Matthew Haynes Matthew Haynes

New Bridges Lesson 7a Book B
Elementary level


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Main Aims

  • To provide clarification and practice of fruit, vegetables and colors in the context of food and cooking

Subsidiary Aims

  • To provide fluency speaking practice in a conversation in the context of food and cooking


Warmer/Lead-in (3-5 minutes) • To set lesson context and engage students

Review homework pg. 63 Make sure to ask each student how they are and how they are feeling today.

Exposure (10-15 minutes) • To provide a model of production expected in coming tasks through reading/listening

Introduce the new vocabulary to the students. Start with Fruits Then Vegetables Then colors Take the time to check pronunciation and clarify. Some Kurdish words cover a variety of foods in a single word. Make sure to have the students repeat each word until pronunciation is acceptable. PAGE 66 - No pictures for this (there are Kurdish words on pg. 68 if needed). Write each heading on the board and go through the foods.

Useful Language (8-10 minutes) • To highlight and clarify useful language for coming productive tasks

PAGE 67 - Read the story in Kurdish. Have the students write out the story in English. Then have them find the words listed in the bottom (gap fill). PAGE 68 C. - Ask the students what they like to cook. Explain that the words in gray are "action" words. They are verbs. They are what we do with food. D. - Ask the students to point out which foods we peel, wash, drink etc....

Productive Task(s) (18-20 minutes) • To provide an opportunity to practice target productive skills

PAGE 68 D Part 2 - Gap fill. PAGE 69 F Part 1 - Have the students complete this in class. if there is not enough time have them do it or complete the rest as homework.

HOMEWORK (8-10 minutes) • To provide feedback on students' production and use of language

Page 71 - Storytelling Have the students complete the activity as homework. Page 72

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