Jonathon Warring

LEI 4724
Activity: Cooking
Sources: Coco-Ripp, J. (2015). Hearing Loss. In H. Porter (Ed.), Recreational Therapy for
Specific Diagnoses and Conditions (pg 181-193). Enumclaw, WA: Idyll Arbor Inc.
Vliet, N & Bogenschutz, A. (2015). Spinal Cord Injury. In H. Porter (Ed.), Recreational Therapy
for Specific Diagnoses and Conditions (pg 369-383). Enumclaw, WA: Idyll Arbor Inc.
Equipment Needed: An oven, various cooking utensils, and the necessary ingredients needed for
whatever the chosen recipe is.
Activity Description: This activity can be done with 1-3 participants in order to not crowd the
kitchen. Introduce to the participants what they will be cooking that day and give them each a
copy of the recipe. Also show them around the kitchen so that they know where all the utensils
and ingredients are located.
Leadership Considerations: The facilitator should be in the kitchen with the participants in order
to help them locate ingredients and answer any questions they may have and handle any
accidents. Discussion questions can include: Did you enjoy making this recipe? Is there a recipe
you would like to try in the future? Did participants help each other in making their individual
dishes? In order to adapt this activity for someone who is deaf is to have the oven equipped with
some form of flashing light or other attention grabbing visual stimulus in order to let the cook
know that the food is done. In order to adapt this for someone who has had a spinal cord injury
and has lost the use of their legs the oven could be made to open sideways instead of downwards
so that the wheelchair can roll right up to it. In addition the counter heights can be lowered to
make reaching it easier. The oven controls can also be placed on the side or somewhere lower so
they can be reached.