By: Jeraldine F. Iglesias (GS Faculty)
The Grade School Department’s Science Week reached a flavorful high point as the Grade 6 pupils showcased both their creativity and scientific know-how in the much-awaited Kitchen Chemistry: Food Expo 2025. More than just a performance task on mixtures, the two-day event turned the spotlight on the learners’ ability to blend science with culinary artistry, proving that healthy eating and scientific learning can go hand in hand.
The Food Expo opened on September 17, 2025, with Grade 6 – St. Peter Claver, Grade 6 – St. Peter Canisius, and Grade 6 – St. Robert Bellarmine classes proudly presenting their foods and drinks. On the following day, September 18, it was the turn of Grade 6 – St. Ignatius of Loyola, Grade 6 – St. John Francis Regis, and Grade 6 – St. Aloysius Gonzaga classes to delight the school community with their unique food exhibits. The festive atmosphere was palpable as pupils beamed with pride while explaining their culinary creations and sharing the delightful flavors to their eager audience.
Excitement filled the air as learners carefully prepared, arranged, and presented their exhibits. Each dish reflected not only cooking skills but also a deep understanding of mixtures, a key science concept that played an essential role in their recipes. From colorful fruit salads and halo-halo to refreshing shakes, juices, lumpia, tacos, sandwiches, and even healthy burgers, the tables were brimming with nutritious treats that captivated both the eyes and the palate.
Parents, teachers, and Grades 1 to 5 pupils flocked to the event, sampling the dishes and rating them based on taste, presentation, and creativity. The collaborative effort of the science teachers, parents, and the pupils themselves, made the expo not just a science activity but a true celebration of teamwork, ingenuity, and community spirit.
