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Overview of Unit Topic/Theme: a) Provide an overall picture of the unit of study; and b) identify key unit concepts (2 -5).
This unit focuses on being able to effectively use a menu to order a meal from a restaurant. This will link to prior learning (likes and dislikes) to
the new theme of communicating preferences and choices in regards to food. Students will have the opportunity to express their learning in many
different ways, including:
The key learning concepts are:
Key phrases for ordering food.
Sentence Structures for describing their food preferences
Using oral communication skills to ask and respond to simple questions regarding food.
Using simple strategies to increase understanding.
Rationale for Unit: Why are you teaching this unit and how is it relevant to the students at this point in time?
This unit builds upon the prior learning of likes and dislikes. Students will be given the opportunity to practice the skills necessary to feel comfortable and
confident communicating their preferences when ordering food using the French language. Students will also have the opportunity to practice their written skills
by creating a personal menu for a restaurant of their own creation. This unit supports the big ideas and learning standards from the new curriculum for Core
French.
Key Vocabulary / Sentence Structures
- le/du pain
bread
- le/du beurre
butter
- le/du miel
honey
- la/de la confiture
jam
- les/des cereales
cereal
- les/des oeufs (un oeuf)
eggs (an egg)
- la/ de la viande
meat
- le/du poisson
fish
- les/ des pomme de terre
potatoes
- les/des frites
chips
- le/du riz
rice
- les/des legumes
vegetables
- la/de la glace
ice cream
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Prior Learning
- bonjour
- merci
- au revoir
- comment cava
- sil vous plait
- ca va bien
- ca va mal
- comme ci comme ca
- je suis
- et
- au
hello
thank you
goodbye
how are you?
please
I am well
I am not well
so-so
I am
and
with
- les/des gateau/x
- la/de la soupe
- un sandwich
- le/du fromage
- les/des fruits/ un fruit
- le/du chocolat
- du coca
- de la limonade
- du the
- du lait
- du jus dorange
- faim
- soif
a cake (cake)
soup
a sandwich
cheese
fruit/ a piece of fruit
chocolate
cola
lemonade
tea
milk
orange juice
hungry
thirsty
Caf Dramatization.
At the end of this unit students will have learned proper vocabulary to create a dramatization of a restaurant experience. In small groups students will
work with the menus they have created and prior knowledge to demonstrate to the class that they can effectively communicate using the French
language in an authentic restaurant experience.
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Although this unit outlines only 4 lessons, please note that these lessons may take 2-3 days to achieve expected fluency.
Part 2
Learning Intention
What are the unit level learning
outcomes? What do you want
students to
learn/understand/appreciate?
Description of Learning
Assessment Method/Tool
Activities & Strategies
What teaching strategies & activities will What method (e.g. write/say/do) and
you utilize to enable students to achieve tool/instrument will you use to collect
the learning outcomes?
evidence of the learning?
Assessment Criteria
By what criteria do you decide that the
outcome has been successfully met?
What will you look for in the
evidence?
Lesson 1:
I can correctly identify,
Posters with pictures and vocab will
pronounce and label foods that I be displayed on the board for students
might order in a restaurant.
to reference while they are learning.
The class will start by listening
and repeating with the teacher
leading the activity.
Students will complete an A/B
worksheet with a partner,
filling in the missing
information.
The teacher will lead an
activity covering up the words
on the display and asking
students to raise their hands to
recall the vocab.
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Observational assessment.
Observational assessment.
Lesson 2:
I can use the target phrases to
communicate effectively in a
restaurant setting.
Target phrases:
Quest-ce vous mangez/buvez
Jai faim
Jai soif
Je Voudrais
Sil vous plait
Prior learning:
Vocab from previous lesson
Bonjour
Au revoir
Merci
Et
Au
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Observational assessment.
Written assessment.
Observational/written
assessment.
Lesson 3:
I can create a menu (brochure
style) using correct French
vocabulary as a tool for my
future learning.
Lesson 4
Write/Do assessment.
restaurant experience
using the French
vocabulary and phrases
learned.
2. I can effectively
communicate using the
French language in an
authentic restaurant
setting.
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Written assessment.
Do/observation assessment.