Scribd
Upload
124 views15 pages

Let Get Cooking

This document provides strategies and techniques for teaching meal preparation to students with visual impairments and multiple disabilities. It discusses organizational strategies, exploring recipe steps, modifying equipment and tools, and adapting preparation techniques. Safety considerations and ensuring success based on learner abilities are also addressed. Accessible recipes, labeling, and orientation methods in the kitchen are outlined.

Uploaded by

api-375545407
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
124 views15 pages

Let Get Cooking

This document provides strategies and techniques for teaching meal preparation to students with visual impairments and multiple disabilities. It discusses organizational strategies, exploring recipe steps, modifying equipment and tools, and adapting preparation techniques. Safety considerations and ensuring success based on learner abilities are also addressed. Accessible recipes, labeling, and orientation methods in the kitchen are outlined.

Uploaded by

api-375545407
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
You are on page 1/ 15

Teaching Meal Preparation to Students with

Visual Impairments and Multiple Disabilities


 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!
 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
Braille and Large
Print Labels on
drawers and
cabinets

Organizing the
inside of a
refrigerator

Creating
landmarks for
orientation
Try it yourself!
(With eyes closed)

Simple can
actually be
complex

Consider learner’s
abilities for success

Take time to
explore

Accessible Recipes
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.
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
Use a serrated
knife

Use pre-sliced
English Muffins

Bridge Technique

Digging
Technique
Make sure the
appliance is off,
cold and
unplugged

Explore
components and
mechanisms

Identify parts to
keep language
consistent
Use a spoon
rather than
knife.

Tilt jar

Scrape spoon
against inside
of jar
 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!
Shredded vs.
Sliced Cheese

Adaptations:
Ziploc bags,
tupperware
containers
vs. Product
Packaging
Braille and
Large Print
Labels

Wiki Sticks

Velcro

Bump Dots

Tactile Markers
Don’t get
caught up in
Appearance

Post-Game
Breakdown

Make
adjustments to
recipe
 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!

You might also like