Early Year 1 – English: Cooking vegetable soup
After observing plants around the school and learning about edible plants, EY1 students continued their experience through a cooking activity. They were actively involved in the process from the very beginning, including washing the vegetables and carefully cutting some ingredients under the teachers’ supervision. This activity allowed students to connect their understanding of plants with real-life applications.
The teachers guided the students in preparing ingredients to cook “vegetable soup” along with fried tempe and tofu. Students participated enthusiastically as they explored the textures, colors, and smells of the vegetables. They also practiced listening to instructions and taking turns while working together in small groups.
During the cooking process, students observed how raw ingredients changed when cooked. They showed curiosity by asking questions and sharing their thoughts about the food they were preparing. This activity also encouraged them to try new foods and appreciate the effort involved in preparing a meal.
Overall, the activity provided a joyful and meaningful learning experience, allowing students to engage their senses while developing important life skills. It enhanced their understanding of how plants can be processed and used as food, strengthened their fine motor and social skills, encouraged healthy eating habits, and built their confidence through active participation in a real-life cooking experience.
