Celebrating Matariki

Curriculum Area and Level

Subject: Food Technology
Curriculum Area: Technology
Level: Level 6 (Year 11)

Learning Objectives

• Understand the significance of Matariki in Māori culture.
• Develop practical cooking skills.
• Experiment with traditional Māori ingredients and recipes.
• Foster teamwork and collaborative learning.

Key Concepts

• Matariki: The Māori New Year, a time for celebration, reflection, and preparation.
• Traditional Māori Cooking: Using indigenous ingredients and methods to prepare and present food.

Preparation

Materials Required:

• Recipe cards for traditional Māori dishes (e.g., Kānga Waru, Kūmara and Watercress Salad).
• Ingredients for the chosen recipes.
• Cooking utensils and equipment (e.g., knives, cutting boards, bowls, stove, pots, pans).
• Aprons and cleaning supplies.
• Cultural-themed decorations to create an engaging environment.

Lesson Structure (50 minutes)

1. Introduction (10 minutes)

Timing: 0-10 minutes

Activities:

• Briefly explain Matariki and its importance in Māori culture.
• Discuss the link between Matariki and food – how it is a time to gather, share, and celebrate with seasonal kai (food).
• Introduce the recipes the class will be preparing today.

Teacher Notes:

• Use visual aids such as images of the Matariki stars and traditional feasts.
• Encourage students to think about how different cultures use food to celebrate important events.

2. Recipe Demonstration (10 minutes)

Timing: 10-20 minutes

Activities:

• Demonstrate the cooking techniques required for the selected recipes.
• Highlight traditional Māori cooking methods and how these reflect sustainable practices (e.g., using local and seasonal ingredients).

Teacher Notes:

• Engage students by asking questions about the ingredients and methods.
• Emphasise safety and hygiene practices during cooking.

3. Practical Cooking Activity (25 minutes)

Timing: 20-45 minutes

Activities:

• Divide students into small groups and assign each group a specific task (e.g., chopping vegetables, preparing the dough).
• Each group works collaboratively to prepare their dish.
• Circulate around the room to offer guidance, ensure safety, and answer questions.

Teacher Notes:

• Foster a collaborative environment by encouraging students to communicate and assist each other.
• Ensure each student is involved in the cooking process.

4. Presentation and Tasting (5 minutes)

Timing: 45-50 minutes

Activities:

• Groups present their finished dishes to the class.
• Facilitate a tasting session, allowing students to sample each other’s creations.
• Encourage students to reflect on their experience and discuss what they learnt about Matariki and traditional Māori cooking.

Teacher Notes:

• Use this time to acknowledge students' efforts and highlight the cultural significance of the food they prepared.
• Facilitate a brief discussion on the importance of food in cultural celebrations.

Conclusion

Summary:

• Recap the key points learnt about Matariki and its significance.
• Reflect on the practical skills developed during the cooking activity.
• Highlight the importance of preserving and respecting cultural traditions.

Follow-Up Activity:

• Students can be assigned to research and present on another cultural celebration and its traditional foods, comparing it to what they learnt about Matariki.

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By integrating practical cooking skills with cultural education, this lesson not only adheres to New Zealand education standards but also creates a memorable and engaging learning experience for Year 11 students.