Goal / Toincreaseself confidence with conversation within a group setting and provide an opportunity to practice receptive and expressive skills.
Objective / Client will engage in one conversation by end of program.
Need/Domain / Cognitive, Social
Activity / Cafehaus
Frequency / Weekly
Measurement / Client engages in one conversation utilizing any communication strategy.
Program Format
Group VS 1:1 / Group
Schedule / 11:30-1:00
Program Requirements
Space Requirements / Indoor: Dining area
Staff Ratio / 1 staff : 6 clients / Volunteer / 2
Materials / Predesigned pictorial communication cards.
Cubed blank cards a variety of writing utensils.
Blank paper- lined and unlined.
Menu - large print with pictures
Adaptations/
Modifications / -This program is designed for peer conversation which maybe difficult initially for some clients therefore staff can take on the role of server and have clients take on the role of patrons.
-If writing the words or saying the words is too difficult of a task provide pictures of menu items with velcro cards. The server can place the picture of the menu items the patron chooses in sequence (beverage, meal, dessert) on the velcro card.
PROGRAM PLAN: Cafehaus
-Request volunteers for the program.
-Set up dining area into a cafe house style setting.
-Provide large print menus, blank cards, paper and pens on table within reach of clients.
-Porter clients to the dining area.
-With clients determine who will be servers and patrons.
-Servers are provided with an apron with communication strategy cards, pen and paper available to them.
-Servers will approach 1 patron and take a beverage order, write it down on their server card and return it to the kitchen staff. (staff can assist with communication and running cards to the kitchen staff).
-Once patrons have received their beverages servers will re-approach their patron and determine the entree they would like, then dessert.
- Every client within the program will be provided the opportunity to eat together and share the dining experience.
- To reduce risk of food spillage, burns, contamination and dietary errors staff will need to serve and deliver actual menu items to the patrons.
Evaluation
Did they achieve the measurement?
Make progress towards the goal?
Program Plan: Cafehaus
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Programming for those living with communication deficits - PCD 2013