Class Project: French 7

French Caf Menu

Food and Drink Unit Date: 4/30/2012 Due Date: 5/3/12 Project timeframe: 3 periods of 40 minutes and homework

Objectives:
You will use the vocabulary learned in the Food and Drinks Unit to create a list of items for a French menu. Typical French dishes are recommended. A minimum of 30 items is required. You will have to price the items in Euro () on your menu. You will organize your food and drink choices into categories, using the vocabulary learned in class. Possible categories include: le petit-djeuner (breakfast), le djeuner (lunch), les soupes (soups), les sandwiches (sandwichs), les salades (salads) les viandes (meats), les fruits de mer (seafood), les lgumes (vegetables), les hors duvres (appetizers), les extras (side dishes), les spcialits du Chef (Chefs Specialties), les boissons (drinks), les desserts (desserts), le Menu / Le Menu du Jour (Todays Specials with two or three course meal). You will use the Internet and Microsoft Clip art to search for images (a minimum of 8) related to food, drinks, Cafs, France, etc. You will use Microsoft Publisher or Microsoft Word to create your French menu brochure.

Resources:
Your textbook; Additional vocabulary list provided in class; For more food and drinks vocabularies, online dictionaries, please refer to my website : <personal.plattsburgh.edu> Chan-Seng Jacqueline - Resources and -Links To look over various French menus and to answer questions about the categories of food / drinks, and prices please check the recommended sites in my website under Links. Note: For more French typical menus, search Google.fr instead of Google.com

For French accents, use the hand out Typing International Characters in Windows/MacIntosh and also available in my website under Links. To convert the price of each item from dollars to euros, use website http://www.google.com/finance/converter

Timeframe / Due date

4/30: Practice old and new food and drinks vocabularies Instructions and beginning of the French menu project Homework: Continue the listing of food and drinks items; Organize the items into categories 5/01: By the end of the class, the rough draft is due, ready for proofreading and comments. The thirty (30) minimum items should be listed. (20 points) 5/02: Corrections and illustrations of the Menu. 5/03: Last day for the project. Hand in the Brochure by the end of the day. No exception! (80 points) I am available after class for questions and comments. The following rubric with the requirements will be used for grading:

Create a Menu Rubric

Student Name: ________________________________________
CATEGORY Writing Vocabulary 4 The authors correctly use several new vocabulary words and some vocab from previous chapters. 3 The authors correctly use a few new words and several vocab words from previous chapters. 2 The authors try to use some new vocabulary, but may use 1-2 words incorrectly. 1 The authors do not incorporate new vocabulary or made numerous errors.

Spelling or grammar errors

No spelling or No more than 1 No more than 3 grammar errors in the spelling or grammar spelling or brochure error in the brochure. grammar errors in the brochure. All aspects of the Most aspects of the menu accurately menu accurately reflect French culture. reflect French culture. The menu has The menu has exceptionally attractive formatting attractive formatting & & well-organized well-organized Some aspects of the menu accurately reflect French culture.

Several spelling or grammar errors in the brochure.

Content Accuracy

Little to none of the menu reflects & understanding of French culture.

Attractiveness & Organization

The menu has well- The menu formatting organized & organization of information. material are confusing to the

information. Creativity The menu is artistically original & aesthetically creative.

information. The menu is original with some artistic design.

reader. The menu is rather The menu is very common but shows plain with no artistic a little artistic design. design.