Learning how to make good choices is an essential part of child development, and with the right tools, parents can help their kids learn to consider options in a healthy way. 

Mastering these skills early in life prepares kids for the tough decisions they'll have to make in adulthood. So read on to learn tips on encouraging kids to make appropriate decisions and learn techniques that can last a lifetime.

## Maintain an Open Dialogue

Regular conversation remains the foundation for building good decision-making skills in children. Part of maintaining an open dialogue includes giving your kids insight into how choices are made on certain topics, which can range from everyday food choices to dealing with personal decisions. 

By explaining the process behind choosing products to buy, or aligning on a new hobby, you will have the chance to run through the pros and cons of the decision and describe the process from start to finish.

When faced with a decision of their own, it’s important to encourage further discussion and potential outcomes, while asking questions. This will help guide your child and provide suggestions and other alternatives that may not have been considered.

## Provide Ongoing Support 

![2020-12-CA-OSHC-Parkdale-122.jpg](https://caprdstdlrs.blob.core.windows.net/public-cms/assets/2020_12_CA_OSHC_Parkdale_122_104ffa43d3.jpg)

Depending on your child’s development stage, the decision-making process will differ. For younger kids, providing two to three clothing options to choose from in the morning is a great start. While older kids have the space to practice making choices about personal gifts or [subjects to study](https://campaustralia.com.au/blog/9-tips-for-homeschooling-during-covid-19). 

Regardless of the situation, offering support and advice throughout each process is key. To do this, it’s important to allow sufficient time for them to think over their options, and set a deadline for their final decision, so that time becomes a factor. 

Specific learning activities centered around decision-making can also be created at home or at school, to ensure your child learns in a safe and controlled environment. This includes board games, creative role-playing, and participation in performances to help instill decision-making in a more active space. 

## Let kids Make their Own Decisions

Children learn best when they explore on their own, so step back and give your child the room to make independent decisions. Letting children take the reins on decision making for topics such as ‘which book to read’ or ‘where they'd like to celebrate their birthday’ lets them feel as though their choices matter and are respected. 

## Create a Learning Culture 

Making bad decisions is a part of everyday life and the most important part of this process is to learn how to deal with those choices in a better way. Bad decisions aren't something to fear, and they shouldn't cause your child excess anxiety. By treating these decisions as a learning experience, your child can process the consequences in a healthier way and actively think about their options for next time. 

The best way to help kids learn from their mistakes is to let them make a few. As long as the decision is safe and practical, there’s no need to actively stop your child from making the wrong choice.

## The Five Steps for Better Decision-Making 

![2020-12-CA-OSHC-Blackburn-049.jpg](https://caprdstdlrs.blob.core.windows.net/public-cms/assets/2020_12_CA_OSHC_Blackburn_049_746135abe5.jpg)

To make the process easier over time, we’ve collated our top five steps for decision-making. Acting as a source of guidance, each step helps to gently motivate and encourage your children to make their final decision.  

1. *Identify the problem*. Defining the problem gives kids a single, achievable goal when they start looking for solutions.
2. *Gather information*. Collecting information about various options and learning about different aspects of the decision at hand can help kids understand the scope of the choice they're about to make.
3. *Brainstorm solutions*. Brainstorming lets kids explore choices, but it also lets them have fun with it. No idea is too outlandish during a brainstorming session. Even the most bizarre solutions can be useful, allowing kids to set their ideas off into a different direction and discover more reasonable options. 
4. *Identify possible outcomes*. Talking through the possible results of each choice gives kids an opportunity to work through scenarios without having to experience them firsthand.
5. *Make the final decision*. While the decision-making process can be fun, eventually a final decision has to be made. Set a timeline to avoid procrastination and help your child commit to a specific choice.

Teaching kids how to boost their decision-making skills through consistent, supportive and open conversation will give them the tools they need for success. Camp Australia provides plenty of learning activities for kids that can help them develop techniques for the future. 

To learn more about how kids can improve their daily skills and productivity, read our guide on the [benefits of nature for kids](https://campaustralia.com.au/blog/the-benefits-nature-for-kids). 





Improving decision-making skills is an important process. Read our guide on how to effectively improve your child's skillset for better decision-making.

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Helping Kids Improve in Decision-Making

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Camp Australia

The Experimental Cookbook showcases a selection of family-friendly recipes, including delicious cakes. Substituting some ingredients for healthier options, we challenge you to get busy in the kitchen for a bake-off! Here are some recipes that were submitted by some talented Outside School Hours Care children.

