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Hi Keith,</div>
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<span style="color:rgb(0,0,0); font-family:Calibri,Helvetica,sans-serif; font-size:12pt">In addition to other accommodations, here are some of the high and low tech items we either used or planned for students in our Hospitality Management program (and labs
such as Chemistry and Computer Networking). </span><br>
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<ul style="background-color:rgb(255,255,255)">
<li>Etext with ZoomText Magnifier/Reader</li><li>Tablet or laptop for text magnification or digital reader </li><li>Portable CCTV (for distance and close up) or handheld magnification </li><li>Hands free magnifier with light <br>
</li><li>Lighting adjustments such as adjustable bright task light<br>
</li><li>Digital recorder, audio recordings of recipes or instructions<br>
</li><li>Talking devices such as scales, thermometer, calculator, etc.</li><li>Measuring cups and spoons with visual or tactile markings<br>
</li><li>Black or white backgrounds to provide contrast for doing some kinds of tasks. In Hospitality, for example, a cutting board may need to provide contrast, or in Chemistry measuring in beakers</li><li>Utensils with weighted or better grips</li><li>Alternate format for labels, recipes, and signage as needed<br>
</li><li>Safety oven mitts - Chef may have recommendations</li><li>Assigned locker or storage space for some of the above items so student has access as needed</li><li>We have done in-person Sign Language Interpreting in kitchen, but interpreting or CART services may need to be arranged as Virtual Remote <br>
</li><li><a href="https://www.centrumsound.com/motiva_pfm_330_360.html" title="https://www.centrumsound.com/motiva_pfm_330_360.html">Assistive Listening Device</a> for classroom (or Assistive Listening System for lecture hall)<br>
</li></ul>
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<div><span style="text-align:left; background-color:rgb(255,255,255); display:inline!important">I don't recall ever placing a Laptop or CCTV in the kitchen setting, but rather for classrooms. We have found that anything introduced into the kitchen setting -
equipment, devices, personnel, etc. - require planning and collaboration with the Chef/Director for appropriate, safe use and placement. </span></div>
<div><span style="text-align:left; background-color:rgb(255,255,255); display:inline!important">There may be others I'm forgetting, but hope this helps!</span></div>
<div>Kind regards,</div>
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<div style="font-family:Tahoma; font-size:13px"><span style="font-family:Arial,Helvetica,sans-serif">Nan Biltz</span><br>
<span style="font-family:Arial,Helvetica,sans-serif">DSPS Alternate Media </span>
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<span style="font-family:Arial,Helvetica,sans-serif">Mission College</span><br>
<span style="font-family:Arial,Helvetica,sans-serif">408 855 5384</span></div>
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<div id="divRplyFwdMsg" dir="ltr"><font face="Calibri, sans-serif" color="#000000" style="font-size:11pt"><b>From:</b> athen-list <athen-list-bounces@mailman12.u.washington.edu> on behalf of Keith Kolander <kkolander@stchas.edu><br>
<b>Sent:</b> Tuesday, March 9, 2021 12:41 PM<br>
<b>To:</b> athen-list@mailman13.u.washington.edu <athen-list@mailman13.u.washington.edu><br>
<b>Subject:</b> [Athen] AT for culinary program</font>
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Hi,</p>
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We will be starting a culinary program this year,</p>
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and was wondering for those who have one, what</p>
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kinds of AT you use in supporting that.</p>
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Thanks,</p>
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<span style="font-size:12.0pt; font-family:"Lucida Handwriting"; color:#5B9BD5">Keith</span></p>
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<span style="font-size:12.0pt">Keith Kolander</span><span style="font-size:12.0pt; font-family:"Lucida Handwriting""></span></p>
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<span style="font-size:12.0pt">Adaptive Technology Specialist</span></p>
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<span style="font-size:12.0pt">St. Charles Community College</span></p>
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<span style="font-size:12.0pt">Cottleville, MO 63376</span></p>
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<span style="font-size:12.0pt"><a href="mailto:kkolander@stchas.edu">kkolander@stchas.edu</a></span></p>
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<span style="font-size:12.0pt">636 922-8492</span></p>
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