Audio Version

Overview

Participants in this class learn adaptive skills to become more independent in the kitchen. Training ranges from simple food preparation to the planning and cooking of complete meals for oneself and others. Participants will also learn the fundamentals of cooking preparation to include knife skills, measuring, pouring, kitchen safety and orientation. Within the course, participants will gain knowledge of incorporating healthier food choices. They will explore different methods of healthy eating to fit their desired nutrition goals. At the end of training, participants will be prepared with the skills they need to feel confident about cooking and eating healthy, at home and on the go.

Overall Goal of Adaptive Kitchen Skills:

• Establish and maintain orientation within the AKS training kitchen
• Effectively open and close packages and containers
• Effectively and safely pour liquids
• Effectively stir and scrape
• Effectively spread various semisolid ingredients on different surfaces
• Effectively and safely cut, including slicing, chopping, dicing, and mincing
• Effectively and safely peel various food items
• Effectively and accurately measure dry and wet ingredients
• Effectively and safely use can openers
• Effectively and safely use the microwave
• Effectively and safely use additional small appliances, such as a toaster, blender, electric grill or crock pot
• Effectively and safely detect heat and boiling
• Effectively transfer contents from one container to another
• Appropriately and safely use adaptive equipment
• Effectively and safely check for doneness
• Effectively and safely use the oven
• Effectively and safely use the stove
• Identify and use labeling techniques
• Use accessible recipes
• Perform kitchen cleanup tasks
• Practice safe food handling and storage procedures
• To learn about the functions of specific nutrients for maintaining good health:
  • Carbohydrates, proteins, fats, vitamins, minerals, fiber, and water
• To learn the benefits of food journaling to meet desired nutrition goals.
• To learn menu planning strategies and grocery shopping tips to bag the best nutrition.
• How to use smart phone apps and computers to obtain nutrition information about food products sold in grocery stores and restaurants. (Using non-visual techniques)
• To learn about interactions between drugs, foods and dietary supplements which could be potentially dangerous to health.
• To learn how to use both audio food scales and body weight scales to monitor food portions and weight.

Adaptive Kitchen Skills Skill List:

At the end of this course, participants should be able to understand and demonstrate the concepts of:

• Knife skills
  • Proper hand position, Use & Safety
  • Cutting
  • Chopping
  • Mincing
  • Dicing
• Measuring/Fractions
  • Dry Ingredients
  • Wet Ingredients
• Spreading
• Stirring
• Peeling
• Transferring Ingredients
• Pouring
• Detecting Heat & Boiling
• Frying and Turning
• Use of Adaptive Equipment
• Use of Can Openers
• Stovetop Use
• Oven Use
• Checking for Doneness
• Use of Microwave and Other Small Appliances
• Use of Accessible Recipes
• Labeling Techniques
• Menu Planning
• Safe Food Handling and Storage
• Kitchen Safety
• Kitchen Orientation
• Kitchen and Material Cleanup
• Demonstrate the ability to work independently

Required Equipment:

• Participants should have access to a digital recorder or other note taking device.

Additional Information:

Adaptive Kitchen Skills & Nutrition are very individualized to each specific person based on their previous knowledge/experience in the kitchen as well as food preferences, medical conditions, and lifestyle. A healthy diet and food preparation are essential for optimal health which leads to increased productivity in the work force.