30 August 2015

Spring Planting

On Friday Mrs Churchman and some Kereru and Kotuku students planted some seeds to grow beans and peas to sell at the Year 5/6 camp fundraising garage sale.
We will have to keep an eye on them and remember to water them regularly!
Thank you Mrs Churchman for donating the seeds, potting mix and trays and for helping us to plant them.


Kereru Stars!

Well done to Sophie and Isaac who are our Stars for Week 6!
Isaac received the 'Keep On Keeping On' certificate for consistently being respectful and supportive of his classmates. Keep it up Isaac!
Sophie received the class certificate for always being organised and ready to learn. 
Well done Sophie!

26 August 2015

Cashletes in Training!

This morning Vane from the ASB GetWise programme visited our classroom. The aim of the programme is to engage students in an interactive and fun learning environment while equipping them with essential money management skills.
We have to train hard to be Cashletes!

We are Cashletes not athletes!

25 August 2015

Year 5/6 Camp Fundraiser

Garage Sale
Bake Sale 
Sausage Sizzle
Can You Donate? 
We need donations of good quality toys,
games, puzzles, plants, DVDs, tools, sports equipment, household items, books and bric-a-brac.
(no clothing please)
Drop items to Kereru or Kotuku Class before 
11 September.  
For larger items, please contact Sarah Churchman 0212854355

Come and grab a bargain and support your local school!

When: Sunday 13 September 2015
10.30 – 12.00 noon
Where: Parish Centre, Our Lady of Perpetual Help, Richmond.

24 August 2015

Harakeke Weaving

Today we did harakeke (flax) weaving as part of our learning about using different fabrics and fibres to make artwork.
Declan's mum Elise, and her friend Diana taught us and we learnt about how the harakeke is harvested. 
Māori speak about the harakeke bush as a whānau (family group). Harakeke grows in a fanlike pattern the rito or ‘baby’ leaf at the centre of the fan is identified as a tamaiti ‘child’ and the āwhi rito ‘parent’ leaves which flank it on either side are the guardians. This group of leaves is never taken. Only the leaves third or fourth from the centre, considered as the tupuna ‘grandparent’ leaves, are cut.
We made putiputi (flower) and bracelets. Here are some photos. 


21 August 2015

Winter Tournament

On Tuesday we have Winter Tournament over at Henley. Remember to come to school in your P.E gear. It is an 'all day' event so bring the following:
  • Water
  • Snacks and lunch
  • Warm clothing (track pants and your school polar fleece)
  • Raincoat (in case of showers or rain)
  • Shin pads, mouth guards, boots (if needed)
It's going to be a great day. Have fun!


Star of the Week!

Jordan is our Star of the Week for Week 5!
Jordan has a great approach to learning. He is focused and consistently finishes his work on time.
Well done Jordan. You are a star!

17 August 2015

French Knitting

We are continuing our fabric and fibre art unit by learning how to knit on home-made knitting machines.
French, or spool, knitting is a traditional way to teach children the basic principles of knitting.
We have had a look at some of the things we can make once we have our 'snakes' completed. 
It is really, really fun because it is relaxing and easy.
By Jordan
Lydia and I have joined ours together to make a mat to sit on in the classroom.
By Sophie
It's fun to have relaxing music playing in the background.
By Noah
I'm going to make a scarf.
By Holly
We can make awesome things like hats, cup warmers, pencil grips and bookmarks.
By Rilee.



12 August 2015

Microwave Marshmallow Magic!

Kitchen Science
Marshmallows are mostly sugar and water wrapped around air bubbles. When you cook marshmallows in a microwave oven, several things happen at once. The microwave makes the water molecules vibrate very quickly—which makes the water heat up. The hot water warms the sugar, which softens a little. The hot water also warms the air bubbles. 
As the air in the bubbles warms up, the air molecules bounce around faster and faster and push harder against the bubble walls. Since the sugar walls are warm and soft, the bubbles expand, and the marshmallow puffs up. 
When our marshmallows cooled down, the bubbles shrunk and the sugar went hard again so it became dry and crunchy, a bit like meringue. That’s because some of the water in the marshmallow evaporates when the marshmallow is hot. 
Getting our marshmallows ready to go in the microwave

BIG marshmallows!
The marshmallows puffed up with heat.

As the marshmallow cooled it got harder and more sticky



When the marshmallow cooled, the air bubbles shrunk and it went hard and crunchy.

7 August 2015

Better Butter!

This morning, as part of our Kitchen Science topic, we made butter from cream.
By shaking the cream in the jar, it forced the fat globules to slam into one another. If they hit each other with enough force, they stick together, the fat collection becoming bigger and bigger with each extra globule.
After enough shaking, the fat globules form a chunk of butter. The remaining liquid, mostly water and proteins, is called buttermilk.
Some people thought our butter tasted like milk or cream and others thought it tasted just like bought butter.
We spread our homemade butter onto bread and put sprinkles on the top. Delicious!
We poured the cream into a jar and put the lid on and shook it for about 5 minutes.
By Bojana.
We had to shake the cream in the jar to make it into butter. I saw butter and it was liquidy.
By Jack.Y
Once the butter was ready there was some buttermilk at the bottom of the jar. We poured the buttermilk out into another jar and some people tried it.
By Amy.
The buttermilk tasted more buttery than regular milk.
By Romeo.
We spread the butter on a slice of bread and it was easy to spread. It tasted nice.
By Jack.M
Some of the butter mix was really creamy and some of it was more solid.
By Katie.

4 August 2015

Disco Fun!

What a fabulous time everyone had at the disco on Friday night!
There were characters from Fairytales, Superheroes and the glamour of Hollywood!
Looking great guys!