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French Immersion Serves up International Cuisine
It was an international cuisine carnival on a smaller scale on Monday as Grade 11 French Immersion students in the Comparative Cultures 12 class wrapped up a unit on street food around the world by preparing and enjoying the different snacks they had been studying.
For their final projects in the unit, the students worked in partners or groups of three, studying a beloved staple from a different part of the world.
“They had to research a street food – things like its cultural importance, ingredients, and value to the country – and present it to the class,” Mrs. Anna Sterelyukin explained.
Following presentations to their peers last week, the students had to cook and serve their foods of choice this week, using the Stag Café kitchen. Five different dishes with a true international flair were whipped up: nshima from Mozambique, poutine from Québec, butter chicken from India, açai bowls from Brazil, and bubble tea from Taiwan.
As much as possible, the students created their food from scratch. That included producing homemade peanut butter and tomato sauce for different dishes. The bubble tea team even made their own boba balls from tapioca flour, which proved very challenging and sent the students scrambling for a different recipe.
The street food portion of the course is over, and the students will continue to study a variety of aspects of international cultures, including religions, myths and legends, and education around the world. The course incorporates a significant amount of inquiry-based learning.
Part of the provincial Social Studies curriculum, Comparative Cultures 12 is new to Shawnigan this year, and is being offered only in the School’s French Immersion program for now.
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