Wednesday, October 22, 2014

En La Cocina/In the Kitchen

published on: 2/6/2005

Contributing Teacher(s): Wendy Brownell

Subject Area: Foreign Language/N/A

Grade Range: High School (9-12)

Materials Needed:

  • Textbook
  • Video of cooking show
  • Internet sites
  • Objective:

    1. Students understand and interpret written recipes, present recipes to an audience of listeners, and demonstrate an understanding of traditional cuisine from Central America and the Caribbean.

    Process Standards:

    • Goal 1.4 use technological tools and other resources to locate, select and organize information
    • Goal 1.8 organize data, information and ideas into useful forms (including charts, graphs, outlines)
    • Goal 2.1 plan and make written, oral and visual presentations for a variety of purposes and audiences

    Content Standards:

    • Communication Arts 6. Participating in formal and informal presentations and discussions of issues and ideas
    • Social Studies 6. Relationships of the individual and groups to institutions and cultural traditions

      Time Allowance: Fifteen 50-minute class periods

      Description: Students understand and interpret written recipes, present recipes to an audience, and demonstrate an understanding of traditional cuisine from Central America and the Caribbean.

      Comments: National Goals & Standards: GOALS 1, 2; 1.2, 1.3, 2.2


      Classroom Component:

      Performance task/event: Students instruct the class in preparing a traditional dish from Central America or the Caribbean.

      National Goals:

        Goal 1: Communicate in Spanish Goal 2: Gain Knowledge and Understanding of the Cultures of the World
      National Standards:
        1.2: Students understand and interpret spoken and written Spanish on a variety of topics. (Goal 1; CA5, MA3, SC8) 1.3: Students present information, concepts, and ideas in Spanish to an audience of listeners or readers on a variety of topics. (Goal 3; CA6, SS6, FA3) 2.2: Students demonstrate an understanding of the relationship between the products and perspectives of Hispanic cultures. (Goal 3; SC8, SS4)
      Missouri Progress Indicators: Students should be able to . . . Intermediate Learner Range (novice/intermediate/pre-advanced)

      1.2c: Understand spoken and written language that incorporates familiar vocabulary and structures. 1.3c: Give simple directions to a classmate in order to complete a task. 2.2a: Compare objects and symbols, such as flags or currency, from other cultures to those found in their own culture.

      Essential Skills/Knowledge:

      Vocabulary: cooking terms Structures: formal and informal commands Culture: traditional cuisine from Central America and the Caribbean

      Instructional Strategies:

      • Drill and practice
      • Reading activities
      • Partner activities
      • Listening activities

      Internet Sites Learning Scenario

      En La Cocina/ In The Kitchen

      Targeted Standards
      1.2 Interpretive Communication 1.3 Presentational Communication 2.2 Products of Culture

      Spanish III students are reviewing formal and informal commands by learning kitchen-related vocabulary and reading recipes. Students practice commands through drill. Students practice their listening skills by viewing a cooking show in Spanish. Students practice their speaking skills through a partner activity. Students learn about traditional cuisine in Central America and the Caribbean through a web quest. To end the chapter, each student chooses a recipe from Central America or the Caribbean to teach to the class by using commands.

      Reflections:

      1.2: Students read recipes in Spanish. 1.3: Students teach a recipe to the class using commands in Spanish. 2.2: Students learn about traditional cuisine in Central America and the Caribbean from a web quest.

      Preparation Assessments

      *Closed Constructed Response:vocabulary and grammar quizzes; listening activities

      Final Assessment:

      Students understand and interpret written recipes, present recipes to an audience of listeners, and demonstrate an understanding of traditional cuisine from Central America and the Caribbean.

      *Performance Task/Event: Students instruct the class in preparing a traditional dish from Central America or the Caribbean. The following guidelines must be followed:

      1. _________ Student works individually and videotapes the presentation.
      2. _________ Student chooses formal commands or informal commands for the presentation, but does not use both.
      3. _________ Student has chosen a traditional recipe from Central America or the Caribbean.
      4. _________ Student has chosen a recipe of at least 5 ingredients and 5 cooking steps.
      5. _________ Student presents the recipe in the format of a cooking show.
      6. _________ Student brings finished product for the class to try.

      Evaluation: The following scoring guide will be used to assess the presentation.

      SCORING GUIDE

       
      SOBRESALIENTE
      (4)
      BUENISIMO
      (3)
      BIEN
      (2)
      NECESITA
      TRABAJO
      (1)
      Content
      Provides more information than required.
      Provides all information required.
      Missing one piece of information.
      Missing two pieces of information.
      Language Control - Grammar
      Perfect grammar; no errors.
      Very good grammar; 1-2 errors.
      Average grammar; 3-4 errors.
      Poor grammar; 5 or more errors.
      Language Control - Commands
      Accurate, consistent use of commands; no errors.
      Mostly accurate, consistent use of commands; 1-2 errors.
      Fairly accurate, consistent use of commands; 3-4 errors.
      Poor, inconsistent use of commands; 5 or more errors.
      Language Control - Pronunciation
      Perfect pronunciation; no errors.
      Very good pronunciation; 1-2 errors.
      Average pronunciation; 3-4 errors.
      Poor pronunciation; 5 or more errors.
      Presentation Vocabulary
      Incorporates a variety of required and extra vocabulary.
      Incorporates a variety of required vocabulary.
      Incorporates limited amount of required vocabulary.
      For additional information contact :
      Wendy Brownell
      Camdenton High
      Camdenton R-III
      (573) 346-9232
      EMAIL:
      wbrownell@mail.camdenton.k12.mo.us

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