Unit Title: Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia
Grade Level: Culinary 3
Timeframe: 20 Blocks
Essential Questions
What are the cultural influences and flavor profiles of France?
What are the cultural influences and flavor profiles of Italy?
What are the cultural influences and flavor profiles of Spain?
What are the cultural influences and flavor profiles of Morocco?
What are the cultural influences and flavor profiles of Greece?
What are the cultural influences and flavor profiles of Tunisia?
What are the cultural influences and flavor profiles of Egypt?
What are the cultural influences and flavor profiles of Iran?
What are the cultural influences and flavor profiles of Saudi Arabia?
What are the cultural influences and flavor profiles of China?
What are the cultural influences and flavor profiles of Japan?
What are the cultural influences and flavor profiles of India?
Common Core Standards
21st Century Skills Standard and Progress Indicators:
9.3.HT‐RFB.2 Demonstrate safety and sanitation procedures in food and beverage service facilities.
9.3.HT‐RFB.3 Use information from cultural and geographical studies to guide customer service decisions in
food and beverage service facilities.
9.3.HT‐RFB.4 Demonstrate leadership qualities and collaboration with others.
9.3.HT‐RFB.10 Apply listening, reading, writing and speaking skills to enhance operations and customer
service in food and beverage service facilities.
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Standards/Cumulative Progress Indicators (Taught and Assessed):
CCSS.ELA-Literacy.L.11-12.6
Acquire and use accurately general academic and domain-specific words and phrases, sufficient for reading, writing, speaking, and listening at the college and career
readiness level; demonstrate independence in gathering vocabulary knowledge when considering a word or phrase important to comprehension or expression.
CCSS.ELA-Literacy.SL.11-12.6
Adapt speech to a variety of contexts and tasks, demonstrating a command of formal English when indicated or appropriate.
CCSS.ELA-Literacy.W.11-12.9
Draw evidence from literary or informational texts to support analysis, reflection, and research.
Instructional Plan
Reflection
Foundations Level 2 Companion site – Chapter 11 Multiple Choice/ True False
Questions
http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw//t/index.html
Unit 23 Pre Test
SLO - WALT
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Student Strategies
Formative
Assessment
Activities and Resources
Reflection
Identify the major
influences,
ingredients,
flavors, and
cooking
techniques of
French, Italian,
and Spanish
cuisine
9.3.HT‐RFB.10
9.3.HT‐RFB.4
9.3.HT‐RFB.3
9.3.HT‐RFB.2
CCSS.ELALiteracy.W.11-12.9
CCSS.ELALiteracy.SL.11-12.6
CCSS.ELALiteracy.L.11-12.6
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Public Speaking
Research Based
Reasoning Skills
French and Italian
Food reports/ oral
presentations
French Foods in
Foundations L2 Teacher Ed.
Pg. 697
Famous Figures in
Foundations L2 Teacher Ed.
Pg. 703
Foundations Level 2 Text questions pg. 709
Foundations Level 2 Companion site – Chapter11 Essay Questions
http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw//t/index.html
Unexplored Europe! Foundations L2 pg. 711
Italian Food activity
Foundations L2 Teacher ed.
Pg. 703
Italian Recipes
http://www.foodnetwork.com/topics/italian.html
French Recipes
http://www.frenchrecipes.org/
Spanish Recipes
http://www.tienda.com/recipes/recipes.html
Identify the major
influences,
ingredients,
flavors, and
cooking
techniques of
Moroccan, Greek,
and Tunisian
cuisine
9.3.HT‐RFB.10
9.3.HT‐RFB.4
9.3.HT‐RFB.3
9.3.HT‐RFB.2
CCSS.ELALiteracy.W.11-12.9
CCSS.ELALiteracy.SL.11-12.6
CCSS.ELALiteracy.L.11-12.6
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Small Group
Reasoning Skills
Peer Teaching
Activity Based
Moroccan report,
recipe, and cooked
dish
Moroccan Foods in
Foundations L2 Teacher Ed.
Pg. 711
Greek oral report,
recipe, and cooked
dish
Greek Foods in Foundations
L2 Teacher Ed. Pg. 716
Tunisian oral
report, recipe, and
cooked dish
Foundations Level 2 Text questions pg. 724
Foundations Level 2 Companion site – Chapter11 Essay Questions
http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw//t/index.html
Exploring the Mediterranean activity Foundations L2 pg. 724
Tunisian Foods in
Foundations L2 Teacher Ed.
Pg. 719
Moroccan Recipes
http://moroccan.food.com/
Greek Recipes
http://www.greekhomerecipes.com/
Tunisian recipes and cuisine info
http://www.sbs.com.au/food/cuisine/tunisian
Identify the major
influences,
ingredients,
flavors, and
cooking
techniques of
Egyptian, Iranian,
and Saudi Arabian
cuisine
9.3.HT‐RFB.10
9.3.HT‐RFB.4
9.3.HT‐RFB.3
9.3.HT‐RFB.2
CCSS.ELALiteracy.W.11-12.9
CCSS.ELALiteracy.SL.11-12.6
CCSS.ELALiteracy.L.11-12.6
CAR © 2009
Small Group
Reasoning Skills
Peer Teaching
Activity Based
Egypt oral report,
recipe, and cooked
dish
Egyptian Foods in
Foundations L2 Teacher Ed.
Pg. 725
Iran oral report,
recipe, and cooked
dish
Iranian Foods in
Foundations L2 Teacher Ed.
Pg. 729
Saudi Arabia oral
report, recipe, and
cooked dish
Saudi Arabian Foods in
Foundations L2 Teacher ed.
Pg. 734
Foundations Level 2 Text questions pg. 736
Foundations Level 2 Companion site – Chapter11 Essay Questions
http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw//t/index.html
Exploring the Middle East in Foundations L2 pg. 737
Egyptian Recipes
http://egyptianfood.org/
Arabian recipes
http://www.recipesofarabia.com/
Iranian Recipes
http://www.parstimes.com/cuisine/
Identify the major
influences,
ingredients,
flavors, and
cooking
techniques of
Chinese,
Japanese, and
Indian cuisine
Small Group
Reasoning Skills
Peer Teaching
Activity Based
9.3.HT‐RFB.10
9.3.HT‐RFB.4
9.3.HT‐RFB.3
9.3.HT‐RFB.2
CCSS.ELALiteracy.W.11-12.9
CCSS.ELALiteracy.SL.11-12.6
CCSS.ELALiteracy.L.11-12.6
Benchmark Assessment: Unit 23 Test
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China oral report,
recipe, and cooked
dish
Chinese Foods in
Foundations L2 Teacher ed.
Pg. 738
Japan oral report,
recipe, and cooked
dish
Japanese Foods in
Foundations L2 Teacher ed.
Pg. 743
India oral report,
recipe, and cooked
dish
Indian Foods in Foundations
L2 Teacher ed. Pg. 747
Foundations Level 2 Text questions pg. 752
Foundations Level 2 Companion site – Chapter11 Essay Questions
http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw//t/index.html
Exploring Asia in Foundations Level 2 pg. 753
Summative Written Assessments
Unit 23 Test
Foundations Level 2Exam prep questions pg. 756
Summative Performance Assessment
Create dished from each region
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