Janty Posted November 2, 2008 Share Posted November 2, 2008 Tomorrow we are back at school. Last term, the county advisor for my subject asked me to help develop a cross-curricular food unit with the french department. She then asked whether there was a room available at school for us all to work together. As there isn't and we live not far from school, I suggested working at our house and that I would prepare lunch. They agreed that this was a good idea so tomorrow I have the head of french for our school and two county advisors arriving for the day. I was fine with this until 'a friend' kindly questioned whether I was nervous cooking for a food expert (my advisor). I have been a wreck all day. Me and my big mouth. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted November 2, 2008 Share Posted November 2, 2008 You will wow her/him with the freshness of the eggs! Quote Link to comment Share on other sites More sharing options...
Guest Posted November 2, 2008 Share Posted November 2, 2008 mai oui Omlette Crepe Souffle You couldn't go wrong with the fresh eggs at your disposal! Quote Link to comment Share on other sites More sharing options...
Janty Posted November 2, 2008 Author Share Posted November 2, 2008 I am making chicken (free range, organic, of course), leek and mushroom puff pastry parcels with creamy mash, vegetables and home made rosemary bread. Someone else is bringing dessert but I am making a bara brith for tea break. I have packaged some eggs up for them to take home. Our head of french keeps hens herself but I don't want to miss an opportunity to convert the County Advisors (used Omlet egg boxes ). Quote Link to comment Share on other sites More sharing options...
Seagazer Posted November 2, 2008 Share Posted November 2, 2008 That sounds wonderfull Janty. Sounds like you have it all organised perfectly. You'll be absolutely fine Quote Link to comment Share on other sites More sharing options...
Scramble Posted November 2, 2008 Share Posted November 2, 2008 I'm sure you'll do great! Omlet eggboxes very x Quote Link to comment Share on other sites More sharing options...
redhotchick Posted November 2, 2008 Share Posted November 2, 2008 I love the idea of a "cross curricular food unit with the French department" Two of my favourite things food and foreign lands. Is the plan to come up with a range of french cuisine to teach the pupils to make? How fab! I'd have loved lessons like that. Quote Link to comment Share on other sites More sharing options...
Janty Posted November 2, 2008 Author Share Posted November 2, 2008 The plans are going to be drawn up tomorrow....any suggestions are most welcome. Quote Link to comment Share on other sites More sharing options...
Chicken Licken Posted November 2, 2008 Share Posted November 2, 2008 I teach CoPE to what I lovingly refer to as my naughty boys! One of the units in International Links and the challenge is to research a meal (breakfast, lunch or supper) from another country and cook it - I am braving myself for another assault on the kitchen with my litlte helpers (10 x yr 11 boys with questionable behaviour - knives, ovens, electricity - what could possibly go wrong). They thorougly enjoy cooking and hat a great way to get students to engage with language learning. Good luck Janty - sure it will all go fine tomorrow. Quote Link to comment Share on other sites More sharing options...
redhotchick Posted November 2, 2008 Share Posted November 2, 2008 The plans are going to be drawn up tomorrow....any suggestions are most welcome. I wonder if it is possible to do a regional theme? The French are well known for their charcuterie of course. Jane Grigson's "Charcuterie and French Pork Cookery" is a bit old fashioned but could be tailored to fill a whole lesson. Dishes from different times of day, which I feel would really enable the culture to be examined. "Things you would find in a French Supermarket" (or boulangerie, charcuterie, patissier) How the French buy their food i.e. Supermarket or market, daily, weekly, monthly? Why is this? What differences in the demographics of France and the UK exist, if any? (eg. working patterns and domestic arrangements) This would probably vary between built up areas and rural areas. Boeuf Bourguignon versus Beef and Ale Casserole and/or Quiche Lorraine versus Bacon and Egg Flan Food with french names frequently found in English speaking countries. Erhm...profiteroles, not sure if that is one! or if there are many now but could be a good game if you can think of some. Good luck Janty. Quote Link to comment Share on other sites More sharing options...
Janty Posted November 3, 2008 Author Share Posted November 3, 2008 Thanks everyone for suggestions, etc. Today went well. County Advisors were impressed with our ideas. We have the bare bones of a 7 week scheme and they are giving us two more days to complete resources, etc. Both ladies met the girls and were impressed with their eggs so job done on the brainwashing front! Further brainwashing to take place tonight when I go to Slimming World. We had to make something today to put towards a hamper that is being raffled for a charity. I haven't had time so hubby suggested taking 4 eggs in an Omlet box. Quote Link to comment Share on other sites More sharing options...
