School Excursions to Cooking Classes in South Australian

Explore the exciting avenue of integrating cooking classes into School Excursions. Lesson Plan and Rubrics included.

School Excursions to a cooking school

Enhancing Education through Cooking Classes in South Australian School Excursions

Are you considering ways to enrich School Excursions and enhance education in South Australia? Explore the exciting avenue of integrating cooking classes into the curriculum, providing students with a hands-on and multidisciplinary learning experience.

Why Choose Cooking Classes for School Excursions:

Cooking is more than a kitchen skill; it’s a gateway to diverse subjects, including science, mathematics, cultural studies, and language arts. By integrating cooking classes into South Australian school excursions, students embark on a valuable journey that fosters practical skills and deepens their understanding of various disciplines.

Rationale for Choosing Cooking Classes:

  1. Multidisciplinary Learning:
    • Measuring ingredients introduces mathematical concepts.
    • Understanding recipes enhances reading comprehension.
    • Exploring diverse cuisines incorporates cultural studies.
  2. Life Skills Development:
    • Cooking empowers students to make healthier choices.
    • Fosters a sense of independence and responsibility.
  3. Cultural Appreciation:
    • Opportunity to learn about different cultures.
    • Aligns with the South Australian curriculum’s emphasis on cultural appreciation.
  4. Health and Wellbeing:
    • Encourages healthy cooking practices.
    • Aligns with the curriculum’s focus on health and wellbeing.

Integration into Primary School Subjects:

  • Mathematics:
    • Measurement and conversions during recipe preparation.
    • Understanding fractions and ratios in ingredient proportions.
  • English:
    • Reading and comprehending recipes.
    • Writing and documenting cooking experiences.
  • Science:
    • Exploring chemical reactions during cooking.
    • Studying nutritional aspects of different ingredients.
  • Cultural Studies:
    • Exploring cultural significance and history of various cuisines.

Integration into High School Subjects:

  • Home Economics:
    • Advanced Cooking Techniques and Meal Planning.
    • Understanding Nutrition and Food Safety.
  • Language and Cultural Studies:
    • Exploring Culinary Vocabulary and Language Use.
    • Culinary Cultural Exchange.
  • International Studies:
    • Global Perspectives on Food.
    • Culinary Diplomacy.

Comparing to Other School Excursions:

Integrating cooking classes into the high school curriculum not only enhances culinary skills but provides a rich context for exploring diverse subjects. Through elements of Home Economics, Health Education, Language, Cultural Studies, and International Studies, students receive a holistic and interdisciplinary education, preparing them for real-world challenges.

Designing Rubrics for Cooking Classes:

Incorporating cooking classes into the curriculum requires effective assessment tools. Consider these key elements when designing rubrics:

  1. Recipe Adherence:
    • Assessing accurate following of recipes and execution.
  2. Culinary Techniques:
    • Evaluating proficiency in basic cooking techniques.
  3. Creativity:
    • Encouraging innovative approaches to flavors and presentation.
  4. Collaboration and Communication:
    • Assessing teamwork and communication in group cooking activities.
  5. Nutritional Awareness:
    • Evaluating understanding of nutrition and ingredient balance.
  6. Reflection and Documentation:
    • Requiring students to reflect on their cooking experiences.
  7. Safety and Hygiene:
    • Including criteria for adherence to safety and hygiene practices.

Benefits of Integration:

Integrating cooking classes into South Australian educational curriculum offers a dynamic and engaging way to meet educational objectives. Tailored rubrics ensure assessments align with educational goals, fostering a holistic learning experience that equips students with practical life skills and enhances understanding of academic subjects through real-world applications. Ready to transform your curriculum? Explore the culinary journey today through our school excursions!



Example Lesson Plan: Cooking Class Excursion for Year 10 Students


  • To enhance practical cooking skills and knowledge of nutrition.
  • To develop teamwork and communication skills.
  • To promote an understanding of cultural diversity through the exploration of different cuisines.


  • 3 hours


  • Sticky Rice Cooking School Stirling SA

Materials: Provided by Sticky Rice Cooking School

  • Ingredients for chosen recipes.
  • Cooking utensils and equipment.
  • Aprons and gloves.
  • Recipe cards.

