Dear Parents, the learners have settling in nicely and everything is running smoothly.

Tuesday was the 1st visit of Laura Cole, the speech therapist, we are very excited to see the progress of the children she is seeing. If you would like your child to see Laura, please see attached form, fill in and return to school, and Laura will contact you. We are so excited to have a speech therapist coming to our little school to help our children.

Our website: . We hope you find our website helpful and informative. All of the information we send out via email will be found on the website. Our weekly newsletters are emailed to parents on Friday and up loaded to the website on Friday afternoon.

Additionally all homework, quick announcements and updates are sent via “whats App”; please down load “whats app”. It is free

School Times

School Starts @ 8am

School Ends @ 12:30pm for Sarah and Bailee

2:30pm for Grade 4 – 12

Friday School Ends @12:30pm Sarah and Bailee

2:00pm for Grade 4 – 12

The school building is open from 7am Monday to Friday, Our office hours are from 7:30am to 4:00pm only.

Sensory Sensitivity

We will examine factors that may influence picky eaters. Sensory Sensitivity: relates to factors such as smell, texture, colour and temperature that could contribute to food sensitives and result in a restrictive diet. Children with these sensitivities could be avoiding different types of foods such as, soft and mushy foods or crunchy foods because they find them impossible to eat. How do you distinguish between a normal picky eater and a child that really has a problem eating certain foods? If your child eats fewer than 10 foods and really finds it a struggle to even try new foods, this could be a sign of a sensory issue.

It is interesting to note that children with sensory issues can be obese, underweight or normal weight but could suffer from nutritional deficiencies due to limited food choices. If you suspect that your child has a sensory sensitivity to food please do not try and “hide” good food in the food they love, this will cause them to loose trust and reject all new types of foods. We suggest that you engage the help of and occupational therapist, a dietitian and a behavioural psychologist who can help assist with a treatment plan that is individualised and focused on multi-sensory activities that will help your child expand their food choices.

The key is: Patience and persistence without being forceful.

Integrative Practitioner: Dr Moosa 071 178 8468
Occupational Therapist: Samida Bechan 084 657 4217
Psychologist: Shevonne Rautenbach 079 773 3097
Dietitian: Innovative Dietitions @ Hilton Hospital 033 343 1614
Paediatrician: Dr Tashmin Bisseru @ Hilton Hospital 033 329 5770

School Fees

As you are aware our school is a self-funded school and we are totally reliant on school fees to pay for the running costs of the school. Please can you ensure that your school fees are paid on time!! If there is a problem paying the school fees on time please contact either the school accountant, Grant Bullock on 0820428034 or or Tracey on 033 343 4086 or

Overdue school fees procedure is on the website. Please remit on time to avoid suspension from lessons.

Important Dates

Half Term: 1 7 February to 20 February
Parent Teacher Meeting: 23 February 2:30pm to 7pm
Reports are only given to parent who attend the parent teacher meeting as this is a summary of what was discussed between you and the teacher. These will be emailed to the parent on the 22 March.
School Ends: Friday 23 March @ 10am please fetch your children on time.

Lunch Box Ideas:

Protein Vegetables Fruit Fats
Left Over Chicken Carrot Fingers Apples Pecan Nuts
Chicken Nuggets (see Newsletter 1) Cucumber Grapes Cashew Nuts
Boiled Eggs Tomatoes Sliced Mango Feta Cheese
Biltong Steamed broccoli Banana with peanut butter (yellow label) Organic Cheese
Left-over meat balls Sweet potato Chips (see recipe below) Pears Coconut (fresh or dried)

Sweet Potato Chips

sweet potato chipsInstead of Simba or Lays chips why not make your child a quick and healthy snack:

  1. Slice sweet potatoes as thinly as possible.
  2. Generously sprinkle and toss with sea salt or Himalayan salt and place them in a colander to drain for 1-2 hours.
  3. Rinse off excess salt.
  4. Dry the potato slices as well.
  5. Sprinkle with olive oil or coconut oil.
  6. Bake them at 100°C oven until chips are dry and crispy.
  7. Store in an air tight container.
Term 1 Newsletter 2 – Junior School