Where children celebrate food, cooking and entrepreneurship
24th April 2009 @ Alexandra
30th April 2009 @ Wilkinson
Little Chef is a unique feature of the Odyssey Creative Curriculum. Through this multifaceted cookery program, children enjoy great hands-on, creative and engaging integrated cooking experiences. In the month of April, children and educators at the Odyssey explored the diversity and colorful world of food through the Little Chef project.
Little Chef Day was planned as a culmination of the children’s active engagement in cooking and food preparation. The event brought alive the art of cooking, where an array of international food was showcased. Educators and children presented their knowledge and understanding of nutrition, hygiene, kitchen safety and food handling skills. Children from the different classes hosted food stalls featuring the different countries specialties, with tastes from around the world such as Mexican, India, French, Italian, Japan and so on.
In addition to cooking and food preparation, children explored the world of entrepreneurship. Little Chef Day had provided the real world context where children could explore with the concept of business management in a simple yet adventurous and meaningful way. These explorations included constructing and setting up the food stall, developing plans for managing their capital and budget for expenses as well as deciding on the selling price of their food items. In addition, children also brainstormed ideas on how they could spruce up their food stand to attract customers and create visibility, as well as promotional activities to be implemented before and on the day of the event.
Little Chef Day was planned to actively incorporate multifaceted learning for children. It was a social activity where children were involved in active communication and collaborations. In addition to building their cooperative skills and teamwork abilities, the event had also promoted children’s self-control and confidence, sense of achievement and competencies. Children were further encouraged to think creatively on the form, decorations and presentation of their food item. Their sense of, and appreciation for the aesthetic were further enhanced through involvement in constructing and preparing the food stand, as well as in designing the Little Chef’s apron and hat for themselves.
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Little Chef is a unique feature of the Odyssey Creative Curriculum. Through this multifaceted cookery program, children enjoy great hands-on, creative and engaging integrated cooking experiences. In the month of April, children and educators at the Odyssey explored the diversity and colorful world of food through the Little Chef project. 
Little Chef Day was planned as a culmination of the children’s active engagement in cooking and food preparation. The event brought alive the art of cooking, where an array of international food was showcased. Educators and children presented their knowledge and understanding of nutrition, hygiene, kitchen safety and food handling skills. Children from the different classes hosted food stalls featuring the different countries specialties, with tastes from around the world such as Mexican, India, French, Italian, Japan and so on. 
In addition to cooking and food preparation, children explored the world of entrepreneurship. Little Chef Day had provided the real world context where children could explore with the concept of business management in a simple yet adventurous and meaningful way. These explorations included constructing and setting up the food stall, developing plans for managing their capital and budget for expenses as well as deciding on the selling price of their food items. In addition, children also brainstormed ideas on how they could spruce up their food stand to attract customers and create visibility, as well as promotional activities to be implemented before and on the day of the event. 
Little Chef Day was planned to actively incorporate multifaceted learning for children. It was a social activity where children were involved in active communication and collaborations. In addition to building their cooperative skills and teamwork abilities, the event had also promoted children’s self-control and confidence, sense of achievement and competencies. Children were further encouraged to think creatively on the form, decorations and presentation of their food item. Their sense of, and appreciation for the aesthetic were further enhanced through involvement in constructing and preparing the food stand, as well as in designing the Little Chef’s apron and hat for themselves.
