Lesson #5: Les Crepes

(1 class)

Teaching strategy: Les Crepes

You might want to cooperate with the home economics department and see if you are able to use the school kitchen. (In my school this was not possible, so we used a portable burner in the classroom.) It would also be to your benefit if you had block or a double period class in which to do this particular lesson.

Materials: All ingredients for the crepes, it differs depending upon which crepe recipe you choose to use and what type of fillings you choose to fill the crepes with, a burner of some sort to cook on, plates, forks, knives, cups, drinks, napkins and all appropriate items needed to have a French luncheon ("le dejeuner"), as well as ample supplies to clean up.

Do Now: Students enter the room and begin team setup.

Each team knows what their function is and when everything is situated we are ready to begin cooking.

Lesson: by each team playing an integral role in the process of creating this French dish, the students are both motivated and excited about what is going on. The two teams of recorders and photographers are going around the room, taking photos, action shots and pictures of all the ingredients as well as the process involved for the final project

When crepes are finished cooking, the class is then seated and proceeds to eat. NOUS MANGEONS!!!!