• Little School
Warmth on a Cold Fall Day

What does a cold, fall day call for? Hot applesauce! Our Gingko class helped wash, peel, cut, and add cinnamon to our apples. They even learned how to use an old-fashioned apple peeler and corer.

Handling food and equipment is paramount in providing children a thorough learning experience—giving them an opportunity for tactile experiential learning. Children learn by touching, tasting, seeing, feeling, and listening, and during cooking, all of the senses are engaged. This multisensory engagement is what makes experiences memorable.

In preparation for applesauce making, our students helped to create a recipe with a list of steps to follow. They talked about sequencing and how this is important in getting the recipe right. Each child signed up for a job and wrote their name next to the step they planned to help complete. 

The children explored four different spices today (parsley, turmeric, cinnamon, and poultry mix). They were asked to smell the spices and see which one they thought might go in applesauce. 

During center time, the children explored the spices further and commented on the smells and texture of the different spices.

What are spices?

James: “They make things taste good.”

Kenzie: “They can make things hot.”

Nora: “The cinnamon! That's really good on apples.”

A table full of ingredients is literally a learning lab!

Just like a science experiment, when cooking, children observe changes in food ingredients, they learn about actions and consequences. They learn about temperature, floating, melting, freezing, and (sometimes) burning. They learn and practice math skills and it promotes problem solving and creativity. And nothing in a classroom would be complete without social engagement! All happening in these magical moments.