Children have been given a taste of the paddock to plate concept through a program at Woodberry Public School.
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The students worked together as a team to learn about all of the elements between planting the seed and using the produce to make food.
The themes were sustainability, marketing and promotions and customer service.
They learnt how to grow produce and look after it so it progressed to the harvesting stage.
They also learnt how to create invitations, photos and videos to let people know about the event, and then they looked at sharing their progress on social media.
School Learning Support Officer Jessica Edmonds said the students set up a restaurant where they engaged the help of chefs to transform food from the school vegetable garden into delectable meals for their customers.
She said a lot of planning went into the event and a large crowd flocked to dine at the pop-up restaurant.
The students served up a three course meal which consisted of cob loaf varieties for the entree, creamy mushroom and spinach pasta and roasted vegetable pasta for the main, and desert pizza with berries, cottage cheese and chocolate to finish off the experience.
“Over Term 3 and 4 students planned, organised and practised their roles ready for the big day,” she said.
“ We had over 70 guests including family members, friends and members of the community.
“It was hot and it was huge - and our students did an outstanding job of setting up, preparing and serving meals and packing away and should be commended on every aspect of their organisation.”
The program related to the school curriculum and incorporated lessons that taught the students vital life skills.
Ms Edmonds said the experience would help students build upon their knowledge.
“This function covered various curriculum content and incorporated the essential learning of life skills, in order to prepare our stage 3 students for life beyond primary school,” she said.
