| Author |
Petri VUORINEN |
| E-mail |
petri.vuorinen@utu.fi |
| Institute |
Teacher Training School, University of Turku, Finland |
| Target group |
11-15 year old
Elementary school students studying English as a foreign language or students in bilingual education where English is used as the medium of instruction, 5-6 grade elementary or even higher |
| Subjects |
|
| Aims |
- To learn about a healthy diet
- To learn vocabulary and phrases concerning diet and food
- To effectively use all the languages coexisting in the community in a meaningful way
- To use ICT in a meaningful way
|
Key competences
|
| Communication in language(s) |
- Noticing similarities and differences between names of food between one’s own L1 and L2
- Discussing with parents/family the cultural significance of food
- Writing down a typical recipe in one’s own L1 and bring it to school
- Improving reading competencies in English as a foreign language
- Learning English vocabulary related to food and diet
- Learning special vocabulary concerning cookery
- Learning about the other L1s in class
- Learning about the possible similarities and differences in eating and dishes at home vs. elsewhere
|
| Learning to learn |
- Looking for information
- Timing oneself
- Making a presentation
|
| Digital competences |
- Creating a wiki
- Using on-line dictionaries
- Looking up and using www-sites
|
| Social and civic competences |
- Working with a partner
- Working in various settings cooperatively
|
| Timing of the overall activities |
5 x 45 minutes |