Starting off term 3 with science.
Ms Kim and Ms Maieli’s year 5/6 Koalas, looked at identifying 3 types of bread, and with slight variations of ingredients used in each one, making them uniquely different. Focusing on the five senses, students worked together in small groups guided by SSO Mr Rod, documenting their results. A final group discussion with the class had taste-buds talking. Ingredients such as water, iodine salt, yeast, wheat flour and rice flour, impact the outcome of the bread by means of touch, feel, taste, smell and how it looks.
