Baking and Slaughtering at Worcester Museum Causes Great Excitement
The Worcester Museum once again presented learners with the exciting learning opportunity at the Baking and Slaughtering Programme that was held at the museum from 12 April 2016 to 22 April 2016. The event was hosted by the Western Cape Department of Cultural Affairs and Sport (DCAS) in partnership with the museum.
The programme was presented by the Museum Educator Brenda Matsau and the Expanded Public Works Programme (EPWP) Heritage Site Guides and is the fourth school programme being offered throughout the year.
This Baking and Slaughtering Programme provided a lot of excitement. Some activities included various types of breads that were baked such as steam bread, vetkoek, flat bread and griddle cakes. A short lesson was also given on how to make sausages using a sausage making machine. There was good interaction between the learners and they were given the opportunity to participate in all of these activities.
The highlight of the day was indeed the part where the learners could taste whatever has been baked, fried or cooked. The purpose of this programme is to show learners that the meat from animals is useful to mankind. When it comes to slaughtering, very little gets thrown away and it was demonstrated to them that meat can be prepared in different ways and can be preserved to last longer.
Let us continue to use programmes such as these to educate youth and allow them to have knowledge about their cultural heritage and preserve it so that it will be conveyed to future generations, BETTER TOGETHER.