En La Cocina/In the Kitchen
published on: 2/6/2005
Contributing Teacher(s): Wendy Brownell
Foreign Language/N/A Grade Range: High School (9-12) Materials Needed:
Grade Range: High School (9-12)
- 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.
- 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
- 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
Performance task/event: Students instruct the class in preparing a traditional dish from Central America or the Caribbean.
- Goal 1: Communicate in Spanish
Goal 2: Gain Knowledge and Understanding of the Cultures of the World
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.
Vocabulary: cooking terms Structures: formal and informal commands Culture: traditional cuisine from Central America and the Caribbean
- Drill and practice
- Reading activities
- Partner activities
- Listening activities
En La Cocina/ In The Kitchen
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.
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.
*Closed Constructed Response:vocabulary and grammar quizzes; listening activities
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.
(1)ContentProvides more information than required.Provides all information required.Missing one piece of information.Missing two pieces of information.Language Control - GrammarPerfect grammar; no errors.Very good grammar; 1-2 errors.Average grammar; 3-4 errors.Poor grammar; 5 or more errors.Language Control - CommandsAccurate, 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 - PronunciationPerfect pronunciation; no errors.Very good pronunciation; 1-2 errors.Average pronunciation; 3-4 errors.Poor pronunciation; 5 or more errors.Presentation VocabularyIncorporates a variety of required and extra vocabulary.Incorporates a variety of required vocabulary.Incorporates limited amount of required vocabulary.For additional information contact :
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