Recipe for Learning: How Year 4 Cooked Up an Unforgettable Experience

By Michelle Phillips, Year 4 Teacher

At BISC-SL, we believe that learning is most powerful when it is hands-on, meaningful, and connected to real-life experiences. Recently, our Year 4 students brought this philosophy to life by opening their very own pop-up restaurant. This was the grand finale of our What’s on the Menu? topic. It was brilliant!

From the start, the excitement was palpable. Drawing on their knowledge of seasonal foods, they crafted a menu filled with nutritious, flavorful ingredients, all while considering sustainability and reducing their carbon footprint. To showcase their creations, they designed vibrant menu cards before donning aprons and chef hats—ready to bring their vision to life. When asked if they were prepared, their enthusiastic chorus of “Chef, Yes Chef!” sparked smiles all around.

In the kitchen, they didn’t just cook—they led. Using commanding verbs like “Chop!” “Dice!” “Roll!” and “Whisk!” to guide the process, they remained organized and efficient, delegating tasks and maintaining the rhythm of a professional kitchen. The necessary knowledge, expertise, and labor of preparing food became visible and tangible. Beyond the culinary skills, they demonstrated collaboration and shared responsibility, ensuring every detail was perfect.

Together, they transformed our gym into an inviting restaurant, complete with beautifully decorated tables, tealight candles glowing in votives, and menus carefully placed for each guest. Every child had a role, and every contribution mattered—they made the magic happen!

Experiential learning like this goes far beyond textbooks. It allows children to apply knowledge in authentic contexts, making learning relevant and memorable. They get to bring their learning to life in their own community, connecting classroom skills with real-world goals and payoff. Through planning menus, for instance, they practiced math skills such as budgeting and measuring. Writing invitations and menus strengthened literacy, while discussions about nutrition and seasonal produce deepened their understanding of science and geography. These real-world connections help students see the purpose behind what they learn, fostering curiosity and confidence.

Moreover, projects like this nurture essential life skills. Communication, problem-solving, critical thinking, and adaptability were evident as students worked through challenges—whether adjusting recipes or organizing seating arrangements. They learned resilience and the value of teamwork, discovering that success often depends on collaboration and compromise. For many, this was also an opportunity to develop leadership skills, as they took ownership of tasks and supported peers.

As the clock ticked down to begin meal service, the energy amongst the children was electric. When the moment arrived, the smiles on the faces of both chefs and parents said it all. It was more than a meal—it was also a celebration of learning, collaboration, and joy.

As an educator, these are the moments I live for. Moments like these become memories that will stick with them into adulthood. These experiences ask children to become partners in their own education, to participate in not only the experience of learning, but also its preparation, planning, and execution. As a school community we are reminded that education is not just about acquiring knowledge; it’s about creating moments that inspire, empower, and prepare children for life beyond the classroom.

Bon appétit!