iNews - February 2024

What a start!

Inventum has grown a lot and we appointed several new teachers. Please see the next page for a short biography of our talented teaching staff. We also share some of our favourite recipes with you and hope that you will enjoy them as much as we do!

We have some exciting news regarding our different learning journeys for the next academic year (starting from September 2024). Inventum will introduce live, Precision Teaching sessions. These will be recorded should our learners not want, or be able to attend the live sessions. However, Inventum will not move away from our philosophy to offer as flexible learning pathways as we can. Precision Teaching does not involve live lessons each day. Rather, it involves specific focus on critical points in the curriculum. Please read below for further details.

I would love to hear from you! If you could take a moment to give us your views on Inventum and what we do well, and what you would like to see introduced, it will help us to continue to improve our school.

Precision Teaching

Precision Teaching involves a close analysis of the curriculum, and identifying the critical points. These critical points are concepts or abstract ideas which are usually difficult for students.

Teachers will teach live sessions on these critical points. Leaners will have the option to attend these live session. This does not mean that there will be lessons every day, as this goes against our philosophy of highly flexible learning. The live sessions will be recorded, and learners can view these on Canvas should they need to. Each learner is different. Inventum allows for this difference and each one of our learners can access their learning how they need to in order to make progress. They all start at the same point, and they all end at the same point, but the journey in-between is unique to each individual. This is what Inventum is all about.

Our Social Media is an important part of our engagement with our community, and also the wider world. We invite you to like and follow our various platforms. The aim of our social media is to give information which is relevant to our learners, and their parents, and anybody who may be interested in online schooling.

Please click and follow!

More information will follow about our exciting new journey options next year. In the mean time, if you have any questions, please do not hesitate to get in touch. Thank you for your continued trust in Inventum.

Cobus

Unique Learning Journeys

The Inventum Way

Personalized Approach

Personalized approach is the cornerstone of what Inventum represents for learners.

Tailored Educational Experience

The journey for each learner is tailored to their individual progress. Ajourneyll learners start and end at the same place, but the between is unique to each.

Interactive Learning

We will introduce live Precision Teaching sessions from September 2024. The live sessions provide an interactive option for learners to enhance their educational experience. Attendance for live sessions is not mandatory, maintaining a highly flexible learning approach

Recognition of Uniqueness

We recognize that each learner is unique, and we embrace this diversity. To think that two people learn exactly the same way is ludicrous. Inventum prides itself on offering an individualized education respecting the uniqueness of each learner.

Precision Teaching

Precision Teaching

Does not mean live lessons each day

Only for specific, critical areas of the curriculum

Does not change our high-flexibility philosophy

Expert teacher analysis of critical points

Critical Point = Abstract concepts or topics which are difficult, or crucial for progress

Subject Content and skills completed

Repeat if Required

Exam Skills Focus

6 Larger Assignments develop skills

Student can revisit content or move on

Quizzes and Tests check retention

Live and Recorded lessons for Critical Points

Courses on Canvas

Meet our staff!

Eion

My journey in education started in 2012 when I commenced with my Studies at the University of South Africa (UNISA). In 2016, I graduated with a Bachelors of Education (BEd) Senior Phase and Further Education and Training (FET), Cum Laude, specialising in Botany, Zoology and Psychology. I have been a full time educator since 2014, having taught Natural Science since 2015, and Life Science for the senior students since 2016. During my time as an educator, I have also expanded my interests to the sport field by coaching Rugby, Cricket, boys Hockey and boys Softball.

I have a true passion for Life Sciences. It has always intrigued me how the natural world works, especially plants and the “creepy crawlies” like spiders and snakes. I truly enjoy learning and teaching about the internal structures of plants and how they function together in order to make one single organism that can maintain a fine balance in an ecosystem. In turn, it is my passion to transfer knowledge to students on how every single living organism, from large terrestrial organisms to the smallest micro-organisms, play an important role in this balancing act.

Nikita

I'm Nikita Thijs, and my journey began in the vibrant landscapes of South Africa, where I was born into a world rich with the traditions of my Portuguese mother and Indian father. This beautiful blend of cultures has painted my life's canvas, teaching me the value of diversity and the strength found in our differences. Four years ago, with dreams of a brighter future for my two precious daughters, we made the heartfelt decision to move our family to Belgium. It was a leap of faith, driven by the hope for opportunities that would allow them to grow and thrive.

