“Fluffy Omelette”

Kia ora. Week three had a focus on eggs. We explored how eggs are used in recipes and the skills required to separate an egg, the importance of creating a foam and how to get the perfect fluffy omelette.


The tamariki had a great time tailoring their omelette to their specific likes and dislikes and showing how well they can work as a team.




Next week we will continue to develop and grow our skill base and make more delicious food.


Whaea Reitu Warren

Food Technology

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Nau mai haere mai

Kia ora and welcome to 2018 in Food Technology.


This year in food technology we will build on your prior knowledge and bring new skills to help you prepare and present nourishing meals for you and your whanau.

We will explore how food was grown, harvested, gathered and prepared historically and compare that to now.  We will also look at migration and the fusion of different foods and flavours.

Nutritionally we will also look at the impact of different foods on our diet and lifestyles…good and not so good.

See you in Food Tech!!!


Whaea Reitu Warren

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Paraoa….to Pizza

This week we explored the different ways paraoa (bread) is made and the functions of the ingredients. We discussed the leavener (yeast) and how fermentation gives bread it’s unique spongy texture. We also learned about the role of kneading and how it develops gluten in the dough to help the texture of the bread.

We also connected our learning to Te Ao Maori looking into the Rewana starter, used to create the unique sour dough traditionally made prior to the introduction to commercial yeast. I made some and the kids were amazed at how it had fermented without adding yeast but by creating the perfect environment for wild yeast to thrive.

The kids really engaged in the kneading, enjoying the stretching of the dough and checking regularly to see if it had developed its elastic texture.

Last of all, they loved turning their dough into a pizza base, topping it with a selection of ingredients and baking it for their lunch.

There’s nothing like freshly baked bread, so encourage your kids to get into the kitchen and make the whanau some.

Whaea Reitu Warren
Food Technology

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Fruit Dessert

Fruit Dessert

Week 4


This week we explored the importance of fruit in the diet, discussing nutrients and different ways to get more fruit into your daily diet.

We also looked into how to avoid enzymic browning to ensure your fruit recipes both look good and taste good too.

The classes had a go at making a dessert, with the understanding that desserts and other foods high in fat and sugar are treat foods.

We made pastry and had a go at weaving (raranga) the lid of our pastry to make it look extra professional.

Yet again, some awesome  teamwork demonstrated by the kids and some equally awesome and delicious desserts.

Well done,

Whaea Reitu Warren

Food Technology


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Welcome to Term Four

This term has started with the realisation that we have some super skilled cooks in our school. To test the students i gave them a recipe in week one and stood back to see what food preparation skills they already had ……..and what a great bunch of cooks we have.

Of course we also have some ‘budding’ cooks that need some support but the passion and potential is here.


We have explored the concept of the ‘roux sauce’ and the wide range of recipes that have a roux in them.  The students then discussed and created a meal using the roux with thought given to ensuring it was low in fat and salt.  We also considered the addition of vegetables to ensure it was a balanced meal. Not all of our kids love vegetables but they appreciated the need for them in our diets and i will work on getting them to love them. 

Whanau, please encourage your tamariki to cook at home because they have such a passion for Food Technology and if they cook, that’s one less meal you have to prepare.  

Whaea Reitu Warren

Food Technology

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Planning…and the Primary Schools

This week we worked on bringing all our learning from the term together to plan a meal of choice.  The classes were asked to design a balanced and nutritious lunch meal based on the recipes and ideas they’d explored this term.

The most popular recipe that the students used as the base recipe was bread…..which we modified in class to turn into pizza. In saying this their create juices were flowing with statements like….

“If i take the sugar out of the pie crust can i add a savoury filling?….will it still work?”

”Can i add crushed pineapple instead of apple?”

“Can we swap some apples out for pears?”

“Can i add fruit into the batter……and then add more fruit on top?”

“Can we add another layer of bread dough on top of our pizza?”

I’m excited to see all the amazing dishes that will come out of the planning of week nine.

In addition we have had a great time hosting our primary schools this term.  This cycle we have had St Leonards Road Primary in Food Technology. Wow, what a great bunch of students.  So keen to learn and so keen to cook.

