As part of their Unit of Inquiry on Food, Traditions, and Culture, PYP 3 and PYP 4 explored the art of preparing a healthy and delicious English breakfast. They engaged in math inquiry through precise measurements while baking muffins and waffles. The students also stir-fried sausages and mushrooms, baked tomatoes, and sliced watermelon, blending culinary skills with hands-on learning.

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