Carribean Cuisine
© 2003, Maria Tecocoatzi

Grade Level: Various

Duration: 4 classes

Goal:
To design and edit a "Caribbean Cuisine Cookbook"

Objectives:
To demonstrate an understanding of the traditions, products, and perspectives of the cultures studied.
To express and interpret feelings, opinions, and experiences about the Caribbean Culture through written language.

Activities:
1. Day One: Give each student a blank sheet of white lined paper. Ask students the following questions: 1) What did you know about cooking BEFORE this class and 2) What did you learn about cooking? 3) What did you learn about Puerto Rico, Cuba, and the Dominican Republic? The students should answer the questions in complete sentences. The teacher collects the papers and saves them for the next class.

2. As a class, students decide on the title of the cookbook. The teacher provides students with photographs of themselves at each stage of the cooking process. Students choose the photos that they want to include in the cookbook.

3. The teacher divides students into 4 groups (or more, if necessary).

Group A will be responsible for typing the introduction, cooking rules, recipes, name of utensils used, and a description of the process.
Group B will select the pictures and paste them into the book.
Group C will gather, edit, and type the KWL charts into a student testimonial.
Group D will make the internal and external cover of the recipe book. They will paste the photos provided by Group B on the printed papers with the title of the book "Caribbean Cuisine Cookbook."

Days 2-4: Students work on the cookbook.

Materials:
White lined paper
Photos
Computer
Construction Paper
Glue, Scissors, Discs, staplers

Assessment:
The Caribbean Cuisine cookbook will be the assessment product.

Grade:
Individuals and their contribution?
Whole group (based on finished product)?