In the midst of life's adventures, I am a proud mother and I wear my role as a wife with honour. Together, we navigate the challenges and joys of life. I am also blessed with the fantastic opportunity to work side by side with my husband. In my professional life as a teacher, I carry this love into the classroom, aspiring to make a real difference in my students' lives. I see each day as an opportunity to touch the future, guiding and inspiring the young minds entrusted to me.

Outside the classroom, I find joy and expression in cake decorating, a hobby that allows me to weave creativity and precision into edible art. I am also a dedicated CrossFit athlete, having competed in the sport for over a decade. This not only helps me stay healthy but also challenges me to push my limits and strive for excellence in everything I do.

Together, these roles define me, fuelling my journey to make a difference, one heart, one mind at a time

Meet our staff!

Sahir

With over three decades of dedicated teaching experience, I am a seasoned and accomplished IGCSE and GCE A Level Computer Science educator committed to nurturing the next generation of tech enthusiasts and professionals. Throughout my career, I have consistently achieved remarkable results, with my students not only excelling locally but also earning global recognition. My commitment to academic excellence is reflected in the numerous world-top distinctions achieved by my students, positioning them as leaders in the field of computer science.

I am deeply committed to the growth and success of each student under my guidance. My teaching philosophy revolves around creating a supportive and encouraging environment where students feel motivated to explore their full potential. I prioritise personalised attention, providing additional support to struggling students, and challenging those who excel to reach even greater heights. Recognising the dynamic nature of the tech industry, I have proactively developed and implemented cutting-edge teaching methodologies. These methodologies are designed to enhance classroom participation and elevate overall academic performance. By integrating real-world applications and hands-on projects, I strive to make the learning experience both engaging and practical, fostering a deep understanding of complex concepts.

Danielle

I am so excited to be teaching Environmental Management, Economic and Management Science and Maths Literacy. This is my first year at Inventum Online School and I am enjoying every moment. I graduated with a BCom HR Management Degree as well as a Post Graduate Certificate in Education. I have been teaching for 10 years now.

FUN FACTS:

 I live in South Africa

 I enjoy outdoors, hiking and fishing

 My favourite place to visit is the Kruger National Park

 I have 3 small cats as pets

 Pizza is my favourite food

 My favourite colour is pink

 One of my greatest experiences was to feed a hippo

 My favourite animal is a giraffe

Meet our staff!

Fra

Sumaira

I have diverse experience of teaching from A-Level to undergraduate students. With over fourteen years of experience have taught at various educational systems, provided clinical counselling to students and also served as a content reviewer of Cambridge A-Level Psychology course book.

My research interests are social issues, gender bias, adolescent’s behavioural development, substance abuse and parenting versus social influence and qualitative research

I am Ecuadorian, born and raised in Quito. I am a psychologist and I did my postgraduate in 'International Education' in Belgium, because I fell in love with the international educational environment as soon as I stepped into a classroom as a teacher, one of the main reasons why I am doing my Masters in Psychopedagogy. I've been a teacher for 8 years and have developed lessons in Psychology, History, Linguistics, Spanish and Sex Education. My passions are sports (especially swimming and Thai boxing), but I also enjoy reading and writing in my spare time.

Ina

Hamood

I have been serving as an educationist for nearly 3 decades and have extensive experience in teaching IGCSE and A-Level Economics and Business. I have a passion for making links between the syllabus and real-world examples for my students. I enjoy teaching students from different backgrounds as this enriches the classroom.

I have extensive experience in teaching in traditional schools, and online schools. My experience ranges from IGCSE to A-Levels to University. I teach Business and Accounting. I also have experience in proving teacher-training, specifically for online teaching methods. I love animals and regulary foster dogs who have lost their way home.

Meet our staff!

Ashley

My teaching career has been distinguished by my tenure in some of the most multicultural schools across the Rainbow Nation of South Africa. This unique experience has equipped me with the ability to navigate and celebrate diverse cultural backgrounds, fostering an inclusive and supportive classroom environment. The myriad of student backgrounds has also enhanced my teaching methods, enabling me to tailor my approach to meet the varied needs of my students effectively.

