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Starting School - what the kids say

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Kid’s Stuff

Kid’s Stuff

When it comes to starting school, kids see things differently from adults.

Adult’s concerns about adjustment, skills and transport to and from school did not rate very highly with the children in a Starting School Research Project that investigated the things that young students think are important about starting school. Researchers talked with beginning students and asked them to draw pictures of the school and take photos of the things that matter to them. The results examine things children would show or tell incoming students.

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The findings revealed that to students, the school culture is predominantly about rules, and almost every photo the students took had a rule attached. For example, a shot of the play equipment came with the explanation, “kids are not allowed to play on the monkey bars, and you have to know rules like no kicking, punching or pushing people.”

Students describing a photo of the library said, “you can go to see what books you want to borrow but you can’t keep them. You have to take care of them and don’t rip them.” There was even a rule attached to the bubblers... “you should not play with the water and waste it.”

Knowing where to go and what goes on in various locations gives young students a sense of independence, and is therefore very important to beginners starting school.

Students took photos of their class circle “so people will know where our class is, this is where they go when the bell goes. The toilets, and the lockers are in the building where classes are held so you won’t get lost.”

Students also said it was important for them to have their friends around them during the transition, so they could talk to each other about the meanings of different things.

More information on starting school and transition from primary to secondary school can be found at schooldaysmagazine.com

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Summer taste sensation

Fresh Fruit Cheesecake

Pastry:

500g flour

Pinch salt

100g sugar

Zest 1 lemon

250g butter

2 eggs beaten

1 tbsp water

Filling:

Place 500g cream cheese, ½ cup icing sugar, 4 teaspoons vanilla extract and 200g sour cream in bowl of electric mixer and beat for 8–10 minutes or until light and smooth. Set aside.

Fruit Topping:

200g strawberries, hulled and sliced

200g cherries, pitted and cut in half

1 blood orange, segmented

1 banana, peeled and sliced zest of 1 orange & 1 lemon

¼ cup apple mint, leaves

To make:

 Combine dry ingredients in food processor, add butter and pulse until mixture resembles breadcrumbs. Add the beaten eggs and water and pulse until just combined. Empty the pastry out and bring together until a soft dough. Flatten out and wrap with plastic wrap and chill for 30 minutes.

 Roll out the pastry to 3mm thickness. Press into small, fluted flan tin and chill for 20 minutes. Blind bake at 220o; for 10 minutes, remove the paper and bake for another 8-10 minutes or until golden. Allow to cool.

 Combine all fruits with the zest and the mint.

 Spoon the set aside cheese mixture into the pastry and top with the fruits, slice and serve with fresh cream.

 Serves 6.

Recipe compliments: Lindeman’s Ambassador and Celebrity Chef Dominique Rizzo and schooldaysmagazine.com

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