Links to NSW Yrs. K - 6 syllabuses Kitchen and food gardens are an increasingly popular and effective way for schools to promote environmental and sustainability learning and to connect students with healthy food and lifestyles. By using the table below schools can link student learning outcomes across the KLAs to the various activities and seasonal cycles involved in managing a kitchen garden and the preparation of fresh produce. Location Activity English Mathematics Science and Technology HSIE Languages PDHPE Creative Arts Garden Planting seeds and seedlings INVS2.7 LTS2.3 PSS1.5 Measuring plants INVS1.7 INVS2.7 LTS2.3 UTS1.9 Identifying parts of a plant INVS2.7 LTS2.3 LTS3.3 2.UL.1 2.UL.2 2.UL.3 2.UL.4 3.UL.1 3.UL.2 3.UL.3 3.UL.4 Identifying insects and birds INVS2.7 LTS2.3 2.UL.1 2.UL.2 2.UL.3 2.UL.4 3.UL.1 3.UL.2 3.UL.3 3.UL.4 Identifying and removing weeds INVS3.7 LTS3.3 Removing insect pests INVS3.7 LTS3.3 Preparing and distributing compost LTES1.3 LTS1.3 LTS2.3 LTS3.3 Watering efficiently INVS3.7 LTS3.3 Propagating plants; taking cuttings, pollinating plants INVS3.7 LTS3.3 Measuring soil chemistry INVS3.7 LTS3.3
Establishing garden beds BES3.1 Identifying plants and plant families INVS2.7 LTS2.3 Determining when fruit and vegetables are ready to harvest INVS2.7 LTS2.3 Recording plant development in a journal WES1.9 WS1.9 WS2.9 WS3.9 INVS2.7 LTS2.3 ICES1.2 ICS1.2 ICS2.2 ICS3.2 SSS2.7 Labeling plants WES1.9 WS1.9 WS2.9 WS3.9 INVS2.7 LTS2.3 Maintaining a worm farm LTES1.3 ICES1.2 ICS1.2 ICS2.2 ICS3.2 PHS3.12 Creating artworks using the garden as inspiration VAES1.1 VAS1.1 VAES2.1 VAES3.1 Using language specific to gardens TS2.1 WS2.9 TS3.1 WS3.9 DMS2.8 BES2.1 2.UL.1 2.UL.2 2.UL.3 2.UL.4 3.UL.1 3.UL.2 3.UL.3 3.UL.4 Reading texts relating to gardens; e.g., sowing instructions, planting guide RS2.5 RS3.5 INVS2.7 LTS2.3 2.UL.1 2.UL.2 2.UL.3 2.UL.4 3.UL.1 3.UL.2 3.UL.3 3.UL.4 Representing data regarding numbers of plants, height, varieties, location, etc DS2.1 DS3.1 INVS2.7 LTS2.3 Planning and mapping gardens and garden beds DMS2.8 BEES1.1 BES1.1 BES2.1 PSS1.5 PSS2.5 PSS3.5 ENS2.5
Measuring ingredients by weight, volume or length MS2.1 MS3.1 MS2.3 MS3.3 MS2.4 MS3.4 DMS3.8 PSS3.5 Following recipes RES1.5 RS1.5 RS2.5 RS3.5 DMS3.8 PSS1.5 PSS3.5 2.UL.1 2.UL.2 2.UL.3 2.UL.4 3.UL.1 3.UL.2 3.UL.3 3.UL.4 Preparing food: peeling, chopping, stirring, crushing, mixing, grating, whisking, slicing DMS3.8 PSS1.5 PSS3.5 Placing scraps in compost bins DMS3.8 PSS3.5 Cooking food: baking, frying, sautéing, grilling, poaching, boiling, steaming, melting DMS3.8 PSS1.5 PSS3.5 2.UL.1 2.UL.2 2.UL.3 2.UL.4 3.UL.1 3.UL.2 3.UL.3 3.UL.4 Presenting and serving food DMS3.8 PSS3.5 Decorating tables using flowers from the garden DMS3.8 PSS3.5 Cleaning, washing and drying PHES1.12 Using language specific to kitchens TS2.1 WS2.9. TS3.1 WS3.9 DMS3.8 PSS3.5 2.UL.1 2.UL.2 2.UL.3 2.UL.4 3.UL.1 3.UL.2 3.UL.3 3.UL.4 2.MLC.2 3.MLC.2 Reading texts relating to kitchens; e.g., recipes, food journals RS2.5 RS3.5 DMS3.8 PSS3.5 Hygiene PHES1.12 Cultural beliefs and practices PSS1.5 ICS3.2 CUS1.4 Trade SSS1.7 Fractions, NS2.4
decimals and percentages (comparative quantities of ingredients in recipes) NS3.4 Comparing measurements; e.g., 100ml of water weighs 100gms MS2.3 Healthy food choices PHES1.12 PHS1.12 PHS2.12 PHS3.12 A student refers to a sense of their own worth and dignity. IRS1.11 IRS2.11 IRS3.11 A student accepts responsibility for personal and community health. PHES1.12 PHS1.12 PHS2.12 PHS3.12 A student willing participates in regular physical activity. ALSES1.6 ALS1.6 ALS2.6 ALS3.6 ES1.6