Template to design a
CLIL didactic unit
Esta Semana Santa pasada tuve la oportunidad
de participar en la elaboración de un queso casero. Hice algunas fotos del
proceso y he decidido compartir la experiencia con vosotros en esta Unidad
Didáctica. Es bastante sencillo de hacer. Se elige la leche de cabra porque su
contenido en grasa es mayor y así cuaja mejor. Se compra el cuajo en la
farmacia y se sigue un sencillo proceso de elaboración.
Subject: SCIENCE Teacher: José
Title of the Unit: Let’s make a cheese!!
Level: 2nd
year at Primary School
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1. Learning outcomes
/
Evaluation criteria
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- To know the cheese and its
components.
- To learn where milk comes from.
- To know vocabulary about some
animals.
- To know all materials necessary to
make cheese at home.
- To learn how to make a cheese in
class.
- To make your own cheese.
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2. Subject Content
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- The characteristics of the milk and
ingredients: milk, curdling agent, salt,
- The importance of cheese
industry
- The importance and
benefits of a good hygiene to work with food.
- The importance of
relationship between cheese and the environment.
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3. Language Content
/ Communication
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Children in this Didactic Unit will be workers
in the milk production and workers in the cheese industry.
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Vocabulary
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- Cheese, board to make cheese,
mould, hot water
- Farm, cow, goat, fat content on
milk, curdling agent, salt.
- Health practices to make and
handle cheese, protection equipment.
- Pot, spoon,
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Structures
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Routines:
- How do you make a cheese?
- How many ingredients are necessary
to make it?
- What do you need to make a cheese?
- Can you explain all the steps to
make a cheese?
- It is necessary fat content on
milk?
Contents:
English Language Spanish Language L2
- Health - salud
- the importance of milk - la importancia de la leche
as a nutrient como nutrient
- livestock breeding - crianza del ganado
- the production of feed - producción del alimento
- milking process - proceso del ordeño
- hygiene principles - principios de higiene
-
the importance of - la importancia de la limpieza
cleaning and disinfecting y desinfección
- characteristics of cheese - características del queso
Classrooms management:
- Milk production
- Livestock breeding
- Milk processing
- The composition of milk
- The microorganisms affects to the
milk
- The importance of animal feed
- How important the hygiene
principles are
- Main microorganisms that play an
role
- The importance of cleaning and
disinfecting
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Language Skills
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Reading, listening, writing, speaking
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Discourse
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Description
- Brief description of the history
of cheese. (Could be a good idea to watch a video or some pictures)
Exposition
- Explanation about the materials
and everything what is necessary to make a cheese.
Expressive Discourse
- Children will need to be involved
in the presentation of my experience of making cheese according to everything
that I learnt.
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Recycled language
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- Numbers (1-20) Let’s count! How
many cheese are there in this table?
- Colours (different colours of
cheese in the world)
- There is / There are
- How many...?
- Can you...?
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Receptive language
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- Who’s this? Where’s ... / What’s
this...?
- What colour / number is this?
- Let’s listen to / sing / colour /
point to ...
- Open your books at page (5).
- What’s his/her name?
- Can you find the...?
- This is my...
- Tidy your things / toys / books
- Health
- the importance of milk
as a nutrient
- livestock breeding
- the production of feed
- milking process
- hygiene principles
-
the importance of
cleaning and disinfecting
- characteristics of cheese
- Milk production
- Livestock breeding
- Milk processing
- The composition of milk
- The microorganisms affects to the
milk
- The importance of animal feed
- How important the hygiene
principles are
- Main microorganisms that play an
role
- The importance of cleaning and
disinfecting
|
|
Pictures about the
process
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