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)
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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.)
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Reflections/Revisions (if necessary, continue on separate sheet):
Document1
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Document1
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