It was a Baking
Activity to develop daily knowledge, autonomy and sensory competences such as:
- - smell - chocolate, coconut, lemon, cinnamon
scents that each student had to discover;
- - vision
- color identification of the ingredients - white, brown, yellow, beige, dark
light ...;
- - tact
- comparison of the different dough textures: (soft, rough, hard, .., and distinguishing
the right moment to wrap them according to temperature (hot, cold, warm, ...);
- - savor
by tasting ingredients such as salt, sugar, flour, coconut, lemon, cinnamon, …;
-
hearing
stimulation by following the teacher's explanations for confectioning.
Students
also exercised fine motor skills (especially of the upper limbs): molding the
cookies, extending the dough to be cut with the molds, the distribution of the
cookies on the baking tray, greasing the trays with butter and filling and
clamping the plastic bags with cookies.
Mathematics
has played a very important role: issues related to weighing ingredients and packages
with ready-made biscuits, the counting and the use of euro currency were
trained in price tagging and change during the sale!
Finally, students
wrote the recipe on computer, which was printed and attached to each bag, together
with a Christmas Wish; they were given the opportunity to use technology, practice
reading and writing!
Aesthetic
development, organization and communication was worked out during the
preparation of the sales bench and when they interacted with the people who
came to buy the products.
Such work
requires that hygiene and safety rules at work are exercised.
It should
also be noted that the activity was carried out in the school canteen and work was
shared with other students.
SEN peers wanted
to participate and help, creating an opportunity for all to intervene in a true
inclusive exercise.
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