At community preschool PAUD Sehat Ceria Bojonggede, learning goes beyond reading, writing, and counting. Here, children are introduced to real-life lessons from planting and nurturing crops, to harvesting, cooking, and finally enjoying healthy meals made with their own hands.
On Wednesday morning (August 6), the classroom turned into a lively mini kitchen. The children, dressed neatly in their uniforms, were excited to join the Cooking Class. But this wasn’t just any cooking activity. The ingredients they used came directly from the school garden they had cultivated themselves.
From the School Garden to the Dining Table
A few days earlier, the children, guided by their teachers, had planted vegetables like spinach and tomatoes in the school’s small garden. With their tiny, curious hands, they watered the plants every morning and took care of them together.
When harvest time arrived, a sense of pride filled the air. The children picked fresh tomatoes and spinach that had flourished thanks to their own care and attention. These freshly harvested vegetables became the main ingredients for the healthy menu of the day: sautéed spinach, corn, and tomatoes, a simple dish rich in color and nutrition.
Before cooking began, the children were introduced to the ingredients exploring their colors, textures, and benefits for the body. Teacher Bu Fin presented each ingredient while explaining in simple, child-friendly language.
“Spinach makes your body strong! The leaves are green, and the stems are edible, but not the roots,” she said with a smile.
Eagerly, the children took turns helping: washing vegetables, picking leaves, cutting corn, and even stirring on the stove. Everyone had a role to play.
A Meal Made by Themselves, Just the Way They Like It
After cooking, the children enjoyed the fruits of their labor in a shared lunch. The sautéed vegetables were served alongside each child’s packed meal and the results were heartwarming: even children who usually avoided vegetables ate enthusiastically.
Al (6 years old) finished his food with delight. “I love all of it. Spinach and corn are yummy!” he said. He even ended his lunch with a starfruit brought from home.
Naya (6 years old) proudly showed her empty lunchbox. “Look! I ate everything!” she beamed.
One parent Elly, mother of Rajab (3.5 years old), was surprised to see her son eating spinach. “Rajab usually won’t touch vegetables. This is the first time he’s eaten spinach!” she said, amazed.
Elly had initially felt unsure when the school encouraged healthy lunchboxes, as Rajab was notoriously anti-vegetable. But that day, watching him happily eat the sautéed spinach he had helped cook with his friends, Elly felt motivated to try healthier meals at home too.
Learning Sustainable Living from an Early Age
Behind this activity, PAUD Sehat Ceria adopts a holistic approach to early childhood education, blending hands on learning with the introduction of sustainability values and healthy living. Children are encouraged to understand where their food comes from, appreciate natural processes, and love local produce.
They also learn about hygiene, practice fine motor skills, teamwork, and the importance of caring for the environment. By planting and harvesting their own food, the children connect more closely with nature and are taught not to waste it.
This activity is not just about cooking but also part of building character and shaping healthy, sustainable habits from an early age.
