INCLUSION CAN WORK AND BE FUN TOO Kathleen Mellenberg

Starting the Garden With a grant from Lowe’s, the N&W class helped the ID class extend their garden from the greenhouse to the great outdoors.

MeasuringPrepping the area for the raised beds.

Planting In early spring, students take the shoots from the greenhouse and plant in the raised beds.

Giving Recognition We were very happy to give recognition to the organizations who helped with out beautiful garden.

Summer Canning We invited staff to bring their children to come in and learn how to can. We used the vegetables from our own garden and some from the local farmer’s market.

Why InclusionWho benefits: The Intellectually Disabled StudentsThe General Education StudentsThe Staff

Previous Years

• In the past, one or two ID students would be assigned to my classes.

• I would have to have special cooking projects for these students and the paras who worked with them. This only worked if the paras were willing. These students did nothing on “paperwork” days.

This Year

• I only have 10 general education students in the Nutrition and Wellness class. On “paperwork” days, they work on projects, bookwork, etc. without disruption.

• On cooking days, Mrs. Cousins brings her students to the classroom and we work together to prepare a wide variety of items.

Problems

• Not all general education students wanted to do this.

• Not all ID students are capable of some of the jobs in the kitchen.

• We have to provide a variety of jobs to match the level of the students.

• We have to match the right general education student with the right ID student.

Powell dyeing Easter Eggs. We dye 60 dozen – yes – 720 eggs for the American Legion each year. This is a job everyone enjoys. Brings back great childhood memories.

Rachael uses a spoon to lower the egg gently into the dye. Rachael did not want to be splashed so her mentor helped with the spoon idea.

PJ uses a whisk to hold the egg in place.

Tommy and Gloria like the different colors.

Gloria is careful with the eggs. Some students want to wear gloves while others are uncomfortable with plastic on their hands.

Tommy chooses a special color for his egg.

Matt uses the whisk for egg dyeing.

Natalie works with Powell.

Some of the 60 dozen eggs for a community event.

Pasta Making Students hang their pasta to dry before cooking.

Changing the roller to make wider pasta.

Teacher Appreciation Breakfast ID students broke the break into pieces, measured ingredients and created this yummy treat for teachers.

Peanut Butter Waffle Toast

Beginning of a Breakfast Pizza

French Toast Seeaira helps PJ lift turn the French Toast for Teacher Appreciation Breakfast.

Fruit SaladTommy and Gloria dish out fruit salad for the Teacher Appreciation Breakfast.

French ToastToni helps Malik make the batter for the French Toast.

Pierogi Making Julie and Joey roll out the dough to make Pierogi.

Cupcakes for the Jazz Festival Tommy and Gloria frost the cupcakes for the Jazz Festival at CFHS.

SprinklesRachael gets to put sprinkles on the cupcakes for the Jazz Festival.

Breakfast Pizza – before baking Students had to chop onions, cook the bacon and crumble, scramble the eggs and then assemble the pizza. This was a favorite of the teachers for the Teacher Appreciation Breakfast.

Browning onions After chopping the onions, students learn how to brown the onions. Did the kitchen smell wonderful that day?

Mini Monkey Balls Matt was able to break the muffin dough into little pieces, dip in butter and cinnamon sugar to create this special treat for Teacher Appreciation Breakfast.

QuicheSo many students could be part of this recipe. This required chopping, cooking, slicing, dicing and mixing. Everyone got involved.

Measuring Tyler measures flour for the pierogi recipe.

Making the batter Tyler can stir with the best of them. He also loves getting his picture taken.

LaundryTommy and the gang fold the laundry which is never ending.

Questions?

LaundryGloria folds the towels. Laundry is a skill all students need to learn.

PizzaThe students learn to use different ingredients to make traditional foods. Rachael is in charge of putting the sauce on the bread.

GnocchiSmall motor skills are used when making gnocchi. This is a great food for Rachael and Tyler.

Mixing Powell likes to work with Natalie. She lets him do as many of the steps as he can. She is very patient with Powell.

Bagging the cookies Matt is restricted to his spot at the table. He puts the cookie dough on the table and then bags the cookies when they are finished cooking. We are all rewarded with a free cookie after this job.

Link to Newspaper Article on this class. The Free Lance Star reported on the students’ work for the Teacher Appreciation Breakfast. They interviewed the students and put in several pictures. It’s good to have FACS recognized.

http://www.fredericksburg.com/news/local/stafford/students-learn-from-each-other-in-the-kitchen/article_f0422e26-0939-5677-b322-4e489b6d6359.html