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Thematic Unit Title:
Let’s Have Our Cake and Eat It , Too!
2. Gain knowledge and Understanding of Other Cultures
3. Connect with Other Disciplines and Acquire Information
4. Develop Insight into the Nature of Language and Culture
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.
3.1 Students reinforce and further knowledge of other disciplines through foreign languages.
3.2 Students acquire information and perspectives through authentic materials in the foreign languages and within the cultures.
4.2 Students recognize that cultures use different patterns of interaction and can apply this knowledge to their own culture.
Students convey information in a restaurant setting and recognize the differences in cultural patterns of eating.
Progress Indicators Goal 1:
Progress Indicators Goal 2:
2.1A Identify and react to cultural perspectives and practices in the culture studied.
Describe and analyze cultural characteristics and behaviors of everyday life.
2.1C Identify some commonly-held generalizations about the culture studied.
Analyze some commonly held generalizations about the culture studied.
2.2C Identify the expressive forms of the target culture.
Analyze the expressive forms of the target culture; such as, art, literature, music, dance, etc.
2.2F Identify the products of the target country/countries.
Identify the economic/social impact of products on the world market.
Progress Indicators Goal 3:
3.1A Identify and apply, within a familiar context, information and skills common to the foreign language classroom and other disciplines.
Transfer and apply, within a limited context, information and skills common to the language classroom and other disciplines.
3.1B Identify, through foreign language resources, information for use in other disciplines.
Analyze the information gathered through foreign language resources for use in other disciplines.
3.2A Extract information from sources intended for native speakers of the language.
Analyze and apply information from sources intended for native speakers of the language.
3.2B Use authentic sources to identify the perspectives of the target cultures.
Use authentic sources to analyze the perspectives of the target cultures.
Progress Indicators Goal 4:
4.2A Identify the similarities and differences between the target culture(s) and the student’s own culture using evidence from authentic sources.
Analyze the similarities and differences between the target culture(s) and the student’s own culture using evidence from authentic sources.
4.2C Identify the contributions of the target culture(s) to the student’s own culture.
Identify the impact of the contributions of the target culture(s) on the student’s own culture.
Progress Indicators Goal 5:
Topic specific vocabulary (food, restaurants)
Phrases needed for eating in a restaurant setting
Cultural background information
Vocabulary and Culture Quizzes (multiple choice or T/F on foods and cultural differences)
Students construct dialogues depicting restaurant settings meeting specified rubric criteria.
Clozure Test (following a recipe)
Student pairs plan and present a skit portraying a restaurant scene meeting rubric criteria.
Students prepare an activity to practice relevant vocabulary.
Students make a collage of authentic food from the target culture.
Students write a pen pal letter asking about restaurants and eating practices from the target culture. (Can be done on the Internet.)
Student pairs construct dialogues depicting various circumstances in restaurant settings from the target culture.
Student pairs find authentic recipes to translate or prepare for the clozure test.
Student pairs search the Internet for authentic menus from various restaurants in the target country and create a menu, including prices, for their own fictional restaurant.
Students take a field trip to an authentic restaurant.
Students plan, present, and videotape a skit portraying a restaurant scene.