TIME: Four
to five 60-minute class periods
MATERIALS:
- pictures of animals that live in the bayou
- salt dough ingredients:
fine salt, flour and water
- big bowl
- Plastic wrap
- plastic utensils (forks, knives, scrapers)
- measuring cups
- paint
- paintbrushes
- table cloths or protectors
- pencils
- disposable aprons for students
- plastic animals.
INTRODUCTION/PREPARATION/ANTICIPATORY SET:
Students are asked in advance to bring pictures of animals that live
in the bayou. The teacher and students look at the pictures and talk
about the different animals - species, colors, names, sizes.
ACTIVITY:
The teacher gives the students a list of six bayou animals:
the alligator (l’alligator)
the catfish (le poisson chat)
the egret (l’aigrette)
the pelican (le pelican)
the crawfish (l’ecrevisse)
the snake (le serpent)
Students are asked to choose one bayou animal that they would like to
make with salt dough, and describe that animal.
The teacher explains how to prepare the dough (see attached recipe),
the ingredients they have to use and the quantity they have to pour in
the big bowl. The teacher then explains how to use the salt dough and
utensils to create different shapes and different animals.
Step by Step
- Give to each student the necessary amount of salt dough that will
be used to create their animal,
- Have them divide the dough for the different
parts: one for the body, another for the legs or wings or, another
for the head and the tail.
- Explain and show the students how to create
a shape with the salt dough: a long shape for the snake, alligator,
crawfish, and fish and a round
shape for the egret and pelican.
- Students shape the dough into the animal
body, using their fingers and plastic utensils. Teacher monitors students
helping them as needed.
Teacher
has students tell her the body’s parts in French.
- Students add
to their body the other parts of the animal (legs, head, wings, tails).
- Once
the animal is created, teacher shows students how to do the eyes,
nose and mouth and the skin using a regular sharpened pencil
and other
utensils to create texture.
- Teacher explains the cooking procedure,
the time, the heat needed. (Animals are baked by the teacher after
class, to be ready for
painting the next
day.)
- Once cooked, students (wearing aprons) use paint and brushes
to complete their animals. Teacher monitoring the work, asking
individual
students
to tell her the name of the color in French, tell which are
warm and which are cool colors, and review the rules for combining
primary colors
to create secondary colors.
EVALUATION/ASSESSMENT:
Teacher is monitoring students by observing them
during the activity and asking them to describe their work in French
using the words they have learned.
Teacher evaluates students’ work – their attention to/description
of detail and their creativity.
For example:
- words that might describe an animal: il est grand/petit,( it’s
tall/small); long/court, (long/short); gros/mince (big/slim)
- words that tell how an animal might move: vite/lentement (quickly/slowly);
dans l’eau, dans le ciel, sur le sol (in the water, in the sky,
on the ground)
- words that describe how an animal might feel to the touch: it feels:
il est doux/gentil/mechant (it’s soft/nice/bad)
Then teacher evaluates how students respond to directions and their success
in completing their salt dough animal.
GRADE
LEVEL EXPECTATIONS AND STANDARDS/BENCHMARKS:
Louisiana Foreign Language Standards/Benchmarks:
CM-1-B1 Demonstrating comprehension of simple oral and/or written instructions
through appropriate physical response.
CM-1-B2 Demonstrating comprehension in age-appropriate oral discourse,
such as personal anecdotes, familiar fairy tales, and other narratives
based on familiar themes.
CM-1-B5 Demonstrating comprehension of simple oral and/or written statements
using numbers, time, and weather.
CM-2-B1 Following and giving simple directions for participating in age-appropriate
classroom and cultural activities.
CM-2-B2 Requesting and acknowledging clarification, assistance, permission,
and directions.
CM-2-B3 Exchanging basic information about people, events, places, animals
and things through description or by asking and answering simple questions.
CM-2-B7 Using age-appropriate greetings, gestures and introductions to
exchange essential information.
CM-2-B8 Sharing likes, dislikes, feelings, and emotions in a variety
of situations.
CM-3-B1 Giving simple instructions for age-appropriate classroom and/or
cultural activities.
CM-3-B2 Presenting simple information incorporating numbers, time, and
weather.
CM-3-B3 Giving short oral and/or written messages about people, events,
places, animals, and things.
CM-3-B4 Dramatizing songs, short anecdotes, or poetry commonly known
by peers in the target cultures.
CM-3-B6 Telling or retelling simple stories orally or in writing.
CL-1-B1 Identifying and reacting to cultural perspectives and practices
in the culture studies, such as greetings, leave-takings, and common
social interactions.
CL-1-B3 Participating in age-appropriate cultural activities, such as
music, rhythm, dance, games, and/or celebrations.
CL-1-B5 Demonstrating a comprehension of common words, phrases, and idioms
that reflect the target cultures.
CP-1-B1 Citing and using words borrowed from the target language.
CT-2-B4 Listening to music, singing songs, or playing musical instruments
from the target cultures.
Louisiana Arts Content Standards/Benchmarks – Visual Art:
VA-CE-E3 Use art vocabulary and the elements and principles of design
to convey the language of art (create and discuss own art work).
VA-CE-E6 Identify relationship among visuals arts, other arts and disciplines
outside the arts.
ART CONTENT/CONCEPTS:
Shapes and simplified shapes
Lines: bend, curved, angular, straight
Texture: surface quality or “feel” of the object; its smoothness,
roughness, softness…The texture is actual when can be felt with
the fingers: flat, leathery, crackled, corrugated, puffy
Colors: warm, cool, primary, complementary and secondary
Value: hatching, cross-hatching
TEACHER'S
REFLECTION:
This is an integrated lesson that links art activity and French language,
and engages each student step-by-step, to create a salt dough animal.
The students really enjoyed being involved in an activity than requires
creativity, manipulation, precision and working together as a team.
They got into groups of 2 or 3 persons and chose the partners they
wanted to work with.
Students were very inspired and creative. Learning and review French
vocabulary through this salt dough activity helped students to “see” the
French subject in a different way and turned out to be a very positive
experience.
Salt Dough Recipe
Ingredients:
one cup of fine salt
two cups of flour
about half a cup of water
Directions:
Mix the flour and the salt together in a large bowl. Depending on the
flour brand, you may need a different amount of water so it is best to
make a well in the center and pour in the water slowly.
Knead the dough until smooth and elastic and non sticky.
Shape the dough into a ball and wrap it into a plastic wrap to prevent
it from drying. The dough is now ready to be used.
GALLERY
|
EXHIBITS |
K-12 |
STUDENT TEACHERS | HOME
|
