UNDERSTANDING UNITS AND CONCEPTS

Teacher(s)

Zaine, Kanhai, Bihis Subject Foods 9/10

Unit title International Cuisine MYP year Year 5

Inquiry: Establishing the purpose of the unit

Key concept Related concept(s) Global context

Culture Form –Concerns the overall aesthetic aspects of the final dish.

Function- How effective was the dish that you created at making your guest feel comfortable in your home?

Personal and Cultural Expression

Statement of inquiry

Personal and cultural expression influences the creation of a dish that is catered to aesthetically please and welcome a visiting exchange student.

Inquiry questions

Factual— What are the ingredients in your dish you are choosing to create?

Conceptual—Why is it important to be culturally aware of other cuisines?

Debatable— Why is the dish you have chosen the best choice for welcoming the exchange student?

Objectives Summative assessment

Criterion A: Inquiring and Analysing

Criterion B: Developing Ideas

Criterion C: Creating the Solution

Criterion D: Evaluating

Inquiring and Analysing: Students are to develop a research plan listing 6 characteristics that will best highlight

the visiting student’s cuisine.

They are to reflect upon dishes that they have had in the past that they believe highlight a country’s cuisine.

Developing Ideas:

Middle Years Programme Unit planner 1

Students are to choose 3 characteristics they would like to include in the recipe they wish to create.

They are to select 2 recipes that will fit this design specification of 3 characteristics.

They are to create a detailed recipe that complies with the rules of the classroom.

Create a final recipe that takes into consideration the design ideas and specifications.

Creating the Solution:

Allocation of duties is shared among all group members

Recipe is followed closely and technical skills are evident.

If changes are made, then they are justified.

Evaluating:

Changes to the recipe are noted at the end of the lab, improvements are also written down.

Final summary of why they think their dish is representative of the country of the exchange student.

Approaches to learning (ATL)

Using personal and cultural expression of food, students will collaboratively use their communication, self-management and research skills to create a welcoming dish representative of a country.

Communication Skills- Develops a detailed recipe that is able to be cooked successfully.

Self-management skills – Plan and successfully execute the creation of a delicious and appetizing dish.

Research Skills – Develops the proper research skills to compile information from a country’s cuisine in order to create a successful dish.

Middle Years Programme Unit planner 2

Action: Teaching and learning through inquiry

Content Learning process

Culture

Cuisine

Customs

Ingredients

Learning experiences and teaching strategies

Teacher led introduction and TED talks video of the global impact of food.

Mini introduction activity based upon what families in different countries eat around the world.

Student led learning through individual research of a country.

Formative assessment

Make sure the students are completing the required booklet.

Make sure they are going into enough detail when creating/developing the recipe.

Make sure they are following the correct steps in the recipe.

Differentiation

Adapted students – as the unit is student led adapted students are encouraged to take more risks when it comes to the dish they choose to create.

Modified Students – Students will have to come up with 4 characteristics of a country’s cuisine and include only 2 in their recipe.

Resources

Food is not only culture, it's diplomacy: Leah Selim at TEDxGowanushttps://www.youtube.com/watch?v=-eyROTdBUs4

http://time.com/8515/hungry-planet-what-the-world-eats/

Reflection: Considering the planning, process and impact of the inquiry

Prior to teaching the unit During teaching After teaching the unit

- Will the students have enough time? May have to extend research to one more class.

- Will the students understand the limitations of creating a recipe? I.e. budgetary concerns, ingredient selection, etc.

Middle Years Programme Unit planner 3