With over a decade of dedicated experience in the field of education, I have established myself as a passionate and innovative English teacher. My journey has been marked by a profound commitment to not only imparting subject knowledge but also nurturing the holistic development of each student.

I believe that education transcends the boundaries of conventional learning. It is an empowering process that shapes individuals to be thoughtful, compassionate, and responsible members of society. My aim has always been to instill in my students the values of empathy, integrity, and lifelong learning. By integrating these values into my teaching, I strive to inspire my students to pursue excellence in all aspects of their lives, encouraging them to become well-rounded individuals who contribute positively to their communities.

Chanel

I’m a dedicated educator with a passion for marketing and teaching. Armed with a Bachelor’s degree in Commerce with a specialization in Marketing. I am driven by a desire to empower young minds. I pursued further studies to obtain an honors degree in Strategic Brand Communication. I combined my love for education and my expertise in marketing, and went on the Pursue my Post Graduate Certificate in Education. This equipped me with the necessary skills and knowledge to effectively teach and mentor students, ensuring they excel academically and develop critical thinking, creativity, and a

Tallie

My name is Tallie Faul I'm a passionate educator, innovator and technology enthusiast. I take pride in my work and strive to learn something new everyday to consistently improve my craft and the value I can add towards the lives of others. I am a proud father of two busy little boys and I strive to be a role model them. I'm a very analytical and logical individual. I value creating a deep level of understanding with my students, because once you understand how someone thinks, it makes the path forward clear and allows you to act preventively instead of reactively.

Meet our staff!

Felix

I am Felix Tikkanen, originally from Finland, but currently living in Belgium. As I life-long learner, I love to learn "hands-on" and by experiential methods. I love working with technology and AI, and have a keen interest in Marketing. I am responsible for Inventum's IT platforms, website and learner management and marketing.

Edwin

I'm Edwin Thijs, your friendly neighbourhood teacher with 16 years of experience molding young minds. I love cracking jokes and keeping the classroom lively but have been told my jokes are lame. When I'm not busy inspiring the next generation of Einsteins, I'm playing tag with my two awesome daughters or cooking a five course meal for my beautiful wife. Education is my jam, and I'm all about that holistic development. I want my students to be more than just bookworms I want them to be well-rounded individuals. That's why I'm a big believer in the power of sports and the great outdoors. You'll often find me in the gym or hitting the trails for a run. After all, a healthy body equals a healthy mind, right?

No matter if I'm in the classroom teaching or outside leading activities, you can count on me to bring the energy and turn learning into an adventure.

Omair

I have a deep-rooted passion for both chemistry and biology, they bring a unique perspective to the classroom. With 8 years of experience, I’ve mastered the art of making atoms dance and molecules come alive, while unraveling the mysteries of life and the wonders of the natural world. From the intricate workings of cells to the diversity of ecosystems, get ready to explore

Luiza

My name is Luiza Maria Rodrigues Dos Santos. I am Portuguese, but was born in South Africa. I have two adult daughters who are also teachers! I am a polyglot - I speak and teach various languages. This is my passion and my way of connecting with and learning about various cultures around the world. During my free time I love to cook and bake. I am also an avid reader and love to knit and crochet. As a practicing Catholic, each day I strive to master myself so that I can better serve my family, the community and the learners I teach. In order to succeed I remain disciplined and innovative. I am not afraid to try new things in order to grow and improve upon my teaching, leadership and inter-personal skills. My training as a teacher and as a person is never complete.

Culinary Delights

Teachers share their favourite recipes

Sharing Cultural Foods

These culinary creations are more than just meals; they are a reflection of diverse cultures and traditions.

Sharing Cultural Foods

These culinary creations are more than just meals; they are a reflection of diverse cultures and traditions.

Sharing Cultural Foods

These culinary creations are more than just meals; they are a reflection of diverse cultures and traditions.

GRANDMA’S RECIPE

Blueberry Pie

There is a concept in Finland called every-mans-right. This means that you are allowed to go to the forest anywhere, camp there and also pick all the berries and mushrooms your heart desires! As a kid, we were sent to the forest often with our straw baskets to pick up blueberries, raspberries, lingonberries - you name it.

And even though the berries taste fantastic straight from the bush nothing beats a delicious blueberry pie!

