UNIVERSIDAD LIBRE

FACULTY OF EDUCATIONAL SCIENCES

B.A. IN BASIC EDUCATION WITH EMPHASIS ON HUMANITIES AND LANGUAGES
LESSON PLAN#
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PRE-SERVICE TEACHER: Leidy Natalia Zuleta Sánchez LESSON TOPIC: Ordering food.
SCHOOL: LESSON LENGTH: 2 hrs GRADE: 1A extension courses
SUBJECT AREA: English NUMBER OF STUDENTS: 19 DATE: September 12th
ADVISOR TEACHER : Wilder Nieto
ACHIEVEMENT: students will be able to order

INDICATOR OF ACHIEVEMENT:. To talk about food they like and make your own menu

What is the relationship between this class and your research project? (Second and Third Semesters)

TUTOR’S
CLASE STAGE TIMING AIMS PROCEDURE RESOURCES
COMMENT
To look of some menus in order to The teacher provides students with some menus and familiarizes them Board – Markers –
identify dishes and components with vocabulary such as: book.
Appetizers
Salads
10 mnts Entrees
WARM UP
Deserts
Beverages
The teacher makes sure students understand the preparation of some
dishes.

PRESENTATION To asks what the ingredients of a dish The teacher provides a listening about an invitation to the restaurant Board – Markers –
30 mnts are and teaching them: some, any . before to start the teacher asks them look photos and asks questions: C.D menu.
What are they?
What is the man’s occupation?
After listening the teacher shows some pictures to students and asks
them:
Who the people are?
What are they doing?
Teacher asks to listen to a conversation, then asks students
what the conversation is about?
What the customer order?
Then the teacher teaches students how to quantify the ingredients of
 dishes in the menu. For example: Cesar salad contains …
Some lettuce
It has some toast
It has some cheese
It has some tomatoes
It doesn’t have any bacon
It doesn’t have any oil.

To talk about the dish students like and Teacher asks students what their favorite restaurant and what is their Markers – students-
where they go to eat it favorite food. After teacher provides a hand out about menu in which teacher.
PRACTICE
40 mnts they write a menu in groups of three,

The students must perform the waiters and customers role Board – worksheets
25 mnts To develop a dialogue with common - Markers –
PRODUCTION polite conversation in a restaurant. students- teacher.

PRESERVICE TEACHERS REFLECTIONS

ASSESSMENT STRATEGIES TO EVALUATE LEARNERS How did I feel?
The students will be evaluated with active participation.