Autumn has long arrived and the yellow quinces entice us with their aroma. After participating in an autumn project where they used leaves, pine cones and acorns, the students had a new task – to try their hands at cooking.

In culinary club, the students used quinces, syrup and walnuts. Although still young, they knew the recipe for quince slatko.

Savremena places great focus on developing everyday skills used in various contexts. It’s important for children to develop awareness about their diet, the way they dress, how to do small repairs, spend time together and take care of their mental health. They need a set of skills which at Savremena is called life skills.

In culinary club, third-graders and their teacher Branka made quince slatko!

Quinces are healthy and good for you, which is why many households save them for winter. The traditional recipes are similar in many parts of Serbia, with slight modifications. Quinces are mostly used for winter dishes and quince is typically served on special occasions.

So, the students first visited the New Belgrade green market. After picking the best fruits, the students returned to the school and started cooking: they chopped the quinces and cooked them in the pan to get a light yellow colour, and added walnuts to taste. There is no disputing about taste, as they say, particularly when it comes to such a fantastic treat.

Life skill development is a staple at Savremena. This can include learning to tie your laces, visits to the green market, peer tutoring, mental health workshops, or practical tasks at the school that teach the students to think quickly when solving everyday problems. Cooking is among the important skills taught at the school, but we will also work with parents.

This is why the culinary club is important. The students are taught to have a healthy attitude towards eating and the environment, and the teachers strive to share with them culinary secrets regarding a healthy diet tailored to their age and nutritional needs.

Thanks to culinary club activities, they have quickly reached a high level of knowledge regarding the preparation, processing and nutritional value of food. The students also had an assignment to compare ingredients in terms of nutritional value, showcasing excellent culinary skills.