They have baked pinwheels, both savoury and sweet, chocolate muffins and this week they had the opportunity to modify and adapt the basic muffin recipe and create a muffin of their choice.  Again what amazing creative minds our rangatahi have….Apple and Chocolate….. Banana, Vanilla and Chocolate Chip and more. I also got the Year 6’s to give me some constructive feedback on Transition Day.  This is what they said.

St Leonards Road Primary Student voice on Transition Day

Lots to take in and some great student voice to help grow and develop Transition Day to make it more amazing.

Well done,

Whaea Reitu Warren

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Paraoa (Bread)

Week 8 in Food Technology

This week we explored the concept of bread as a staple food and the role it plays in diets around the world.  We also focused on fermentation in the making of Paraoa (bread) and the food chemistry involved.

We considered the difference between traditional methods (eg Rewana) and more conventional ways of making bread.

Kneading the dough to develop the gluten

Adding a selection of toppings

We had a go at kneading and discussed gluten and the importance of gluten in creating bread.  The bread dough we created we then used to make a pizza base and some personalised and super delicious pizzas.  

Junior, Glen and Steve’s (Rm 1) final product. Well done boys…your pizza looked awesome.

Whaea Reitu Warren.

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Dessert Anyone?

Week 7, Term 3

This week we looked at creating a fruit based dessert as part of our “Living World” kaupapa. The focus was around the preparation of fruit, in particular the minimising of enzymic browning.

Making our pastry

Cooking the apples

When demonstrating the making of the pie the students were responsible to creating their own step by step instructions (method) using their listening and observation skills as well as keywords. This strengthened their understanding of subject specific terminology and the importance of recipes having clear, well written, specific, easy to follow instructions.

When covering the top of the pies, we had a go at raranga or lalaga (weaving) which bought out the creative side of many.

Weaving our pie pastry top

Organising our raranga/lalaga (weaving)

Time to eat

The many conversations with the students connected this recipe to similar ones they’d eaten. For example “Could i use this pastry recipe to make a pineapple pie Miss?” (Solomon Rm 1).

So whanau, let them have a go at this recipe at home…..as they made it in class, or with what ever fruit is available.

Namunamua (yummy)

Nga mihi nui,  

Whaea Reitu Warren




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Modifying our Fried Rice

Modifying the Recipe


Welcome to Term 3 week 6 in Food Technology.


This week we have worked with our original Fried Rice recipe, creating modified versions to meet the likes and dislikes of the members of our groups as well as any dietary, cultural and religious requirements each member may have have. By doing this the students are gaining a better understanding about the diverse and rich makeup of our kura and how we can cater to each others needs when preparing a meal to share.

The meals were varied, interesting and reflective of the individuals in the groups. All the groups assured me that the new recipe was a huge improvement on the basic recipe they’d prepared the week before. We touched on the importance of nutrition again, minimising the addition of  fat and salt in our new recipes and are also making connections between the learning in Food Technology and gaining evidence to support them to reach their next taumata.

Here are some pictures of life in Food Tech.

Please encourage your tamariki to share these skills they’re learning at school with you in the home.  Involve them in the meal preparation, as they enjoy cooking and many of them are ‘budding’ chefs. Nga mihi nui,

Whaea Reitu Warren


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Staple Foods

Food Technology – Term 3 week 5


“The Staples”


This week, in line with our “Living World” kaupapa, we have explored the role of ‘staple foods’ in our diet.  We have considered how the traditional staple foods have been very much influenced by the rich cultural diversity of modern Aotearoa and the availability of food through our supermarkets. This week we made Fried Rice.


Some words from the students.

“I’ve learnt how to clean my area when I’ve finished cooking.  I’ve enjoyed working with my classmates and with Mrs Warren” James Room 4

“I’ve learnt how to cook new foods and have enjoyed cooking with my friends” Nikisoni Room 4

“We have learnt how to measure, cook with eggs and vegetables and other kinds of foods” Abraham Room 7

“I have learnt how to cook food and have enjoyed working in a group” Layla Room 7

Mrs Warren

Food Technology

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Food Technology

Term Three –


Weeks 3 and 4 in Food Technology


“Building on What We Know”


This term we have been learning about recipes and the functions of the ingredients in them.  Now we are ready to start using that information to start building new recipes, which is what technology is all about.


