Goals:
-To provide students with disabilities practical cooking skills.
-To promote independence and confidence in daily living activities.
-To foster social interaction and teamwork among students.
-To encourage healthy eating habits and nutrition awareness.
-Objectives:

-Develop a curriculum tailored to the needs and abilities of students with disabilities.
-Engage students in hands-on cooking activities, gradually progressing from basic to more advanced skills.
-Establish partnerships with local markets to incorporate fresh, local ingredients into the program.

1. Target Population

The program will serve 30 students aged 16-18 with various disabilities, including but not limited to:

Physical disabilities
Developmental disabilities
Sensory impairments
Participants will be selected based on their interest in learning culinary skills and their ability to benefit from a structured, supportive learning environment.

1. Program Activities

The cooking program will include:

-Weekly cooking classes.
-Introduction to kitchen safety, hygiene, and equipment usage.
-Hands-on cooking sessions covering basic recipes and meal planning.
-Field trips to local markets to learn about ingredient sourcing and healthy food choices.
-Opportunities for students to cook healthy, tasty meals for themselves.
-Opportunities for students to create their own menus.