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How to cook a midterm exam? – a “food exhibition” as a project in Foreign Language Teaching (FLT) - or English for Spec

How to cook a midterm exam? – a “food exhibition” as a project in Foreign Language Teaching (FLT) - or English for Special Purposes (ESP). Jörg-Alexander Parchwitz, Wenzao Ursuline College parchwitz @mail.wtuc.edu.tw. Purposes .

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How to cook a midterm exam? – a “food exhibition” as a project in Foreign Language Teaching (FLT) - or English for Spec

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  1. How to cook a midterm exam?–a “food exhibition” as a project in Foreign Language Teaching (FLT) - or English for Special Purposes (ESP) Jörg-Alexander Parchwitz, Wenzao Ursuline College parchwitz@mail.wtuc.edu.tw

  2. Purposes • Importance of projects/activities as good didactical input – meaningful for learners! • Take one example to show the didactics of a project! • Projects are not only for FLT! You can do it in every field of studies! • How to manage a project even in a big class?!

  3. Reasons for presenting this project • The course is highly popular among students, also because of this project • The cooking project has a tradition (since 1998) • It is a combination of learning, fun, testing, experience, creativity and it is meaningful! • One project – many grades!

  4. Course • “Technique and German”, elective course • 60 to 75 apply for this course…. • 18 to19 years old • 5th year of the Junior College program • Participants 90% females

  5. Project: language learning objectives • Practice of a specific vocabulary for the description of technical manuals (!) • Practice 4 skills: writing, reading, listening, speaking • Grammatical aspects: passive voice (werden +PP)

  6. Project: further learning objectives • Learn & Practice, how to describe a process chronological – step by step • Learn & Practice, how to cook • Learn & Practice, how to represent • Represent under “stress” your FL • To create a recipe design • Get the experience of a different testing form

  7. 3 project phases & time • Preparation (1 - 2 class hours) • Performing (2 – 4 class hours) • Post work (ca. 1 – 2 class hours)

  8. Preparation - (1 - 2 class hours) • Worksheet A – recipe with 9 pictures, vocabulary – cooking tools / ingredients • Introduce the worksheet to the whole class. • Group work – 3 students, every member of the group prepares 3 pictures of the work sheet individually, then follows a description of her pictures, the two other students listen and give corrections, if necessary. • The teacher has time to go around and answers questions. • Work sheet B – an answer text is given as a jigsaw puzzle, its pieces are read loudly by the members of each group, the group has to discuss the right order and put it together. The groups compare their texts.

  9. Planning of the “food exhibition“ • Explanation to the class – exhibition boot with a presentation: show – explain – try the food – evaluate • Form a group • Every group decides a recipe, cooking tools, ingredients, kind of presentation • The teacher helps with the writing of the recipes, answers questions

  10. Exhibition Part 1 • The course is separated in “visitors” and “exhibitors” – they all have work assignments. • The “exhibitors” have to set up their boots and start cooking. Later the “food exhibition” is opened. • Before the opening, the “visitors” receive their work sheets with instructions how to grade the “exhibitors” , how to communicate with them and to name their three most favorite dishes of the “food exhibition”. • The teacher evaluates the preparation, presentation, the use of FL and the taste of the dishes!

  11. Preparation of the “visitors”

  12. Preparation of the “visitors”

  13. Preparation - “exhibitors”

  14. The first “exhibitors” start cooking

  15. “Gold needle mushrooms wrapped in beef ”

  16. „Italian Pasta“

  17. “Toast au gratin”

  18. “Japanese Cuisine”

  19. Presentation: “exhibition boots”

  20. Presentation: “exhibition boots”

  21. Presentation: “dishes - delicious”

  22. “dishes - delicious”

  23. “finally ready”

  24. “Have a try”

  25. “Have another try”

  26. “Noodle salad and self made cracker spread”

  27. Now everything is ready for the “visitors” and their questions

  28. “the teacher as a food tester”

  29. Exhibition Part 2 • Everything happens a second time, but now the roles will be changed. The “exhibitors” become “visitors” and vice versa.

  30. Post work • The three best dishes selected by the students get a special price. • Pictures and video clips and materials are used to analyze the pros & cons of the presentations. • Several possibillities to harvest grades, teacher and students safe time – everybody is happy!

  31. Examples of recipes • Recipes with pictures & texts • Powerpoint – Presentations • Short video clips

  32. My experience with project work • The assignment is meaningful to the students – better learning mood! • All 4 skills are used! • Other skills are practiced, too. • It is a learner focused activity! • Learning by doing! • Clear results/products: boot, dish, recipe • It is interesting and fun, too.

  33. Thank you for participation - especially when there are two more activities at almost the same time on campus... Jörg-Alexander Parchwitz, Wenzao Fremdsprachencollege parchwitz@mail.wtuc.edu.tw

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