In this live lesson, Hugh taught a class of 11 intermediate students using a unit from Outcomes (Heinle Cengage Learning). During the lesson, students were given the opportunity to describe different dishes and ways of cooking food, and to explain their own cuisine to foreigners.
Hugh gave all present a copy of unit 8, on the theme of Eating, and followed the activities as presented and sequenced on the page. The sections in the lesson were as follows: speaking (warmer), vocabulary (matching cooking verbs with illustration, extension to adjectives to describe food), listening (a conversation between a Peruvian businesswoman and a visitor in a restaurant), lexical chunks for describing dishes and pair/small group work conversation describing what’s on a menu. Each section of the lesson flowed seamlessly to the next.
During the lesson, Hugh very effectively managed board work so that it provided a record of focus language elicited, presented and modelled. Given the emphasis on production, word linking and other pronunciation features were also highlighted. When mistakes occurred, students were gently encouraged to self-correct, with corrected forms, chunks and pronunciation given as necessary.
The students were given plenty of opportunities to use the language throughout the lesson. They clearly enjoyed the experience, and this was reflected in one student’s comment ‘thumbs up’, when they were invited to give their feedback at the end of the lesson. Once the students had left, the participants were invited to comment on aspects of the lesson they had found interesting.
Three particular areas predominated.
Again, as with all these sessions, the ‘live lesson’ experience provided the opportunity for us to observe others doing what we do, reflect on our classrooms, review our approaches and techniques, and possibly consider different ways of ‘being’ in the classroom.
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