Making a cooking class accessible – a Covid creation

Hello everyone:
Each month I will be responding to a question; chosen from a pool of some of
the most commonly asked ones that I have been asked over the years and
continue to be asked.
This month, I’d like to answer the following question:
Making a cooking class accessible
You can provide cooking classes to those being challenged by the Covid choke
hold to stay at home and prepare meals for the family.

Before you say no or turn thumbs down on these suggestions; consider these
You can definitely increase your revenue and reduce both your internal and
external costs and here’s how.

Take it from me! I have been an accessibility awareness consultant and
advisor since 1998 and I continue to help companies to increase their
revenues, reduce their costs, and reach hidden consumer markets!

There is something that many of those who offer cooking classes may want to
bear in mind and it is this.

There is a growing group of customers who are in dire need of being able to
take cooking classes and these customers include:
Seniors, retirees, persons with disabilities, and yes! Young professionals!

For this month we are going to focus on seniors and persons with
disabilities because they are probably the ones who need to be able to have
greater access to these types of courses.

So here are some tips to get you started.
1. Make sure that your physical facilities are well outfitted to accommodate
such things as wheelchairs and walkers, and are equipped with adequate
lighting and counters and dressers that are easy to find and reach.

2. Provide spots for the storage of walkers, canes, wheelchairs, and other
types of mobility devices.

3. Make sure that teachers and instructors receive appropriate awareness
training as to how to communicate with and interact with seniors and persons
with disabilities.

4. Teachers and instructors would need to understand their potential
customers and these would include; seniors, persons who are blind and vision
impaired, those with hearing problems, those with cognitive disabilities,
and those with other types of disabilities.

5. Make sure that your facilities are appropriately color contrasted so that
it is easy to differentiate between counters and dressers from cupboards,
and floors from doors.

6. Be sure to offer a location that is easily accessible. The least number
of steps, ramps, and close to public transit and easy to find.

There is a lot more to consider but this should be a good start.

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