The Home Economics Classroom

  • Visual
  • Wall displays.
  • Signs and warnings.
  • Following recipe/instructions on screen or page.
  • Finding utensils and equipment in drawers and cupboards.
  • Watching indicator lights and timers on ovens etc.
  • Colours and visual information from food packaging.
  • Visual input from others moving around the room.
  • Auditory
  • Extractor fans.
  • Oven fans.
  • Noise of timers e.g. from oven timers or stand alone timers.
  • Other equipment e.g. mixers.
  • General noise form cutlery, saucepans, plates etc.
  • Verbal discussions from paired or group work.
  • Smell
  • Smell of raw food.
  • Smell of food cooking.
  • Smell of cleaning detergents.
  • Touch
  • Textures of different food items e.g. raw meat, fish, wet and dry ingredients.
  • Processing different temperatures e.g. from freezer, oven, raw and cooked food.
  • Proximity of others if working together in pairs or groups.
  • Vestibular/Movement
  • Moving around the classroom.
  • Sitting on a high stool- can cause anxiety for those who are gravitationally insecure (having feet off ground).

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