Introduction (30 minutes):

  1. Welcome and Icebreaker (10 minutes):
    • Greet students and introduce the cooking instructor.
    • Icebreaker activity to encourage interaction and create a positive atmosphere.
  2. Overview of the Excursion (10 minutes):
    • Briefly explain the objectives of the cooking class and the importance of practical cooking skills.
    • Discuss the recipes students will be working on and highlight any cultural elements.
  3. Safety and Hygiene Guidelines (10 minutes):
    • Review safety and hygiene practices in the kitchen.
    • Distribute aprons and gloves.

Cooking Session (90 minutes):

  1. Group Formation (10 minutes):
    • Divide students into small groups.
    • Emphasize the importance of teamwork and collaboration.
  2. Recipe Demonstration (20 minutes):
    • The instructor demonstrates the selected recipes, explaining techniques and nutritional aspects.
    • Q&A session for students to clarify doubts.
  3. Hands-On Cooking (50 minutes):
    • Students work in their groups to prepare the recipes.
    • Instructor provides guidance and assistance as needed.
  4. Cultural Exploration (10 minutes):
    • Discuss the cultural significance of the chosen recipes.
    • Encourage students to share any relevant cultural insights.

Tasting and Reflection (30 minutes):

  1. Tasting Session (15 minutes):
    • Students sample their creations.
    • Discuss flavors, textures, and overall impressions.
  2. Group Reflection (15 minutes):
    • Each group reflects on their cooking experience, challenges faced, and lessons learned.
    • Share reflections with the class.

Conclusion and Wrap-Up (30 minutes):

  1. Discussion on Learning (15 minutes):
    • Facilitate a discussion on the skills acquired and knowledge gained.
    • Relate the experience to the importance of cooking in daily life.
  2. Closure and Thank You (15 minutes):
    • Express gratitude to the cooking instructor and students.
    • Discuss the possibility of future cooking activities.

Rubric: Cooking Class Excursion for Year 10 Students

Criteria Excellent (5) Good (4) Satisfactory (3) Needs Improvement (2) Inadequate (1)
Recipe Adherence Students follow the recipe accurately, demonstrating precision in measurements and execution of steps. Students mostly adhere to the recipe, with minor deviations that do not significantly affect the outcome. Students partially adhere to the recipe, resulting in noticeable deviations from the intended dish. Students struggle to follow the recipe, leading to significant deviations and a compromised final product. Students disregard the recipe, resulting in an inedible or unsafe dish.
Culinary Techniques Students demonstrate proficient chopping, slicing, sautéing, and other cooking techniques. Students show competence in most techniques, with minor errors that do not impact the overall quality. Students struggle with some basic techniques, affecting the overall preparation. Students lack proficiency in fundamental techniques, impacting the quality of the dish. Students exhibit unsafe or unhygienic cooking practices.
Creativity Students showcase creativity in presentation, flavors, and ingredient combinations, enhancing the dish. Students demonstrate creativity, albeit with some conventional aspects in presentation or choice of ingredients. Students show limited creativity, with minimal innovation in presentation or flavor profiles. Students lack creativity, resulting in a dish with little variation or appeal. Students fail to exhibit any creativity, producing a bland and unappealing dish.
Teamwork and Communication Group demonstrates excellent collaboration, effective communication, and equitable distribution of tasks. Group works well together, with occasional communication lapses or uneven task distribution. Group experiences challenges in communication and collaboration, affecting overall efficiency. Group struggles with teamwork and communication, leading to inefficiencies and conflict. Group exhibits poor teamwork and communication, hindering progress and creating tension.
Nutritional Awareness Students demonstrate a clear understanding of nutrition, making informed choices in ingredient selection. Students display basic nutritional awareness, with some choices reflecting health considerations. Students show limited understanding of nutrition, making choices that may compromise the dish’s healthiness. Students lack awareness of nutrition, incorporating ingredients with little consideration for health. Students make unhealthy choices that significantly impact the dish’s nutritional value.
Safety and Hygiene Students consistently adhere to safety and hygiene guidelines, maintaining a clean and safe cooking environment. Students mostly follow safety and hygiene practices, with occasional lapses that do not pose significant risks. Students demonstrate inconsistent adherence to safety and hygiene guidelines, with notable lapses. Students frequently neglect safety and hygiene, posing potential risks to themselves and others. Students disregard safety and hygiene guidelines, creating an unsafe cooking environment.

Note: The rubric is designed to provide a comprehensive assessment of students’ performance in the cooking class excursion, considering various aspects of their culinary skills, teamwork, and understanding of safety and nutrition.




More information can be found about the School Excursion guidelines on the SA Gov Weblink here


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