Brian Sloan

Subject Area FSL

Grade Level 10-12 (French 20)
Topic Food (Senses and Feelings)
Length of Unit (days) 15

French Second Language

Grade 10-12, 15 Days – 73-minute lessons
Unit Overview:
In this unit we will be exploring the topic of senses and feelings. We will be exploring general emotions and feelings of which
the students can use to describe themselves and others. Afterwards, we will focus on the sense of taste and the emotions that are
included in that. We will explore food and be able to explore some of the francophone culture by exploring foods from many
francophone countries. In these discussions we will discover and work with phrases using opinion, so that the students can talk
about their preferences when it comes to food, as well as expressions of giving advice, and negative expressions. This will move into
French restaurants where we will be working towards reading and creating our own menus. We will then use the menus in our final
assessment which will be a presentation of a restaurant scene. Students will have to order and take orders in French using the
menus they have already created.

Unit Rationale:
The reason we are starting with this unit is because I did a survey and this is what the students wanted to start with in terms
of topic from the program of studies. Students should have a say in what they learn. It is important for students to be able to talk
about their senses and express their feelings in a foreign language or else they just sound like robots. We will be studying grammar
concepts included in the program of studies that I feel relate best to this topic and what will be asked of them in their assessments.
This unit also gives the students a chance to learn more about and explore the francophone culture. They will have the opportunity
to learn about and practice situations that they will very likely experience if they ever go to a French speaking place. This unit will
give them many opportunities to use the language in authentic communicative ways which will help them develop their own identity
in the French language.

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Brian Sloan
Subject Area FSL
Grade Level 10-12 (French 20)
Topic Food (Senses and Feelings)
Length of Unit (days) 15

Lesson #1
Description Objectives Assessment Resources
Students will: Formative: -Kahoot
Emotions -be able to describe their emotions both orally and in -observations
written form during work time
-Aller Kahoot (8 min.) Application of Vocabulary and Language Concepts: -crossword
(https://create.kahoot.it/details/aller/79026c70- -vocabulary associated with the fields of experience -exit slip
42d4-40de-852b-f8b7b065261b) and their subfields
-Brainstorm and Talk (10 min.)
-review of masculine and feminine (5 min.)
-Video (5 min.)
-Crossword p.238 of French Module (10 min.)
-Charades (20-25 min.)
-Post task discussion:
which ones were hard, pronunciation help (5
min.)
-Exit Slip – they have to write a phrase using an
emotion about 5 people in the class. (10 min.)

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Brian Sloan
Subject Area FSL
Grade Level 10-12 (French 20)
Topic Food (Senses and Feelings)
Length of Unit (days) 15

Lesson #2
Description Objectives Assessment Resources
Students will be able to talk about the fives senses Formative: -Youtube links
Start with Aller video using the vocabulary learned in this lesson -Listening (in description)
https://www.youtube.com/watch?v=y47eSlLSxa0 comprehension
Listening Comprehension
https://www.youtube.com/watch?v=K2rgJ5JRMBM from music video
Application of Vocabulary and Language -observations
Senses Concepts:
Go over the Five Senses with the whole class -vocabulary associated with the fields of
-split the class up into five different groups. Give experience and their subfields
them each 10-15 minutes in which they will come
up with verbs, vocab., phrases, etc. which go with
the sense they were given.
-Get one person from each group to form new
groups in which they can then exchange
information.
-Talk about what was presented as a class to see if
anything needs to be added
-Make sure students know the difference between
sentir in terms of feeling with hands and feeling
inside, and smell
-Music Video activity:
https://www.youtube.com/watch?v=hPnzrRHcQeE
-write down the verbs, mots, etc. that you hear
that relate to the five senses (10 min.)
Music Video Activity 2:

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Brian Sloan
Subject Area FSL
Grade Level 10-12 (French 20)
Topic Food (Senses and Feelings)
Length of Unit (days) 15

https://www.youtube.com/watch?v=8AF-Sm8d8yk
write down the emotions you hear during the song.