## Aaradhiya’s Fudgie Brownie 

![6116529ab8994-ScreenShot2021-08-13at9.06.21pm.png](https://caprdstdlrs.blob.core.windows.net/public-cms/assets/6116529ab8994_Screen_Shot2021_08_13at9_06_21pm_51d3c53768.png)

Makes 8-10 

**Ingredients**

- 150g butter, melted 
- 3 eggs 
- 5 teaspoons cocoa powder 
- 1 cup plain flour 
- 1 teaspoon vanilla extract 
- a handful mixed nuts, chopped 

**Instructions**
1. Preheat oven to 180°C.
2. In a bowl, add melted butter, sugar and the eggs then mix well.
3. Add vanilla extract and cocoa powder and continue stirring.
4. Then stir through the flour, be careful lumps don’t form.
5. Line a baking tray with baking paper and add the mixture to the tray. 6. Sprinkle mixed nuts over the batter and bake for 20 minutes. 

**Ingredient swap:**
Swapping all-purpose flour for wholemeal flour adds extra dietary fibre which is important for good bowel health. 

**Did you know?**
Aside from being a source of antioxidants, chocolate has also been found to help lower blood pressure and even increase good cholesterol. 

*“I love eating desserts, especially the brownies with ice cream. I got tired of asking my mum to buy brownies for me. When she hesitated to buy me brownies, I decided to read the recipies and make my own brownie.” – Krishnan, NSW*



## Archie’s Packed Banana Bread

![612c9041339d7-WIN_20210810_13_27_05_Pro-1.jpg](https://caprdstdlrs.blob.core.windows.net/public-cms/assets/612c9041339d7_WIN_20210810_13_27_05_Pro_1_a935e29e99.jpg)

**Ingredients**

- 1⁄2 cup frozen blueberries 
- 130g unsalted butter (softened) (+extra for greasing pan) 
- 350g ripe bananas 
- 150g caster sugar 
- 220g plain flour 
- 2 teaspoon baking powder 
- pinch of salt 
- 1 teaspoon bicarbonate soda 
- 2 eggs 
- 100g buttermilk 
- 2 teaspoons vanilla essence 
- 1⁄4 cup desiccated coconut 
- 5-6 strawberries, sliced in half 

**Instructions**

1. Pre-heat oven to 180°C.  
2. Grease a loaf tin with some butter or margarine and then line it with baking paper, overlapping the edges (this makes it easier to remove the banana bread). 
3. Put bananas into food processor and whiz until they are pureed (about 5-10 seconds) or mash well with a fork in a bowl. 
4. Add butter and sugar to bananas and whiz together to mix well, then scrape down sides. Or using a wooden spoon, mix well in the bowl. 
5. Add eggs and whiz again to mix thoroughly (about 10 seconds). If using a bowl, add eggs and beat until all is thoroughly combined. 
6. Add plain flour, baking powder, salt and bicarbonate soda, buttermilk and vanilla essence to mixture and whiz until well combined (about 20 seconds). If mixing in a bowl, get beating with the wooden spoon again until well combined. 
7. Put mixture into the prepared tin and put in the oven. 
8. Bake for 45-60 minutes until browned and the cake springs back to the touch. You can use a skewer pushed into the cake - if it comes out clean, the cake is done! 
9. Leave to cool in the tin before turning out. 

**Ingredient swap:**
Use 100g sugar instead of 150g - you won’t notice the difference, especially if your bananas are nice and ripe! The riper the banana, the sweeter it will be, and less sugar is needed. 

Tips: To make the cake egg-free, use 2 tablespoons of flaxseed with water to make a gel paste and use in place of eggs. 
If you don’t have buttermilk, you can make your own! To 1 cup of milk, add 1 tablespoon of lemon juice or vinegar. You can use any type of milk to make it dairy free! 
If bananas are riper, they will be sweeter because the starch is converted to sugar by the enzymes in the banana. 

**Did you know?** 
If bananas are riper, they will be sweeter because the starch is converted to sugar by the enzymes in the banana. 

