Magazine 2020

69 2020 | Edition No. 23 | The Grade 1s had their first live Xhosa lesson on imibala (col - ours) to embrace the Elmer Day celebrations. The isiXhosa programme continued seamlessly with online videos from Tit - shalakazi Bara every week! Quand on veut on peut! - Where there's a will, there is a way! Suddenly we were all “confinés” and our children were required to learn from home! The online French lessons started with the revision of everything the learners already know – reciting the alphabet, greetings, counting, days of the week, months of the year and time. They revised vocabulary about the family, were introduced to the different styles of homes in France, practised some read - ing and, of course, were all singing! Learners have hopefully inspired and impressed their parents with their knowledge of this beautiful language. Madame Bailly’s happiest moments were when receiving a message on Google Classroom or on email with a greeting “Bonjour Madame!” Even more so, when there were expressions used such as “Ça va bien?” or a “ Moi, ça va comme ci comme ça!” The design of a few landmarks, French architecture and some history of France always enrich the learning experience. Learn - ers impressed with the beautiful ‘submissions’ of their own drawings of La Tour Eiffel and Notre-Dame de Paris. JUNIOR CHEFS We started the year with such enthusiasm. Our Junior Chefs baked to their hearts’ content, making colourful breakfast ce - real cookies, lovely pink marble heart biscuits and rainbow cup - cakes. We continued our baking and cooking at home, during lockdown, with easy to follow videos posted on our school Facebook and Instagram pages. It was so exciting to see the learners taking part in making some delicious treats for their family and we were really impressed by their culinary talents. We even did a cookalong class, making custard powder biscuits with all the learners in the Junior Preparatory and Senior Pre - paratory participating.The learners loved to follow the step by step instructions and delighted in sending in photos of their completed biscuits. In Quarter 3 and 4 we offered Junior Chefs as an online class. The learners received a weekly ingredients kit and then baked along with Chef Kerry online.They have continued to surprise us with their hidden baking talents and have loved making fudgy brownies, a light and airy carrot cake and some lovely treats for their lunchboxes. It has been so rewarding seeing our Junior Chefs’ talents grow during the lockdown period. They show such interest in their lessons and have shared pictures of their finished products with pride. ENRICHMENT