This thesis project for a Master of Arts in Spanish Pedagogy consists of a four-week, five- lesson unit on Mexican food designed for a high school Spanish 1 class. Following an overview of the need for more cultural products, practices, and perspectives in the teaching of world languages, the project outlines the learning objectives and assessments for the unit and describes its implementation in a high school Spanish classroom, followed by an analysis of learning outcomes and a discussion of which components of the unit went well along with suggestions for improvement. The actual lesson plans are included as appendices.
College and Department
Humanities; Spanish and Portuguese
BYU ScholarsArchive Citation
Bird, M. Susy, "Products, Practices, and Perspectives in the World Language Classroom: A Unit on Mexican Food for a High School Spanish 1 Class" (2014). Theses and Dissertations. 4206.
Mexican culture, culture-based lessons, high school Spanish curriculum