Salads made by FFA students have become a popular lunchtime choice on the ESCNJ Piscataway campus.
A school for students ages 13-21 with Autism Spectrum Disorders, staff has been placing approximately 100 orders, costing $5 each, on days they are offered.
“The salads are healthy, taste good, and the process is effective because it helps students build their vocational and behavioral skills,” said Teacher Lindsey Medeiros, who oversees the program with Teacher Emily Simmonds.
The FFA students work with teachers and instructional aides preparing the salads in the school cafeteria, a process that is completed over the course of three days.
The salads, which rival the quality of restaurant salad bars, include: romaine lettuce, spinach, chopped tomatoes, cucumbers, carrots, celery, olives, peppers, croutons, nuts, shredded cheese, and chicken. A baked breadstick and a choice of four salad dressings are also included with the order.
“The students enjoy the experience and are learning to both follow instructions and collaborate effectively,” said Ms. Medeiros.
“The process also presents students with opportunities to practice their social skills when interacting with adults, and use their math skills when collecting payments from the staff,” she added.