Lesson #3 Monday 19 mars

Description Objectives Assessment Resources
Verb: Aimer Students will be able to use emotions and senses -Formative -charade cards
-write the conjugations on the board and go vocabulary in activities worksheets -workbooks
through them -formative
Application of Vocabulary and Language Concepts:
Activities with emotions and senses -vocabulary associated with the fields of experience charades activity
-Charades with emotions and their subfields
Go over common phrases about emotions
https://www.fluentu.com/blog/french/french- Oral Production
feelings/
Worksheets on Adjectives: masc. and fem.
Review games of aller for quiz the next day.

Lesson #4 Tuesday March 20

Description Objectives Assessment Resources
Aller Quiz Students will be able to use the food vocabulary in Summative Quiz -paper for quiz
small conversations on aller -youtube videos
Verb: Aimer -conversation
Oral Production
https://www.youtube.com/watch?v=f_F4YVy_KRs exercise guide

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Brian Sloan
Subject Area FSL
Grade Level 10-12 (French 20)
Topic Food (Senses and Feelings)
Length of Unit (days) 15

Intro to food Language Learning Strategies: continue to use a Formative

-vocab. personal repertoire of memory strategies to Flashcard lists on
-funny video of food vocab facilitate the learning, recollection or retention of cram.com
vocabulary and/or grammatical
https://www.youtube.com/watch?v=4- structures.
znLb1RLNk
Application of Vocabulary and Language
1.Fruits/Vegetables Concepts:
2.Drinks -vocabulary associated with the fields of experience
3.Breakfast and their subfields
4.Lunch
5.Dinner
6.Desserts
7.General food Vocab. (Meal, plate, I’m hungry,
I’m thirsty, etc.)

-phrases with food

Have them brainstorm phrases
-go through a list of useful phrases with food
-activity
Write down 5 foods you like, 5 foods you dislike
and why. Go around the class asking each other.
Quelle est ta nourriture préférée? Pourquoi?
Quelle est la nourriture que tu détestes la plus?
Pourquoi?

Quel est ton _________ préféré? (fruits, legumes,

crème glacée, etc.)

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Brian Sloan
Subject Area FSL
Grade Level 10-12 (French 20)
Topic Food (Senses and Feelings)
Length of Unit (days) 15

Pour le petit déjeuner on mange?

Pour le déjener on mange?
Pour le diner on mange?

Tomorrow I will be talking to each of you

individually with these phrases to see how it is
going.

The rest of the class will be to work on the pages

given to them yesterday (3-5 in the new booklet)

Lesson #5 Wednesday March 21

Description Objectives Assessment Resources
Verb: Aimer Students will be able to express their opinion about Formative -quiz
Give 10 minutes to review the flashcards before the food conversations -google slides
quiz about food -convo activity
Written production
preferences, description
Emotions and Senses Quiz Application of Vocabulary and Language individually with -youtube link
Concepts: me
Expressions of opinion -expressions for stating an opinion (e.g., Selon
-without food (google slides) vous,…/À mon avis,…/ Summative
-with food (convo activity) D’après l’article,…) emotions and
https://www.youtube.com/watch?v=z1Ch9pNHnOc senses quiz

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Brian Sloan
Subject Area FSL
Grade Level 10-12 (French 20)
Topic Food (Senses and Feelings)
Length of Unit (days) 15

-Music Video:
https://www.youtube.com/watch?v=8AF-Sm8d8yk

Time to look at other food flashcards and work on

the yellow booklet pages 2-4

Lesson #6 Thursday March 22

Description Objectives Assessment Resources
Verb: Aimer short exercises Students will understand better their own food Formative -Youtube link
culture because of learning about other communities’ Written -paper for exit
French Food food culture production: write a slip
-culture explorations short paragraph -list of countrie
-Watch a video Culture: about the for students to
https://www.youtube.com/watch?v=VcZzP0KMkig -seek out information about Francophones from francophone choose from
This will show an example of stuff they can look authentic sources culture you
for to present on. - research and identify concrete facts that reflect the explored. (3
-Give pairs a different francophone country to way of life of sentences in French
search and find information about Francophone peoples using expressions
-short presentation by each groups about their of opinion starters
findings from the last class)
-Exit Slip formative written production about the
francophone culture you explored

