Food Module Overview

Module Unit Week

Cultural
Topics
Pronunciation
Focus Materials & Resources Assessments
Food
Spain 1
Churros,
paella
vowels, jota
(uvular)
ipads, YouTube videos,
listening guides (sheets with
guiding questions), phonetics
websites, self-assessment
rubric, etc.
Formative: self-assessment
through reflective listening at
the end of each class;
Summative: Group
discussion
Mexico 2
Tamales,
pozoles l, jota (velar)
El
Salvador 3 Pupusa p

Each week, we will meet once for about 45 minutes during a double-period Spanish class at Archbishop
Mitty. Each unit is designed to be finished in that session. Summative assessment will be conducted
during a short 20-30 minute session outside the regular meetings.
Food Module Goals
As a result of completing this module,

COGNITIVE
Students will know
the Spanish vowels (characteristics: short and tense), consonants: jota (velar & uvular), /l/, /p/
strategies to improve fluency such as paraphrasing, approximation, and using discourse
markers.
food cultures in Spain, Mexico, and El Salvador.

PERFORMATIVE
Students will be able to
improve their pronunciation in their vowels, specific consonants (jota, /l/, /p/).
paraphrase, approximate, and use discourse markers to raise their fluency level.
articulate their knowledge on dishes in Spain, Mexico, and El Salvador.
make cross-cultural comparison between Hispanic food cultures and their own.

AFFECTIVE
Students will feel
more confident communicating in Spanish.
more appreciative and more enthusiastic about Hispanic food cultures.

METACOGNITIVE
Students will be in a position to
plan, monitor, and self-assess their speaking practice in Spanish.