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My afternoon at Colegio Saint Maurice’s elementary school located in Santiago, Chile was everything I hoped it would be and more! The class management style of the teachers working with 40 or more students was my focus. As we entered the classroom the students stood up and together and with conviction greeted their English teacher with respect and enthusiasm. My classmate and I were introduced and welcomed by the students. The class was told that we were visiting and their homework the day before was to prepare questions English and bring in their dictionaries. We were given the entire 90 minutes to share our lessons and present a powerpoint about the Estados Unidos (United States) and our hometown of Buffalo. Of course my lesson plan had to relate to food and I taught the class how we taste and the location on the tongue for sweet, sour, bitter, and salty. We identified foods for each using the individual whiteboards which the students loved working with. These were purchased with a grant my professors from Buffalo State received and we left them as a gift for the teachers, along with books, and flash cards to name a few. I commend the effort and organization with the IPDS program to work so hard all year long to pull this study abroad program together. The highlight of my lesson was having the students taste sweet with candy and sour with warheads. This was a favorite back in the day with my children. The students never expected this candy to be so sour, and boy did they pucker up! They jumped up and down with laughter and surprise. . The question was to identify the taste using their whiteboards. I was so impressed with the proper use of english and cursive handwriting. The powerpoint was a huge success and when given the opportunity for questions the students were engaged and did not want the class to end. For the ticket out the door I had the students write one thing learned in class. Also I need to mention all questions and answers had to be in English. This is where I felt the students frustration. They wanted so bad to ask questions their arms were raised high but when I chose them they froze. Some just said nothing and the disappointment in their eyes hurt me so bad. I knew exactly how they felt. I have been struggling with that very problem with my spanish lessons at ECELA daily. I was patient and understanding and had empathy for them. I was struggling so bad with my spanish lessons I have anxiety just going to school. I worry what people will think about how I sound. I am a student that needs extra time with my tests and when is asked questions I know the answer but can’t verbalize it! The experience of wanting to be right and the fear of humiliation by my peers is something I understand. I was able to help the student with my patience and the ability to assist the student just by giving them time, comfort them with my words and questions and direct eye contact. The funny thing is today in spanish class my anxiety was lessened after realizing I don't care how I sound speaking Spanish, and who cares if I answer wrong. I also realized I need extra help, and when the response from my instructor was "I will not only give you a hand but will offer you both my hands! " I was asked the strangest questions like Do I like seaweed? After class I did find out from their teacher that seaweed was from a prior lesson. I am looking forward to my next opportunity in the classrooms next week. I will also be sure to include more of my favorite culinary discoveries here in Chile with my next blog. Thank you for your time spent reading my blog! After class the students did not want to leave! Each of them said goodbye with the traditional Chilean hug! This was a gift from a student. Feeling the love!! The students expressing the extreme sour of a warhead candy. We were so happy to leave the whiteboards behind for the teachers. Thank your for my new words Spanish words! The seafood market was wonderful! Ceviche, crab, salmon and fish frys all fresh from the sea! Pastel de Jaiba was the Chileans version of a crab cake done with king crab and stone crab. The parmesan cheese finish made my day. Here is the recipe if you would like to change up are traditional crab cake. I see a French influence with this dish. https://youtu.be/Jfg6RdwUY8o Beautiful Santiago!
3 Comments
Mary
6/14/2019 12:42:49 pm
So proud of you Krista. Learning a new language must be difficult but I love your new approach at learning Spanish. So fun to read all of your experiences. You are a natural teacher!
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Dr. Patti
6/14/2019 01:11:35 pm
Hi Krista. I loved reading about your lesson with the different tastes (sweet, sour, etc.). It sounds like the students really enjoyed it. I also really like how you reflected on your observations of the students hesitancy when sharing in English and the connection to how you have been feeling in Spanish classes at ECELA. Having the opportunity to really feel that empathy is part of what IPDS is all about! I hope the teachers/students are enjoying the materials we were able to donate! :)
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Krista
6/14/2019 02:54:22 pm
Thank you Dr. Patti! We are so grateful to leave gifts behind. The teachers are so grateful and excited to use those whiteboards. The students loved them! Sorry you are not with us but the students are representing Buffalo State wonderfully!
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AuthorI am a Career and Technical Education major at Buffalo State and will be graduating in 2019. I have been an adjunct culinary instructor at Erie Community College and Niagara Falls Culinary Institute for the past five years. ArchivesCategories |