Students combined tuition with chocolate tasting on a recent field trip to Fourways Inn.

The group of eight-year-olds from Bermuda High School completed the final phase of the “chocolate class” as part of the International Primary Curriculum.

Jennifer Burland Adams, director of advancement at BHS, said: “The IPC really allows students to delve into a unit of study, and taking the cross-curricular approach through literacy, science, technology, math and art on each area, like chocolate, really brings the subject to life for the students.”

Beginning with the children’s classic Charlie and the Chocolate Factory, year-four students learnt about the confection “from bean to bar”. They were taught about not only the geography and climates necessary to grow cacao and why it can’t grow in Bermuda, but sustainability and the entire narrative from growing the beans to marketing the chocolate bar.

Ms Burland Adams told The Royal Gazette: “The reason that we’ve chosen this curriculum to work with in primary is it does allow the students to delve deeper into each subject as it is studied throughout all of the academic subjects at the same time. Instead of just learning the science about how chocolate is made, by working on it in all of their subjects, for a number of weeks, it really deepens the learning.

“It makes it more interesting as well.

“When a student learns about the climates necessary to grow cacao, its origins and the ingredients that go into the different types of chocolate that are available in Bermuda, and then sees chefs use it in a professional setting, their learning is elevated and what they learn will stay with them for longer.”

She added: “Partnering with companies and organisations in the community is a great way to show the real-life applications of what the students are learning, and we look to do this as often as possible.”

Julie George, year-four teacher, said: “It was fabulous to see the girls’ excitement and hear their many comments and questions as the chef demonstrated the chocolate-making process. This visit to Fourways helped to create a hands-on experience linking classroom learning to the real world.”

Siena Marshall said: “It was great to go into the kitchen and see how the chocolate was made because not many people get to do that.”

Natalia Tafur said she was inspired to become a chef when she grows up.

“This chef said that he will hire me,” she said.

Her classmate Mia Barker said: “The chef told me that he could make more than 300 chocolates from the one bowl of chocolate that he had on the table.”

Neeva Patel said: “My favourite part was when we got to see how the chef made the chocolates and then we got to taste one”

Lauren Riihiluoma said: “I loved that we got to dip marshmallows in the chocolate waterfall. They were delicious.”