The Student Made Cheese Competition is an engaging way to teach students where their food comes from.
The competition assists primary students at a basic level - discovering how cheese is made, where it comes from and the dairy industry as a whole. Within the Secondary curriculum, the cheese-making unit crosses over general science subjects such as Chemistry (Year 10), Biology and Technology.
The competition follows on from the RNA Teachers' Cheese Making Workshops, led by international dairy judge Russell Smith.
Nowhere else in Australia offers educators free cheese-making workshops combined with student cheese-making competitions. This program is a unique, hands-on professional development activity for teachers and is the only course approved by Dairy Australia for cheese making in classrooms.
Teachers are given the opportunity to participate in the free workshops and are guided through the process of making either camembert or blue cheese. The teachers then pass the information onto their students, with the cheese-making process taking six to seven weeks.
This competition is aligned and recommended for Year 5 & 6 students. However, all year levels are welcome to enter.
Australian Curriculum Alignment:
Year 5 & 6
Investigate how and why food and fibre are produced in managed environments and prepared to enable people to grow and be healthy (ACTDEK021)
RNA Teachers Cheese Making Workshops Dates:
|Applications close||13 November 2020|
|Confirmation of participation||Week of the 27 November 2020|
|Confirmation of acceptance deadline||5 February 2021|
|Workshop dates||10, 11, 12 & 13 May 2021|