Unit of inquiry
Moving further with the central idea ‘People play different roles in communities to which they belong’, students were introduced to a chef/baker in addition to community helpers they have already been familiarized with. They were shown various tools/utensils and introduced to new vocabulary like spatula, rolling pin, dough, mixing bowl, chopping board, small bowls to keep chopped vegetables, knife, peeler, pizza slicer, grater etc. used by chefs while cooking or baking.
The trip to the school kitchen was an enriching experience for them as they thoroughly enjoyed observing chef’s uniform (chef cap, apron, gloves) and were excited to see the use of large pans, spatulas, oven, boiler, ice maker, mixers and utensil cleaner. Students were also shown the cold storage which helps in preserving perishable food items. They tried their hands using various tools like the beater, mixer etc. They tried to figure out the purpose and importance of donning an apron, a chef cap and hand gloves.
They loved dressing up as chefs for a non-flame cooking activity where they decorated the cookies with their favorite toppings further enhancing their creative and fine motor skills. They used spoons and butter knives to spread chocolate syrup and condensed milk over the cookies and sprinkled various topping.
Students further reinforced their vocabulary by associating words with carpenter, gardener and doctor.
As a part of media literacy students watched the following audio visuals –
- Peppa pig gardening
- Calliou the Chef
- Calliou makes meal
Recapitulation of measurement was undertaken by exploring the concept of volume, size and capacity. They were provided different measuring cups and same sized bowls. They poured rice into the bowls with the help of measuring cups and observed the similarity between containers and the difference in the rice level. They subsequently observed and compared results.
Light table was used for the reinforcement of the concept of lines where students traced on the sand using a brush.
Reinforcement of numbers from 1 to 7 was done.
As a part of the early years’ skill-building programme, the current unit focussed on the use of tools handled by a chef in the kitchen.
- Fine motor skills were strengthened with the use of a grater to grate a vegetable
- Eye hand co-ordination was enhanced by using a rolling pin to roll dough
- Sorting skills were intensified by sorting cutlery
- Gross motor skills were enhanced by using a whisker to mix ingredients
- To refine motor skills students have been involved in a wide range of activities like transferring with tongs, beading, long rods, spooning of marbles, sandpaper tracing, transferring beans from one bowl to another, solving puzzles and writing on the slate.
- Art was integrated with Math when students coloured within the given outline of number 7. They also created a fish bowl and associated quantity by pasting fish inside the cutout.
- Art was further integrated with language when students coloured within the given outline of the phonic sound ‘t’. They reinforced their cognitive skills by re-assembling the puzzle of a teacher.
Students are doing hoop activities to develop body balance and co-ordination. They are further learning to establish hand eye co-ordination by throwing and catching a handkerchief.
The students sang Christmas song ‘jingle bells’ in English and Hindi. They also learned a new song ‘Santa Claus is coming to town’.
The students stressed on basic dance routine based on levels. They developed a better understanding of body posture through a game on dancing statues.
‘The hare & the tortoise’ , a beautiful classical tale that narrates one of the best stories of all times made for a joyous read for the fawns. The hare took up a challenge to outrun a tortoise. His speed was never in doubt but it was the hare’s boastfulness that resulted in his defeat from the slow tortoise. The book taught young readers good values, proper behaviour and how the slow yet steady could win the race.