FILLING

300 g (wild) blueberries

Serves about 8-10

SHORTCRUST PASTRY

100 g butter 1 dl sugar 1 egg 2.5 dl wheat flour 1 tsp baking powder A pinch of grated lime zest/ vanilla sugar or cardamom (optional) Whip the sugar and soft butter. Add the egg and continue whipping. Mix the baking powder and one of the spices with the flour. Fold the flour into the egg-sugar-butter mixture. Press the dough into a regular pie dish or a springform pie dish (26-28 cm).

200 g sour cream 0.75 dl sugar 1 tsp vanilla sugar 1 egg Sprinkle the blueberries over the pie crust. (If using frozen blueberries, add 1 tbsp potato flour to the blueberries) Mix sugar, sour cream, and egg in a bowl. Flavour with vanilla sugar. Pour the sour cream mixture over the blueberries. If you leave a few blueberries aside, sprinkle them on top of the sour cream at this stage. It makes the pie more beautiful! :) Bake the pie on the bottom shelf of the oven at 200 degrees for about 30 minutes until the edges are well-coloured. Let the pie cool before serving. Serve as it is or with vanilla ice cream!

MUTTON

Ghilafi Pulao

Rice 750g

INGREDIENTS

Water as required

Coriander seeds 1&½ tbs

Mace (javitri) 1 piece, Green cardamom 9-10

Fennel seeds 1 tbs

Cumin seeds 2 tsp

Cloves 8-10

DIRECTIONS

Nutmeg (Jaifil) ¼ piece, Button redchillies 7-8, Cooking oil ¼ Cup

Mutton 1 kg large pieces, Tomato sliced 1 medium, Onion sliced 1 large.

Garlic 4-5 cloves.

Black peppercorns 1 tsp, Tez patta (Bay leaves) 2, Pink Salt 1 tbs or to taste, Water 1 &½ litre, Green chilli paste 1 & ½ tbs, Cooking oil 3-4 tbs,

Zeera (Cumin seeds) 1 tsp, (Cloves) 5-6, Ginger garlic paste) 1 tbs, Green chilli) paste 1 tbs,

Dahi (Yogurt) whisked ½ Cup, Red chilli crushed 1 tsp, Pink Salt 2 tsp or to taste

Gajar (Carrot) sliced 1 medium

Shimla mirch (Capsicum) sliced 1 medium Kishmish (Raisins) 3 tbs

Kaju (Cashew nuts) 10-12

Akhrot (Walnuts) 10-12

Ghee (Clarified butter) 2 tbs

Sumaira

RECIPE

Serves about 8-10

1. In a spice mixer, add coriander seeds, mace, green cardamom, fennel seeds, cumin seeds, cloves,

In a bowl, add rice, water, wash thoroughly & soak for 30 minutes then strain soaked rice & set aside.

2. nutmeg, button red chillies, grind well & set aside.

3. In a pressure cooker, add cooking oil, mutton pieces & mix well.

4. Add tomato, onion, garlic, black peppercorns, bay leaves, pink salt, ground spices (reserve 2 tbs for later use), water, green chilli paste, mix well & bring it to a boil, cover & pressure cook on low flame until mutton is tender (18-20 minutes) then strain, discard residues & reserve cooked meat.

5. Reserve 1 Cup & remaining stock (approx. 5 Cups) for later use.

6. In a pot, add cooking oil, cumin seeds, cloves & mix well.

7. Add ginger garlic paste & mix well.

8. Add green chilli paste & mix well for 1-2 minutes.

9. Add yogurt & mix well.

10. Add red chilli (crushed), pink salt, citric acid,1 tbs of reserved ground spices, mix well & cook for 2 minutes.

11. Add reserved stock (approx. 5 Cups),mix well & bring it to boil.

13.

12. Add soaked rice, mix well & cook on medium flame until water evaporates (7-8 minutes).

Final Steps!

14. In a pot, add cooked meat, carrots, capsicum, raisins, cashew nuts, walnuts, reserved ground spices 1 tbs, cooked rice & spread evenly.

