Links to NSW Yrs. K - 6 syllabuses
Planting seeds
and seedlings
Measuring plants
Identifying parts
of a plant
INVS2.7
LTS2.3
PSS1.5
INVS1.7
INVS2.7
LTS2.3
UTS1.9
INVS2.7
LTS2.3
LTS3.3
INVS2.7
LTS2.3
Identifying and
removing weeds
INVS3.7
LTS3.3
Removing insect
pests
Preparing and
distributing
compost
INVS3.7
LTS3.3
LTES1.3
LTS1.3
LTS2.3
LTS3.3
INVS3.7
LTS3.3
INVS3.7
LTS3.3
Garden
Identifying
insects and birds
Watering
efficiently
Propagating
plants; taking
cuttings,
pollinating plants
Measuring soil
chemistry
Creative
Arts
PDHPE
Languages
HSIE
Science and
Technology
Mathematics
English
Activity
Location
Kitchen and food gardens are an increasingly popular and effective way for
schools to promote environmental and sustainability learning and to connect
students with healthy food and lifestyles. By using the table below schools can link
student learning outcomes across the KLAs to the various activities and seasonal
cycles involved in managing a kitchen garden and the preparation of fresh
produce.
2.UL.1
2.UL.2
2.UL.3
2.UL.4
3.UL.1
3.UL.2
3.UL.3
3.UL.4
2.UL.1
2.UL.2
2.UL.3
2.UL.4
3.UL.1
3.UL.2
3.UL.3
3.UL.4
INVS3.7
LTS3.3
© State of New South Wales, Department of Education and Communities, 2012
NSW Curriculum and Learning Innovation Centre www.clic.det.nsw.edu.au
www.kitchengardens.det.nsw.edu.au
1
Establishing
garden beds
Identifying plants
and plant families
Determining
when fruit and
vegetables are
ready to harvest
Recording plant
development in a
journal
Labeling plants
BES3.1
INVS2.7
LTS2.3
INVS2.7
LTS2.3
WES1.9
WS1.9
WS2.9
WS3.9
INVS2.7
LTS2.3
ICES1.2
ICS1.2
ICS2.2
ICS3.2
INVS2.7
LTS2.3
WES1.9
WS1.9
WS2.9
WS3.9
Maintaining a
worm farm
SSS2.7
LTES1.3
ICES1.2
ICS1.2
ICS2.2
ICS3.2
PHS3.12
Creating artworks
using the garden
as inspiration
VAES1.1
VAS1.1
VAES2.1
VAES3.1
Using language
specific to
gardens
TS2.1
WS2.9
TS3.1
WS3.9
DMS2.8
BES2.1
Reading texts
relating to
gardens; e.g.,
sowing
instructions,
planting guide
RS2.5
RS3.5
INVS2.7
LTS2.3
Representing
data regarding
numbers of
plants, height,
varieties,
location, etc
Planning and
mapping gardens
and garden beds
DS2.1
DS3.1
2.UL.1
2.UL.2
2.UL.3
2.UL.4
3.UL.1
3.UL.2
3.UL.3
3.UL.4
2.UL.1
2.UL.2
2.UL.3
2.UL.4
3.UL.1
3.UL.2
3.UL.3
3.UL.4
INVS2.7
LTS2.3
DMS2.8
BEES1.1
BES1.1
BES2.1
PSS1.5
PSS2.5
PSS3.5
© State of New South Wales, Department of Education and Communities, 2012
NSW Curriculum and Learning Innovation Centre www.clic.det.nsw.edu.au
ENS2.5
www.kitchengardens.det.nsw.edu.au
2
Kitchen
Raising Poultry
RAISING POULTRY
Sustainable food
practices
INVS3.7
LTS3.3
Life cycles of
nutrients, plants
and insects
INVS3.7
LTS3.3
Classification of
plants and
insects
INVS2.7
LTS2.3
Seasons
INVS1.7
ESS1.6
ESS2.6
ENS1.5
Water cycle
