Unit Plan

Unit Plan Objective: This unit plan is designed for students taking a Spanish 1 course in 7th-10th
grade. This 2 week unit incorporates the 5 Standards for Foreign Language Learning:
Communication, Culture, Connection, Comparison, and Community. Students will demonstrate
an understanding of formal commands, both affirmative and negative, through the context of
food from Spain and preparing an authentic recipe.
Model:
Day 1: Identification of various foods from Spain
Day 2: Introduction to formal commands/vocabulary
Day 3: Affirmative and Negative commands
Day 4: Food from Spain
Day 5: Introduction to the Euro and cultural practice of haggling
Day 6: How to buy food in Spain
Day 7: Practice buying food using commands (TPR)
Day 8: Introduce cooking group presentations
Day 9: Review
Day 10: Video/Class Presentation
Standards:
1.1. Students engage in conversations, provide and obtain information, express feelings and
emotions, and exchange opinions.
1.2: Students understand and interpret spoken and written Spanish on a variety of topics.
1.3: Students present information, concepts, and ideas in Spanish to an audience of listeners or
readers on a variety of topics.
2.1: Students demonstrate an understanding of the relationship between the practices and
perspectives of Hispanic cultures.
4.2: Students demonstrate understanding of the concepts of culture through comparisons between
Hispanic cultures and their own.
Objectives:
a. Students will be able to identify various Spanish foods from Spain.

b. Students will be able to demonstrate understanding of formal commands both negative and
affirmative.
c. Students will be able to demonstrate mastery of using the euro as the monetary unit of Spain,
along with demonstrating further understanding of negative and affirmative formal commands.
d. Students will be able to use the unit vocabulary and grammatical structures through the
context of buying ingredients at a store and haggle in Spanish with 80% mastery.
e. Students will be able to demonstrate understanding of affirmative and negative formal
command through accurate usage on video or class presentations.
Instructional Strategies:
a. Introduce vocabulary with photographs and realia, real physical products. Correct
pronunciation and have students write vocabulary in their notes.
b. Video watching and listening practice of other native students discussing their favorite foods.
c. Modeling formal commands
d. TPR, total physical response, activities with haggling and buying food using a table with
groceries and prices.
e. Watch a video from previous class as a good example for video presentation.
Materials:
a. SmartBoard
b. Video La comida en Espaa
c. Flashcards
d. Video presentation examples
e. Photos of people, places, food
f. table cloth, food (arroz, frijoles negros, cebolla, pesce, ajo, tortilla, cilantro, agua) and utensils
g. Spanish recipes
h. Price cards
i. Paper and pens
j. Scissors
k. Formal commands worksheet
l. fly swatter
m. magnets

Assessments:
a. Quizzes on the vocabulary
b. Formal commands worksheet; checking for understanding
c. TPR activity between the teacher and the students
d. Role play of preparing an authentic Spanish dish presentation with written recipe.