By Mrs Martin (Head of Year 3)

This week in Design & Technology, Year 3 stepped into the shoes of mini chefs as they put their food prep skills to the test. With chopping boards at the ready and seasonal fruit in hand, the girls learned to use the claw and bridge cutting techniques safely and confidently.

Using strawberries, apples, pears and other local produce, the girls focused not just on technique, but on making environmentally responsible choices. We talked about how choosing seasonal and locally sourced fruit reduces food miles and helps the planet, linking beautifully to our Unit of Inquiry, Human Choices Impact the Natural World.

It was great to see the girls applying their understanding, thinking about hygiene, precision, and sustainability, while also celebrating colour, flavour and creativity in their fruit salad designs. A delicious way to blend Science, DT and environmental learning!