Ana Martinez November 26, 2012Authentic Material Lesson Plan

Topic: Food and Restaurant business

Grade: 6th In ESL classroom

Materials: Computer Paper for

outlineAuthentic Material: a menu as an example

Worksheet for the critic

Key Vocabulary: Hamburger Categories

Fries Menu

Hotdog Lunch

Pizza Appetizers

Fruits Dinner

Ice creams Breakfast

Spinach DrinksPasta SpaghettiRice BeansSandwich with ham or turkey

Tacos

Eggs Chicken nuggets

Objectives: Students will create a restaurant menu and present their project to increase written and verbal skills from target language.Creating the menu will allow students to learn categorizing food, such as eggs, pizza, hotdog, fruits, ice cream, water, soda, tea, into appreciate section, such as appetizers, entrees, desserts, and beverages. Presenting the menu will allow students to be able to build their speaking skillsStudents will be able to eat foods that are from different parts of the world.

Procedures:1. Review food vocabulary words. I will present a picture of the food item such as

fruits, hotdog, pizza and all the vocabulary words and they are to write it down on their white boards and show it me. Students will practice identifying the foods and practice writing them as well.

2. Introduce the topic off the day by giving each student a copy of a menu and explaining what their project will consist of, which will be discussed as the lesson continues. The menu will consist of the different categories we previously discussed such as dessert, entrees, beverages, and appetizers.

3. Look over menu: Ask students what words they recognize and remember what the translation is

Ask words that they are not familiar withAsk what they notice on the menu, such as categories

4. They will be assigned the project to be owners of their own restaurant

Students will be put into groups to make a menu for their restaurantMake a menu consisting of

TitleDifferent categories at least threeDesign the menuPrices

5. Once they are assigned the project then they make an outline of it, a rough draft6. Once the outline is approved by the teacher, students will be allowed to go on

the computer and begin their design7. They are then required to give a presentation in front of the class. The day of

presentation they will be allowed to bring one meal from their menu to share with the class.

Assessment: The assessment will be formal and will be based on the menu the students design. Students will be held accountable for placing the right food in the correct category, such as, entrees, desserts, beverages, and appetizers. Students will also be graded on the effort they put on the project, if design is formulated correctly and grammar.

Follow-up activityOnce students have presented their menus they are to give a copy to each classmate. Each classmate is required to write out a critic. They will determine whether it’s a five star for excellent, four for pretty good, three for fairly good, two for need of improvement and one for no effort. They are to base their critics on the design of the menu, the categories on the menu, and interests in eating at the restaurant, the prices, and the general idea of the menu.