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MYP COURSE OUTLINE – FRENCH II

Level: (8,9,10)
COURSE TITLE: FRENCH II
COURSE DESCRIPTION: *We continue with the Level I textbook at least until the middle of spring semester before switching to the Level II text…
Whereas in French I we are concerned with topics primarily related to the self, in French II we begin to explore the larger world around us: the world of food, our home environments, our bodies and issues of personal and public health; the concept of what one should do in certain situations and giving advice, etc. We begin reading about current events and develop the ability to move beyond formulaic speech toward created language while acquiring a concept of past, present and future time. Feature films and web-based activities round out our content. Our guiding question for this year will be “HOW DO WE LIVE?”
MYP Aims Addressed by this Course:
The aims of the teaching and study of modern foreign languages are to:

enable the student to use language(s) effectively as a means of practical communication, providing a sound base of communication skills necessary for future study, work and leisure
enable the student to understand the nature of language and the process of total language learning, which comprises the integration of linguistic, cultural and social components
enable the student to develop an appreciation of a variety of literary and non-literary texts
offer insight into the cultural characteristics of the communities where the language(s) is (are) spoken
encourage an awareness and understanding of the perspectives of people from other cultures
promote involvement with different communities, where relevant
provide access to varied sources of information
foster curiosity, a lifelong interest and enjoyment in language learning.

Time
(weeks) I

Instructional Units
for the Year

Essential and/or Guiding Questions

Area of Interaction

Assessment

1 week

9-10 weeks

5 weeks

2 weeks

4 weeks

Rapid review of key French topics and review of students’ – and teacher’s – summer activities.

Unit 8: FOOD!

Shopping for food
Expressions of Qty.
Concept of “some”
Meals and Menus
Setting the table
Etiquette/Table manners

Unit 9A-B: THE HOUSE

floor plans, rooms
furniture
describing where things are/ giving directions

- mini lesson on Gothic church architecture

Unit 10: HEALTH

body parts
what ails you?

Unit 11: VACATIONS!

intro. to rail & plane travel
“municipal geography”
geography: Europe, French Canada, French Africa

Unit 12: PARIS!

journal writing
sightseeing/ map of Paris

LEVEL II TEXTBOOK
UNIT 1:
Unit 2: ART & MUSEUMS!
- L’Impressionisme
- comparing/ contrasting

“HOW DO WE LIVE?”
Where does my family shop for food? Does food have the same social value in French & American culture?
What are the do’s and don’t s at my family dinner table?

Do French & Americans share similar attitudes about space? Privacy? Hygiene?
What is the purpose of church architecture?

How do I express physical discomfort?
How do French & American cultures deal with illness?

What makes Paris special?

How can I describe a painting and my reactions to it?
How do I compare 2 different works of art?
How have French attitudes about art evolved over time?

Environment
Health & Social Education

Community/
Environment

Environment/ Health & Social education

Community/ Homo faber/ Environment

Homo faber/ Environment

Homo faber/ Community/ Environment

Informal assessment of students’ oral participation in class.

Standardized tests
Oral/ Pictorial quizzes
Listening comprehension quizzes
Role-play “A table!”
Extra credit project on French regional food specialties

Dictation and drawing activity
Standardized tests
Oral /pictorial quiz/ map reading quiz
Optional “Dream House” poster project

Standardized tests
Extra credit: develop song or rhythm chant

Standardized quizzes

Standardized quizzes
Possible student travel diary

Standardized quizzes
Written assessment comparing/ contrasting 2 paintings

Course Outlines - Language B

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