Students from 3rd grade C continued their Life Sciences learning experience through a practical healthy food workshop, developed during the Elementary Natural Science subject, guided by Mr. Rodrigo Vega, in articulation with the English Immersion Plan led by Mr. Marcos Riveros.
This activity was a continuation of the seed germination experience carried out at the beginning of May, where students observed how chia seeds began their growth process in the school greenhouse. In this new stage, they were able to connect that previous work with a real-life question: how can plants and seeds become part of a healthy diet?
During the session, students participated in a hands-on workshop where they explored different ingredients of plant origin, such as oats, apples, yoghurt, chia seeds, and chia sprouts. One of the most meaningful moments was using the chia sprouts that had been previously germinated by the students, allowing them to see how an observation process in Science could later become connected to food, wellbeing, and daily life.
The class was conducted in English, giving students the opportunity to interact with the language throughout the workshop. Students prepared and tasted different healthy options, including crackers with yoghurt and chia sprouts, chia seeds with yoghurt, and a simple oat and apple cookie recipe. This allowed them to recognise how simple ingredients can be combined to create a healthier snack.
As part of the experience, students prepared oat and apple cookies using 1 large grated apple, 1 ½ cups of instant oats, 1 egg, ¼ cup of brown sugar, and ½ teaspoon of baking powder; cinnamon powder can also be included for extra flavour. The ingredients are mixed together, shaped into small cookies, and baked until they are firm and lightly golden, making this a simple recipe that families can also try at home.
Before beginning, students also reviewed basic hygiene measures, such as washing their hands, keeping the workspace clean, and using materials responsibly, reinforcing the importance of care and organisation when preparing food.
This experience helped students understand that plants and seeds are not only part of the natural world, but also important sources of food for living beings. It also allowed them to recognise that seeds can be consumed in different ways, either germinated or not, and that healthy eating can be explored through observation, curiosity, and practical experiences.
Through activities like this, the English Immersion Plan continues to support learning experiences where English is used as a real tool for communication, exploration, and connection between subjects. For 3rd grade C, this second stage of the project made learning something they could observe, prepare, taste, and share.