*“A yummy breakfast, snack or dessert!” – Archie, NSW*


## Aryan’s Apple Cake 

![1920_6128663135c7e-AryansAppleCake-1.png](https://caprdstdlrs.blob.core.windows.net/public-cms/assets/1920_6128663135c7e_Aryans_Apple_Cake_1_e3820c9b1d.png)

**Ingredients**
- 1 cup plain flour 
- 2 teaspoon baking powder 
- 1⁄2 teaspoon baking soda 
- 1 teaspoon ground cinnamon 
- 100g caster sugar 
- 1 cup peeled & roughly chopped apples (I used 3 apples, cos I want to finish all the apples at home) 
- 2 eggs 
- 1 teaspoon vanilla extract 
- 1⁄2 cup vegetable oil 
- 1⁄2 cup Greek yogurt 

**Ingredient swap:**
Reduced the sugar amount with more apples for sweetness. 
Also added yoghurt to make the cake extra soft. 

**Instructions**
1. Preheat oven to 180°C. 
2. Grease round cake tin with a touch of oil and baking paper. 
3. In a mixing bowl add flour, baking powder, baking soda and sugar. 
4. Add chopped apples and combine. 
5. In another bowl, whisk eggs, vanilla extract, oil and yogurt. 
6. Add the yoghurt mixture to the flour mixture and gently mix until combined. Make sure you don’t over mix – it will become too dense. 
7. Bake cake for approximately 30-35 minutes or until a skewer inserted into the middle comes out clean. 
8. Enjoy once it’s cooled down.

**Did you know?**
Yoghurt is produced by bacterial fermentation of milk. The bacteria used to make yoghurt are known as yoghurt cultures which are the ‘good bacteria’ responsible for a good gut flora. 

*We had a lot of apples in the fridge. And I LOVE desserts and cakes. – Aryan, NSW*


## Chocolate Slice

![611f947e4fedf-113EBE2A-841D-493A-837B-8EC1AE485AE7-2.jpeg](https://caprdstdlrs.blob.core.windows.net/public-cms/assets/611f947e4fedf_113_EBE_2_A_841_D_493_A_837_B_8_EC_1_AE_485_AE_7_2_41a1cf2e64.jpeg)

**Ingredients**

- 200g dark cooking chocolate 
- 1⁄2 teaspoon baking soda 
- 200g pitted dates 
- 200g roughly chopped walnuts 
- 3 eggs 
- 1⁄4 cup melted coconut oil 
- 1 teaspoon vanilla extract 

You can add sprinkles, popcorn, banana, marshmallows, or other dried fruit to the mixture. 
I love eating this with yoghurt and strawberries. 

**Ingredient swap:**

Instead of flour we use dates. 

**Instructions**
1. Preheat oven to 180°C. 
2. In a food processor, mix the chocolate and baking soda until it looks like coarse sand. 
3. Add dates and mix again.
4. Add eggs, vanilla essence and coconut oil and mix again.
5. Place in a baking paper lined 20cm x 20cm pan.
6. Bake for 15 minutes.
7. Press walnuts onto the top of the mixture and bake for another 15 minutes. 8. Remove from oven and let rest in tin for about 30 minutes to an hour.
9. Remove and cut into desired slices.
10. Keep in an airtight container in fridge for up to a week. 

**Did you know?**
Dates are high in dietary fibre. Dietary fibre is important in our diets as it helps with using our bowels (going to the toilet).

*“I love chocolate cake - but it’s a sometimes food. Mum gave me ideas to make it healthier for me and a better choice. “ – Aurora, VIC*


## Healthy Carrot Cake 

![1920_61296a84baf43-20210826_191126-1.jpg](https://caprdstdlrs.blob.core.windows.net/public-cms/assets/1920_61296a84baf43_20210826_191126_1_644d12dbac.jpg)

Makes 8 serves 

**Ingredients**
- 2 cups almond flour 
- 1⁄2 cup coconut flour (can swap for regular flour) 
- 1⁄2 cup unsweetened finely shredded coconut 
- 1 teaspoon baking soda 
- 1 tablespoon ground cinnamon 
- 1⁄4 teaspoon ground nutmeg 
- 1⁄2 teaspoon salt 
- 4 large eggs, at room temperature 
- 3⁄4 cup maple syrup 
- 1⁄2 cup butter (melted) 
- 1⁄4 cup milk 
- 1 teaspoon vanilla extract 
- 1⁄3 cup melted and cooled coconut oil 
- 3 cups shredded carrots, grated 

Optional mix-ins 
- 1⁄2 cup craisins 
- 1⁄2 cup chopped pecans or walnuts 

For the icing: 
- 1⁄2 cup unsalted butter, at room temperature 
- 200g cream cheese, at room temperature 
- 3 cups powdered sugar 
- 2 teaspoons pure vanilla extract 

For the topping: 
- Extra pecans and shredded coconut 

**Ingredient swap:**

I substituted raisins with craisins as they’re healthier with less sugar. 

