Shared by Mónica Cordero:
|
SCHOOL YEAR: B2 level form the Official Language School TOPIC: Food, culture, literature, language Estimated TIME/SESSIONS: 2 sessions. This activity is designed to be made around the 25th January, the actual date Scottish people celebrate Robert Burns’ Night/Supper. |
LESSON OBJECTIVE: -To know Scottish
culture (literature, music and gastronomy) -To learn food and
cuisine vocabulary CONTENTS/SKILLS: During these sessions the students will work all the skills they are going to face during their certification exams in June (reading, listening, mediation, writing and speaking) but in a different order. |
|
DESCRIPTION: The second day will be the one most of the
activities will be developed: Starter: They start the day doing an oral mediation. The activity will be done in pairs. Each student is
going to be given a recipe (student A Cullen Skink and student B Easy Cock-a-
leekie soup). They will have 5 minutes in order to prepare the mediation (as
in the June exam) and then they will have three minutes to talk, using
synonyms, opposites and structures (passive voice, conditional, reported
speech,…) Main course: Following, students should do an individual task. They should
fill the gaps in the text “vegetarian haggis stuffed mushrooms” (a reading activity). They have
15 minutes to do it. Dessert: In the next activity students should cook the dessert, in this
case shortbread. Students will be divided in groups and while they are baking
these special biscuits they must communicate among them in English (it is the speaking task). Farewell: The last activity will be a listening. The students should fill the gaps in the song Auld Lang Syne. Click here to go to the activities. |
|
|
VOCABULARY (if specific vocabulary is needed for the activity): Adjectives: snugly, tender, thick, smoked, crusty, stuffed, toasted, grated, soften, melted, chopped, sliced, buttery, smooth Ingredients: bay leaves, leek, celery,
prune, drumstick, stock (cubes), fennel, haddock, shallots, parsley, nutmeg, breadcrumbs,
pine nuts, caster sugar, plain flour Materials: (sauce)pan, blender, skewer,
bakin sheet, rolling pin, knife Verbs: blend, season, chop, boil, pip, pour,
strin, simmer, (pre)heat, beat, stir, drizzle, sprinkle, chill, bake |
|
MATERIALS:
Worksheets with the different
activities. Ingredients for the shortbread
recipe (butter, caster sugar, plain flour) Kitchen tools and equipment: Oven, bowl, rolling pin, knife, baking tray, fridge, wire rack.
|
|
NOTES/ PIECES OF
ADVICE: -Decorate the class with a picture of our host (Robert Burns) and his poems (To a mouse; Address to Haggis;, A red, red rose,…) -It is better to do the activity in January. To do it later means to lose some of the charm of doing it in a special date. Another reason to develop it in January is to do it without the teacher’s stress of fulfilling the curriculum and the anxiety most students have in May due to the nearness of June (and certification) exams. This was the challenge I faced. So I decided to adapt the activity to A2 students. They only did three of the activities (the reading, but in an easiest way, putting in order the vegetarian haggis recipe), the listening and a description of a selection of British sweets (This is a piece of cake template).
CREDITS -Links and resources: https://www.nts.org.uk/visit/places/robert-burns-birthplace-museum https://www.scotland.org/events/burns-night https://www.bbcgoodfood.com/howto/guide/how-throw-burns-night-supper https://www.bbc.co.uk/food/occasions/burns_night https://www.bbc.co.uk/food/collections/scottish_recipes https://www.youtube.com/watch?v=i_eoiRvdp-A (Auld Lang Syne song) |
No hay comentarios:
Publicar un comentario