venerdì 20 aprile 2018
martedì 17 aprile 2018
sabato 14 aprile 2018
 |
| AT THE RESTAURANT |
The
teaching activity took place with various sequences:
1. Cheeses in France:
I understand, I know, I explain
The
phase was constituted by:
- a reading activity, taken from the textbook, but already transformed into a
hypothetical interview «Tout savoir sur les fromages; le lexique des pâtes des
fromages »,- listening to audio / video texts: "Au restaurant", and "La Brie et le Brie". We used the Audacity sw for the audio texts, made available in mp3 format, the recordings are sent to the students who could listen to them at home for oral comprehension, also on mobile support, in the perspective of the "flipped classroom" methodology.
- activities carried out by the students: tables, detailed information sheets.
The checks are carried out on the IWB.
Link web page:
https://sites.google.com/site/tourgastronomicofrancese/i-formaggi-in-francia
FRANCE AND SICILY GASTRONOMY TOUR
Through this linguistic project the students learn to master the community language of French, using the sectoral language related to the food and wine sector, to interact in professional contexts, at the B1 level of the common European framework of reference for languages (CEFR). This unit promotes the understanding in French of traditional recipes of certain geographical areas of France, the typical foods of the foreign country, recognizing the cultural and intercultural dimension of the French language.
Specifically, the gastronomic specialties of the cheeses are researched and illustrated, together with the typical recipes of the product, to continue on the monumental and tourist attractions of the Normandie region (cheese producer) and the museums of the manufacture of this product.
Comparative differences, cultures and
gastronomy:
Gastronomy in Sicily - Sicilian dessert
Iscriviti a:
Commenti (Atom)