Learning math and science
King Arthur Flour Bake for Good Kids Learn Bake Share program sponsors hands-on learning opportunities for students.
The company provides flour, yeast, and materials including recipe booklets, video tutorials and instruction for students to bake
their own whole wheat bread. The expectation is that students donate a portion of what they make to a charitable organization.
RiseVT School Wellness Specialist Moretti connected with two teachers at Folsom Education and Community Center in South Hero to work bread baking into the units that their students were working on.
The activity tied in perfectly. Moretti, with video assistance from Bake For Good Kids, Program Manager and baking expert Paula Gray, led each session of mixing, measuring and shaping, working with the teachers to incorporate baking into the academic lesson. Fourth grade reinforced math concepts of working with fractions (how many 1/3 cup measures to make 2 cups), multiplication (if each quarter of the batch makes eight rolls, how many rolls in a full batch) and arrays.
As part of a middle school science lesson, students used baking yeasted bread to explore mitosis, which is cell division, including an activity that got students up out of their chairs moving all over the room to demonstrate the effects of cells dividing.
The Grand Isle Empty bowls event was chosen as the charity to receive the baked breads, as it tied in perfectly with the student’s community service requirements, and PBIS (Positive Behavioral Interventions and Supports) standard of helping each other and the community. The event was hosted at Grand Isle School, where fourth, fifth and eighth grade students followed the same lesson provided by King Arthur Flour to bake rolls.
According to Moretti, each student’s personality comes out in their baking- in the quality of their dough, as well as the shape and presentation of the finished roll, and the conversations that flow during the activity. The students discussed why whole wheat bread is healthy, the disappointment of over-processed foods, Newtonian fluids, food insecurity, other baked goods that could be made with this dough and non-yeasted dough.
Over the two-day, hands-on activity, the six classrooms baked over 1,200 rolls to be served at the Empty Bowls dinner held on Jan. 27. Students and teachers at both schools are already looking at other opportunities to bake and learn with RiseVT, with a focus on healthy creations.
By Moretti, RiseVT Wellness Specialist