Teaching cooking to the blind: part I
1985
Gillis, Carol Anne
Blind students in the foods laboratory offer a special challenge to the teacher. An audio cassette tape describing the work areas of the classroom, followed by a private walking tour of the area, serves as an orientation for the student and provides the teacher an opportunity for evaluating the student. Simple adjustments in cooking and measuring techniques enable the blind student to accomplish food preparation. Sighted students also benefit from suggestions made here and sharing this information bridges the gap between the blind student and his classmates. (emc)
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Эту запись предоставил National Agricultural Library