15. Add clarified butter,1 Cup of reserved stock, cover with kitchen towel & lid.

16. On stove, place griddle, cooking pot & steam cook on low flame for 25-30 minutes.

17. Remove kitchen cloth from the pot, cover & let it rest for 10 minutes.

18. Flip the pot over a large dish, remove carefully & serve hot!

Super Moist

CARROT CAKE

Nikita

RECIPE

Serves about 8-10

INGREDIENTS

230ml vegetable oil, plus extra for the tin

100g natural yogurt

4 large eggs

1½ tsp vanilla extract

½ orange, zested

265g self-raising flour

335g light muscovado sugar

2½ tsp ground cinnamon

¼ fresh nutmeg, finely grated

265g carrots (about 3), grated

100g sultanas or raisins

100g walnuts or pecans, roughly chopped (optional)

For the icing:

100g slightly salted butter, softened

300g icing sugar

100g soft cream cheese

DIRECTIONS

Step 1: Heat the oven to 180C/160C fan/gas. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla extract, and orange zest in a jug.

Step 2: Mix the flour, sugar, cinnamon, and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface. Add the wet ingredients to the dry, along with the carrots, raisins, and half the nuts (if using). Mix well to combine, then divide between the tins.

Step 3: Bake for 25-30 mins or until a skewer inserted into the center of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.

Step 4: To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.

Old fashioned

MILKTART RECIPE PASTRY

Serves about 8-10

FILLING

INGREDIENTS

2 tbsp butter

4 cups milk

Combine and bring to boil.

2 eggs

1 tbsp vanilla essence

3/4 cup sugar

2 tbs flour

2 tbsp maizena (corn flour)

INGREDIENTS

1 egg yolk

125 g butter

1/2 cup sugar

1 tsp vanilla essence

2 cups flour

Method

DIRECTIONS

Preheat oven to 180 deg.

Luiza

1. Grease a rectangular baking tray (or whatever you want to use)

2. Cream butter and sugar.

3. Beat in egg and vanilla.

4. Add flour and knead until you have a soft dough.

5. Rest for 30 mins.

6. Roll out evenly and line baking tray. Bake for 15 mins.

7. Fill pastry and refrigerate until set.

9.

8. Dust with cinnamon

DIRECTIONS

Combine and mix well.

1. When milk starts to boil remove from the stove and add egg mixture.

2. Whisk rapidly and return to heat.

4.

3. Cook until it thickens.

CHOCOLATE BROWNIES RECIPE

They are simple and fun to make, and can be decorated in so many ways…

INGREDIENTS

80ml cocoa

160ml sugar

125ml chocolate chips

125ml chopped white chocolate

160ml brown sugar

280ml flour

125ml chopped nuts

5ml vanilla essence

80ml oil

3 large eggs

DIRECTIONS

1)Preheat oven to 180°C. Grease a square baking tin.

2)Place all ingredients in a mixing bowl and mix well.

3)Place the mixture in the baking tin and bake for 35 minutes at 180°C.

4)Cut into squares and serve sifted with icing sugar.

The BEST

INGREDIENTS

A fairly thick slice of crustless bread

BOBOTIE RECIPE

Milk

Oil Butter

Sliced onions (2)

2 crushed garlic cloves

Curry powder, salt and chutney

Smooth apricot jam (15ml) Worcester sauce

Turmeric

Brown vinegar

Raw mince (1 kg)

Sultanas

3 eggs

Bay leaves (4)

DIRECTIONS

Chanel

Serves

8-10

Soak the bread inside milk while you heat up your butter and oil in a frying pan.

1. In the frying pan, pour your onions and garlic and allow them to fry for some time.

2. Once you notice the onions are soft, you can then add all of your Worcester sauce, vinegar, chutney, jam, curry powder, salt and turmeric.

3. Then, mix everything together very well.

4. Mash the bread after draining it from the milk. Keep the milk aside for now.

5. Add the mashed bread to the frying pan alongside your mince and sultanas. Then, let everything cook over low heat.

6. While cooking, make sure to stir occasionally. The moment you see that the meat has lost its pinkness, you can then remove from the heat.

7. Add a beaten egg and mix everything very well.

8. The next thing afterward is to pour the whole mixture inside a greased baking dish. When you have done that, make sure that you level the top.

9. Beat the remaining eggs that you have with the remaining milk. Also, add salt to taste and turmeric.

11.

10. Pour everything over your meat mixture and decorate the top with a few bay leaves.

12.

While everything is uncovered, bake at 180 degrees Celsius until it is set (this should be around one hour or so).

13.Enjoy!