The classes have been learning about how to make a Roux Sauce. A Roux Sauce is also known as a white sauce and is a great source of protein for muscle growth and calcium for bone strength. We have used this sauce to make Macaroni Cheese and now we are modifying the recipe to make it more nutritious and balanced.  I have seen reduced fat milk and Edam cheese being used and lots of different low cost vegetables being added to the meals.  Well done everyone.

Please encourage your tamariki to cook at home so they can use these skills they’re learning and so you can have a break from cooking.


Nga mihi nui,


Whaea Reitu Warren

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Food Technology Term Three

Food Technology – Te Mahi Kai


Welcome to term three in Food Technology.  This term we have started with the basics of seeing what we know about measurement and food hygiene in the kitchen.  The outcome is that we have some awesome cooks in the school.  Students that obviously create some challenging, tasty and interesting meals at home, as we had some very successful dishes.  


Equally so, we have some students who need lots of awhi and support to improve their cooking skills alongside developing creative meals using the technology process.

Like the rest of the school we are focusing on “The Living World” this term.  

In Food Technology this will mean looking more into the value of produce (fruit and vegetables) in our diet as well as how we can access these when they are becoming increasingly expensive to buy.

Please encourage your tamariki to help out in the kitchen to practice the skills they are learning in class.

Nga mihi nui,

Reitu Warren

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Culminating Art Work

A snapshot of our work in progress that reflect the whakapapa, significant people places and taonga.  We have evolved the concept of Pou and Totem Poles from Indigenous NZ Maori and Native American Indians. We are making a decision on adding mixed media like paua for eyes. Stand by

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Mixed Media Design

Kia orana, this week is the beginning of culminating our research on indigenous art forms and symbols. Students are opting to use either timber panels or linen canvas to bring their original representations of their personal stories in the forms of a Native American Totem pole or NZ Maori Pou.  This week we begin to plan our master pieces that will entail using paint, oil sticks, indian ink, nikau palms, paua, harekeke , and sculpture mould  so stand by for progress photos

.Image result for robyn kahukiwa prints


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Native American History

This week students are learning how to identify Native American symbols. Recognising them in artworks such as totem poles and being able to translate theses symbols into legends and stories that represented indigenous people who lived out in the open.

Students were challenged to draw comparisons between Indigenous NZ Maori, Australian Aboriginal and Native American symbols and research why the symbols were used.

How many can you identify?

native american symbols – Google SearchImage result for totem poles



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Ko matou Kerehana

Today the first official Tech classes commenced. Students from each class have been divided into 3 groups/ropu. In Design tech students were challenged to translate our school pepeha into graphics symbols and texts. We are unpacking the Maori kupu Turangawaewae and Tangatawhenua. In this inquiry we examine our local geographical features and our relationship and interdependence we have historically and today with these.

Students today discovered that indigenous people use similar symbols to represent the elements and environment. Aboriginal paintings that tell a story are underway, watch this space….





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DAY ONE 2017

Welcome back to our year 8 tamariki and a big hope your first day at Kerehana went well to our new year 7 whanau. Lots of students did an orientation wander today and popped into visit in their respective new rooms. Please know that the Design room is always open and come visit me, tell me about your holidays and check out our Technology rooms.

Happy week 1 everyone. 🙂



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As students are learning about preserving evidence, in Design Tech they are using clay to transfer the designs on the plaster tiles created in the first term. This will then be fired – a replica / copy of the original in a more durable media.

Last week we celebrated new learning by presenting the co-operative mini Inquiry’s. Some were digital, others posters and even a skit! KIS tamariki now have an understanding of the culture, art and  migration of the Lapita peoples.



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Fast n Furious Term 4 !

Kia orana and welcome back to what will be a whirl wind last term.

Our fourth term consists of mixed media Design and Chop Shop experiences. Clay, glass, harekeke and timber will be combined to construct unique taonga and gifts.

Our school wide inquiry has students in Technology examining how plaster and clay have preserved information/evidence both historically and today in a Forensic Science context.


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Term 3 reflection!