**Instructions**

1. Preheat oven to 175°C. 
2. Line the bottom of three 6-inch round cake pans or two 8-inch round cake pans with baking paper. 
3. Spray baking paper and sides of pan with non-stick cooking spray or the cake is likely to stick. 
4. In a large bowl, whisk the almond flour, coconut flour, unsweetened shredded coconut, baking soda, cinnamon, nutmeg and salt together. Set aside. 
5. In a large bowl, whisk together the eggs, maple syrup, almond milk and vanilla extract until smooth. 
6. Slowly whisk in the melted and cooled coconut oil until it’s well incorporated, then stir in the carrots. The coconut oil should be melted but not hot - closer to room temp. 
7. Add the flour mixture to the carrot mixture and mix with a wooden spoon until well combined. Stir in craisins and nuts. 
8. Divide batter evenly between pans and spread out with a spatula to smooth the tops. 
9. Bake for 22-32 minutes in the two 8-inch pans and 30-40 minutes for three 6-inch pans. 
10. Cakes are done when you push a skewer into the cake, and it comes out clean or with just a few crumbs attached. 
11. Allow cakes to cool completely before icing. 
Make your icing: 
12. In the bowl of an electric mixer, add the softened butter and cream cheese and whip on high until light and fluffy. 
13. Add powdered sugar, vanilla extract and milk and beat for 2-3 minutes more. 
To finish: 
14.	Spread half of the icing onto
one cake, then layer the second cake on top of the first cake. You may need to slice the top of the bottom layer to make it fit better. Then spread the remaining icing over the top layer. 
15.	Decorate cake with pecans and shredded coconut on top. 

“I love carrot cake and found this healthy version so I cooked it and loved it!” - Bailee

## Marbley 

![Picture2-2.png](https://caprdstdlrs.blob.core.windows.net/public-cms/assets/Picture2_2_f225f8895e.png)

Makes 10 serves 

**Ingredients**

Cake 
- 3 cups flour 
- 2 cups sugar 
- 1⁄2 cup oats 
- 1 cup milk 
- 1 mashed banana 
- 1 packet raisins (30g) 
- 1 teaspoon baking soda 
- 2 tablespoons butter 
- 1 teaspoon baking powder 
- a few drops food colouring of your choice 

Icing 
- 3 cups icing sugar 
- 1⁄3 cup butter 
- 1 1⁄2 teaspoon vanilla extract 
- 1 to 2 tablespoons milk 

**Ingredient swap:**

Instead of egg, I used egg substitute. 

1.	Preheat oven to 180°C. 
2. Combine the flour, sugar, oats, milk, mashed banana, raisins, butter and baking soda to a bowl and mix well. 
3. Split half of the batter to a separate bowl and add the food colouring to one of the batters. 
4. Grease two cake tins with butter and baking paper. 
5. Pour half of the first batter into the tin. 
6. Then pour half of the other (coloured) batter into the tin. 
7. Repeat this step with the cake tin. 
8. With a skewer or butter knife, swirl the batters to create a marble effect. 
9. Cook in the oven for 35-40 minutes. 
Icing: 
10.	Combine icing sugar, butter, vanilla extract and milk in a bowl and whisk together. 
11.	When the cake is cooled, spread the icing over the cake and decorate with sliced strawberries. 

*“I made a marble cake. It is like a banana cake.” – Nitai, NSW*


**Rosie’s Raspberry Delight**

![611b1ffd3725d-Rosiescake-2.jpg](https://caprdstdlrs.blob.core.windows.net/public-cms/assets/611b1ffd3725d_Rosiescake_2_cd03815082.jpg)

Serves 8-10 

**Ingredients**
- 1⁄4 cup plain flour 
- 3⁄4 cup self raising flour 
- 3⁄4 ground almond meal 
- 185g unsalted butter 
- 3⁄4 cup caster sugar 
- 1⁄2 cup fresh passion fruit pulp 
- 2 teaspoons vanilla extract 
- 2 eggs beaten 
- 1 1⁄2 cup fresh raspberries 
- 100ml cream (optional) 

**Ingredient swap:**

Instead of raspberry jam I used fresh raspberries 
I swapped salted butter for unsalted butter. I also reduced the amount of sugar in this recipe.
 
