Upper Intermediate level
To provide fluency and accuracy speaking practice using conversion, discussion and dialog about cuisine
To provide gist and detailed reading practice using a text about cuisine in the context of turkish tradition
Procedure (26-41 minutes)
T shows pic of M eating cake or other M when younger in Hatlepool T shows some traditional English food. T asks Ss about their national cusine. T Elicits - sticky, sweet, crunchy, flaky, soft, nutty - Pics on OHP Ss - Stick the word to the appropriate image. T asks the Ss for any other words to describe food. T explains 'sweet tooth' with a drawing on board.
T gives HO:1 and ask the Ss to quickly read it Ss gist read and T writes 3 options on WB " The baklava trail " " Istanbul desserts " " What a sweet life " " Green Gaziantep Pistachio's " T CCQs - "Give me a title for this article" -
T asks 4 questions to whole group. 1. Which ancient city do they write about? 2. Who adapted thew recipe for the sultan 3. Whats the ideal condition for growing pistachios? 4. Gulluoglu has franchised in which countries? 5. What year was it founded? answer key - 1.Gaziantep 2. Ottoman chefs. 3 hot and dry 4. Turkey, Italy, America and Latvia 5. 1871 the students then work in pairs Ss find the synonym/antonym for several words
T will demo the board game. Ss will be grouped into 4 or 5's S then play the boardgame for 10/15 mins - speaking outloud as T listens for error correction. T can play music so Ss talk louder.
1. T pairs Ss to discuss "What is the most traditional Turkish food". 2, Ss agree so T regroups them to fours 3. T joins groups together to reach a class solution 4. T then DEC any mistakes the Ss said during speaking