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South Campus Creative Clubs: empowering learners to excel

26 May 2022 | Story Leonie Bolleurs | Photo Leonie Bolleurs

UFS South Campus Creative clubs Initiative — UFS staff members from the Social Responsibilities Projects, Patience Aba, Judith Lefa, Noluthando Zwane, Dr Angela Stott, and Queen Selema, with a group of learners from the Ikaelelo Senior Secondary School looking at the effect of wind on the evaporation rate of water. This is one of the science experiments used as exemplars to stimulate the learners to plan their own science expo projects.

“This class teaches us how things work, and it gives us many ideas.” These are the words of Bokamoso Mahlasi, a Grade 9 learner at Ikaelelo Senior Secondary School, who says he dreams of becoming a radiologist one day.

He is part of a group of 100 Grade 9 learners from schools around Bloemfontein, who – once a week for two hours – have the opportunity to learn more about mathematics, science, coding and to prepare science expo projects. This is made possible through the Creative Clubs programme, an initiative of the Social Responsibility Projects on the University of the Free State (UFS) South Campus.

An opportunity to expand horizons

Dr Angela Stott, Researcher and Teacher Educator in the Social Responsibilities Projects, believes that they are providing township learners, who tend not to have much access to extracurricular opportunities, the chance to expand their horizons, obtain problem-solving and reasoning skills, and increase their interest in mathematics, science, and coding through a range of extracurricular extension activities.

Dr Joleen Hamilton, initiator and coordinator of this programme, says, “The learners attending these sessions are achievers in the current school system. Teachers often don’t have time to give extra stimulation to higher-achieving learners. With Creative Clubs, we want to address that gap.”

She continues: “Besides creating an interest in mathematics, science, and coding, we also focus on building self-esteem and confidence. Our thinking is that if learners believe in themselves, they are more willing to take on challenges. Developing skills such as perseverance and reflection form part of our focus as well. With some of the activities we also give learners the opportunity to work as a team, preparing them for real-life situations where one often needs to work in a group setting. By developing the mentioned skills, we aim to empower learners to excel in different areas.”

The importance of mathematics in real life

During the Creative Clubs sessions, a series on the basics of doing a science expo project is presented to stimulate interest in this competition and to guide the learners in planning their own science expo projects. Dr Stott adds that they are also presenting a session on extracurricular mathematics activities. “This includes problem-solving tasks, brain teasers, and games. We emphasise the importance and use of mathematics in real life,” explains Dr Hamilton.

We also focus on building self-esteem and confidence. Our thinking is that if learners believe in themselves, they are more willing to take on challenges. – Dr Joleen Hamilton

Also in the pipeline is a planned outing to the Naval Hill Planetarium, as well as a session introducing coding, where learners will be playing the Boats and Tanks coding game, teaching them the basic coding commands.

News Archive

UFS academics serve high in ranks of Cereal Science institutions

2017-10-10

Description: Cereal Science Tags: Cereal Science

Dr Angie van Biljon, Senior Lecturer in the Department of Plant Sciences at the University of the Free State (UFS), was elected as president of Cereal Science and Technology South Africa (CST-SA) at their bi-annual general meeting, in Pretoria.

Prof Maryke Labuschagne, Professor in Plant Breeding at the UFS and official representative of South Africa in the American Association for Cereal Chemists International from 2007, was re-elected as the South African representative to the American Association for Cereal Chemists. She attends the annual conference in the US as well as the International Association for Cereal Science and Technology (the European counterpart of AACC) regularly. “I use these conferences to report on the research done by the research team at the UFS on gluten protein, baking quality and nutritional value of cereals,” she said.

Prof. Labuschagne was also involved in a training course for the baking industry.

Both Dr Van Biljon and Prof Labuschagne are involved in research on wheat gluten proteins, which is critical to the baking industry. CST-SA is a platform to disseminate this and other research, not only locally but also internationally. The aim of this society is to advance cereal science and technology both in the public sector and in the industry of Southern Africa.

CST-SA creates an opportunity for staff and
students working on cereals to interact
with the industry. This prevents research
from being just academic and creates
an opportunity to bring the research and the
industry together.

Wheat research not just academic
According to Prof Labuschagne CST-SA creates an opportunity for staff and students working on cereals to interact with the industry. This prevents research from being just academic and creates an opportunity to bring the research and the industry together. This has been very useful for students at the university working on cereals, as they have made presentations at the “New Voices” symposium, a forum for postgraduate students to present their research.

“Through CST-SA we have also, through the years, presented our research on an international level at the annual meetings of the American Association for Cereal Chemists and the International Association for Cereal Science and Technology,,” said Prof Labuschagne.

The science of cereals
CST-SA is an association of organisations and individuals, from both the private and public sectors, who are actively involved in the science and technology of cereals. Its aim is to promote the dissemination of knowledge and information on cereal science and technology through meetings, publications, workshops and other means. CST-SA also organises training courses for the industry. In the past years there was a course for the baking industry and one for the milling industry and also the “New Voices” symposium”.

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