THE PROJECT

COMPETENCES AND ACTIVITIES

The acquired competence, through the knowledge and skills of the language axis, has been enriched by digital competence, which is not limited to the use of technological devices (PC, tablet, multimedia interactive whiteboard) but also to critical consumption of media and production and publication of digital content.

A teaching unit that focuses on the knowledge of cheeses in France and of typical recipes made with this product, with the cultural deepening, specifically the Normandy region and the museums dedicated to cheese. Through various multimedia texts (video, audio, images) linguistic skills have been developed: written and oral comprehension, oral production, interaction and the competence related to know-how, ie learning not only to know the recipes and its variants but also to make them in the cooking workshop, showing them orally in the Language.

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

2.       Processing with recipes (Pour aller plus loin: je réalise les recettes).
This phase focuses on the oral comprehension of recipes based on cheese (Beaufort and Reblochon), and the production of variants, using the specific lexicon. It uses the specific internet sites. The realization of the recipes in the cooking workshop and the illustration of the various phases to the companions followed; in the language lab the path on the IWB is illustrated.

3.      NORMANDIE:We visit the cheese museums and the Mont Saint-Michel (approfondissement culturel)

The sequence covered the knowledge of the museums in which the history is reconstructed and the cheeses (Brie and Chaource) are presented and their manufacture, through videos and the "virtual" visit of the Normandie region, with its main tourist attraction: Mont Saint Michel.

And then:

4.     KITCHEN ORGANIZATION

5.       PARIS

6.     ALSACE

7.Comparative differences, cultures and gastronomy:

Gastronomy in Sicily

Sicilian dessert