Agenda: FNW Week Of August 31, 2015

FNW~ Ethnic Cuisine Buffet II Guidelines

Date of the buffet:  Friday ~September 4, 2015

v  Worth 100 points ►30% of final grade [project grade part of Chapter 3 Food & Culture Unit]

v Do:

-       Pick an ethnic food related to your cultural background or ethnic group.

-       Pick an ethnic cuisine that you or your family likes to eat or prepare at home.

-       The food should be HOMEMADE OR PURCHASED from a RESTAURANT.

-       Bring enough food/drink for _8-10_ people.

Don’t = point(s) reduction on grade

~ Bring any fried foods or uncooked foods.

~Bring any packaged foods {such as chips, donuts, cake, soda, junk food) from the store.

~Bring any breakable dishes that you have to transport on the bus.

Disclaimer:

◘ This is a mandatory class assignment. This is not a party; but an activity/experience to try different foods from other cultures. If you choose not to participate it will affect your final grade on this portion of the ethnic cuisine project.                    

  Ms. Cofer

Monday, 8-31-15

Essential Questions:

How does the world around you (socio-economic status, religion, environment, etc.) affect your food choices?

What is the relationship between the food we eat and where it is grown?  Chapter 4 Food and the Marketplace
Bellwork:
Students will watch DVD: The meaning of foods: The Geechee Story & Hawaiin Funeral  *Group discussion*


Work Session:

Teacher will discuss ethnic cuisine buffet. (Students will bring a drink or dish representing  an ethnic country.)

1. Students will share Writing Activity: Journal Entry p.36 (Ethnic Food): Students will write about the foods they grew up eating. Think about their family traditions, the way the food is cooked, and the herbs, spices and other seasonings used to flavor the food.

2. Complete Chapter 3 Concept Questions

3. Students will work on Chapter 3 Test Taking handout p. 21-22 (M/C strategies} 

Closing

What could be two benefits of enjoying foods from other cultures?

Tuesday, 9-1-15

Bellwork

To begin the activity, show the following video and give the students an insight into what breakfast looks like in various areas of the world: https://youtu.be/ry1E1uzPSU0 The students will be doing a following a similar idea with the activity, but instead of just making a dish, there will be a research and presentation component as well.

Work Session:

1. Check and grade Chapter 3 concept questions.

2. Check and grade Chapter 3 handout p. 21-22

3. Teacher will introduce Chapter 4:

 Activator: Students will name some things they like to eat and list their choices on a white board. Then students will imagine that they are living 100 years ago. The class will discuss which of the foods on the board would not have been available, and how the foods that were available would be different from their modern counterparts.

Closing:

   Watch a section of  Meaning of Food- class discussion

Wednesday, 9-2-15

Bellwork: Test questions (5). Students will use paddle boards to respond.

Work Session:  Chapter 4

1.  Students will complete Writing Activity p.48- Write using details. Write a descriptive paragraph about an unfamiliar food.

2. Students will work on Content & Academic vocabulary worksheet p. 30

Teacher will short film: The Farm bill and Food Chain {Nourish Short Films}

3. Food Supply Chain: From the Field to your Plate: Students will create a 7-step graphic organizer on construction paper with pictures. p.51

4. Handout p. 15: Food on Your Table-Additional Activity for Chapter 4

Closing: TBD

Thursday, 9-3-15

Bellwork:  Students will watch Youtube clip: Farming.

Work Session:

Teacher will introduce the Ethnic Cuisine research project. Students will be given a ethnic cuisine to research based on a set of guided questions. Then they will create a technology component to present in class. {Guided questions, rubric} Q & A

2. Students will work on Chapter 4 assignments from Wednesday.

Closing:

Exit Slips…What I learned today

Friday, 9-4-15

Ethnic food buffet. Students will bring in ethnic dishes to share with the class (read the guidelines)