Lesson Plan Title: Typical Latin American Dish
Topic To Teach: Learning vocabulary in Spanish that is associated with the topics of food and food preparation in connection with technology.
Concept : This lesson plan is authentic and provides a connection for the students with Latin-American culture. This plan has connections with other subjects such as geography, math and biology. In this way, the students will be able to learn the products to create their own dish recognizing the basic ingredients.
Standards Addressed: Content Area – Foreign Language Learning
National: Communication 1.2
Connections 3.1
State: 7.1.IL.B.1 Use digital tools to partipate in short conversations and to exchange information related to targeted themes.
General Goal(s):
· All students will be able to learn and use vocabulary effectively
· All students will have visual Power Point to help them to see different products and learn about them. The students will be connecting to a student website where they will exchange a conversation about favorite foods with students of a Latin American country.
Specific Objectives:
· The students will be able to adequately use the computer, to have connection with students from other country.
· With this lesson, the students will learn colors, textures, places where the products come from and share their own experiences about food.
· The students will be able to identify different objects and textures to become aware of the sensitivity of their 5 senses.
· The students will be able to learn about other cultures and how they prepare they food.
· The students will be able to effectively use oral and written Spanish to communicate
Required Materials: Power Point, activity paper, Websites, scissors and glue
Anticipatory Set (Lead-In): The lesson will start with the teacher asking the students about their favorite hamburger. The students start to describe the ingredients that they prefer with their hamburgers. This introductory activity will help the teacher to enroll the students in the main activity by getting them to think about all of the components in food preparation.
Procedures: Using the Power Point, the teacher shows the country and products that are used the country’s typical and traditional dish. At the same time she asks for colors and shapes of the ingredients. Then, the students have to sit to make a half circle. The teacher gives paper bags to the students. They have to introduce their hands without looking inside the bag to guess what is inside and say the texture that they feel. After that, the teacher shows in the Power Point the products that they touched in the prior activity. She explains what the climate is and type of tree where these products come from. Next, the teacher shows in the Power Point different kind of styles of the same typical dish.
Plan for Independent Practice: In groups of 3 students, the teacher gives each 2 papers. One is of a picture of a plate. The second has all the different ingredients that the students learned about in class. They have to cut out the ingredients that they would like to include in their typical dish, and paste it to their blank plate.
Closure (Reflect Anticipatory Set): After of prior activity, the students have to present their own dish to the class.
Next class: The students will have the opportunity to connect with other students from the original country from which the typical dish was learned. They can talk about different kinds of food and the favorite typical dishes of each country.