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Mrs. Shilling’s Classroom Edit display name

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I am teaching a brand new program this year to moderately disabled students. It is a blend of higher functioning severely handicapped students and lower functioning learning disabled students. This is a special day class reaching about 14 students in grades 6-8. Our middle school population is approximately 1400 but has no kitchen facilities for students to learn how to cook. About 30% are eligible for reduced/free lunch. Many students are used to fast food, frozen, already prepared foods that may contain many artificial ingredients. My students are not immune to the obesity epidemic occurring in the US. The focus of the program is a functional living skills curriculum, teaching students their academics in a different way. I want them to learn how to read a recipe (read), how to prepare a grocery list (write), shop (vocational/social skills), how to measure dry/liquid ingredients (math), how to safely prepare and cook their own healthy and nutritious meals from scratch.

About my class

I am teaching a brand new program this year to moderately disabled students. It is a blend of higher functioning severely handicapped students and lower functioning learning disabled students. This is a special day class reaching about 14 students in grades 6-8. Our middle school population is approximately 1400 but has no kitchen facilities for students to learn how to cook. About 30% are eligible for reduced/free lunch. Many students are used to fast food, frozen, already prepared foods that may contain many artificial ingredients. My students are not immune to the obesity epidemic occurring in the US. The focus of the program is a functional living skills curriculum, teaching students their academics in a different way. I want them to learn how to read a recipe (read), how to prepare a grocery list (write), shop (vocational/social skills), how to measure dry/liquid ingredients (math), how to safely prepare and cook their own healthy and nutritious meals from scratch.

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