2026–27 · Main lesson · Spring 2027
Practice a Garden-to-Kitchen Preparation Routine
Adult extension of: Garden Harvest & Food Skills
June 14–18, 2027 · planned
Practice inspecting, rinsing, drying and moving known produce to a clean surface. Build a repeatable food-handling sequence while keeping this workshop’s practice produce separate from food intended for eating.
Curriculum skill focus: Food hygiene, sequencing, inspection, functional independence
01 · Learning
Objectives
- Sequence inspect, rinse, dry and place on a clean surface after handwashing.
- Complete or direct at least two connected preparation steps without returning produce to a dirty tray.
- Identify a handling risk and explain why produce is rinsed with plain potable water rather than soap.
02 · Preparation
Materials
Known approved produce; potable running water; clean colander; clean brush for firm produce; clean towels; separate practice and clean trays; handwashing supplies; sequence cards and usual AAC. Mark group-handled items as practice only; no knives or tasting supplies.
03 · Practice
Adult project
- 1
Confirm the produce’s identity, source and handling suitability, and agree that the activity does not include eating. Choose hands-on work, directing or dry sequencing; wash hands and identify the dirty, practice and clean areas.
- 2
Inspect the item for visible dirt, damage or spoilage without tasting it. Record or point out anything needing review; the facilitator handles damaged or spoiled items and any cutting outside this activity.
- 3
Rinse the known produce under plain potable running water using a controlled stream. Use a clean brush only when appropriate for firm produce; do not apply soap, detergent, bleach or household cleaners.
- 4
Dry the rinsed item with a clean towel or paper towel. Keep it out of the dirty area and place it on the designated clean tray, or direct a partner through those actions.
- 5
Review a scenario in which the rinsed item is returned to the dirty tray. Identify the handling problem and use the site’s food-hygiene procedure rather than assuming rinsing once makes the item permanently clean.
- 6
Arrange the four-step checklist and explain one important check before future kitchen use. Keep workshop practice items separate from food service, clear surfaces, return equipment and wash hands; any later eating requires a separate approved plan.
Evidence & interpretation
What the investigation shows
Produce can carry dirt and germs even when it looks clean. Plain running potable water and clean handling reduce contamination but do not make produce sterile; soap and household cleaners are not produce-washing agents.
Practical connection
Why this work matters
Useful for garden harvest handling, kitchen preparation routines and preventing avoidable cross-contamination during shared food work.
Participation by choice
Individual access options
- Use dry picture sequencing and a sink demonstration instead of water or produce contact.
- Choose inspector, sequence director or clean-area checker while a partner rinses and dries the item.
- Use an accessible seated setup, a controlled water stream, clearly distinguished tray positions and usual AAC; decline any wet texture or handling step.
Review & transfer
Reflect on the work
- Where could the produce become contaminated again after rinsing?
- What must be confirmed before practice produce or a garden harvest is used as food?