Welcome to Zambezi!
Why not spend a few moments looking below to see some of the things we got up to during the last school year! We will update these pages over the coming weeks.
Here's to an amazing Autumn Term!
We recently welcomed Year 6 parents and carers to a meeting about the upcoming annual Year 6 School Journey, which will take place from 9th to 13th July 2018.
This year's destination is the Allnatt Centre in Swanage, Dorset.
If you would like to recap the meeting, or were unable to attend, please click on the PowerPoint presentation below, which outlines the venue and the fantastic array of activities the children will be enjoying, not to mention the delicious food on offer. (We could all do with a trip to such a wonderful place!)
Here are a few essential things you need to bring with you:
Remember to see what we've been doing with Ms Worthington for Modern Foreign Languages. Click here to find out more!
We've got a great new approach to Homework this year called Dip 'n' Do, whereby your child can choose from a selection of EIGHT homework subjects to do each half term. It is a really fun approach to working from home and will give the children some real choice. We have already found that the children want to engage with each other about it and with their parents and carers. It's exciting for us all. Here's how it works:
The children are required to complete the topics featured in the three coloured-in boxes but they then have a choice; they can choose at least three of the other boxes to dip into and do. Of course, they also have the choice to do all eight!
The tasks do not have to be completed on a weekly basis but they must all be handed in by the first day back after Half Term, and we still recommend that they dip into their homework and do a bit each week, so that they're not suddenly cramming everything into the break.
If you've mislaid your Dip 'n' Do sheet, please ask your Teacher, NOW!
Happy Dipping and Doing!
Please click on the Curriculum Map for Year 6, below, to find out what your child will be learning this school year, 2016/2017.
If you have any questions, please don't hesitate to ask.
After Half Term we celebrated Science Week followed by our LYNDSTOCK Summer Fair, we gave Mo Farah a run for his money during Sports Day, sang to our heart's content during the Playground Proms, took to the stage in Charlie and the Chocolate Factory and headed off on our School Journey! Revisit some of these exciting events by heading to our Gallery. Click here.
Last year Miss Fisher was our Zambezi Class teacher. The class rounded off 2015 with an exciting trip to the Imperial War Museum, which ended up in the kitchen. Miss Fisher said:
"During the Winter Term 2015, we have been studying both world wars. I’ve attached some photos of our trip to the Imperial War Museum where the children were lucky enough to handle real objects from WW1 to learn about people involved in the war – they were so old we had to wear special white gloves in order to touch them!"
Miss Fisher writes: "In DT, we have been looking at rationing and this week cooked two recipes from WW2 – fruity buns and carrot fudge. Picture attached of us preparing the food, the finished buns and the all-important taste test. The fruity buns were a success, the carrot fudge was less successful!"
Why don't you try some making them at home - yum!
Ingredients (To make 6 buns)
250g strong white flour
A packet of fast acting yeast
150ml warm water
6 tablespoons of Strawberry jam
Preheat the oven to gas mark 7, 220°C, fan 200°C.
Grease a baking tray using butter or margarine.
Sift the flour and salt into a mixing bowl, before stirring in the yeast and sugar.
Make a well in the middle and add the warm water, before mixing it together to form a soft dough.
Sprinkle flour onto a work surface, then tip the dough out.
Knead the dough for around 10 minutes.
Divide the dough into six pieces and shape them with your hands into rolls, before placing them on the baking tray.
Cover the rolls with cling-film for 30 minutes in a warm place until they double in size.
Bake for 10 to 15 minutes until they’re golden brown.
Leave buns to cool.
Chop up the apple into small chunks.
Chop the prunes into small pieces and add to the apple along with the raisins.
Mix in the jam until the mixture is bound together.
Cut the buns in half and sandwich the mixture evenly between the two halves.
Finely grate carrots
Cook four tablespoons-full in just enough water to cover for 10 minutes.
Add flavouring with orange essence
Melt a leaf of gelatine and add to mixture
Cook quickly for a few minutes stirring all the time
Spoon into a flat dish
Leave to set
Cut into cubes