Bread and Bistro!
10/26/2019
For many people, the aroma of freshly baked bread evokes pleasant childhood memories. From a very young age, children may be offered a variety of types of bread from pancakes for breakfast to sandwiches for lunch. This week, we explored bread. A study of bread provides students with an opportunity to learn about how bread is made, the kinds of bread we eat, and who works with bread. During morning meeting, the students discussed their favorite types of bread and the breads they like to bake at home. We talked about the colors, textures and shapes of different breads as well. The students used play doh and play doh cutters to create their favorite types of bread. During this activity, the students enhanced fine motor skills, developed hand-eye coordination and used their creativity. They also worked on their social skills as they asked questions, listened and talked about their creations. Dramatic play is an extremely valuable part of the creative curriculum. It promotes communication skills. Our dramatic play area was transformed into a Bread and Bistro. The students enjoyed role playing as the baker, the waiter/waitress, and as customers. We discussed the job responsibilities of waiters and bakers. We also practiced communicating kindly with each other by using our manners. The children were encouraged to choose their words wisely so that others will understand exactly what it is they are trying to communicate. When children come together in a dramatic play experience, they have to agree on a topic, negotiate roles, and cooperate to bring it all together. We practiced writing the letter B and played several literacy games to learn its sound. The students also enjoyed playing the sandwich menu shop game in our math center. In this game, the students looked at a menu and counted out the correct number of ingredients to make the sandwich. After playing this game, students were able to recognize numbers and count with understanding. New experiences can not only be fun, but they also encourage children to get out of their comfort zone. We ended the short week by taste testing banana and pumpkin bread. The students used their senses to see, smell, touch and taste different breads. Each child documented their favorite type of bread and we created a bar graph as a class to show the tastiest bread! This activity was also a great lesson on trying new things. Many students were reluctant to try the pumpkin bread. However, they enjoyed it after tasting it. By trying new food the children broadened their comfort zones which will ultimately lead to accepting new challenges and experiences.
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April 2021
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