We want our students to be life long, connected learners. To achieve this, we encourage all students to lead their own learning, by genuinely inquiring into the world around them. We support them by teaching them the necessary skills to function confidently within, and beyond their current curriculum level. These skills include reading, writing, speaking, listening, calculating, investigating, presenting information, socialising, working collaboratively and independently.

Hapaitia te ara tika pumau ai te rangatiratanga mo na uri whakatipu

Foster the pathway of knowledge to strength, independence and growth for future generations

Being Respectful

We use our inside voices

Zion and Erban show how to speak to each other inside the classroom.

We respect those around us

We come close to our friends to ask a question

We take turns

We put up our hand to share our ideas with the class, so that we can all be heard.

You're Such an Egg!

In Room 5 this week we have been working on the development of our inquiry skills.

We have learnt to ask questions that we can either find the answers to through research or through conducting an experiment. Our subject of interest was the humble chicken egg.

We had to work in groups, and we were given 3 eggs in which we could experiment with. We also found out about the parts that make up an egg.

One group found out that an egg, when vertical can hold 2.9kg of weight!

Jacob, Isabelle and Crystal found out that an egg would cook on the ground. The ground temperature was 40 degrees. This is the temperature that the enzymes in an egg start to denature (cook).

We had lots of fun learning about eggs and how amazing they actually are!

On our last day we got to make meringues out of the egg whites and enjoyed this treat with whipped cream!

Thanks Mrs Langton for letting us lead our own learning, and thank you to the chickens who worked so hard to give us the eggs to use!

Melah, Holly and Sophie put a raw egg into vinegar. They found that the acid (vinegar) dissolved the shell. It caused the calcium carbonate in the shell to become carbon dioxide. They could see the bubbles forming. They left the egg overnight and the next day they had a bouncy egg. When they cracked the egg it still looked like a normal egg, but you could smell the vinegar inside it. They didn't think eating the 'pickled' egg was a good idea!

When the egg cracked the shell looked like a popped balloon!

Fun Fact: If you look carefully at the top of a yolk you will see a darker coloured circle. This is called the blastodisc. This, when fertilised, develops into the chick. The yolk provides the growing chick with nutrients and the albumen protects the chick by not allowing bacteria to pass through it. The chick gets oxygen through the porous shell!

Daniel, John and Dustin made a Golden Egg! They took a raw egg and put it inside a sock. They tied the egg into the sock using string. They spun the egg around and around for about 15 minutes to 'scramble' the egg inside the shell. They then hard boiled the egg and peeled it to reveal a 'Golden Egg'! The boys thought that the egg tasted yum!

Maddy, Kiarn and Gerald decided the wanted to find out what happened to an egg when you froze it. They found that the egg shell didn't expand when the albumen (white) inside the egg froze. It caused the egg shell to crack. When they peeled the frozen egg and cut it in half they found that the yolk on the inside was solid. When it defrosted the albumen became very watery and the yolk stayed as a solid rubbery mass.

The other frozen egg was allowed to defrost inside the shell. When they cracked it, the egg white was the same as in a normal egg, but the yolk was a perfect sphere! It stayed rubbery and bouncy.


"They were lovely with cream and delicious without cream." Savannah

"They were sticky. They tasted like lollies in the middle." Melah

"The meringues were sticky on the inside. That was a good thing." Joshua

"They were so yum!" James

Wearable Arts

The first day of Spring was full of vibrant colour - not from the spring bulbs that had flowered early - but rather from the stunning outfits on display at this year’s Taranaki Fashion Art Awards. Students from St Joseph’s Opunake were involved in the designing, creating and modelling of outfits in this year’s show. Aria Brophy, Summer Simpson, Mackenzie Gatenby, and Ella Griggs all committed many hours in the making of these designs under the watchful guidance of principal Margaret Duynhoven. Paper flowers, measuring tapes and even old ties were some of the materials used to create the designs.

The girls who modelled, had to travel to New Plymouth to rehearse for the event. Thanks to Rochelle Griggs and Chantal Brophy for transporting them to and from rehearsals. The girls really enjoyed entering the Art awards and learning how to be a part of a larger production. The outfits are on display in Room 3.

The 'Made to Measure' and the 'Miss Monochrome' outfits made the finals in the "Off the Wall" and 'Recycled' categories.

Tatarakihi Kapa Haka Festival

On Friday 24th August our Junior and Senior students competed in the annual Tatarakihi Kapa Haka festival held at the the TSB Hub in Hawera. Our students performed beautifully and looked fantastic in their amazing new Kapa Haka uniforms. A huge thank you to our mentor Matua Lui who has taught us and lead us every Friday afternoon in preparation for festivals like this. Below are some photos from our performances