Grade Level: Culinary 3
Timeframe: 20 Blocks
Essential Questions
What are the cultural influences and flavor profiles of France?
What are the cultural influences and flavor profiles of Italy?
What are the cultural influences and flavor profiles of Spain?
What are the cultural influences and flavor profiles of Morocco?
What are the cultural influences and flavor profiles of Greece?
What are the cultural influences and flavor profiles of Tunisia?
What are the cultural influences and flavor profiles of Egypt?
What are the cultural influences and flavor profiles of Iran?
What are the cultural influences and flavor profiles of Saudi Arabia?
What are the cultural influences and flavor profiles of China?
What are the cultural influences and flavor profiles of Japan?
What are the cultural influences and flavor profiles of India?
Common Core Standards
21st Century Skills Standard and Progress Indicators:
9.3.HT‐RFB.2 Demonstrate safety and sanitation procedures in food and beverage service facilities.
9.3.HT‐RFB.3 Use information from cultural and geographical studies to guide customer service decisions in
food and beverage service facilities.
9.3.HT‐RFB.4 Demonstrate leadership qualities and collaboration with others.
9.3.HT‐RFB.10 Apply listening, reading, writing and speaking skills to enhance operations and customer
service in food and beverage service facilities.
Standards/Cumulative Progress Indicators (Taught and Assessed):
CCSS.ELA-Literacy.L.11-12.6
Acquire and use accurately general academic and domain-specific words and phrases, sufficient for reading, writing, speaking, and listening at the college and career readiness level; demonstrate independence in gathering vocabulary knowledge when considering a word or phrase important to comprehension or expression.
CCSS.ELA-Literacy.SL.11-12.6
Adapt speech to a variety of contexts and tasks, demonstrating a command of formal English when indicated or appropriate.
CCSS.ELA-Literacy.W.11-12.9
Draw evidence from literary or informational texts to support analysis, reflection, and research.
Instructional Plan / Reflection
Unit 23 Pre Test / Foundations Level 2 Companion site – Chapter 11 Multiple Choice/ True False Questions
http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw/-/t/index.html
SLO - WALT / Student Strategies / Formative Assessment / Activities and Resources / Reflection
Identify the major influences, ingredients, flavors, and cooking techniques of French, Italian, and Spanish cuisine
9.3.HT‐RFB.10
9.3.HT‐RFB.4
9.3.HT‐RFB.3
9.3.HT‐RFB.2
CCSS.ELA-Literacy.W.11-12.9
CCSS.ELA-Literacy.SL.11-12.6
CCSS.ELA-Literacy.L.11-12.6 / Public Speaking
Research Based
Reasoning Skills / French and Italian Food reports/ oral presentations / French Foods in Foundations L2 Teacher Ed. Pg. 697
Famous Figures in Foundations L2 Teacher Ed. Pg. 703
Italian Food activity Foundations L2 Teacher ed. Pg. 703 / Foundations Level 2 Text questions pg. 709
Foundations Level 2 Companion site – Chapter11 Essay Questions
http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw/-/t/index.html
Unexplored Europe! Foundations L2 pg. 711
Italian Recipes
http://www.foodnetwork.com/topics/italian.html
French Recipes
http://www.frenchrecipes.org/
Spanish Recipes
http://www.tienda.com/recipes/recipes.html
Identify the major influences, ingredients, flavors, and cooking techniques of Moroccan, Greek, and Tunisian cuisine
9.3.HT‐RFB.10
9.3.HT‐RFB.4
9.3.HT‐RFB.3
9.3.HT‐RFB.2
CCSS.ELA-Literacy.W.11-12.9
CCSS.ELA-Literacy.SL.11-12.6
CCSS.ELA-Literacy.L.11-12.6 / Small Group
Reasoning Skills
Peer Teaching
Activity Based / Moroccan report, recipe, and cooked dish
Greek oral report, recipe, and cooked dish
Tunisian oral report, recipe, and cooked dish / Moroccan Foods in Foundations L2 Teacher Ed. Pg. 711
Greek Foods in Foundations L2 Teacher Ed. Pg. 716
Tunisian Foods in Foundations L2 Teacher Ed. Pg. 719 / Foundations Level 2 Text questions pg. 724
Foundations Level 2 Companion site – Chapter11 Essay Questions
http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw/-/t/index.html
Exploring the Mediterranean activity Foundations L2 pg. 724
Moroccan Recipes
http://moroccan.food.com/
Greek Recipes
http://www.greekhomerecipes.com/
Tunisian recipes and cuisine info
http://www.sbs.com.au/food/cuisine/tunisian
Identify the major influences, ingredients, flavors, and cooking techniques of Egyptian, Iranian, and Saudi Arabian cuisine
9.3.HT‐RFB.10
9.3.HT‐RFB.4
9.3.HT‐RFB.3
9.3.HT‐RFB.2
CCSS.ELA-Literacy.W.11-12.9
CCSS.ELA-Literacy.SL.11-12.6
CCSS.ELA-Literacy.L.11-12.6 / Small Group
Reasoning Skills
Peer Teaching
Activity Based / Egypt oral report, recipe, and cooked dish
Iran oral report, recipe, and cooked dish
Saudi Arabia oral report, recipe, and cooked dish / Egyptian Foods in Foundations L2 Teacher Ed. Pg. 725
Iranian Foods in Foundations L2 Teacher Ed. Pg. 729
Saudi Arabian Foods in Foundations L2 Teacher ed. Pg. 734 / Foundations Level 2 Text questions pg. 736
Foundations Level 2 Companion site – Chapter11 Essay Questions
http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw/-/t/index.html
Exploring the Middle East in Foundations L2 pg. 737
Egyptian Recipes
http://egyptianfood.org/
Arabian recipes
http://www.recipesofarabia.com/
Iranian Recipes
http://www.parstimes.com/cuisine/
Identify the major influences, ingredients, flavors, and cooking techniques of Chinese, Japanese, and Indian cuisine
9.3.HT‐RFB.10
9.3.HT‐RFB.4
9.3.HT‐RFB.3
9.3.HT‐RFB.2
CCSS.ELA-Literacy.W.11-12.9
CCSS.ELA-Literacy.SL.11-12.6
CCSS.ELA-Literacy.L.11-12.6 / Small Group
Reasoning Skills
Peer Teaching
Activity Based / China oral report, recipe, and cooked dish
Japan oral report, recipe, and cooked dish
India oral report, recipe, and cooked dish / Chinese Foods in Foundations L2 Teacher ed. Pg. 738
Japanese Foods in Foundations L2 Teacher ed. Pg. 743
Indian Foods in Foundations L2 Teacher ed. Pg. 747 / Foundations Level 2 Text questions pg. 752
Foundations Level 2 Companion site – Chapter11 Essay Questions
http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw/-/t/index.html
Exploring Asia in Foundations Level 2 pg. 753
Benchmark Assessment: Unit 23 Test
Summative Written Assessments
Unit 23 Test / Foundations Level 2Exam prep questions pg. 756
Summative Performance Assessment
Create dished from each region
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