**Instructions**

1. Preheat oven to 180°C. 
2. Grease one 20-30cm donut cake tin with oil. Cut a sheet of baking paper to size and lay it on the bottom of the cake tin. 
3. Sift plain flour and self raising flour into a bowl. 
4. Add the mixed flour and almond meal together in a large bowl. Make a well in the middle. 
5. Put the butter, sugar, passionfruit pulp and vanilla extract in a saucepan. 
6. Stir saucepan over a low heat until the butter has melted and the mixture is smooth. 
7. Pour the melted butter mixture into the bowl with flour and almond meal. 
8. Whisk the eggs in the butter mixture until smooth. 
9. Spread 1⁄3 of the raspberries on the bottom of the cake tin. 
10. Pour half the mixture into the cake tin on top of the raspberries. Push 1⁄3 of the raspberries into this mixture just below the surface. 
11. Pour the remaining mixture into the cake tin. Place the remaining raspberries on top. 
12. Bake for 35-45 minutes or until a skewer comes out clean.
13. Allow to cool for 10 minutes while you clean up.
14. Place cake on a serving plate. Dust a layer of icing sugar on top. 

Serving suggestion: 
Serve with a small dollop of cream or Greek yoghurt. 

**Did you know?**  

Each raspberry is made up of tiny bead-like fruits called “drupelets” clustered around it’s core. Each drupelet has one seed inside. An average raspberry has 100 to 120 seeds! 

“I love raspberries and wanted to make a healthier dessert than ice- cream for my family on Friday nights!” – Rosalie, VIC


**Teara’s Totally Wild Cheese Cake**

![1920_610f9ce2388e5-1DBC8BF7-D945-47AC-B05A-53D088DD31D6.jpeg](https://caprdstdlrs.blob.core.windows.net/public-cms/assets/1920_610f9ce2388e5_1_DBC_8_BF_7_D945_47_AC_B05_A_53_D088_DD_31_D6_6a7066ac39.jpeg)

Serves 8 

**Ingredients**

Base: 
- 100g macadamia nuts 
- 150g granita biscuits 
- 120g butter (melted) 

Filling: 
- punnet of strawberries (diced) 
- 1 lemon, juiced 
- 2 tablespoons honey 
- 500g cream cheese (room temperature) 
- 1⁄2 cup Greek yogurt 
- 180g white chocolate (melted) 
- 1 teaspoon lemon rind 
- 1 tablespoon lemon juice 
- 2 eggs 

Toppings: (optional) 
- sliced Turkish delight 
- handful pistachios 

**Ingredient swap:**
Honey was my substitute instead of white sugar because I love honey and it’s a natural option. 
Instead of using 200g of biscuits, I added 100g of macadamia nuts to add taste and texture to the base. 
Substituted sour cream for Greek yogurt! 
 
**Instructions**
1. Preheat oven to 180°C. 
2. Combine strawberries, honey and lemon juice in a saucepan over medium heat. 
3. Cook, stirring for 5 minutes so strawberries begin to break down. Increase heat to high and cook for 2 minutes or until sauce thickens. Set aside to cool completely. 
4. Grease and line the base and 2 long sides of a 16cm x 26cm slice pan with baking paper, allowing sides to overhang. 
5. Add macadamias and biscuit in a food processor and blend until finely crushed. Add the butter. Process until combined. 
6. Spoon into pan and press over base. Chill in the fridge for 30 minutes. 
7. Meanwhile, process cream cheese, Greek yogurt and extra lemon juice in a food processor until smooth. Add eggs and lemon rind and process until combined. 
8. With motor running, add chocolate and process until smooth. 
9. Spoon one-third of the strawberry mixture over the biscuit base. 
10. Pour over the cream cheese mixture. 
11. Top with remaining strawberry mixture and swirl the strawberry mixture through the cream cheese mixture with a butter knife. 
12. Bake for 30-35 minutes or until just set.
13. Turn oven off and leave in oven, with door ajar, to cool. Place in fridge to cool. 14. Add toppings if you’re like and then enjoy!

**Did you know?**
Macadamia nuts are good source of monounsaturated fats which is helpful in managing cholesterol levels. 

