Central to the objectives of this activity was the teaching of skills and the development of autonomy potential in students in a collaborative teaching environment, different from the usual learning environments. The students practised preparing simple meals, a fruit salad, a healthy breakfast, a dessert. In addition, they visited the local food shops with their teachers and procured the necessary ingredients. They discussed the prices of the products, used money in their transactions and did mental math calculations. They looked up recipes and preparation instructions online and in cookbooks, divided up tasks and took action in the kitchen, making sure that they were organised and methodical in their use of materials and time.

In addition, they practised simple meal preparation skills as well as gross and fine motor skills, such as spreading a slice of bread, carefully filling glasses with milk, and setting the table for everyone to eat together. They handled materials from the main food groups, such as dairy products, seasonal fruits and vegetables, cereals, legumes, oil and honey. They discussed the nutritional value of each group, its necessity in our daily diet and their personal eating habits. They learned basic nutritional terminology and exchanged views on optimal cooking methods to preserve valuable nutrients. They also became familiar with the concepts of measurement in their daily lives. They mixed and dissolved ingredients, observed the increase in volume using yeast and the effect of temperature on different ingredients. They engaged in activities involving weighing ingredients and measuring the volume of liquids. They talked about measuring in units weight, volume and time. They stirred, kneaded and shaped dough into different shapes. They observed temperature and adequate baking times. They reasoned with proportions, discussed and recorded their observations.

They learnt how to handle electrical appliances, household equipment and tools. They used the mixer, cooker and oven, observing safety rules and protecting themselves and others. They followed instructions on the correct first use of appliances and their assembly.

At the end of the school year, the project was presented at a training seminar for special education teachers. The topic of this seminar, which was held at the spiritual centre of Giannitsa on Tuesday 19 June 2018, was Good Practices in Education and Support for students with SEN and/or disabilities.

  • 36 students from the 1st, 2nd, 3rd and 4th grade of primary school participated in this activity, with guidance from their teachers.


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