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Assistive Technology in a Kitchen Environment. Assistive Technology in a Kitchen Environment. Assistive Technology in a Kitchen Environment. Lecture for Faculty of Tourism and Food School of Culinary Arts and Food Technology. Lecture for Faculty of Tourism and Food
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Assistive Technology in a Kitchen Environment Assistive Technology in a Kitchen Environment Assistive Technology in a Kitchen Environment Lecture for Faculty of Tourism and Food School of Culinary Arts and Food Technology Lecture for Faculty of Tourism and Food School of Culinary Arts and Food Technology Course: BA (Honours) in Culinary Arts Lecture for Faculty of Tourism and Food School of Culinary Arts and Food Technology Julio Berrincha DT202 – Msc in Computing / Assistive Technology
Assistive Technology in a Kitchen Environment What is assistive technology? Assistive or Adaptive Technology commonly refers to "...products, devices or equipment, whether acquired commercially, modified or customized, that are used to maintain, increase or improve the functional capabilities of individuals with disabilities...“, Assistive Technology products can enable people with disabilities to accomplish daily living tasks, assist them in communication, education, work or recreation activities, in essence, help them achieve greater independence and enhance their quality of life. Assistive Technology devices can help improve physical or mental functioning, overcome a disorder or impairment, help prevent the worsening of a condition, strengthen a physical or mental weakness, help improve a person's capacity to learn, or even replace a missing limb.
Assistive Technology in a Kitchen Environment Assistive Technology in a Kitchen Environment Types of disabilities: Types of disabilities: • Physical impairments affecting movement, such as muscular dystrophy, post-polio syndrome, spina bifida and cerebral palsy. • Sensory impairments, such as visual or hearing impairments. • Neurological impairments, such as epilepsy or dysautonomia. • Cognitive impairments such as Autism or Down Syndrome. • Psychiatric conditions such as Depression and Schizophrenia.
Assistive Technology in a Kitchen Environment Causes of disabilities:
Assistive Technology in a Kitchen Environment Assistive Technology in a Kitchen Environment Causes of disabilities: Causes of disabilities: Or…
Assistive Technology in a Kitchen Environment Causes of disabilities: Accident
Assistive Technology in a Kitchen Environment Causes of Disability Many professionals and business people think they're "exempt" from the possibility of becoming disabled. The following list of actual claimants is taken from a major insurance carrier's disability files. What could prevent you from working?
Assistive Technology in a Kitchen Environment Exercise: Imagine that you have a disability. Give 3 reasons why you should be working in a kitchen environment. Give 3 reasons why you shouldn’t be working in a kitchen environment.
Assistive Technology in a Kitchen Environment Assistive Technology in a Kitchen Environment A bit of law: A bit of law:
Assistive Technology in a Kitchen Environment A bit of law:
Assistive Technology in a Kitchen Environment Accessing a kitchen environment doesn’t necessarily mean in a professional way. People with disabilities need to access a kitchen, just like everyone else. Devices were created and adapted to facilitate this interaction
Assistive Technology in a Kitchen Environment Exercise: Having seen some examples of adapted instruments for a kitchen environment: Do you think these would allow you to perform professionally in a kitchen environment? Why / Why not?
Assistive Technology in a Kitchen Environment For reflection…
Assistive Technology in a Kitchen Environment Michael Caines Born in Exeter in 1969, he was adopted into a family where his mother nurtured his love of cooking. He attended Exeter catering college, earning him the accolade ‘Student of the Year’ in 1987. He subsequently spent an influential three years under mentor Raymond Blanc at Le Manoir aux Quat' Saisons in Oxfordshire, before moving to France to learn under Bernard Loiseau in Saulieu and Joël Robuchon in Paris. He became the Head Chef at Gidleigh Park in 1994, but only two weeks into the job suffered a car accident in which he lost his right arm. He was back in the kitchen part time two weeks later, and fulltime within a month. In 1999, Gidleigh Park was awarded a second Michelin Star, and in 2001 Caines won Chef of the Year at The Catey Awards. Michael Caines Restaurants Ltd was founded in 1999, and the Michael Caines Restaurant opened at the Bristol Marriott Royal in July 2003. However, meeting with Andrew Brownsword in early 2000 resulted in a partnership and the purchase of the Royal Clarence, Exeter in October 2000. Together, they have developed the Abode hotel concept. In 2006, Caines and John Burton Race represented the Southwest of England in the BBC television series Great British Menu Caines beat the Dartmouth based chef to go on to the final round. Caines was created a Member of the Order of the British Empire (MBE) on 17 June 2006.
Assistive Technology in a Kitchen Environment Standing Wheelchair for a Chef Richard Saab was working as a cook for Campbell Soup Company in 1996 when an aneurysm resulted in paralysis from his waist down. Due in part to difficulty keeping the lower part of his body warm, he moved to Florida to live with relatives during his recovery. He stayed in Florida after his wife passed away one year later. Richard learned about the Florida Department of Vocational Rehabilitation (DVR) from the personnel manager at Wal-Mart. He later told his counsellor, Linda Brown, about his desire to cook again. Linda had just had the opportunity to see a standing wheelchair demonstration and felt this might be key to helping him realize his goal. Linda also knew of the Hands On Education program, a short term, intensive program that trains students in various culinary occupations. (See the program profile later in this issue.) Richard and Linda met with the director of the program and also arranged for the standing wheelchair sales representative to meet them at the training facility. After a consultation with his physician and subsequent physical therapy to increase his standing tolerance, Richard was accepted into this program and hired by the Hyatt Regency Hotel upon completion. Richard is a sous chef and primarily prepares garnishes in the cold food department. He works 5 hours per day, with one break to sit down. He uses the public transit van for transportation to and from work. In addition to the standing wheelchair he keeps at the Hyatt, Richard has an electric wheelchair he uses during transit and a manual chair for use at home. His feet still swell after standing for 5 hours, but this is improving and his standing tolerance is increasing. He does elevate his legs for several hours each evening to reduce the swelling and stresses the importance of exercises to maintain strength and stamina, especially during his days off from the Hyatt.
