Ashton Elementary kicked off National Breakfast week with smoothies. Parent volunteers helped make smoothies in the multi-subject classroom on Monday, Tuesday and Wednesday. The students had a choice of strawberry, blueberry or very berry (which was a mixture of strawberry and blueberry). After tasting, the students were then asked their favorite. The overwhelming majority liked the Very Berry Smoothie. We did have some students that would not taste the smoothies.
On Thursday, Friday and the following Monday the students learned how to make mozzarella cheese and a cheese making demonstration was done in the classroom using the cheese making kit that was received from FUTP 60 at our meeting in Cincinnati, Ohio. All the students were given the opportunity to taste the cheese. It was served on a cracker with a piece of pepperoni. The majority of the students liked the cheese.
On Thursday morning for breakfast, the students enjoyed a parfait bar, where they could make their own parfait. The ingredients included: strawberry yogurt, vanilla yogurt, blueberries, strawberries and blackberries, Cinnamon Toast Crunch and Coco Puffs. The kids loved this. They could make them with any combination. On Friday at the end of breakfast all the student raised their container of milk to cheer the benefits of milk and eating a healthy breakfast.
What challenges did you face and how did you overcome them?
Our greatest challenge was making the cheese. We found that the temperatures have to be exact, and to follow the directions exactly. There truly is an art to making cheese.
How do you plan to make this Play last during the school year and beyond?
The students loved the parfait bar. Our principal would like us to do this more than once a year.
What improvements have you seen at your school?
The students are trying new foods.
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