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| Thematic Unit Title: |
Do The Dishes or…Pay! |
| Subject: |
Food/Restaurants |
| Goals: |
1. Communicate in Languages Other than English
2. Gain knowledge and Understanding of Other Cultures
5. Participate in Multilingual Communities at Home and Around the World |
| Standards: |
1.1 Students engage in conversations, provide and obtain information, express feelings and emotions, and exchange opinions.
2.1 Students demonstrate an understanding of the relationship between the perspectives and practices of cultures studied and use this knowledge to interact effectively in cultural contexts.
2.2 Students demonstrate an understanding of the relationship between the perspectives and products/contributions of the cultures studied.
5.1 Students apply language skills and cultural knowledge within and beyond the school setting. |
| Contexts\Outcomes: |
Students demonstrate an understanding of the relationships between the perspectives and practices of cultures studied and use this knowledge to interact effectively in a restaurant setting. |
| Progress Indicators Goal 1: |
1.1A Express basic needs.
Elaborate on needs.
Interact in basic survival situations.
1.1B Express basic courtesies.
Incorporate appropriate gestures into conversations.
Converse using language and behaviors that are appropriate to the setting
1.1C Express state of being.
Create simple descriptions within a context.
1.1D Express likes and dislikes.
Qualify likes and dislikes.
1.1E Express agreement and disagreement.
1.1F Respond to one-on-one interactions.
Exchange information with peers and others.
1.1G Ask and answer simple questions.
1.1H Make and respond to simple requests.
Give and follow directions in a familiar context. |
| Progress Indicators Goal 2: |
2.1B Recognize and interpret language and behaviors that are appropriate to the target culture.
Produce language and behaviors that are appropriate to the target culture.
2.1D Identify social and geographic factors that affect cultural practices.
Discuss social and geographic factors that affect cultural practices.
2.1E Identify common words, phrases, and idioms that reflect the culture.
Interpret the cultural connotations of common words, phrases, and idioms.
2.2A Identify the relationship between cultural perspectives and products/contributions as represented in expressive forms of the culture studied; such as, art, literature, music, dance, etc.
2.2B Identify and explain how the needs, behaviors and beliefs of the culture that are reflected in the products/contributions of the culture.
Discuss and analyze external factors which affect products and contributions.
2.2E Recognize the contributions of the target culture.
2.2F Identify the products of the target country/countries. |
| Progress Indicators Goal 3: |
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| Progress Indicators Goal 4: |
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| Progress Indicators Goal 5: |
5.1A Identify the target language in the student’s daily life.
Share knowledge of target language with others.
Respond to the target language encountered in the student’s daily life.
Interact appropriately in the target language in real- life situations.
5.1B Locate connections with the target culture through the use of technology, media, and authentic sources.
5.1C Locate resources in the community to research the target culture. |
| Essential Skills\Knowledge: |
Vocabulary needed for food and restaurants
Expressions of courtesy
Knowledge of regional foods of the target culture
Currency conversion
Knowledge of cultural customs of the target culture such as eating times and table manners |
| Assessments: |
Vocabulary Quiz
Written Projects:
Students create a menu in the target language meeting specified criteria.
Students make an ad about a restaurant in the target language meeting checklist criteria.
Oral Presentation:
Students demonstrate how to set a table, how to order and tip within a budget in the target language meeting rubric criteria. |
| Instructional Strategies: |
Pair Activities:
Students practice essential phrases with a partner, including names of restaurants.
Cooperative Learning:
Students demonstrate how to set a table, how to order and tip within a budget in the target language.
Students watch restaurant video and compare restaurant practices in the target culture with those in the U.S. |
| Resources: |
Textbook
Internet
Library resources
Library research
Videotapes
Guest Speakers
Realia
Community resources |
| Other Resources: |
