Unit Title: Bon Apetite – Food! Name: Sheila Negraiff Number of Lessons: 3 Subject(s): Core French Time: (in weeks) Grade(s): 2 A1.1 Rationale/Overview: It is important for second language learners to learn the names of various foods. This part of the language can be very social as eating out is a commonality between people of all countries (languages). Prescribed Learning Outcomes from IRPs: Listening - Learners can identify, with support, key information in simple texts containing very familiar language about common, everyday situations Spoken interaction - Learners can participate, with support, simple interactions about common, everyday situations Spoken production - Learners can present or read aloud, using simple or rehearsed statements about common everyday situations Writing - Learners can write very short, simple statements using very familiar language about common everyday situations, supported by models Reading and viewing - Learners can identify, with support, key information in simple texts containing very familiar language about common, everyday situations *Culture – Learners can correctly use enchanté when meeting a new person Background and Teacher Preparation Required: review of food items¸ pronunciation, Cross-Curricular Connections: Health & Career Education (nutrition), math (purchasing food) Extensions and Adaptations: Go out to a French restaurant Resources: Poster Pals Bingo (L’Alimentation), Usborne Internet-linked French for Beginners Overview of Lessons: Lesson # and Title (time in minutes) PLOs in lesson #1 – Glorious Food 40min Listening Spoken Interaction Spoken production Writing Document1 (a) Instructional Objectives (b) Teaching Strategies a) SWBAT - repeat the names of the food dictated by the teacher - ask and respond to the following questions, “Do you like…? Tu aimes le …..? Qu’est-ce que tu mange? Lesson Activities Assessment Strategies Students will listen to the French food word said by the teacher and repeat. Students will use the food vocabulary for questioning peers about food they like or dislike. Anecdotal, circulate room during partner work to listen for proper questioning, watch as they play BINGO food game for knowledge of food names Materials (Specific to This Lesson) Poster Pals Bingo Cards (L’Alimentation) Bingo chips Page 1 of 2 What are you eating?” (spoken in French) b) direct, verbal drill & practice, partner work Students will play BINGO – teacher directed Students will listen and follow teacher’s animated lesson about ‘table talk’. They will work in groups of 4 to practice their questions and responses pretending to be at a dinner table. Will begin to work on creating a menu for the next lesson. Students will begin the class with quick review from the last 2 lessons. Watch “Conversation in a Restaurant’ from Usborne Internet-linked. Work on finishing menus from last day. Get into groups of 3, and simulate a restaurant situation. Delivery of order will need to be accurate because the guests will be ‘rating’ the service. Each will have a turn as the waiter role. #2 – Table Talk 40 min Listening Spoken Interaction Spoken production Writing Reading and viewing a) SWBAT – have a conversation at a dinner table able to ask and answer the following questions or statements, “Dinner is ready, Please will you pass me…Would you like some more?” b) Partner work, direct teaching, recitation #3 – Dining out with a friend. 40 min Listening Spoken Interaction Spoken production Writing Reading and viewing Culture (types of food & greeting) a) SWBAT – Write a basic menu using vocabulary from previous lessons. Take an order, order¸ and use ‘table talk’ during the meal. b) Individual work (menu), group work (simulation) (this will more than likely take at least 2 lessons to complete) Document1 The students will match English statements or questions about table talk with the correct corresponding French statements or questions. (pictures will be provided for clues) Usborne Internetlinked French for Beginners Coloured paper for menus. Markers, pencils, glue, scissors The ‘waiter’ will hand in the ‘order’ from the customers. The guests will hand in the ‘service evaluation slips.’ (to be created by the students) The menus will be handed in and evaluated (rubric) Usborne Internetlinked French for Beginners Restaurant evaluation slips. Coloured paper for menus. Markers, pencils, glue, scissors Food for students (check allergies, likes/dislikes etc.) Page 2 of 2 Reflections/Revisions (if necessary, continue on separate sheet): Document1 Page 3 of 2 Document1 Page 4 of 2