3. Objectives/Goals  Differentiate between healthy and unhealthy food.  Search about certain topics such as healthy, unhealthy food and sports.  Act the roles of cookers, customers and waiters.  Use like………….and don’t like.  Ask and answer about time.  Revise let’s.  Pronounce /f/ and /th/ in words like /four/and Thursday.

4.  Co-operate in planning the restaurant.  Communicate with their foreign pen-friends through the internet to get the most famous meals for each country.  Write short sentences about their favourite food, sports and what they like and don’t like.  Make their personal vocabulary dictionaries about food and sports.

7. Read and circle the odd one out: 1-Tamer – Heba – Ahmad – Ali. 2-like – idea – play – swim. 3-good – eight – three – five. 4-football – basketball – o ’ clock-tennis.

8. Rearrange the following words: 1-Manal – like – Does – crisps? 2-like – Do – you – food – unhealthy? 3-don ” t - soft – I – like – drinks. 4-do - What – like – you – eat – to?

9. Answer the following: What would you like to eat? When will you play football? Punctuate the following sentence: No he doesn t Write 3 sentences about healthy food. Write 3 sentences about what they like and don’t like.

11. The class will be divided into groups. In each group, They will play the roles of: Group Leader (decorator) (photographer) (student Sample designer) ( documenter) Cookers

12. Each student should choose which group to work with. Each group should gather information about the topic they deal with, then. The members of each group should deal with its mission: The first group has to collect information about healthy food. The second group has to collect information about unhealthy food.

13. The third group has to collect information about sports. The Fourth group has to gather the items needed for the restaurant. The Fifth groupThe Fifth group has to design pictured dictionary from the new words the other groups gathered throughout their work.

14. The designers of the presentation from each group co-operate together to make the final presentation. All the members of the groups will co-operate to carry out the project of ‘The healthy restaurant” Note: The entire class will share in searching for the information beside their basic role.

15. Assessment I’m going to evaluate and assess the work of the groups on different stages of the project 1- Before working on the project …………………………… 2- within working on ………………………………………… 3- After the end of the work …………………………………… I design and use -different types of observation sheets

16. Assessment Criteria Students will be assessed through formative assessment & by using the following tools: Rubrics Peer feedback Rubrics Check list Student presentation Class test

17. You should decide your audience from the early beginning and begin to plan for your project putting in mind that the project will start Today / /2011 and ends on / /2011

18. To do well you need to:  Participate actively with your team  Check your project rubric regularly  Assess your project using the checklist  Use the self direction checklist

19.  The distinct groups will receive certificates of appreciation and valuable prizes.

20. www.healthfoodbook.com http://www.foodasfood.com http://www.healthyeatingpei.ca www.healthfoodbook.com http://www.healthyfood.co.nz/recipes/2006/july/comforting- chicken-soup http://www.eatingwell.com/recipes_menus/collections/healthy _cauliflower_recipes http://www.state.nj.us/jerseyfresh/recipes/njherbed.htm http://gihane.com/vb/showthread.php?t=24228 مجموعه من المواقع الاجنبيه خاصه بوصفات صحيه بسيطه http://www.literarytips.com/healthy-recipes موقع مصرى لاحلى الاكلات والسلطات الصحيه المصريه http://www.libyanyouths.com/vb/t8089.html مطبخ منال لألذ الاكلات