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Brian Sloan
Subject Area FSL
Grade Level 10-12 (French 20)
Topic Food (Senses and Feelings)
Length of Unit (days) 15

Lesson #7 Monday March 26

Description Objectives Assessment Resources
Students will reflect upon how Summative -Youtube
Restaurant scenes: French Etiquette may be similar Reflection: links
Verb: Faire or different from their own What -cram
culture.
Just write the conjugations on the board and go through the differences did flashcards
pronunciations with them then watch video Application of Vocabulary and you find created
https://www.youtube.com/watch?v=XkLff75OydY Language Concepts: between the
-vocabulary associated with the French and
Watch a French Etiquette Video: fields of experience and their your etiquette
https://www.youtube.com/watch?time_continue=126&v=yj2TTa0xzMY subfields (meaningful
-have the students reflect on the similarities and differences between Culture:
reflection in
their own and the French -compare and contrast the way of English) To
life of individuals or groups from assess the
Intro to Restaurant Vocabulary various Francophone cultures as a culture
-cram flash cards means of developing an outcome.
appreciation of these cultures
-Get the class set up on Duolingo. Formative:
Have the do the food topics for 10-15 minutes. -flash cards
-duolingo

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Brian Sloan
Subject Area FSL
Grade Level 10-12 (French 20)
Topic Food (Senses and Feelings)
Length of Unit (days) 15

Lesson #8 Tuesday March 27

Description Objectives Assessment Resources
Verb Faire Song Students will be able to order and receive Formative -Youtube links
https://www.youtube.com/watch?v=AFbkJROUOWQ orders from a menu at a restaurant example -dialogue
dialogue from a -other links for
Written Production
Go through an example restaurant dialogue with them restaurant activities
Application of Vocabulary and Language
Watch the video: Concepts:
https://www.youtube.com/watch?v=g5SsHDaf_jg -expressions for giving advice (suggérer
de…, recommander de…)
Ordering Food and taking orders activities -vocabulary associated with the fields of
experience and their subfields
-Go onto Rocket Languages to Work with the vocab
https://www.rocketlanguages.com/french/vocabulary/dining-
in-french
Then do the activities at the bottom of the page
Write an example dialogue from a restaurant (Formative)

Using the phrases form that page, go onto this menu website
and have dialogues with your partners using items from those
menus.
http://www.thefrenchcorner.net/2014/01/20-authentic-
restaurant-menus-from.html

If there is time left over they can go on Duolingo and do the

remaining activities with food or topics of their choice if they
finished all the food exercises.

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Brian Sloan
Subject Area FSL
Grade Level 10-12 (French 20)
Topic Food (Senses and Feelings)
Length of Unit (days) 15

Lesson #9 and #10 Wednesday March 28 and Thursday March 29

Description Objectives Assessment Resources
Faire Examples: Practical Examples (Il fait Formative -link to dictée
beau, etc.) Listening Comprehension dialogues
Search and fine 3 idioms using the verb faire -menu samples
Reading Comprehension
Kahoot
Application of Vocabulary and Language Concepts: -assignment
Time to finish dialogues -vocabulary associated with the fields of experience details and
http://www.thefrenchcorner.net/2014/01/20- and their subfields rubric
authentic-restaurant-menus-from.html

Saying the dialogues with someone else

Going online to look at menu samples and

using those to practice.