*“A perfect sweet treat.” – Teara, NSW*


## Yummy in my Tummy Cake 

![1920_611cfd1240469-20210818_200209-1.jpg](https://caprdstdlrs.blob.core.windows.net/public-cms/assets/1920_611cfd1240469_20210818_200209_1_77d7cbcea9.jpg)

Serves 8 

**Ingredients**
- 1 1⁄2 cups white sugar 
- 1⁄2 cup light brown sugar 
- 4 eggs 
- 1 1⁄2 cups coconut oil 
- 1⁄2 cup freshly squeezed orange juice 
- 6 medium carrots, peeled and grated 
- 1 medium zucchini, grated, and excess water squeezed out 
- 2 1⁄2 cups plain flour, sifted 
- 1 1⁄4 teaspoons ground cinnamon 
- 1⁄2 teaspoon ground nutmeg 
- 1⁄4 teaspoon ground cloves 
- 1 1⁄4 teaspoons baking powder 
- 1 teaspoons baking soda (bi carb) 
- 1 pinch salt 
- 1 cup raisins 
- 1 cup chopped walnuts 

**Ingredient swap:**

I used coconut oil instead of butter. 
I added zucchini and freshly squeezed orange juice. 

**Instructions**

1. Preheat oven to 170°C. 
2. In a food processor, add the white sugar, brown sugar, eggs, oil and orange juice and mix for roughly 30 seconds until light and creamy. 
3. Empty mixture into a large bowl and stir in grated carrots and zucchini. Then add in sifted flour and mix gently until well combined. 
4. Now mix in the cinnamon, nutmeg and ground cloves. We now add the baking powder, baking soda and salt and mix well. 
5. Add chopped walnuts and raisins and mix until well combined. 
6. Spray a round 20cm x 9cm cake tin with non-stick canola oil and dust lightly with flour. 
7. Pour mixture into prepared cake tin and place on the middle shelf of an oven. 
8. Bake the cake for 1 hour, rotating cake halfway through for an even cooking process. 
9. The cake will be ready when a skewer inserted in the centre of the cake comes out clean. 
10. Rest cake in tin for 6 or 7 minutes and then turn out onto a plate. 
11. When cake has cooled completely you can decorate cake with carrot curls and dust lightly with icing sugar. 

*“This cake I have chosen is my Nanna’s old favourite recipe that her mum passed down to Nanna. I chose it because it has a lot of healthy ingredients like carrots, zucchini, orange juice, fruit and nuts... and lots of spices.” - Sofia*

![experimental-cookbook-1.jpg](https://caprdstdlrs.blob.core.windows.net/public-cms/assets/experimental_cookbook_1_a15b80a422.jpg)

There you have it - delicious cakes to add to your recipe collection at home. To learn more about Camp Australia, please visit [www.campaustralia.com.au](www.campaustralia.com.au).


The Experimental Cookbook contained a selection of family-friendly recipes, including delicious cakes. Substituting some ingredients for healthier options, we challenge you to get busy in the kitchen for a bake-off! 

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9 Favourite Family-friendly Cake Recipes

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Knox Park Primary School has been using Camp Australia to provide Out of School Hours Care for nearly ten years now. During this time the OSHC space has changed significantly, and Camp Australia has led the way with innovation and improvement to benefit children, parents, staff and the school. We have found it to be a very inclusive program, allowing access for all children. Our school-based coordinators have provided consistency and quality, resulting in a well-renowned program that is always attractive to potential families looking to enrol in the school. We continue to receive positive feedback about the care, nurturing and learning experiences that Camp Australia provides. The School Council is happy with the ease that we continue to negotiate our contracts and look after our families by maintaining relatively low costs for users whilst providing a high-quality, engaging service. As a school, we appreciate the consistency that Camp Australia provides to our Out of School Hours Care program and have just rolled over our contract yet again.

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Parent

My son loves attending OSHC and the staff has really managed his behaviour challenges beautifully. We are so grateful that you work with him in every way possible. It is all a Mum can ask for.

The Camp Australia team at St. Therese Mascot does a fantastic job taking care of the kids. My sons have been attending OSHC and Vacation Care for several years now and still enjoy their time there with the various activities and games planned for each session. Maddie does an amazing job coordinating the sessions and programs since we have been attending and the children look forward to their time there - in fact, the hardest part is getting them to leave and go home at the end of the day! Big thanks to the whole team who are all wonderful carers. The children would be lost if they were to leave.

Rock-eteers