Home > Curriculum > Food Science

Food Science

The aim of the Kitchen Garden Program is pleasurable food education for young children. The underlying belief is that by introducing this holistic approach we have a chance to positively influence children’s food choices in ways that have not been tried before.

A Kitchen Garden is created to provide edible, aromatic and beautiful resources for a kitchen. The creation and care of a Kitchen Garden teaches children about the natural world, about its beauty and how to care for it, how best to use the resources we have, and an appreciation for how easy it is to bring joy and wellbeing into one’s life through growing, harvesting, preparing and sharing fresh, seasonal produce.

Our philosophy

 We stress pleasure, flavour and texture by encouraging talk and thinking that uses all of the senses.

  • We do not describe food to children using the word ‘healthy’ as the main descriptor.
  • We reinforce techniques over and over so that the children are actually able to cook simple dishes or plant seeds at home.
  • Menus are planned around seasonal availability.
  • We seek to expand the culinary horizons for children and present cultural differences as fascinating rather than strange.
  • We seek to expand the children’s vocabulary for describing flavours and textures and plant families and names.
  • We use fresh ingredients at their peak – for example, herbs should not be past their season, beans should not be overgrown and tough.
  • The cooking of raw fruit and vegetables should be timed with great care – we don’t want to present children with food that is unpalatable.
  • The garden crops underpin kitchen planning - lots of basil is likely to lead to a pesto-making session; lots of green tomatoes to chutney or pickles. Menu planning will take account of growing timelines.
  • In other words, the Enviro/Garden Specialist needs to understand about the ingredients of good cooking and the Kitchen Specialist needs to understand a bit about gardening.
  • We come together around a table at the end of the cooking to share the meal.

It is up to the individual specialists to decide how to organise and present their classes. Above all the classes are to be enjoyable.

Back to Top