The seeds of inspiration planted at Charles Campbell College in Adelaide years ago have flourished into a program that nurtures students in Years 3 to 6.
The kitchen garden program has blossomed into a notable success story over the past 13 years. Spearheaded by school services officer, Andrew Adair, whose hospitality experience helped to inspire the transformation of a former wasteland into a lush vegetable patch.
The program nurtures young students' practical skills, requiring them to pass various “licences” before entering the garden or kitchen. Year 3 students learned to prepare dishes like beetroot hummus, while Year 6 students tackled multi-dish menus. Adair’s know-how and enthusiasm are inspiring students and their families; parents marvel when their children willingly eat vegetables included in the recipes and often send photos of students baking at home during school holidays.
The learning extends to commerce, with Year 6 students mastering small-scale intensive farming techniques. They manage the popular mid-week market, making decisions on pricing and creating marketing posters. The first sell-out market successfully raised around $300 and is now held twice a term, showcasing how the seeds of inspiration planted years ago have led to significant growth.
