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Let’s Get Cooking!!! with Ben Chamberlin

Teaching Meal Preparation to Students with Visual Impairments and Multiple Disabilities. Let’s Get Cooking!!! with Ben Chamberlin. Today’s Objectives. Organizational and Planning Strategies Exploration of Steps and Recipes Modifications of Equipment and Tools

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Let’s Get Cooking!!! with Ben Chamberlin

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  1. Teaching Meal Preparation to Students with Visual Impairments and Multiple Disabilities Let’s Get Cooking!!!with Ben Chamberlin

  2. Today’s Objectives • Organizational and Planning Strategies • Exploration of Steps and Recipes • Modifications of Equipment and Tools • Meal Preparation Techniques and their Adaptations • Provide you with the Confidence to go out there and teach!

  3. Potential Obstacles • Dangers in the kitchen Safety Steps: Taking a step back • Lack of confidence/teaching experience Try it yourself • Finding Time: Will likely take longer than you think Focus on specific skills and fill-in blanks yourself : Split lessons across days

  4. Kitchen Accessibility Braille and Large Print Labels on drawers and cabinets Organizing the inside of a refrigerator Creating landmarks for orientation

  5. Planning Try it yourself! (With eyes closed) Simple can actually be complex Consider learner’s abilities for success Take time to explore Accessible Recipes

  6. Organizing Space A Tray is an organizational tool, create predictable space and can provide a higher contrast background for students with low vision. Place ingredients and tools on left hand side and move them to the right after finishing with them.

  7. Task Analysis Task Analysis is a form of assessment and an opportunity to identify the specific skills that need to be taught. Bread Bag Ties vs. Clothespins

  8. Cutting Use a serrated knife Use pre-sliced English Muffins Bridge Technique Digging Technique

  9. Exploring Appliances Make sure the appliance is off, cold and unplugged Explore components and mechanisms Identify parts to keep language consistent

  10. Scooping and Spreading Use a spoon rather than knife. Tilt jar Scrape spoon against inside of jar

  11. Simple Adaptations • Scooping, spreading and plugging in can be a challenge… And all this is messy! • Pour tomato sauce (or any condiment) into bowl and have student dip bread into bowl rather than spreading • Using power strips with toaster rather than having student plug toaster into outlet • Damp towel beside tray!

  12. Assembly Shredded vs. Sliced Cheese Adaptations: Ziploc bags, tupperware containers vs. Product Packaging

  13. Accessible Appliances Braille and Large Print Labels Wiki Sticks Velcro Bump Dots Tactile Markers

  14. “Enjoy!” Don’t get caught up in Appearance Post-Game Breakdown Make adjustments to recipe

  15. Postgame • Organizational and Planning Strategies including use of trays, recipes and L to R • Techniques for cutting, scooping, pouring, and appliance use • Accessibility for kitchens and appliances • Provide you with the Confidence to go out there and teach!

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