MHP is part of the Garden to Table Programme where we are taking learning outside the classroom and into the garden and kitchen. At MHP our tamariki are learning practical life skills alongside awareness of sustainability and environmentalism.

Students develop skills for life by cooking meals from scratch. Learning to use kitchen tools, weighing and measuring, and the science of food, all provides links to core curriculum concepts.

Everyone sits down to eat together, taking part in the age-old ritual of sharing food. Tamariki are often more adventurous about eating meals from food they have grown and prepared.

A Garden to Table session is usually 90 minutes long, with half the class working in the garden and half working in the kitchen for the first hour. The groups come together to share the kai for the last 30 minutes of the session. 

Throughout the year, our tamariki observe the changing seasons and full food cycle and how planting, harvesting, and cooking change to reflect seasonality.

Garden to Table is curriculum-linked, meaning students are learning core subjects while getting their hands dirty in the garden and kitchen.