Year 9

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Penola Catholic College
Year 9 LOTE Banquet
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Focus

• participation in linguistic and cultural
  activities and competitions.
• opportunity to enjoy a meal reflecting
  cultural diversity of food from
• Italy, France and Japan.

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Rationale

• Who? Year 9 students of Italian, French
  and Japanese.
• Why? Activities linked to linguistic
  cultural awareness components of
  courses
• Enjoyment an activity which is
  always remembered

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Assessment

• And incorporates at least one skill-based
  Assessment Task (usually 2 or 3) as
  well as VELs Assessment for
• Working in Teams (Dimension) from
• Interpersonal Development (Domain),
• Physical, Personal Social Learning (Strand)

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Logistics

• THE RESTAURANT EXPERIENCE
• YEAR 9
• LOTE WEEK MAJOR ACTIVITY
• VELS GROUP ASSESSMENT
• WORKING IN TEAMS
• DATE TUESDAY, 29TH JULY, 2008 (periods 4, lunch,
  5 6)
• TIME 12.20 3.15 p.m.

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Prior to the day

• Complete a unit of work based on food and the
  restaurant experience
• Complete an oral assessment from this unit of
  work
• Complete at least one other Assessment Task
  (listening, reading or writing)

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Group Work

• Tables organised into groups of about 8-10
  students.
• Each GROUP designs a menu with 5 dishes under
  each category, including the dishes eaten on the
  day (part of the VELs assessment for Working in
  Teams)

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Menu

• VELS GROUPASSESSMENT TASK MENU
• TASK
• Design your own menu for an Italian, French or
  Japanese restaurant.
• Include the following
• Front cover stating name and address of
  restaurant (be creative)
• Menu (in the language) covering
• appetizers (where appropriate)
• entrées
• main courses
• side dishes (where appropriate)
• desserts
• drinks
• prices

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Menu for the day

• Entrée Sushi
• Main - Cannelloni
• Dessert Eclair au chocolat

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Criteria for judging menus

• Presentation/layout of the menu
• Accuracy of spelling and satisfactory
• Inclusion of all criteria (ie, number of dishes,
  prices, drinks, etc)
• Creativity/originality

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The table ...

• All members of the table must contribute to the
  following tasks
• Produce the official table menu place it on the
  table on banquet day
• Prepare table with an Italian, French or Japanese
  theme (depending on the language/s studied.

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Table decorations - Requirements

• Reflect the colours of the countrys flag
• Place a symbol of the country prominently on the
  table
• Bring at least one other food from the LOTE
  country to share
• Display the menu
• Display the table number both in numerals and
  in words in the LOTE, in a prominent place

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Table requirements

• Each member of the group must organise to bring
  at least one of the following items enough for
  each member of the table. table cloth/placemats
• plates
• knives forks
• glasses
• napkins
• bread
• salad
• drinks
• serving tongs/spatula
• other accessories

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Decorative Ideas

• flags, flowers, ice buckets,
• souvenirs from the country,
• coloured rice, coloured ice,
• chair decorations, balloons,
• multi-coloured candles (NOT TO BE LIT), wine
  bottles (empty of course)
• the skys the limit!

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Double-Language Students

• Students studying 2 languages sit with their
  FRENCH class groupings and creatively think of
  ways to incorporate both languages they are
  studying
• 2 (or 3) menus are placed on the table (1 for
  French and 1 for each of the other languages
  studied)

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Dress-up

• Each group assists in dressing-up a
  representative from their table as a
  person/monument/icon/thing of cultural/historical
  significance from the country
• e.g. France - Eiffel Tower or Napoleon
• Italy Gelato or Pavarotti
• Japan Sumo Wrestler or Yu-gi-ho
  Character
• ALL MEMBERS OF THE TABLE BRING ITEMS TO ASSIST
  IN THE COSTUME DRESS-UP.
• Table chooses one member (or several members
  within the same theme) of the group to dress
  up.

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• Students dressed up are also required to write a
  30-60 second description of the significance of
  the costume (in English) which is read out by the
  student comperes.
• Eg a student dressing up as Madeline might speak
  with her accent and speak in rhymes as she does!

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Student Tasks

• Leader ensures all tasks are completed
• Table setters
• Table clearers
• Student/s to dress up in costume
• Make-up (where required)

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VELs Assessment

• At the Banquet, teacher assesses the way that the
  group has worked together to prepare the table
  and the costume.
• The lesson after the banquet, the group completes
  a short summary, including an explanation of how
  the group worked together (also useful for
  College Newsletter)

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PPS/INTERDISCIPLINARY STRAND
Working in teams Progression Point (5.25)
Question/clarify to allocate roles (decide who
will be responsible for bringing various items
for table set-up e.g. knives, forks, table
decorations.)
Positive attitude behaviour (organise the
costume, produce a menu and participate on the
day by bringing what is required and taking part
in the activities, including clean up.)
Explore different perspectives (take into
consideration who would like to take on specific
tasks and try to allocate accordingly.)
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• Acknowledge contributions (ensure that everyone
  assumes a role and they are recognised for taking
  on the task.)

Attention to detail (demonstrate in table
set-up, menu, table number and costume that the
group has thought in terms of the country and
language being studied.)
Clear recording processes (with the menu submit a
short summary of how the group took on the
task.)
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Competitions Prizes

• BEST MENUS 2 per LOTE, awarded to the tables
  with the best menus.
• BEST TABLES 2 per LOTE, shared prizes awarded
  to all members of the table.
• BEST COSTUMES 1st, 2nd 3rd prize across LOTEs
  
• 1st, 2nd 3rd prize winners receive a movie
  voucher.
• All participants who dress up receive a prize
  in recognition of their efforts.

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On the day

• 12.30 Students (lote classes) meet in allocated
  area for roll call (with all requirements for
  the Banquet)
• 12.40 Setting up in changing into costume
• Quiet music from LOTE countries to provide
  atmosphere
• 1.10 Welcome to students guests,
• National Anthems and Introduction
• Judging best menus best tables (invited
  guests)
• 1.15 Table Trivia or Quiz
• 1.20 Entrée Sushi

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• 1.30 Costume Parade, explanations of costume
  judging
• 1.50 Main Course Cannelloni
• 2.10 Table Trivia or Quiz (part 2)
• 2.30 Dessert Éclair
• 2.55 Announcement of prizes, thank yous
  clean-up
• 3.15 Students dismissed to go to Homeroom

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Other participation

• Costume Parade - compered by three students one
  from each language
• Food served by Hospitality Students
• Judging Invited Guests