Name of the Teacher Date Level of the class Length of lesson
Andrea Noome 17/08/2021 Upper-Intermediate 60 Minutes
Lesson Type:
Four Skills – Reading
Lesson Topic:
The history of food in Spain
Lesson Aims: Lesson Outcomes:
By the end of the lesson, students will be better able to… By the end of the lesson, students will have…
Skim read articles and texts, as well as read them in-depth. Build The knowledge on how to read English texts and use appropriate
contextual text knowledge. Build their vocabulary and their techniques (either skimming a text or reading it in-depth for
comfortability with reading English texts. deeper understanding) and when it’s appropriate to use one
technique over another. They will also have more words added to
their vocabulary.
Anticipated difficulties: Suggested solutions:
1. Since the learners are all Spanish, they may have difficulty 1. I will use a lot of repetition so that the students hear the
with pronunciation of the words. correct pronunciation and given positive reinforcement
when they pronounce words correctly.
2. Since the students are young adults, they may become
more frustrated when they struggle grasping the lesson 2. I will keep the energy in the room positive and upbeat by
topic. giving a lot of positive reinforcement with smiles, verbal
and non-verbal cues.
1 i-to-i LOVE TEFL Lesson Plan
, 3. The students all have a first language in common so they
may revert to their mother tongue when relating with one 3. I will gently bring the students back to using English by
another. asking some questions for the students (who are reverting
to their mother tongue) to answer.
Authentic Text (insert reading text here or link to the listening recording)
History & Food
As a gateway between Europe and Africa, and the Mediterranean Sea and the Atlantic Ocean, Spain has been much fought over throughout
history. The Greeks settled its coastal areas as early as the eighth century B.C. , while Celts occupied interior regions. By the second century B.C.
Spain was under Roman domination. In the early eighth century A.D. , the Moors (Arabs from northern Africa) crossed Gibraltar and entered
Spain, occupying it for the next 700 years before Christian kingdoms drove them out.
This long history of invasion is still evident in Spain's cuisine. Olives, olive oil, and wine tie it closely to Greek and Roman (Italian) culture. Meat
and fish pies show the Celtic heritage. The Moorish influence is seen in the use of honey, almonds, citrus fruits, and spices, such as cumin and
saffron (a yellow spice).
A leader in exploration and colonization, powerful Spain was among the first nations in Europe to discover the treasures of the New World.
Beginning in the late 1400s, explorers returned from voyages across the Atlantic Ocean carrying such exotic new foods as tomatoes, potatoes,
sweet potatoes, beans, corn, peppers, chocolate, and vanilla—all native to the Americas. These foods were slowly joined with the Spanish diet.
Foods & The Spaniards
Spain's culinary traditions rely on an abundance of locally grown vegetables and fruits as well as meats and poultry . Jamón serrano, a cured
ham, and chorizo , a seasoned sausage, are popular. Seafood and fish are popular in coastal areas. Other popular foods are cheeses, eggs,
beans, rice, nuts (especially almonds), and bread (a crusty white bread, baked fresh daily, is common). Olive oil and garlic are common
ingredients. Spain is also known for its wines, including the rioja, made in the northern province; sherry, a fortified wine that may be dry or sweet;
and sangria, wine mixed with fruit and soda water.
The best-known Spanish dish, a stew called paella (pie-AY-ah), originated in Valencia, an eastern province on the Mediterranean Sea. Rice, a
2 i-to-i LOVE TEFL Lesson Plan
, main ingredient, is grown in Valencia's tidal flatlands. Though there are numerous variations, paella is usually made of a variety of shellfish (such
as shrimp, clams, crab, and lobster), chorizo (sausage), vegetables (tomatoes, peas, and asparagus), chicken and/or rabbit, and long-grained
rice. Broth, onion, garlic, wine, pimiento (sweet red pepper), and saffron add flavor to the stew.
Every region has its own distinct cuisine and specialties. Gazpacho, a cold tomato soup, comes from Andalucía in southern Spain. Traditionally,
a special bowl called a dornillo, was used to pound the ingredients by hand, but modern Spanish cooks use a blender. Andalusians also
enjoy freidurías (fish, such as sole or anchovies, fried in batter). Cataluña (Catalonia), in northeastern Spain, is known for its inventive dishes
combining seafood, meat, poultry, and local fruits. In the northern Basque country (país Vasco), fish is important to the diet, with cod, eel, and
squid featured prominently. The signature dish of Asturias, in northwestern Spain, is fabada, a bean stew. In the interior regions, such as
Castilla, meats play a starring role. Tortilla española, a potato omelet, is served throughout the country. It can be prepared quickly and makes a
hearty but simple dinner. Spain's best-known dessert is flan, a rich custard.
( http://www.foodbycountry.com/Spain-to-Zimbabwe-Cumulative-Index/Spain.html )
Read more: http://www.foodbycountry.com/Spain-to-Zimbabwe-Cumulative-Index/Spain.html#ixzz73nLI0P6H
Please include a rationale for why you have chosen this authentic material (approximately 100 words):
I have chosen this authentic material, because the learners are all from Spain and are ranged in the adult age group. I found this text to
be age appropriate, as it references some Spanish History and the food culture of the country, which the learners would have touched
on in History in school, as well as a knowledge of food from life experience. This is something that I thought would interest the learners
as Spain is a very food focused country and I think it will be easy for the students to relate and transfer their knowledge into English,
which will assist them in learning the language more easily.
