Culinary Science & Preservation Activity

Event Date: 11-May-2026

At SRGS, we believe that science is best learned when it is felt, tasted, and experienced. Our Grade 4 students participated in a hands-on Skill Development Session focusing on two distinct yet essential culinary processes: Fermentation and Pickling.

These activities were designed to shift the focus from rote learning to a conceptual understanding of how microorganisms and preservatives work in our daily lives, aligning with SDG 3 (Good Health and Well-being).