![Picture](/uploads/7/6/5/7/7657497/1369711797.jpg)
ACTIVITY: Anzac Biscuits, wreaths and Poppies
DATE IMPLEMENTED: 24/4/13
Rationale:
Aim:
MATERIALS REQUIRED:
Anzac Biscuits: Butter, Oats, Flour, Sugar, baking soda, Baking trays, oven, spoons, mixing bowls, baking paper.
Wreaths: green and red crepe paper, paper plates, stapler, patty pans.
Poppy Flowers: patty pans, black marker, pipe-cleaners.
GROUPINGS/SPACE:
The Anzac biscuits will be made in the connecting kitchen where the oven and materials required are located. A group of 5-7 children can participate at a time. A number of batches will be made to increase the number of children able to participate in this activity.
Both the wreaths and the poppies can be made at the same table. The drawing table can be converted onto an Anzac making table for the time being or activity can be taken to the crafts table.
Small groups of children, around 4-5 can work on the Anzac wreaths and poppies at a time with guidance by an educator. This way children can further explore the meaning of Anzac day through discussion and inquiry to understand the purpose of the task, then with the opportunity to slightly individualise their work if they wish. This way children understand why minimal colours and materials have been placed.
LEARNING EXPERIENCE:
Throughout the cooking children were able to use their senses to smell, touch and taste as they stirred, measured and rolled. Children were able to think about their maths as they used measuring cups and counted their biscuits.
On the craft table the small groups allowed for discussion as children think about and question the wreaths and red poppies that they are making. The children had just had a visit from a soldier, so creating their art directly after a talk reinforced what they had just learnt. New techniques were explored as children attempted to cut out a circle from the centre of the paper plate. Some children scrunched red crepe paper to make flowers for their wreaths, and some weaved the crepe paper around their circular shape.
RELATION TO EYLF PRINCIPLES AND PRACTICES:
Educators become co-learners with children, families and community, and value the continuity and richness of knowledge shared by community members.
Intentional teaching is deliberate, purposeful and thoughtful.
EYLF OUTCOMES:
Outcome 1:
Develop their social and cultural heritage through engagement with elders and community members.
Outcome 2:
Exploring the diversity of culture, heritage, background and tradition and that diversity presents opportunities for choices and new understandings
Outcome 4:
Are curious and enthusiastic participants in their learning.
Create and use representation to organise, record and communicate mathematical ideas and concepts, needed when cooking.
REFLECTION:
Although it is generally not ideal to encourage children to create the same artworks I believe it can be appropriate when there is a specific learning outcome, such as the topic of Anzac day, part of Australian history. The instructions where not too rigid so there was room for unique creativity through the individuals choice of application and arrangement of the materials. Children pushed their boundaries as they attempted and had a go at some art techniques they were nervous about trying.
Minimising the materials created a sense of sameness throughout their work, although all were slightly different.
OBSERVATIONS:
“I like to cook at home with Mummy!”
“Can I please stir?”
“Can we taste the dough?”
“Look how fast I can roll!”
“Look how round mine is!”
The children enjoyed the cooking experience as they shared with me their knowledge about stirring and measuring and shared stories of past cooking experiences with family and friends.
“Let’s count how many we’ve made!”
“My favourite part is licking the bowl” said Lottie!
WHAT NEXT:
-Could continue with a theme related to Australia.
-Activities that encourage cutting and weaving techniques.