From Field to Fork: The Journey of Flour in the Early Years Unit

From Field to Fork: The Journey of Flour in the Early Years Unit

This year, the Early Years Unit of inquiry “How it works” had a focus on “journeys”. Our journey on the “Farm” began as we proposed to our students:

“What can we make with Flour?”

The possibilities were endless! Our journey had begun and we became kitchen scientists!

As great scientists do, the Early Years investigated flour by creating their own inquiries, planning and carrying out their own experiments about what they can do with it. We all experienced flour through the senses: touching, smelling, looking, tasting, and listening to it. Each class came to their own answer to our question:

The Honey Bees made predictions and used their senses to observe changes in the flour while making pancakes, brownies, and soup.

The Busy Bees and Reception Rockets wondered how flour changes when different ingredients like water, yeast and salt are added.

Ian from the Busy Bees created a recipe for fossils with flour and salt which then inspired his class to make fossils with dinosaurs.

In Reception Rockets, Lorenzo C. and Sveva’s discovery that flour can become sticky and have different colours inspired the class to explore the textures of flour, making cakes and play dough.

Our journey would not be complete without the help from Ottavian and Dolores, Imelda and Megan. Dolores offered her kitchen “fork”, making pancakes, pasta, frittelle, bread and cakes.

Imelda shared her knowledge of planting seeds as we watched wheat, soy and corn plants grow in our piazza. Megan brought her tastebuds and graciously tasted our treats, telling us which she preferred.

We also had visits from a local pizzaiolo, Slow Food Treviso, and Mulino Rachello who engaged us to further consider the tools we needed to make a most common ingredient in our diet: Flour.

Here the children showed just how much they knew about being kitchen scientists, sharing with our guests what form and function flour has, and how it’s changes effect us!

But our curiosity and enthusiasm didn’t stop here! We continued to explore the concept of change and causation as we independently engaged in weighing using  scientific language “I predict that...I wonder...Maybe if...”

If you ever wonder how seeds become flour, how dough rises and changes colour, come and visit the Early Years at Casa 22....we’ll give you a mouthful!