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WHO/WHAT ARE LEARNERS WITH LEARNING DISABILITIES

Its not gender, race or socially demographic specific.

The learners who attend mitchell’s plain school of skills:

• Most are from the Mitchell’s Plain area including the surrounding townships and

consist mainly of “coloureds” (mix race of malay, indian or bantu descent) and black

South Africans (mainly xhosa/suthu(sotho) tribes)

• Majority of our learners come from a middle to lower class financial bracket and

depend on social grants to sustain their homes

• All learners attending must have failed foundation phase twice and be between 14-

18 years of age.

SO WHY DO THESE LEARNERS NEED A SPECIAL

SCHOOL?

BECAUSE THEY THINK DIFFERENTLY THAN

OTHERS

So how do you take a child from this…..

And this….

To this…..

TO CREATING THIS

BY REMOVING THEIR barriers,

teaching them a skill and

showing them there’s more to

life…..

We started showing them to

embrace their differences

Here’s a learner who desperately

wants to be a chef but has a physical

disability WITH HIS HANDS.

In hospitality studies one of our unit

standards are cultural diversity….

As well as man made and natural

tourist attractions

this is how we chose to conduct that

lesson..

H.O.T.S

IT IS IMPORTANT TO US THAT OUR LEARNERS ARE

PROPERLY EQUIPPED FOR WORK.

• Our school uses and adapted CAPS Curriculum for the academics field

• Food Studies or Hospitality Department uses an adapted version of the CATHSETTA

CURRICULUM.

• We focus on WIL/WBL (Work Integrated/Based Learning) as this covers a lot of

equipment and other resources needed for us to meet the curriculum outcomes.

• 2007 our learners were among the first to use training manuals which covers all 36

exit levels over a period of 6 months as evidence for competency for any school of

skills.

• Our strong ties with industry giants such as the Sun International Group, South

African Chefs Association, Tsogo Sun Group, Cape Town International Convention

Centre and some of Cape Towns finest Restaurants, allows our learners to adapt

comfortably with industry requirements and providing our department with a high

employment rate. Empowering both industry and the learners with knowledge on

dealing with people with disabilities.

ASSESSMENTS

THIS ALSO INCLUDES BASIC LIFE SKILLS

OUR BASIC LIFE SKILLS• Ironing

• Sewing

• Banking

• Tax numbers (SARS)

• Learners and license (verbal tests)

• Traveling (how to use public transport)

• Basic First Aid

• How to set up a C.V

• How to draft a letter of Application

• How to set up an email account and how to send and receive a email

• Using various apps to assist with barriers eg measuring, google maps,

voice AI reading

• How to check a cars oil, water and fill up tyre pressure

• How to change a tyre

• Personal hygiene and grooming

• Work ethics

• Anger management through our ju-jitsu program.

OUR LIFE SKILLS PROGRAM ALSO EXTENDS TO

THE PARENTS AND GUARDIANS OF THE SCHOOL.

THE SCHOOL RUNS A READING, DRUG AND SINGLE

PARENTS PROGRAM DESIGNED TO ASSIST

PARENTS WHO STRUGGLE AT HOME WITH

CHILDREN WITH BARRIERS/DISABILITIES.

FEEDBACK FROM SOME OF THE CHEFS IN

INDUSTRY WHO WORK WITH OUR LEARNERS...

The questions:

What are the challenges you had when working with a learner with

learning disabilities?

What can you take away from the experience to assist you in the

future when dealing with people with disabilities?

Do you feel that there is a place within your field of work for learners

with special needs?

THE RESPONSE“My challenge was working with a hearing impaired young man. I’m not gonna lie and sugar-coat

my story. It was especially tough as he hadn’t had previous hospitality experience prior to present.

Simple requests that would take a split second took more than minutes..and being in this

position..you are always working against the clock... We and I use we as a reference to my team,

battled and battled but with much needed patience and reality checks and mainly compassion,

This battle turned into a success story.

What I learnt as a human being, was that I needed to be more compassionate and accept the fact

that help comes in all forms, shapes and sizes. ( we were very understaffed) I do however feel that

the young man was thrown in the deep end and was destined to fail or quit. He was part of a quota

program. which I feel he was not given the correct tools to begin with. This could be the cause of

major issues in the foreseeable future.

Special needs people will always be around. We need to learn how to equip these people correctly

before pushing them into industries unbeknown to them. You mite come across somebody who

maybe gifted and way more skilled in an area of weakness, regarding "normal folks" when it

comes to job specification and allocation.

Everybody needs a chance in life, they will either fail or excel.. but give them the chance to

achieve both.. either or will be a learning opportunity for them as well as yourself.”

Gareth K Adams

Head Chef at little and local coffee shop, Auckland, New Zealand.

“The basic challenges of working with learning disabilities is the issue of absorbing knowledge

quickly and retaining it, the kids with learning disabilities often take more time in realizing

consistency in the workplace and often battle with getting things right every time which is a key

function in any kitchen. This often leads to extended periods where they are kept in positions for a

longer period then students who have a deeper understanding of theoretical work. The learners

with disabilities often initially need to be managed on a micro level.

It is the employers duty to assist the industry in training learners with disabilities so that there is

equity in the workplace for people with handicaps. In my experience with learners with disabilities I

have found that once they have been trained in the workplace they are loyal and dedicated

employees, this makes the initial hardship of training worthwhile.

I would say that in dealing with disabilities as an employee you should be aware that the process

could be challenging and once you have accepted this the process becomes easier for both

employee and employer.

I believe in equal opportunity for all potential employees and to only subscribe to traditional

methods of schooling precludes many people from all walks of life, I have no doubt that learners

with disabilities seem to be able to work well with their hands and so a kitchen is an exceptionally

good environment for training and employing learners with disabilities“.

Mike Bassett

Executive Chef/Owner

Myoga restaurant, Claremont South Africa

“I had to adjust the way I do most things with the rest of the staff. More visual things like

prep list and recipes. Rather than giving them recipes I had to show them how much of

everything they needed then take a picture of it for future reference.

Making more staff aware of the approach you have to take to deal with such learners.

We eventually started forcing them to read tickets. However wring they read. To help

build their confidence.

There’s nothing wrong with their hands and not much wrong with their brains. You just

need to take the time to find the right way to get the most out of all of them. It’s

challenging in the beginning but rewarding once you start seeing them flourish”

Germaine Essau

Head Chef

Myoga Restaurant/ Previously Sous Chef at Test Kitchen

Cape Town, South Africa

OUR 2019 GOAL:

• To offer training to industry on inclusive practices

so they may be better equipped when working with

staff or clients with special needs.

• To offer employees as well as management staff a

certificate of attendance with a credit system for

developing skills when working with special needs

candidates.

• To bring more awareness and confidence to

employers globally when having to employ

people with special needs.

Lastly…..

• To allow industry to weigh in on curriculum development. Not

only on the skill itself but as well as:

customer service

ethics

culture

health and safety

technology

communication

networking

It all starts with looking pass the barrier…..

With this average guy….

And a whole lot

of industry

friends

Email: mpsosfood@gmail.com

Facebook: Mitchells Plain School of Skills

Web: Take a Chef, Xen De Jongh

Our app for our students to keep in touch and to

provide support to parents and learners.