UNIVERSIDAD CATÓLICA DE TEMUCO
FACULTAD DE EDUCACIÓN
ESCUELA DE EDUCACION MEDIA
PEDAGOGÍA EN INGLES
CLASSROOM PROJECT
Names: Alvarado, Hernán.
28.10.2010
Date:
Name of the Project : Healthy food
School : Marcela Paz School
Level : NB6
Number of students : 40
Date : 28.10.2010
I. PROJECT PLANIFICATION
a. Purpose of the project.
We pretend the students can develop the Reading abilities, through recipes,
(foreign food recipes). We pretend that they can learn vocabulary related to
food, specifically about fruits, also to push them to have a notion about
healthy food. As a product they have to describe in groups their favourite
fruit, this will be in order to check the reading comprehension, and the use of
new vocabulary.
b. Analysis of the situation.
The Project wants to work with the student’s reading abilities. It came from
the student’s preferences, and the teacher plans; they carried out a survey,
and there were considered their answers to develop the entire project.
According to their answer the students suggest different topics, we noticed
that they want to work with sport or festivals, but it is not according to the
teacher plans. We are going to develop the theme of food, as the students
also focus their preferences on fruits, it is an opportunity to increase
vocabulary and work with a different topic from their preferences. The way
to work will be in groups and in pairs as the students preferences indicate.
Here is the survey with the results from the students.
1. What skill would you like to work with?
a) Listening: 3 people
b) Reading: 21 people.
2. What topic would you like to work with?
Fruits: 5 people. Festivals: 5 people. Sports: 7 people. Miners: 2 people. Music: 2 people.
3. What activities do you like to work with?
a) Multiple choices: 4 people.
b) True or false: 16 people.
c) Answer: 1 person.
d) Matching: 5 people.
4. How would you like to work with?
a) Individually: 1 person.
b) in pairs: 10 people.
c) in groups: 18 people.
c. Definition and feasibility.
The Project begins with the WARM UP, secondly the students are going to
work with the PRE, they are going to activate the previous knowledge,
working with the unknown and the key words and they are going to do the
prediction of the text. Then, they are going to develop the WHILE, there
they have to read recipes, they are going to receive a handout, where they
have to answer questions about general and specific information and finally
in the POST, they have to make a picture of a fruit where they have to write
the principal characteristics.
It is possible to develop the project, because in the school are presents as
material resources as human resources, it give us the possibilities to work
using technologies and materials made from us. The project was made using
the teacher’s plans, and also the PEI was considered.
d. Identification of prior knowledge
The student will share opinions about food, the usual meals they eat and the
recipes they know. Then, they will work with the unknown words and
expressions from the recipes; in here the purpose is to improve the
vocabulary related to the food, exactly healthy food (fruits) and the
vocabulary used in these texts to get a better comprehension
e. Objectives
e.1. Conceptual objectives.
a) To identify techniques to develop reading comprehension.
b) To recognize a recipe.
c) To know vocabulary related to food.
e.2. Procedural objectives.
a) To read recipes identifying general and specific information.
b) To identify and explain the favourite fruit.
e.3. Objectives related to values/attitudes.
a) To value cooperative work.
f. Contents
f.1. Conceptual contents.
a) Techniques to develop reading comprehension.
b) Characteristics of a recipe.
c) Vocabulary related to food.
f.2. Procedural contents.
a) General and specific information of recipes.
b) Fruits.
f.3. Contents related to values/attitudes.
a) Cooperative work.
g. Human and material resources
The human resources will be the assistants (teachers in practice) and the
students.
The material resources will be the data projector, computer, handouts,
markers, big papers, colour pencils, scissors and the white board.
II. DEVELOPING THE PROJECT
a. Warm-up activity.
The students will see different fruits and how to make a salad of fruits,
prepared by the teachers.
b. Activities
b.1. Pre reading
Students are going to work with a power point presentation which includes
prior knowledge; they have to mention the food they know, healthy food and
fruits. Then they will work with keywords; they are going to watch big cards
to learn vocabulary about fruits, and pictures related to the main idea of the
text and finally the students will make predictions of the text.
.
b.2. While reading
In groups of three people the students are going to read a recipe; there are
three different recipes (one for each group), then they are going to develop a
handout with the same question for each group, but focusing in the text (they
have to confirm if the prediction was correct or not). Then they have to
identify general and specific information.
b.3. Post reading
Students are going produce a picture in order to develop the main idea of the
text, their favourite fruit and its characteristics; also they have to reinforce
grammar aspects, vocabulary and use of connectors.
A. Written activities
In groups the students have to describe the picture they made, then, they
have to focus their attention on the characteristic of the chosen fruit, its
benefits and why it is the favourite to describe it in a chart.
B. Linguistic reinforcement activities
Use of vocabulary (related with the text).
Use of grammar (comparative and superlative).
c. Process and product assessment/evaluation
Process assessment/evaluation
Co-evaluation
Product assessment/evaluation
Rubric
III. Summarizing the results of the project
a. Samples of what has been learnt.