3 i-to-i LOVE TEFL Lesson Plan
Andrea Noome 17/08/2021 Upper-Intermediate 60 Minutes
Lesson Type:
Four Skills – Reading
Lesson Topic:
The history of food in Spain
Lesson Aims: Lesson Outcomes:
By the end of the lesson, students will be better able to… By the end of the lesson, students will have…
Skim read articles and texts, as well as read them in-depth. Build The knowledge on how to read English texts and use appropriate
contextual text knowledge. Build their vocabulary and their techniques (either skimming a text or reading it in-depth for
comfortability with reading English texts. deeper understanding) and when it’s appropriate to use one
technique over another. They will also have more words added to
their vocabulary.
Anticipated difficulties: Suggested solutions:
1. Since the learners are all Spanish, they may have difficulty 1. I will use a lot of repetition so that the students hear the
with pronunciation of the words. correct pronunciation and given positive reinforcement
when they pronounce words correctly.
2. Since the students are young adults, they may become
more frustrated when they struggle grasping the lesson 2. I will keep the energy in the room positive and upbeat by
topic. giving a lot of positive reinforcement with smiles, verbal
and non-verbal cues.
1 i-to-i LOVE TEFL Lesson Plan
, 3. The students all have a first language in common so they
may revert to their mother tongue when relating with one 3. I will gently bring the students back to using English by
another. asking some questions for the students (who are reverting
to their mother tongue) to answer.
Authentic Text (insert reading text here or link to the listening recording)
History & Food
As a gateway between Europe and Africa, and the Mediterranean Sea and the Atlantic Ocean, Spain has been much fought over throughout
history. The Greeks settled its coastal areas as early as the eighth century B.C. , while Celts occupied interior regions. By the second century B.C.
Spain was under Roman domination. In the early eighth century A.D. , the Moors (Arabs from northern Africa) crossed Gibraltar and entered
Spain, occupying it for the next 700 years before Christian kingdoms drove them out.
This long history of invasion is still evident in Spain's cuisine. Olives, olive oil, and wine tie it closely to Greek and Roman (Italian) culture. Meat
and fish pies show the Celtic heritage. The Moorish influence is seen in the use of honey, almonds, citrus fruits, and spices, such as cumin and
saffron (a yellow spice).
A leader in exploration and colonization, powerful Spain was among the first nations in Europe to discover the treasures of the New World.
Beginning in the late 1400s, explorers returned from voyages across the Atlantic Ocean carrying such exotic new foods as tomatoes, potatoes,
sweet potatoes, beans, corn, peppers, chocolate, and vanilla—all native to the Americas. These foods were slowly joined with the Spanish diet.
Foods & The Spaniards
Spain's culinary traditions rely on an abundance of locally grown vegetables and fruits as well as meats and poultry . Jamón serrano, a cured
ham, and chorizo , a seasoned sausage, are popular. Seafood and fish are popular in coastal areas. Other popular foods are cheeses, eggs,
beans, rice, nuts (especially almonds), and bread (a crusty white bread, baked fresh daily, is common). Olive oil and garlic are common
ingredients. Spain is also known for its wines, including the rioja, made in the northern province; sherry, a fortified wine that may be dry or sweet;
and sangria, wine mixed with fruit and soda water.
The best-known Spanish dish, a stew called paella (pie-AY-ah), originated in Valencia, an eastern province on the Mediterranean Sea. Rice, a
2 i-to-i LOVE TEFL Lesson Plan
, main ingredient, is grown in Valencia's tidal flatlands. Though there are numerous variations, paella is usually made of a variety of shellfish (such
as shrimp, clams, crab, and lobster), chorizo (sausage), vegetables (tomatoes, peas, and asparagus), chicken and/or rabbit, and long-grained
rice. Broth, onion, garlic, wine, pimiento (sweet red pepper), and saffron add flavor to the stew.
Every region has its own distinct cuisine and specialties. Gazpacho, a cold tomato soup, comes from Andalucía in southern Spain. Traditionally,
a special bowl called a dornillo, was used to pound the ingredients by hand, but modern Spanish cooks use a blender. Andalusians also
enjoy freidurías (fish, such as sole or anchovies, fried in batter). Cataluña (Catalonia), in northeastern Spain, is known for its inventive dishes
combining seafood, meat, poultry, and local fruits. In the northern Basque country (país Vasco), fish is important to the diet, with cod, eel, and
squid featured prominently. The signature dish of Asturias, in northwestern Spain, is fabada, a bean stew. In the interior regions, such as
Castilla, meats play a starring role. Tortilla española, a potato omelet, is served throughout the country. It can be prepared quickly and makes a
hearty but simple dinner. Spain's best-known dessert is flan, a rich custard.
( http://www.foodbycountry.com/Spain-to-Zimbabwe-Cumulative-Index/Spain.html )
Read more: http://www.foodbycountry.com/Spain-to-Zimbabwe-Cumulative-Index/Spain.html#ixzz73nLI0P6H
Please include a rationale for why you have chosen this authentic material (approximately 100 words):
I have chosen this authentic material, because the learners are all from Spain and are ranged in the adult age group. I found this text to
be age appropriate, as it references some Spanish History and the food culture of the country, which the learners would have touched
on in History in school, as well as a knowledge of food from life experience. This is something that I thought would interest the learners
as Spain is a very food focused country and I think it will be easy for the students to relate and transfer their knowledge into English,
which will assist them in learning the language more easily.
3 i-to-i LOVE TEFL Lesson Plan
