1. To download presentation https://goo.gl/sxQbPo
FOOD FOR THOUGHT!
Presented by Donna Guzzo,
Colleen Murphy and Maria Janet Robles
Join us to cook up some fun! Our presentation combines authentic culture with technology and fun to teach a Spanish lesson! Participants will be asked to download the following applications: Post-it® Plus and Buncee for the presentation.
To download presentation

2. FOOD FOR THOUGHT!
Agenda:
Introductions
Brief Presentation
Interactive Lesson
¡Buen provecho!
Objectives:
Model Lesson
Digitial Resources
Steps for Implementation
Creation

3. FOOD FOR THOGHT!
Lesson goal: Students will be able to follow and recreate a recipe for a typical dish from a Spanish speaking country using vocabulary relating to food and cooking as well as grammar components such as familiar commands and ordinal numbers.

4. FOOD FOR THOUGHT!
This particular class will focus on Level 2 High School Spanish. The assumption is that students have learned or been introduced to the following concepts/elements prior to actual day that food will be prepared in class:
Ordinal numbers
Familiar commands
Vocabulary relating to food (ingredients), kitchen (appliances and utensils), cooking (verbs relating to cooking/recipe). (This can be achieved through a variety of exercises, such as listening to recipes and filling in cloze activities, etc.)
Remember! You can adapt this presentation to every level of Spanish!

5. FOOD FOR THOUGHT!
The following are the steps for the actual day of the lesson:
Student groups are asked to take a post-it from the board as they enter the classroom.
When teacher begins lesson, students will approach the cooking table by turn (ordinal numbers) and read, then perform their step. The class must figure this process out on their own without assistance from the teacher. The ordinal numbers will help them with this.
A picture will be taken of each group as the members perform their task. They will then place their post it on the post-it board in order.
When all steps are completed and the recipe is cooking, students will use the Book Creator app to create their own recipe book. They will use the pictures for their recipe book.
Using Post-it Plus – follow up activity, students will organize post-its in order based on what they have just done. Great idea for an exit slip!
¡A comer! Students will taste their recipe as they go over our products, practices and perspectives worksheet!
Take picture of unorganized post-its prior to participants taking them.

6. FOOD FOR THOUGHT!
Products, practices and perspectives – Using the 3 P´s to deepen knowledge (see handout) Products— Both tangible and intangible - Items required or justified by the underlying beliefs and values of that culture. What are the products we use in this presentation? Practices— “What to Do When and Where” Patterns of social interactions or behaviors accepted by a society. What are the practices relating to this lesson? Perspectives – Representing that culture’s view of the world, including meanings, attitudes, values, and ideas. What some perspectives relating to the lesson?
Have a hand out for participants to fill out with 3 p´s. with these definitions. Also include name of apps on sheet. WHAT ELSE TO INCLUDE ON SHEET.

7. FOOD FOR THOUGHT!
¡Vamos a empezar!

8. FOOD FOR THOUGHT! Presentation of Apps! Post-it® Plus and Buncee
Post-It Plus is a great application to use in class. It allows you to organize, reorder and reuse post-its created in class by students.
Buncee allows students to create electronic presentations with materials from their classroom activities.

9. FOOD FOR THOUGHT!
¡Buen provecho! ¡El arroz con habichuelas (o frijoles) no puede faltar en los hogares caribeños! Arroz con habichuelas a typical recipe in many Caribbean countries. This specific recipe is from Puerto Rico. This common dish is served as a side dish for main meals. Arroz mamposteado is another form of referring to rice and red beans when they are cooked together. Rice cooked with black beans is known as congri or moros y cristianos. Your assignment: create a recipe with Book Creator and share it with us by ing:

10. FOOD FOR THOUGHT!
Modes of communication 1. Interpretive Listening: The student will be able to understand and interpret information, concepts, and ideas orally from a variety of culturally authentic sources on a variety of topics in the target language. 2. Interpretive Reading: The student will be able to understand and interpret information, concepts, and ideas in writing from a variety of culturally authentic sources on a variety of topics in the target language. 3. Interpersonal Communication: The student will be able to engage in conversations and exchange information, concepts, and ideas orally and in writing with a variety of speakers or readers on a variety of topics in a culturally appropriate context in the target language.
4. Presentational Speaking: The student will be able to present information, concepts, and ideas to an audience of listeners on a variety of topics in a culturally appropriate context in the target language.
5. Presentational Writing: The student will be able to present information, concepts, and ideas to an audience of readers on a variety of topics in a culturally appropriate context in the target language.

11. FOOD FOR THOUGHT!
Intercultural Standards Culture: The student will be able to use the target language to gain knowledge and demonstrate understanding of the relationship among practices, products, and perspectives of cultures other than his/her own. Connections: The student will be able to acquire, reinforce, and further his/her knowledge of other disciplines through the target language.