1 / 14

NATURAL & INDUSTRIAL FOOD

NATURAL & INDUSTRIAL FOOD. TIMELINE & ORGANIZATION. 2 groups of 11 pupils 2 lessons per week (120 min) 4 lessons in each group + 3 0 min to inform them about the project and to evaluate the project Team - teaching with Mrs X. THE PROJECT. PREPARATION. Industrial Food. Natural Food.

quigley
Télécharger la présentation

NATURAL & INDUSTRIAL FOOD

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. NATURAL & INDUSTRIAL FOOD

  2. TIMELINE & ORGANIZATION • 2 groups of 11 pupils • 2 lessons per week (120 min) • 4 lessons in each group + 30 min to inform them about the project and to evaluate the project • Team-teaching with Mrs X Natural & Industrial Food

  3. THE PROJECT PREPARATION IndustrialFood Natural Food Feedback Evaluation Natural & Industrial Food

  4. PREPARATION Pupils and their questions: • What is going to happen in CLIL classes? • Why do we have to do this? • How is it organised? • What if.....? • Is there any extra work to do? • Do we get any marks? Natural & Industrial Food

  5. CLASSROOM & KITCHEN Posters, wordcards and a labelled kitchen reduced the „workload“. Natural & Industrial Food

  6. NATURAL FOOD Motto: „Springisintheair“ Objectives: • PP get to know a collection of herbs, plants and flowers used in the kitchen. • PP get a feeling for seasonal products. • PP prepare different dishes using English instructions. Natural & Industrial Food

  7. NATURAL FOOD Teaching outline: • Introduction: Which colours do we find in spring? • Matching exercise: word cards (German/English), plants, herbs, flowers. • Wordsearch • Talking about the recipes. Natural & Industrial Food

  8. THE SET DISH • Spring salad • Wild garlic pesto on Ciabatta bread • Spaghetti with parsley pesto Natural & Industrial Food

  9. CONVENIENCE FOOD Motto: „Timesaver in the kitchen“ Objectives: • PP know the definition of convenience food. • PP distinguish between different types of convenience food. • PP know pros and cons about this type of food and reflect their own eating habits. Natural & Industrial Food

  10. CONVENIENCE FOOD Teaching outline: • Introduction: Discussion about „timesafer“ in the kitchen. • Definition: What is the German term?Fill in exercise – definition. • Two types of con. food,find examples for each type. • Matching exercise: pro and con statements. • Which con. food do you eat regularly? • Short introduction on the recipes. Natural & Industrial Food

  11. THE DISH • Crusty ham and cheese baguette • 4-season salad • Jelly strawberrycake with whipped cream (We used at least one convenience product in each dish.) Natural & Industrial Food

  12. EVALUATIONOPEN QUESTIONS Was hat dir besonders gut am CLIL Unterricht gefallen? • Das man englische Wörter gelernt hat. • Die Erdbeertorte. Das Kochen. Das Essen. • Verständnis • Das Kochen und wenn man nicht mehr weiter wusste, dann hat sie uns es so oft erklärt bis wir es verstanden haben...... • Das man eigentlich fast nicht Englisch gesprochen hat. Natural & Industrial Food

  13. EVALUATIONOPEN QUESTIONS Was hat dir überhaupt nichtgefallen? • Vor dem Kochen, das lange Gespräch. • Lange Besprechung, 1x war das Essen ein bisschen komisch (Pflanzen). • Das ich einmal nicht da war. • Viel schreiben. • Die Arbeitsaufträge waren nicht immer klar verständlich. • Englisch reden, weil ich das nicht gut kann. Natural & Industrial Food

  14. CLIL IMPRESSIONS Natural & Industrial Food

More Related