Lesson Plan #: AELP-FRN0001
Concept Attainment Model
"Boulangerie (Bakery)"
An Educator's Reference Desk Lesson Plan
Submitted by:
Jocelyne Frazier
Email:
suisselune@aol.com
School/University/Affiliation:
Randolph Macon Woman's College
Endorsed by:
Professor Nicholson
Randolph Macon Woman's College
Date:
April 27, 1999
Grade Level(s):
Preschool education, Kindergarten, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, Higher education
Subject(s):
Duration:
45 minutes
Description:
Exercise on the concept attainment model, Boulangerie is the concept that the students are suppose to come up with.
Goals:
New concept and vocabulary review, visual aid, computer usage.
Objectives:
Given data on "Boulangerie", students will be able to:
-
differentiate between examples and non-examples of "food shops", "food service", and "food establishments".
-
identify essential and non-essential attributes of "une boulangerie"(bakery).
-
generate and analyze hypotheses about "une boulangerie".
-
evaluate "une boulangerie".
Materials:
-
hand-out
-
posters (with different food shops)
-
props (a basket of fresh "petis pains"(rolls) for sampling!)
-
some "farine blanche et farine complete" (wheat flour and white flour)
Procedure:
-
Present the
1st set of Examples
gateau
(cake) and
tarte
(pie)and
Non-Example
repas
(meal). Generate and test hypothesis.
When using a poster board for this two set be sure to label both columns with the appropriate name: examples and non-examples.
-
Present the
2nd set of Examples
biscuits
(cookies) and
Non-Examples
fruits, legumes
. Check for new hypotheses and elimination of older ones based on new information.
When presenting the second set of examples and non-examples be sure to align the columns under examples and non-examples or to label again , if because of space the alignment is not a possibility.
-
Present the
3rd set of Examples
petit-pain
(rolls) and
Non-Examples
poisson et crevettes
(fish and shrimp).
-
Present the
4th set of Examples
pain
(bread))and
Non-Example
viande
(meat).
-
Present the
5th and last set of Examples
Boulanger
(baker)) and
Non-Example
boucher
(butcher).
-
Closure:
-
Summarize attributes of new concept. "Boulangerie" is an establishment, a specialty store were "pain" is made from scratch. We as a classroom have defined that we can in this establishment order and purchase a bread product made from scratch. We can also purchase "petit pain" (rolls).
-
Name remaining coordinates from the non examples possibilities. Those were
a restaurant
,
une epicerie
(a grocerie),
une poissonerie
(fish store) and
une boucherie
(a butcher shop).
Note: The visuals permit the addition of new words (the pictures of all the food places and the clues for the concept are labeled in French), and they are also defining a new concept which is the Boulangerie.
Assessment:
Vocabulary review before test.
Assess students on their ability to identify new words in French and familiarization with a new concept.