Congratulations to the Design students this term..

Ask them what a supply chain is!

Did you know Oxfam set up THE BIG TEN.

The 10 largest food and beverage companies in the world are under pressure to ensure their products are manufactured considering all of these factors.


Clink on this link,  https://www.behindthebrands.org/

Choose a product, find out who makes it and how this company scores.We’ve looked at the biggest food companies’ policies on issues from water to women, the way they expect their suppliers to behave on these issues, and what they do to measure and improve their impact on every worker and farmer who makes their ingredients. After 3 years of campaigning your pressure is making a difference. People have taken over 700,000 actions demanding more from the Big Ten companies and their scores are starting to improve – but all of them still need to do more to make the global food system work for all.

Decide if you will continue to buy it or change . You have the power, without you the Big 10 are not so big.  So show them you’re passionate about supporting farmers and the planet, they will listen.






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CHEAT PANINPOPO’S this week. Too cool to work with yeast and limited time.

Innovative thinking, quick, super easy and consensus is just as gooood!

Also a big thankyou you to the AWESOME GLENDENE year 6 tamariki who came to experience the Visual Art and Technology at KIS this week. We were so impressed with the leadership and support you showed each other.

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Continuing on with the rice theme this week….baking cocoa just isn’t the same as Samoan koko. BUT we know how it is cultivated and created some innovative recipes pimping up  traditional sushi to make desert sushi with creamy rice and treats.




TRANSITION DAY 2016 was a whirl wind again, a food technology hit with almost 150 year six students making KEREHANA COOKIES, BAKEDAND BRANDED with our very own school logo


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Sushi madness!

sushi 3 sushi 4 sushi 5 sushi 6 sushi 7

I’m not sure if any teriyaki chicken, tuna or vegetarian sushi made it home, but do ask your child about the cultural and historical origins of this now fast food that has evolved from fermented rice to preserve fish back in the 8th Century!



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Kia orana

It is great to be back from the Cook Islands, and it was also a treat to do something  creative whilst there such as these beautiful screenprinting projects. I also had the privilege of relieving in a few local village school, where the students taught me!

This term we are investigating how historical and cultural dishes and recipes have evolved over time given factors such as technology, economics, knowledge, availability of produce/ingredients and even where we are placed in the world.

The students will create an innovative alternative that retains the character of a product while ensuring that it meets the healthier option criteria. So do look out for the odd treat that may make it home!


raro4raro5Apii Takitimu



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Term 2 means Food technology

This term Miss Napa is away in her Paradise, the Cook Islands and while she is away Miss Tuaoi is teaching food technology. Food technology is a mix of students learning about how food fuels energy for our bodies, the pros and cons of how technology can genetically modify our food, how we use measurement and time to prepare and change cooking and how we can be creative when cooking.

Before we get too carried away with critically thinking about food we need to cover the basics so for week 1 students learnt how to make scones and adapt what they can add to these, in week 2 students learnt which vegetables are best cooked in a quiche. Here’s a sneak peak!

KIS food tech SLS food tech KIS food tech2 KIS food tech1 2016-05-11 10.54.04 2016-05-11 10.55.30 2016-05-11 10.56.47 2016-05-11 10.57.01 2016-05-11 10.57.13

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Whirl wind TERM 1 !

Kia orana

So this term although 11 weeks was jam packed with our usual over ambitious Technology Inquiry. Our Glass Taonga are all but complete, the plaster and silica blocks are reflective of culturally significant designs and patterns and etched skillfully. The last stage is for the glass to be slumped in our school kiln so that is takes on the relief surface of the images.

Watch this space… !

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Students use the Inquiry process of questioning, discovering, researching, sharing and celebrating to create a product that is unique. Often students will start with an everyday product and modify it to make it better than it was before, recreate an item to make it unique to the owner, or take an item with an existing problem and use problem solving strategies to work the issues out.

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Design Technology

Students use the Inquiry process of questioning, discovering, researching, sharing and celebrating to create a product that is unique. Often students will start with an everyday product and modify it to make it better than it was before, recreate an item to make it unique to the owner, or take an item with an existing problem and use problem solving strategies to work the issues out.

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