Caribbean Diversity through Food


Material Information

Caribbean Diversity through Food
Series Title:
FIU LACC Teacher Training Lesson Plans
Physical Description:
Mixed Material
Alice Boyd; Jeneta Carter; Paulette Skinner; Richard Tapia
FIU Latin American and Caribbean Center
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Publication Date:


Subjects / Keywords:
Caribbean Area   ( lcsh )
Teaching Guide or Lesson Plan


Florida International University Latin American and Caribbean Center, a Title VI National Resource Center, in conjunction with Miami Dade County Schools and the Digital Library of the Caribbean sponsored a Caribbean Challenge Teacher Training Workshop titled Using Digital Resources to Examine Race and Teach the Region on Wednesday, May 15, 2013. This lesson plan is a product of that training.

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Source Institution:
Florida International University
Holding Location:
Florida International University
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All rights reserved by the source institution.
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The Caribbean Challenge: Using Digital Resources to Examine Race and Teach the Region Teacher Training Workshop Lesson Plan Worksheet Created by: Alice Boyd; Jeneta Carter; Paulette Skinner; Richard Tapia Title : Caribbean Diversity through Food Overview : Students will analyze the geographical origins of common foods from countries in the Caribbean and research the historical and culture that is shared or similar Time Required : 1 to 2 weeks Target Audiences : 6 7 Grades World History, Civics, Language Arts, and Computer/Technology) Materials required : Textbook, pencils, pens, internet, markers, chart Cross curricular connections : Geography History Civics Technology Media Language Arts Lesson O bjectives and Standards : SS Standard 6 Benchmark SS.7.5.1 Understand how to apply geography to interpret the past, present and future LA.A.2.3.5, LA.A.2.3.6, LA.A.2.3.7, SS.B.1.3.1, SS.B.1.4.4 Teaching Activities : 1. Display a KWL Chart. What kind of food do people from Caribbean eat? What do you wish to learn? At the end of activity What have you


learned? 2. List countries from Caribbean. Assign students to a country. Students will research foods from the Caribbean. 3. Teach. Internet using Research culture diversity of foods. Look up www.caribbeanpot to see collection of recipes preview cookbooks from the Caribbean. 4. Compare and contrast foods. Notice the different names for same food. 5. Make recip e cards. Type recipes on the card. Collect and bind in a book. Assessments : 1) KWL what have you learned. Observation. 2) Students bring in recipe. Explain origin. 3) Rubric to grade research notes, sample of food. 4) Students have a sample of foods. 5) Make cookbook 6) Share which food they like (foodcritic). 7) Fieldtrip to Johnson and Whales University for sit down meal of selected Caribbean Cuisine Additional comments and/or instructions :