. You can't beat Feighery's fresh vegetables! The senior room also made solar ovens and different types of insulated containers to see which materials were the best insulators to make flasks.