Literaturnachweis - Detailanzeige
Autor/inn/en | Calhoun, Helen; und weitere |
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Institution | Missouri Univ., Columbia. Instructional Materials Lab. |
Titel | World Foods. The Flavor of France. |
Quelle | , (114 Seiten) |
Sprache | englisch |
Dokumenttyp | gedruckt; Monographie |
Schlagwörter | Leitfaden; Unterricht; Lehrer; Leitfaden; Unterricht; Lernender; Cooking Instruction; Curriculum Guides; Food; Foods Instruction; Foreign Countries; Foreign Culture; Geography Instruction; Home Economics; Nutrition Instruction; Secondary Education; Social Studies; Teaching Guides; Vocabulary; France Lesson concept; Instruction; Unterrichtsentwurf; Unterrichtsprozess; Teacher; Teachers; Lehrerin; Lehrende; Curriculare Materialien; Lebensmittel; Lebensmittelkunde; Ausland; Fremdes; Geography education; Geography lessons; Geografieunterricht; Hauswirtschaft; Hauswirtschaftslehre; Nutrition education; Ernährungserziehung; Sekundarbereich; Gemeinschaftskunde; Lehrerhandbuch; Wortschatz; Frankreich |
Abstract | This teacher's guide contains materials to be used in a study of France and its cuisine. Unit 1 provides an overview of French geographic, political, economic, social, and cultural characteristics. Unit 2 studies French food habits, nutrition, food preparation, and meal patterns. Each unit contains a list of objectives (e.g., identify the type of salad preferred by the French; state the predominant religion in France), suggested activities for instructor and student, instructional materials (objectives, information sheets, e.g., vocabulary), transparency masters, assignment sheets, tests (multiple choice, matching, and essay), and answer key. Unit 2 also contains three job sheets (making crepes, omelets, and souffles). (CT) |
Anmerkungen | Midwest Regional Center, State Department of Vocational and Technical Education, 1515 West Sixth Avenue, Stillwater, Oklahoma 74074 |
Erfasst von | ERIC (Education Resources Information Center), Washington, DC |