Stephanie Alexander Kitchen Garden Program





At Point Cook College all year 3 and 4 students participate in the Stephanie Alexander Kitchen Garden Program. The aim of this program is to change the way children approach and think about food. As participants in this program children discover the pleasures of hands on food education in a productive vegetable garden and a home-style kitchen classroom. At PCC the grade 3 and 4 students spend 2 hours in the kitchen and 1 hour in the garden on a fortnightly basis, for one semester. Students engage in this by getting their hands dirty to grow and harvest the fruit and vegetables. In the kitchen they use the harvested produce to prepare and share a range of fresh, seasonal food from around the world. Through this program we aim for children to begin to understand the integral role healthy food and lifestyles play in our physical and emotional wellbeing as well as experience the joys of new and exciting foods and flavours.





Stephanie Alexander - Recipe Sample (Anzac Slice)



Ingredients

2 cup rolled oats

2 cup plain flour

2 cup firmly packed brown sugar

1 cup desiccated coconut

250g butter

4 tablespoons golden syrup

2 tablespoon water

1 teaspoon bicarbonate of soda


Equipment

Measuring spoons

Measuring cups

Wooden spoon

2 mixing bowls

Baking paper

Oven tray


What to do

  1. Preheat oven to 160 degrees (fan forced). Line oven trays with baking paper
  2. Combine oats, sifted flour, sugar and coconut in large bowl.
  3. Combine butter, syrup and the water in small saucepan, stir over low heat until smooth; stir in soda. Stir into dry ingredients.
  4. Pour mixture into oven tray and smooth evenly with spatula.
  5. Cook in oven for 20-25 minutes.
  6. Serves 48