Lunch should be made a major focus of the day, with children and teachers eating together in their classroom as a community with real tablecloths, napkins, plates, flower vases, pitchers, and silverware.
Children should do almost all of the work of setting up, serving, and cleaning.
Tablecloths and napkins should be purchased in enough quantity for three days or so per class, and dirty ones taken home at night to be washed and ironed by each family in turn.
Although local laws and issues of practical logistics normally get in the way, ideally, every classroom should include a kitchen designed with children in mind.
Low work tables should allow children to cut, mix, roll dough, pour, and participate in virtually all of the steps of food preparation. Small refrigerators should keep perishables within reach. A low two- or three-part sink, or small dish washer makes it possible for children to wash their glasses, plates, and silverware after eating. Front loading washers and dryers are available that can be built right into the classroom off in a small alcove. If you decide to explore these options, and find it difficult to locate very small appliances, consult a yachting supply company, such as BoatUS in the USA. The problem of small washers, dryers, dishwashers, and refrigerators was addressed long ago in the boating community.
Reprinted with the permission of the Montessori Foundation. © 2007 The Montessori Foundation. All Rights Reserved.
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