Traditionally in term 4, my year 7 classes study a cooking recipe before cooking it in groups because, lets face it, anything to do with cooking is popular and it’s a positive note for them to finish on after 8 years of learning Indonesian at primary school. This year, the challenge for me was adapting such a unit of work to be compatible with TCI methodology.
As usual, I began the term by asking the students in each class to vote for the food their class woud like to cook. Each class narrowed their wishlist down to 2; a savoury and a sweet recipe. Previously I split the 9 week term in half, with classes studying recipe #1 for the first 4 weeks, before focusing on recipe #2 over the final 4 weeks. The final week is always a right-off with graduation, class parties etc and it’s nice to have a week up my sleeve just in case! I quickly discovered though that attempting two recipes was one recipe too many. Thus for the majority of the term we focused on the one recipe that both classes had chosen: Dadar Gulung.
In adapting this unit of work, my first task was to simplify the ‘authentic’ recipe drastically to reduce the large amount of unfamiliar and unnecessary vocabulary. This turned out to be even easier than I imagined. Yet, what I couldn’t avoid was the long list of ingredients, mostly low frequency vocabulary except for maybe water. Here is my recipe in English and following it is the CI version.
Here is my simplified recipe:
Here’s my adapted version of the method:
- Campurkan gula dan kelapa. Goreng dan aduk. Angkat.
- Campurkan tepung, gula, garam, telur, pandan dan susu di mangkok besar. Aduk.
- Panaskan minyak.
- Kasih satu sendok besar campuran dadar dan goreng dua menit.
- Balik dadar dan goreng satu menit lagi.
- Taruh campuran kelapa/gula di dadar. Lipat dan gulung.
- Selamat makan!
I decided to tackle the ingredients first with the thought that as soon as they were acquired, the method would be largely (although still not i+1) comprehensible. I began with a google search for images and found a large image of each ingredient. I then printed an A4 copy of each and laminated them. I didn’t label (ie write the Indonesian on) the pictures which at times was useful and other times frustrating. Probably should have though to assist with acquisition. I began by introducing this new vocabulary and encouraging students to come up with ways they could remember each. Both classes suggested remembering ‘minyak’ (oil) is easy because it is yuck (yak)!! Next students got into 6 groups (the number of trestle tables in my room). Each group was given 11 sheets of A5 paper & 11 laminated cards, each with one of the ingredient words on it. As a team, each ingredient had to illustrated, one per piece of paper. Here are just a few of them:
We then played a game to get as many repetitions of this new vocabulary as possible: all picture sheets and cards were turned upside down and mixed together in the centre of the table. On go, teams had to turn everything over and then match up the illustration with the word card. When groups had played this several times with their own pictures, they were asked to stand and rotate to another table and we replayed with the pictures from another team. This was hilarious because some of the pictures were left field. You can imagine what some teams thought of some of the gula merah pics!! When the teams were at the final table, I then added a further variation to the game by asking the teams to nominate their best 2 players to play off against the other teams and after that round asked the groups to nominate the 2 players who had participated the least for a final competition. In each team there were passive team members, some were lacking in confidence while others were over ruled by more dominant team members, so this gave them a chance to participate and shine. My instruction to the non-players insisted that their hands remain under the table and to only speak in Indonesian! This worked beautifully! More repetitions!! From me and their fellow students!
From that lesson onwards, I began lessons with a vocabulary review by asking students to tell me what the ingredients are for dadar gulung. (Dadar gulung pakain apa?)The only word which stumped them right to the end was kelapa parut!! Considering most of the language used in this unit is low frequency, it will be interesting to see how much is retained long term.
The next lesson I planned to teach included a cooking demo so that the students could both watch the method and listen to the recipe in context while completing a listen and draw however it was precisely that week I fell sick. Such a bummer. Unfortunately by the time I was well again, end of year interruptions and severe depletion of energies resulted in this not happening. Instead students did the listen and draw without the demo, cloze and a ‘unjumble the sentences’ type of activity. It was very rushed towards the end due to the loss of time which was such a shame.
I also had to squeeze in a very quick introduction to the 2nd recipe the classes were each cooking. One class chose Mie Goreng Telur Ala Ibu MIa (which was perfect because I coud recycle most of the dadar gulung method vocabulary) and the other class had chosen mie goreng. In those lessons, we also had to finalise groups (students choose their own) and determine the equipment needed to cook the recipes. It was very rushed but thankfully it all finished well.
When classes cook, I provide the ingredients and students have to bring in the equipment as they will be cooking the recipes by themselves in their group. I do it this way for several reasons – the main reason being that I firmly believe students should take equal responsibility in preparing for this. It also weeds out the apathetic students who have in the past sabotaged the experience for the others in their group. These non contributing students are divided out amongst the junior primary classes to ‘help’. This year though, for the first time ever, every student cooked!! The one student who didn’t bring anything in had spoken to me privately explaining how difficult this would be for him, and he was fortunately in a group being supervised by one of their Mums who knew him and his circumstances well. Phew, because this was the only thing we did all year that he showed any interest in and it was great for him to finish up on a positive note. A final bonus for doing it this way is that students take home all the dirty dishes and I don’t get left with the washing up!
I encourage groups to invite a ‘supervisor’ for several reasons. The supervisor can be a parent, an older brother or sister (lovely opportunity to catch up with ex students who themselves get a kick out of revisiting an Indonesian cooking lesson) or a responsible family member/friend. Having community members is great for PR but more importantly, the electricity board in my room cannot support more than 4 electric frypans at any one time. Thus a supervisor enables groups to cook elsewhere in the school, either in our canteen, the staffroom or even in their own classroom. The added bonus of this is that I usually end up with only 1 or 2 groups cooking in the Indonesian classroom!! Bliss.
I begin the cooking lesson by handing out copies of the recipes and then standing back as the groups organise their ingredients.
Here are a few photos taken from one of the classes:
Firstly, the ingredients as I set them out. Some are portioned already and some aren’t.
Students helping themselves to the ingredients
The unit of work was finished with a Kahoot! challenge. What an amazing and engaging way to complete the unit. As I said in my previous post, I had issues with lagging which we still haven’t been able to trouble shoot even with Kahoot! support. Quite a shame really because it has so much potential. I intend to investigate it further next year in the computer room and see if by eliminating the ipads, the lagging stops. It was such a fun way to wrap up the unit with a concentration on structures. Even kelapa parut was learned by the end!
Overall, in reflection, I feel that this topic was more of a ‘bail out’ and whether this was due to insufficient time or that it still needs a lot of tweaking, I’m not quite sure. Also at this time of the year, it is more important to do what is manageable because of the sheer number of balls teachers juggle with end of year requirements. Another issue is that the year 7’s in term 4 are challenging and the sooner the SA government moves them to high school in line with other states and our national curriculum the better, but that’s a whole different topic!