Language

Education | Practicum Handbook 28

Fall 2016 Spring 2017

Appendix E: Lesson Plan Format

Lesson Title: Francophone

La Gastronomie

Annette Number:
Name: Ayzichek Length: 1 hour
Date: 3/8/17
Grade/Age: French 1 Context (once per unit)

The students in both the school and the class are extremely diverse, coming from a variety of linguistic and cultural
backgrounds. Some of the students are English language learners, some have IEPs, and other are multilingual,
language proficiency, gender, race, ethnicity, and other relevant aspects.
which creates a strong need for differentiated instruction.

Describe the context of the unit, i.e. previous and subsequent lessons and units.
The previous unit covered weather and activities, and the next unit will be family.

Rationale (once per unit)
Although the students are students are learning much more about culture than about language in this singular
lesson, it is important to have such an occasion to address the target culture. Particularly in a community and a
school as open and diverse as Brookline, culture is valued enough to make this an important set of topics to cover.
supports your choice of content/language foci?

Standards
List the standards your lesson targets (e.g., MA Curriculum Framework, WIDA, etc.) and
explain how your activities address them. Three examples are provided.
Standard Activity

Students investigate, explain, and reflect on the
relationship between the practices and the
perspectives of the cultures studied. (ACTFL
World-Readiness Standard for Cultures)
Students investigate, explain, and reflect on the
nature of language through comparisons of the
language (and culture) studied and their own.
(ACTFL World-Readiness Standard for
Comparisons)
Students investigate and describe gastronomic
practices in Francophone cultures and articulate
their own opinions about the beliefs behind these
practices.
mpare their ideas for a class party in small
Students explore cultural products and practices
through a series of culturally-centered stations
and compare their findings to what they might find
in their home culture.

Prior knowledge and new learning
Students have acquired basic caf vocabulary and phrases for ordering food, and have a general idea
of French food-related culture. They will build on their cultural knowledge through this lesson, but they
will not necessarily need to use the language elements they have acquired.
lesson.
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Fall 2016 Spring 2017

Students will be exploring brand new content including food-related cultural products and practices,
and the beliefs behind those practices

Understandings (once per unit)
I want students to know what to expect beyond the classroom if they get a chance to engage with or ideally be ?
immersed in the target culture. I want them to understand that other cultures can treat something as simple as food
What do you want students to understand and/or be able to do at the end of this lesson?
very differently from the way we treat it, and that it's important to be open to those differences.

Objectives
Content Objectives
Students will be able to identify, describe, and explain the reasoning behind the practices of the target
culture.

Students will be able to compare aspects of the target culture to their own and articulate their
lesson. on the differences between the two.
perspective
Language Objectives
Students will be able to identify and define vocabulary related to cultural practices and products.

functions.

Materials
4 laptops, question packets, cultural videos and articles
etc., to be used during the lesson


Procedure (The How)
Since this is an atypical lesson, it will follow a structure in which the students mostly explore the
stations on their own, with the support of the teacher circulating around the room and answering
questions. When students first come in, they will participate in a very brief reminder of background
knowledge that will last only a couple of minutes. Then, students will start working at their first station
and will have 12 minutes to engage with the material and complete the corresponding page of the
packet. After 12 minutes, they will rotate stations, and do the same for the remaining two. Each activity
will take 12 minutes. Finally, with whatever time remains in the class, everyone will come back together
and volunteers will share interesting things they learned from each activity.
someone else to teach from your plan.
Opening
The lesson will begin with a very brief discussion of students' background knowledge on the subject of
French gastronomy and food culture, which was also briefly mentioned at the beginning of the unit.
Students will get a preview of the topic of each of the four stations they will be exploring.
is also important to tell the students the goals and rationale of this lesson.
Development

concepts and skills. Present these steps in a logical order, one activity flowing into and
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Fall 2016 Spring 2017

Each group will be starting at a different station, but my the end of the class, all groups will have visited all stations.
The first station will be an exploration of French cafeteria food and how it differs from cafeteria food in America.
The second station will be an exploration of French eating habit/practices and the thinking behind them. The third
station will be an exploration of traditional restaurant food in other Francophone countries, since students have only
learned about French food from France until this point. The last station will be an exploration of regional French
accomplished.
foods and specialities, including some geographical information on France.
Closing
Students will come back together with the rest of the class and share things they learned from each station.
and student learning.

Assessment
As students move from station to station, they will fill out a packet that includes a page about each
station. The formative assessment for this lesson will be the completion of the packet by the end of the
class. The summative assessment will be the chapter test for the food unit, which will include a section
on culture as well as the vocabulary and structures that are part of the unit.

Extensions
Students will have the opportunity to explore French food-related culture further as they work on their
French menu projects and bring in traditional foods for Restaurant Day. They will describe both the
dishes on their menus and those they bring in to the rest of the class. Also, the beliefs and values that
come up during the food unit will come back in future units, such as the subsequent family unit.