Pg. 15-17 in the yellow booklet

Menu Samples
http://www.thefrenchcorner.net/2014/01/20-
authentic-restaurant-menus-from.html

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Brian Sloan
Subject Area FSL
Grade Level 10-12 (French 20)
Topic Food (Senses and Feelings)
Length of Unit (days) 15

Lesson #11 Monday April 9

Description Objectives Assessment Resources
Communication – oral Summative -peer-review
production listening/reading guideline
Listening/reading comprehension summative assessment comprehension of sheet
https://www.youtube.com/watch?time_continue=1&v=tjudIT6Bkic Language Learning Strategies dialogue at the
-provide peers with constructive restaurant
Assignment intro with opportunity to ask questions of clarification feedback
then work period -react positively to feedback and Menus will be do
implement appropriate changes after the Easter
Assignment: to production Break
-must all be in French
-as if they were in France
-must be culturally accurate (types of meats and drinks, etc.)
-must create a restaurant name
-can work in partners or groups of 3
-Must have 3 starters, 5 main plates, 3 desserts, 4 drinks, and 3
sides.
-each plate must also have a description of what it is and a price (in
French)
-Front cover with restaurant name

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Brian Sloan
Subject Area FSL
Grade Level 10-12 (French 20)
Topic Food (Senses and Feelings)
Length of Unit (days) 15

-one special of the day

Lesson #12 Tuesday

Description Objectives Assessment Resources
Communication – oral production -Peer-review -peer-review
Creating a menu #2 (formative) guideline sheet
-practice ordering from each Language Learning Strategies
others menus -provide peers with constructive feedback
-Peer-review Workshop of -react positively to feedback and implement appropriate
Menus changes to production

Lesson #12 Wednesday

Description Objectives Assessment Resources
Formative -final assessment
Intro to final assessment observations description
-we will go through what is
expected, group numbers,
components, and rubric.
Then work period

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Brian Sloan
Subject Area FSL
Grade Level 10-12 (French 20)
Topic Food (Senses and Feelings)
Length of Unit (days) 15

Lesson #13 Thursday

Description Objectives Assessment Resources
Students will use time wisely to work on their final Formative -extra assignment
Work period presentation observations description pages
And Practice Time
Be available to help students
and provide clarification where
needed.

Lesson #14 Monday

Description Objectives Assessment Resources
Students will assist one another by doing a peer review Formative -peer review
Peer Review Workshop of workshop for their final presentation observations guideline
presentations and practice time
Time to ask the teacher any Language Learning Strategies
questions -as par of the editing process, work with a peer to read
aloud a prepared production to determine if the message is
clear
-provide peers with constructive feedback
-react positively to feedback and implement appropriate
changes to production

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Brian Sloan
Subject Area FSL
Grade Level 10-12 (French 20)
Topic Food (Senses and Feelings)
Length of Unit (days) 15

Lesson #15 Tuesday

Description Objectives Assessment Resources
Communication – Oral Production Summative -rubrics for each
Presentations and hand in assessment of group
menus presentations (rubric
will be given to them
at the beginning of
the assignment,
lesson #11) and
menus to be handed
in after
presentations

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Brian Sloan
Subject Area FSL
Grade Level 10-12 (French 20)
Topic Food (Senses and Feelings)
Length of Unit (days) 15

Menu Rubric

CATEGORY 4 3
The authors correctly use
Writing – several new vocabulary words
Vocabulary and some vocab from previous
chapters.
No spelling errors remain after
Spelling & one person other than the typist
Proofreading reads and corrects the
brochure.
All aspects of the menu
Content –
accurately reflect French
Accuracy
culture.
The menu has exceptionally
Attractiveness &
attractive formatting & well-
Organization
organized information.
The menu is artistically original
Creativity
& aesthetically creative.
2 1
The authors correctly use a few The authors try to use some new The authors do not
new words and several vocab vocabulary, but may use 1-2 incorporate new vocabulary
words from previous chapters. words incorrectly. or made numerous errors.
No more than 1 spelling error No more than 3 spelling errors
remains after one person other remain after one person other Several spelling errors in
than the typist reads and corrects than the typist reads and corrects the brochure.
the brochure. the brochure.
Little to none of the menu
Most aspects of the menu Some aspect of the menu
reflects & understanding of
accurately reflect French culture. accurately reflect French culture.
French culture.
The menu has attractive The menu formatting &
The menu has well-organized
formatting & well-organized organization of material are
information.
information. confusing to the reader.
The menu is original with some The menu is rather common but The menu is very plain with
artistic design. shows a little artistic design. no artistic design.

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