Help me give my students blenders and several molcajete salsa bowls so that they may make various traditional Mexican and South American drinks and sauces like champurrado, atole, chimichurri, salsa habanera, and mole.
"Cooking with kids is not just about ingredients, recipes, and cooking. It's about harnessing imagination, empowerment, and creativity." - Guy Fieri
My bright and eager-to-learn Spanish students are realizing the amazing opportunities open to them through the acquisition of a second language and its culture.
Learning not only about the language but how people live and the foods they eat is a large part of this process.
I am a Spanish teacher for grades 9-12 in a low-income, high poverty, public junior/senior high school in Pennsylvania. Half of our student population are on free or reduced-price lunch. My students thrive from interactive and engaging activities that step away from the "traditional." Our school does not have the financial surplus to purchase resources that would enhance student learning in alternative and creative ways, which I believe is critical for true, lifelong learning.
In World Language instruction it is imperative to not only teach the language and grammar but all aspects of the cultures of the many Spanish-speaking countries. Food is a major component to any culture and can be at the heart of the country and people. I teach my students the cuisines of the Spanish-speaking world to educate them about the countries we study and to provide them with real world knowledge.
Cooking is a critical life skill that one uses every day!
I believe it is paramount to supplement these lessons on food with the actual application of how to create them. According to the National Training Laboratories, students retain 5% of material delivered from a lecture and 75% by actually doing something with the learned material. I want my students to take what they have learned in my classroom and apply it in their lives when they go home and even for a home they may have for themselves one day.
If funded, students will journey to Aztec and Mayan culinary history to make the special atole and champurrado drinks, mole, salsa habanera, guacamole, and to South America to make chimichurri sauce.
This proposal is best summed up in the words of one of my students who said: “If my class had the opportunity to have these supplies, it would allow my learning to increase exponentially by being able to actually cook the food we are learning about in class. It would be an important life skill gained, as well!” -College Spanish 5 student-
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