Unit - Foods of the World
Fields of Experience Social aspects of cooking and eating across cultures
Level: Adult- Basic plus
Topics to be developed
1. Nutritional styles, customs, Food-based occupations (chef, farmer, cheese-maker, etc.)
Classroom Organization teams of 3 or 4 students (15-16 maximum total)
Experiential Goal Students will be able to create and present a dish at a class potluck, including origins, recipe and reasons for choice.
Steps to Achieve Goal
Students will be able to:
1. Describe and discuss favourite foods from childhood
2. Create a list of key words to assist in the process of researching "Foods of the World"
3. Use Internet, library and community resources to research nutritional styles and eating customs (1 per team).
4.Compare the nutritional styles and customs of different heritage cultures within Canada.
Objectives
Communicative/Experiential
Cultural
General Language Education
Language
Lesson (based on step 8)
Objective: Students will be able to view/listen to a video of a cooking show,
listening for cooking vocabulary and presentation style of chef.
Materials: -videos including--Martha Stewart, Wok with Yann, Iron Chef, Paul Prudhomme, Ming Tsai, Elizabeth Baird
-photos and mini-bios of each above chef
-VCR and TV (3 or 4)
-pencil and paper
-picture dictionary, grocery store flyers
Procedures:
A. Perspective--divide students into pairs to discuss the team Interviews from the previous lesson. Discuss the most interesting thing that they learned from the experience (5 minutes).
B. Stimulation- As a class, have students brainstorm cooking shows that they have seen or heard abou- or in their own areas (2 minutes). Back in pairs, have students create a concept map of words/phrases they might hear in a cooking show (5-10 minutes).
C.Instruction/ParticipationムJoin pairs and compare and revise concept maps (about 5 minutes).
D. ClosureムWithin each group, summarize main points of delivery style and vocabulary noted. Use picture dictionary/flyers to clarify food vocabulary. Let the students know that they will have the chance to produce their own team TV cooking show. Students give input on the format, style, content, organization.
E. Follow-upムTeams choose the dish they will prepare and create a shopping list (with amounts) and for the teacher.
Self-Evaluation: Reflect on activity in journals by completing the following
statements:
Lesson (based on step 9)
Objective: Create and present a dish at a class potluck, role playing a TV chef team.
Materials: -fully equipped kitchen with at least 4 cooking stations (e.g. community centre, reserved for the morning)
-necessary groceries to create the yummy dishes
-copies of recipes (enough for each class member)
-video cameras
-cooking music
Procedures:
D. ClosureムTeacher asks what the students have learned and students respond. Teacher hands out recipe cards to each group and the individuals all exchange until everyone has a copy
E. Follow-upムYarnYarn--Each student asks a question to a group other than his/her own (about history,that heritage culture, the interviewed person, etc) and tosses the wool.
Self-Evaluation: Evaluate the finished product of self and others by writing a review in her/his journal.
Assessment: -Students will be continuously assessed on the basis of their individual portfolios and student-teacher conferences to lay out strategies for the future (Richard-Amato, 1996).
-Self-evaluation exercises in the portfolio will help to guide instruction and instructional strategies.
-The following template from the Maritime Oral Communication Assessment Portfolio (MOCAP) (p. 23) could be adapted for teacher use within the classroom
Resources
Richard-Amato, Patricia (1996) Making it happen: Interaction in the Second
Language Classroom, from theory to practice. White Plains, NY:
Addison Wesley.
Shrum and Glisan (1994). Teacher's Handbook. Boston, MA: Heinle & Heinle.
Maritime Oral Communication Assessment Portfolio (MOCAP)
Internet Resources
http://www.familyfoodzone.com/fridge.html
www.emuseum.mnsu.edu/cultural/foods/culture.html
http://tlc.ai.org/foods.htm#INT (click on international)
http://www.whatalulu.com/eatin/cooklinks.html
Other multi-dimensional units
Communities in a Changing World
Introduction to Art History
Nutrition
World Destinations