Living with Food

Course Description

Students learn about working in a kitchen using projects such as cooking, running the school snack cart, and preparing school lunches. Students are exposed to safety procedures, hygiene, healthy eating, nutrition, planning and preparing food. Proper nutrition is explored to broaden the interest and knowledge of balanced meals. Students organize and maintain the kitchen space. Guest speakers and cooks invited to work with the students to share experiences and tips in the kitchen and the home.

Students at the novice level are exposed to the following life skills working in small groups with a staff member:

• Referencing adults to regulate actions and emotions.
• Using healthy and safe practices when working with food.
• Organizing efficient and effective use of materials.
• Using time to complete assigned task and clean up.
• Using work space and tools to complete tasks.

Students at the apprentice level are exposed to the following vocational and life skills working in small groups:

• Coordinates activities with others to achieve goals.
• Solves problems individually and with the team.
• Applies information about skills and strengths to future needs and goals.
• Organizing materials to stage and prioritize tasks.
• Uses executive functioning to plan and coordinate with others.
• Practices safe and healthy methods at all times.
• Understands and applies appropriate use of equipment.

Students at the challenger level are exposed to the following vocational and life skills working in small groups:

• Coordinates activities with others to achieve goals.
• Solves problems with team.
• Applies information about skills and strengths to future needs and goals.
• Manages work to increase productivity and efficiency.
• Uses executive functioning to plan and coordinate with others.
• Practices safe and healthy methods at all times.
• Understands and applies appropriate use of equipment while assisting others.