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= ﻿Henrico 21 Lesson Submission-Margaret Walsh = **Teacher Name**: Margaret Walsh **Lesson Title**: Restaurant 108 **Target Grade/Subject**: 6/7/8 Students with Intellectual Disabilities/Autism; Functional Academics **Length**: 16 hours



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Summary
This real-world lesson is based on the culmination and experience of the entire process of serving a catered lunch for paying customers. Students with Intellectual Disabilities and/or Autism who are enrolled in the functional curriculum, planned a menu, determined cost of preparation and then appropriate menu pricing through research, collaboratively prepared the meal, and served it to customers. From start to finish these students practiced their vocational and functional academic skills while working together utilizing 21st century skills.

Students working on a functional curriculum learn their academic skills through hands on real-world experiences. In order to capitalize on this, the students were tasked with creating a “boxed lunch” from start to finish for staff members to order. The students researched recipes, investigated the cost to make their recipe both online and at the store and how healthy it was. Then they presented their findings to the class and voted on which recipe would be created. They then worked together with the teacher to create an advertisement for the lunch. They created grocery lists, kept tallies on orders and payments and ultimately cooked, prepared and presented the lunch for the staff members who placed orders.

