Grade 6 & 7 ADST Spring Exhibition

Grade 6 & 7 ADST Spring Exhibition
Congratulations to our Grade 6 and 7 students on a very successful ADST exhibition this term! The Grade 7s showcased their projects on March 8, and the Grade 6s showcased on March 9. Students participate in a different ADST “module” each term in their Grade 6 and 7 years. Our ADST courses focus on the British Columbia curricular “Big Ideas” that complex tasks may require multiple tools and technologies, and that design can be responsive to an identified need. Learn more about their projects below. 


Robotic Petting Zoo:
In the ADST module, Robotic Petting Zoo, students learn how to code and connect Hummingbird Robotics, and are given the challenge to create their own robotic petting zoo animal. This ADST module is taught by Jennifer Sharpe.

Architectural Designs:
After learning how architects find solutions around environmental constraints (e.g. dense urban areas, extreme weather conditions), students explore their own locations and develop floor plans (on SketchUp) based on real homes, showcasing their own innovative design! This ADST module is taught by Katherine Yurkovich.

Picture Book:
In the ADST Picture Book module, students explore, write, design, and illustrate a picture book for Grade 1 students. Taking into consideration legal and ethical considerations of creative credit and copyright, while also learning effective Internet search techniques, students empathize with potential users, generate ideas, add to others’ ideas, identify and use appropriate tools and technologies, and share their designs with others. This ADST module is taught by Zuri Scrivens.

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3D Fabrication:
In the ADST module, 3D Fabrication, students learn how to manipulate shapes in Tinkercad, and participate in several challenges to apply their skills. As part of a larger project, students interview a peer to identify a problem or need that could be solved with 3D fabrication. Guided by the design cycle, students design, develop, and test several iterations in order to satisfy the identified need. This ADST module is taught by Kate Anthony.

Code Breakers:
In the ADST module, Codebreakers, students participate in a physical and a digital BreakOut experience, research ciphers and then work in pairs to create a breakout for their target audience. Students choose a design opportunity, as well as select and learn appropriate skills and technologies to produce their breakout. This ADST module is taught by Jacqueline McCallister.

In the ADST podcasting module, Yorkast, students design, script, and record podcasts of instruction, information, and entertainment for the York House community. Working in small groups, students empathize with potential users, choose a design opportunity, and select and learn appropriate skills and technologies to produce their podcast. This ADST module is taught by Kellie Young.

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Q & A with Grade 9 Student, Sophie, of 604.EATS

Check out Sophie’s foodie adventures on Instagram at @604.eats and at

Q: How did 604.EATS come about?
A: As a Chinese-Canadian, food has always played a key role in my identity and understanding of who I am. I am fortunate to have grown up around a ton of good food from a young age- Singaporean hawker stalls from my dad’s side and Cantonese restaurants from my mom’s. My family has brought me a deep appreciation for food, and with 604.EATS, I am looking to share that passion with the community! 

The idea came up while I was eating, funnily enough, with a few friends back in early 2019. Because we loved visiting new restaurants together so much, we had the idea of documenting what we ate. Never would I have guessed for 604.EATS to become a part of such a vast, lovely online community.

I was able to get that initial push of growing the account by introducing myself to other food bloggers on Instagram, who would soon become close friends, and after that, I let it grow naturally.

Q: How do you decide what restaurants to feature?
A: I love to highlight foods of diverse backgrounds and the people behind the scenes, and ultimately, my goal is to expand my understanding of food from more perspectives than merely my own. Being genuine in my reviews is essential to me, but if I enjoyed my experience, I am especially keen on sharing those places!

Local businesses often reach out to me for sponsorships, and I love to help them out if I find value in their messages or work. For example, about a year ago, I worked with a start-up in Vancouver selling kaya, a coconut jam familiar to Southeast Asians! Kaya is made with pandan (a tropical plant and a favourite flavour of mine) and is often used for Kaya toast consisting of butter, kaya spread, and sweet Asian toasted bread, a common breakfast item in Singapore and Malaysia. Visiting Singapore growing up, I would always have a kaya toast in one hand and iced milk tea in the other, so with this sweet memory in mind, I had a fantastic time showcasing his products!

The owner and I developed a close connection as business partners as the two of us shared these fond memories of Singapore. As he was very grateful for my help, I was equally thankful for his generosity and kindness.

Forging these beautiful relationships with Vancouver’s local businesses and featuring their stories along the way is my precisely favourite part of my work.

Q: Your blog and Instagram also feature your own cooking. What kind of recipes do you like to try?
A: Recently, I have been learning the food recipes that I grew up eating—for example, char siu bao, a Cantonese barbecue pork bun. Char siu bao is one of those dishes I grew up with, but I have never made myself. My grandmother never got the chance to cook the food from her heritage growing up, so neither did my mother or I. Yet, the more I see Asian faces on social media cooking these same dishes that I know from my childhood, the more I want to learn to cook my food!

So for the first time, I made a char siu bao with my mom. We made its fluffy dough from scratch, cooked the sauce and the filling, rolled the dough, and learned to pinch the edges together to make a little bao. It definitely looked like two clueless amateurs made them, but I had a lot of fun preparing them, and the final taste was perfect and so familiar! I am so proud of these dishes and where they come from, and opening up this blog has only brought me more appreciation for this food. Cooking has also been a way for me to reconnect with my family members.

Sophie's homemade char siu bao, a Cantonese barbecue pork bun.
Sophie’s homemade char siu bao, a Cantonese barbecue pork bun.

Q: How did 604.EATS become an ADST project?
A: I opened up the account on Instagram over three years ago now and was looking to reach a larger audience. I then came up with the idea of creating a website in my ADST class. Building a website has always been an interest of mine, and knowing that Mr. Lee and Mr. Reimer both have experience with website design, this felt like the perfect opportunity to start it! Although my website builder was quite adaptable, everything about making it is new to me. There are challenges everywhere, including technical language, formatting and navigating the builder itself.

Q: What do your family and friends think about your venture?
A: My family and friends are incredibly supportive and proud of this food blog because they know that food is a natural passion of mine, and they understand the amount of work that I pour into 604.EATS. I am always appreciative when someone tells me that they love my photo, video, or enjoy reading my captions. Still, the highest compliment I can receive is when someone tells me they visited a local restaurant because they saw it on my blog. It absolutely makes my day and means that my blog has resonated with others so much that they discover these eats themselves.

Q: What are your next steps with 604.EATS?
A: Through 604.EATS, I have and continue to understand the marketing business, food photography, and personal style. On the business side, I have learned social media management– what it takes to grab the eye of any user–content value and even down to the little things like writing proper business emails. Additionally, this food blog has given me an outlet to be creative with photography, styling, editing, and writing.

I absolutely see value in this work–what I have learned about myself and the relationships forged with businesses and the “foodie” community. Still, at the moment, I would love to keep 604.EATS as a hobby, perhaps a part-time job, but never full-time. Instead, I would love to apply the skills that I have learned through the start-up to other full-time work in the future.