Scope of the project: 75 children

Medium Day Care

• 3-4 years: max. 25
• 2/3 years: max. 25
• 1-2 years: max. 15
• Infants: max. 10

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Spatial requirements

3/5-bedroom house for the four groups of children.

Additionally, the following spaces are required:

• Cubby storage
• Classroom storage
• Station for changing diapers
• Crib area
• Nap area
• Feeding area
• Adequate room for developmental play
• Open, unrestricted area for activities and lessons

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Financial Appraisal

Monthly, the kindergarten can operate at cost.

Capital Expenditure: $37. 275

• House hunting, commissions & transaction costs
• Two months deposit 7&one month rent
• Renovations & furnishings

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🏡 Site Development & Requirements

The infrastructure for a nursery school or crèche is a crucial aspect that contributes significantly to the safety, well-being, and development of the children. Here are the key components to consider:

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1. Classrooms and Learning Spaces

• Size and Layout: Ensure ample space for movement, activities, and quiet areas. The layout should be open and flexible, allowing for various learning setups.
• Furniture: Child-sized furniture, including tables, chairs, and shelves, should be sturdy and safe.

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2. Play Areas

• Indoor Play Area: Include space for physical activities and games. Ensure the area is safe with appropriate flooring.
• Outdoor Play Area: If possible, provide an outdoor play area with play equipment suitable for different age groups.

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3. Safety and Security

• Secure Entrances and Exits: Implement security measures like locked doors, controlled access, and surveillance cameras.
• Safety Equipment: Install smoke detectors, fire extinguishers, and first aid kits. Ensure all equipment and toys are non-toxic and age-appropriate.

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4. Health and Hygiene Facilities

• Restrooms: Child-friendly restrooms with appropriate facilities like small toilets and sinks.
• Diaper Changing Stations: For infants and toddlers, provide clean and safe diaper changing areas.
• Cleaning Facilities: Ensure there are facilities and protocols for regular cleaning and sanitation.

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5. Nutritional Facilities

• Kitchen Area: A kitchen for preparing and storing meals and snacks. It should comply with health and safety standards.
• Eating Area: A designated area for children to eat meals and snacks, which can be part of the classroom or a separate dining area.

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6. Administrative Areas

• Office Space: Space for administrative work, meetings with parents, and staff planning.
• Storage: Adequate storage for educational materials, records, and supplies.

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7. Technology and Equipment

• Educational Technology: Consider including computers, tablets, or interactive whiteboards for educational purposes.
• Communication Systems: Systems for internal communication and for reaching out to parents.

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8. Accessibility

• Inclusive Design: Ensure the facility is accessible to children with different abilities, including ramps, wide doorways, and appropriate restroom facilities.

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9. Environment and Aesthetics

• Natural Light and Ventilation: Ensure ample natural light and good air circulation.
• Child-Friendly Decor: The environment should be visually appealing and stimulating with child-friendly decorations, art, and color schemes.

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10. Emergency Preparedness

• Evacuation Plans: Have clear evacuation routes and procedures in case of emergencies.
• Emergency Contact Information: Maintain up-to-date emergency contact information for each child.

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🍼 Nutritional Planning

Nutrition is a critical aspect of childcare, especially in a nursery setting where you're catering to a range of ages from infants to preschoolers. Each age group has unique nutritional needs. Here's a breakdown:

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1. Infants (6-12 months)

• Breastmilk or Formula: Continues to be a primary source of nutrition.
• Introduction of Solids: Start with iron-fortified cereals, pureed fruits and vegetables, and later, finely chopped meat.
• Texture and Variety: Gradually introduce different textures and a variety of foods to encourage acceptance of new tastes.

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2. Toddlers (1-3 years)

• Balanced Diet: Include fruits, vegetables, grains, protein sources (like meat, fish, eggs, beans), and dairy.
• Small, Frequent Meals: Toddlers have small stomachs, so plan for small, frequent meals with healthy snacks in between.
• Self-Feeding: Encourage self-feeding to develop motor skills, offering finger foods and utensils suitable for their age.

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3. Preschoolers (3-5 years)

• Variety and Portions: Offer a variety of foods from all food groups. Be mindful of portion sizes suitable for their age.
• Healthy Snacks: Include healthy snacks as part of their daily meal plan. Avoid excessive sweets and high-calorie snacks.
• Encourage Independence: Allow them to serve themselves and make choices about food (within healthy options).

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General Nutritional Guidelines

• Whole Foods Over Processed: Focus on whole, minimally processed foods.
• Limit Added Sugars and Salt: Keep added sugars and salt to a minimum.
• Hydration: Ensure adequate fluid intake, primarily water and age-appropriate milk. Limit or avoid sugary drinks.
• Catering to Allergies and Special Diets: Be aware of and cater to any food allergies, intolerances, or special dietary requirements.
• Cultural and Dietary Preferences: Respect cultural and dietary preferences, offering vegetarian or culturally specific options if needed.

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Meal Planning and Preparation

• Regular Meal and Snack Times: Establish a routine with regular meal and snack times.
• Safe Food Handling and Preparation: Ensure all food is prepared and stored safely to avoid foodborne illnesses.
• Engaging Children in Food Choices: Involve children in making choices about their meals to educate them about nutrition.

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Parental Involvement

• Communication with Parents: Regularly communicate with parents about their child’s dietary needs, preferences, and any changes.
• Educational Workshops for Parents: Consider offering workshops or informational sessions on child nutrition for parents.

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Professional Guidance

• Consult a Dietitian: If possible, consult with a pediatric dietitian to develop a comprehensive and age-appropriate meal plan.

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