INVS3.7
ESS3.6
ESS1.6
ESS2.6
ESS3.6
Planning and
mapping chook
pen
DMS2.8
BEES1.1
BES1.1
BES2.1
PSS1.5
PSS2.5
PSS3.5
ENS2.5
Using language
specific to raising
chickens
TS2.1
WS2.9
TS3.1
WS3.9
DMS2.8
BES2.1
Recording
chicken growth
and development
in a journal
WES1.9
WS1.9
WS2.9
WS3.9
INVS2.7
LTS2.3
ICES1.2
ICS1.2
ICS2.2
ICS3.2
Discussing
appropriate
cooking
techniques
Identifying and
using kitchen
utensils
TES1.3
TS1.3
TS2.3
TS3.3
Washing food
ENS1.5
ENS2.5
ENS3.5
2.UL.1
2.UL.2
2.UL.3
2.UL.4
3.UL.1
3.UL.2
3.UL.3
3.UL.4
SSS2.7
KITCHEN
DMS3.8
PSS3.5
DMS3.8
PSS3.5
DMS3.8
PSS3.5
© State of New South Wales, Department of Education and Communities, 2012
NSW Curriculum and Learning Innovation Centre www.clic.det.nsw.edu.au
2.UL.1
2.UL.2
2.UL.3
2.UL.4
3.UL.1
3.UL.2
3.UL.3
3.UL.4
2.MBC.2
3.MBC.2
PHES1.1
2
www.kitchengardens.det.nsw.edu.au
3
Measuring
ingredients by
weight, volume
or length
Kitchen
Following recipes
MS2.1
MS3.1
MS2.3
MS3.3
MS2.4
MS3.4
RES1.5
RS1.5
RS2.5
RS3.5
DMS3.8
PSS3.5
DMS3.8
PSS1.5
PSS3.5
Preparing food:
peeling,
chopping,
stirring, crushing,
mixing, grating,
whisking, slicing
Placing scraps in
compost bins
Cooking food:
baking, frying,
sautéing, grilling,
poaching, boiling,
steaming,
melting
DMS3.8
PSS1.5
PSS3.5
Presenting and
serving food
Decorating tables
using flowers
from the garden
Cleaning,
washing and
drying
Using language
specific to
kitchens
DMS3.8
PSS3.5
DMS3.8
PSS3.5
Reading texts
relating to
kitchens; e.g.,
recipes, food
journals
Hygiene
Cultural beliefs
and practices
Trade
Fractions,
2.UL.1
2.UL.2
2.UL.3
2.UL.4
3.UL.1
3.UL.2
3.UL.3
3.UL.4
DMS3.8
PSS3.5
DMS3.8
PSS1.5
PSS3.5
2.UL.1
2.UL.2
2.UL.3
2.UL.4
3.UL.1
3.UL.2
3.UL.3
3.UL.4
PHES1.12
TS2.1
WS2.9.
TS3.1
WS3.9
DMS3.8
PSS3.5
RS2.5
RS3.5
DMS3.8
PSS3.5
2.UL.1
2.UL.2
2.UL.3
2.UL.4
3.UL.1
3.UL.2
3.UL.3
3.UL.4
2.MLC.2
3.MLC.2
PHES1.12
PSS1.5
ICS3.2
CUS1.4
SSS1.7
NS2.4
© State of New South Wales, Department of Education and Communities, 2012
NSW Curriculum and Learning Innovation Centre www.clic.det.nsw.edu.au
www.kitchengardens.det.nsw.edu.au
4
decimals and
percentages
(comparative
quantities of
ingredients in
recipes)
Comparing
measurements;
e.g., 100ml of
water weighs
100gms
Healthy food
choices
NS3.4
MS2.3
A student refers
to a sense of
their own worth
and dignity.
PHES1.12
PHS1.12
PHS2.12
PHS3.12
IRES1.1
1
IRS1.11
IRS2.11
IRS3.11
A student accepts
responsibility for
personal and
community
health.
PHES1.12
A student willing
participates in
regular physical
activity.
ALSES1.6
© State of New South Wales, Department of Education and Communities, 2012
NSW Curriculum and Learning Innovation Centre www.clic.det.nsw.edu.au
PHS1.12
PHS2.12
PHS3.12
ALS1.6
ALS2.6
ALS3.6
ES1.6
www.kitchengardens.det.nsw.edu.au
5