Age: Grade 6 - 8
Materials: A3 paper, makers, crayons, pencils, oven, cooker, food prep stations, chopping boards, rolling pins, computer with word processor, work place signs with rules, messy kitchen picture, post it notes, dough, cheese, tomato, mushrooms, sausage, onion, other food items
By the end of this course students will have learned: modals of obligation, cooking verbs, cooking vocabulary, and how to describe tastes and textures. Students will have practiced cooking skills, presentation skills, critiquing, and designing.
The course will use authentic task based learning.
Lesson 1 - Hygeine
Language: Modals of obligation
Skills: Presentation, speaking
1 Students look at signs and match them with the rules.
2 Drill pronunciation.
3 Mini board writing race - show the signs and get students to write the rule. the fastest team wins points.
4 Students are asked what are the rules at home. Pass the ball to each student to find out.
5 Show the picture of the messy kitchen and ask what's wrong? Students discuss for 2 minutes and then share with the class.
6 Get students to brainstorm some rules that will help in that kitchen.
7 Get students to make a poster with kitchen rules.
Lesson 2
Language: Modals of obligation review, cooking verbs, recipe, ingredients
Skills: Listening, Speaking1 Give students post it notes and get them to write down as many rules and stick them on the relevant parts of the kitchen. Check that they did it correctly, and check for mistakes.
2 Ask students if they like Pizza. Tell them today you are going to make pizza and elicit what is on the pizza.
3 Give students a sheet with ingredients, and cooking utensils for the pizza written on it but no steps for the recipe. Get students to predict what happens next.
4 The teacher makes a pizza describing each step, students listen and write.
5 Check answers.
6 Share the pizza or pizzas depending on the number of students. Tell students they are going to talk to their partner about their favourite food. Students should talk about what food they like, what ingredients it has, and how its made.
7 Students share with the class.
8 Tell students to write the recipe, and other information down with their partner.
9 Check for mistakes.
Lesson 3
Language: Review, and amounts
Skills: Listening, speaking, design
1 Students have pictures of amounts and the words, they must match these.
2 Get students to add this information to their ingredients
3 Students use their computers to type up their recipes and find pictures.
4 Students print them out and you make them into a class recipe book.
5 Tell students to choose their favourite recipe.
Lesson 4
Before class: bring the ingredients to class for the students favourite recipe.
Language: Review, tastes and textures
Skills: Listening, speaking, cooking
1 Get students to label the utensils and foods. Check for errors
2 Give students the recipe but with blank spaces, get them to fill in the blanks. Check
3 Show students pictures of foods with different tastes and textures. Teach them the vocabulary.
4 Get students to volunteer to be blindfolded. get them to and taste foods. Students describe the texture and taste.
5 Let students make the recipe with your guidance (or lower maturity and level groups it may still be beneficial to do it stage by stage with students copying).
6 Competition time - Students go around the room with a check sheet and say whether it's good or bad. Students should think about texture, taste, amount, and presentation. The student or pair with the highest point wins.
Homework - Get students to write a review.
No comments:
Post a Comment