- Education Program
Pickled, Potted and Preserved
The supervision ratio is 1:10 for primary groups and 1:15 for secondary groups. Teachers and parents attend free of charge at these ratios. One carer per student with special needs will be admitted free of charge.
ABOUT THE PROGRAM
Vaucluse House is one of Sydney’s few 19th-century mansions still surrounded by its original gardens and bushland. Using the historic estate, students will investigate food choices and practises in colonial and pre-colonial times and learn and apply the principles of food preservation.
Students discuss their favourite foods and the factors underlying food availability and preferences. They taste a variety of bush foods growing around the edge of the valley and learn about the traditional diet of the Gadigal clan. Working in groups, they explore the 19th-century kitchen garden and discuss seasonal eating and how they might prepare or preserve the fresh produce they find. They learn the key factors that influence food spoilage and methods for controlling them, and put that knowledge into practice as they preserve lemons in the colonial kitchen and make butter in the dairy.
A tour of the house follows the path taken by food produced on the estate through the service areas and into the Wentworths’ formal dining room. Along the way students learn about 19th-century technologies for keeping food cool and maintaining food hygiene. In the Wentworths’ sumptuous formal dining room, they examine a 33-course banquet menu, assess its nutritional balance and discuss the impact of food availability.
Up to 20 students: $400
Additional students: $20 per student
CONFIRMATION, PAYMENT AND CANCELLATION
You can alter your booking numbers up until 7 days prior to your visit.
We will call you a week before your booking to confirm final numbers and requirements.
You will be invoiced for the full cost of your program a week prior to your booking.
Payment can be made by Credit Card, EFTPOS or cheque (payable to Historic Houses Trust of NSW).
Cancellations made within 7 days of a booking will incur the full cost for the program.
Cancellations made within 2 weeks of your visit will be invoiced for 50% of the total booking.
Cancellations must be made in writing.
Stage 6 Food Technology (Preliminary)
P 1.1 Identifies and discusses a range of historical and contemporary factors which influence the availability of particular foods
P 1.2 Accounts for individual and group food selection patterns in terms of physiological, psychological, social and economic factors
P 2.1 Explains the role of food nutrients in human nutrition
P4.1 Selects appropriate equipment, applies suitable techniques, and utilises safe and hygienic practices when handling food
Stage 5 Food Technology
5.2.2 Accounts for changes to the properties of food which occur during food processing, preparation and storage
5.3.1 Describes the relationship between food consumption, the nutritional value of foods and the health of individuals and communities
5.5.1 Selects and employs appropriate techniques and equipment for a variety of food-specific purposes
5.6.1 Examines the relationship between food, technology and society
Similar programs: From Stew to Stir-fry
Plan Your Visit
- Please plan to arrive before the start time of your booked program to allow for cloaking, toilet visits and/or a refreshment break for the students. If you arrive late, some elements and activities may need to be cut from the program to keep to the scheduled finish time.
- Large groups will be divided up into smaller groups for activities in the museums.
- Bags, food and drinks are not permitted in the museums and cloaking facilities are provided.
- Photography policies vary between the museums so please ask a member of staff for details.
- Teachers and carers are required to remain with their groups at all times.
- Disciplining students remains the responsibility of teachers and carers accompanying the group.
- Please let us know before your visit if any of your students have special needs or learning difficulties so we can plan to accommodate their needs during the visit.
Fax 02 9337 4963
Opportunities to take home and use what they make
Fax 02 9337 4963