Digital Unit Plan Template Unit Title: Chinese Food Name: Brooke Bruhn

Content Area: Food vocabularies, history and cultures

Grade Level: 10 - 12

CA Content Standard(s)/Common Core Standard(s): Stage I where students will address discrete elements of daily life including a) greetings and introductions and l) food, meals and restaurants; Stage II where students address topics related to self and immediate environment including I) cuisine and recipes and Stage III where students address concrete and factual topics related to immediate and external environment including l) nutrition, fitness and health. Big Ideas: How is food related to Chinese culture? What are some of the differences and similarities of food between different geographical areas or cultures in China? What are some of the legends or history behind some of the Chinese cuisines?
Unit Goals and Objectives:

By the end of the unit, students should know the vocabularies regarding food preparation and names of provinces related to the food they chose by heart. They should also know the history and background of some of the foods learned in class. Finally, they should have some knowledge of how some of the foods can be related to a certain culture or celebration in China such as Duanwu Festival foods.

Unit Summary:
In this unit, students will learn about vocabularies related to food, geography, and cultures in China through lectures, readings, in-class activities, assignments and projects. Students will read about some legendary stories of food traditions and customs and learn a few short poems related to food. Students will look at some of recipes of Chinese cuisines and also learn about some Chinese herbs used in food for health purposes. Finally, Students will choose a theme to create a menu for their own Chinese restaurant and then join a group and present a group act related to Chinese food..

Assessment Plan: Entry-Level: Formative: 1. Quiz One Vocabulary words (From a list of Chinese cuisines that we have
Brainstorm What type of Chinese cuisine do you like best and why? learned in class, use cooking method in Chinese characters to match the cooking style of the cuisine.) 2. Flashcards characteristics of 3 regions of Chinese food. 3. Survey Pick a favorite Chinese cuisine and describe the geographic background and other characteristics of the cuisine. (write down both Chinese characters and English translations for names of geography and cuisine) 4. Activity- Pick a cuisine from China and copy the recipe in both Chinese and English

Summative: 1. Project Create a

restaurant menu with a theme such as a regional cuisine or medicinal cuisine. 2. Group Performance A short act with a group of five. The act must be in Mandarin and related to food.

Lesson 1 Student Learning Objective: Build vocabulary, learn historical, geographical background and relationship between food and culture. Lesson 2 Student Learning Objective: Learn about rice dumplings and DuanWu Festival.

Acceptable Evidence: Survey worksheets. Vocabulary sentences and group performance

Instructional Strategies: Communication Collection Collaboration Presentation Organization Interaction Instructional Strategies: Communication Collection Collaboration Presentation Organization Interaction Instructional Strategies: Communication Collection Collaboration Presentation Organization Interaction

Lesson Activities: Lecture on common Chinese foods in different provinces and show articles on historical background for a few dishes such as YuanXiao. Collect related vocabularies and teach students to pronounce and recognize characters in food related vocabularies. Students will use vocabularies to construct short sentences. Students will also prepare for group performance related to Chinese food.

Acceptable Evidence: Students choose the theme or region and develop a restaurant menu and introduce cuisines in class.

Lesson Activities: Show students a few websites for them to find info and allow them time in class to do the activities. Assign presentation project for students to create a menu for a small Chinese restaurants where students will need to present and introduce a few important cuisines on the menu.

Lesson 3 Student Learning Objective: Review vocabulary learned related to the unit and apply it with a project on cuisine recipe. Acceptable Evidence: Graphic Organizer assignment. Lesson Activities: Student presentations in class.

Unit Resources: http://chinesefood.about.com/library/weekly/topicsub7.htm http://www.travelchinaguide.com/intro/cuisine_drink/cuisine/eight_cuisines.htm http://en.wikipedia.org/wiki/Chinese_cuisine http://www.ibiblio.org/chineseculture/contents/food/p-food-c01s03.html http://www.kas.ku.edu/archived-site/chinese_food/regional_cuisine.html http://chineseculture.about.com/library/weekly/aa111400a.htm http://www.youtube.com/watch?v=OC-119k_LjQ http://www.youtube.com/watch?v=U-tNgLTyHBE

Useful Websites: http://www.kas.ku.edu/archived-site/chinese_food/regional_cuisine.html http://www.timeanddate.com/holidays/china/dragon-boat-festival http://www.chow.com/food-news/54874/10-good-luck-foods-for-chinese-new-year/