UNIT : of the Learning Plan: of 6

Class: Theme: Our Region the Caribbean: In an Interdependent World Duration: 2 days Topic: Tourism Context: CONSIDERATIONS: The Caribbean islands are visited by tourists mainly for reasons ☒HFLE such as climate and culture. However, there has been an increased interest in the Caribbean’s various within recent years. Literacy Additionally, culinary shows have influenced tourists to visit places ☒Reading to taste unique and exotic flavours. Subsequently, the Caribbean’s ☒Writing unique usage of ingredients and has encouraged the ☒Oral Communication ☐Media & Information increasing trend of food tourism. Indeed, many of the islands Literacy promote various food festivals such as Taste T&T (); Blue Food Festival (Tobago); Trelawny Yam Festival Numeracy ☒Problem Solving (Jamaica); and Victoria Food Fest () to enhance tourist ☒Critical thinking arrival every year. ☒Communication ☒Representation ☒Reasoning

Outcomes: ☐ICT Skills At the end of this learning experience students will: ☒Differentiated Instruction  relate how the local of Caribbean islands enhances visitor arrivals ☒Assessment for learning  create promotional material, using at least one form of media, to promote food tourism  solve one-step and multi-step addition and subtraction problems involving whole numbers  create number stories involving addition and subtraction using appropriate language  comprehend content in print, visual, audio and electronic media  apply multi-meaning words in technical vocabulary in speaking, writing and reading in context  create a presentation which showcases one festival from one Caribbean country  recognise their creativity  develop self-confidence  develop an appreciation of their Caribbean based festivals  gain an awareness of the features of festivals from other Caribbean countries. Activities: Researching Caribbean (see table, paragraph and guide) 1. Students research the types of cuisines on at least five islands in groups. 2. They link the chosen cuisine to a food festival on the particular island. 3. Small groups describe selected Caribbean dishes using guidelines from a recipe such as name of dish, ingredients and description. 4. Teacher reminds students of the need to show respect and consideration toward the different Caribbean dishes. 5. Students recall the meaning of tourism from any type of media. 6. They explain food tourism by writing a few lines. 7. Students distinguish at least two ways in which Caribbean cuisine is linked to visitor arrivals.

Creating promotional material (see checklist) 8. Small groups choose the type of media (print or broadcast) for the promotion of the chosen cuisine from particular islands. 9. The groups explore the creative process using images or/and words to promote food tourism. 10.Students use multi-meaning words in speaking, reading and writing in the creation of the promotional material. 11.They design the promotional material for the chosen cuisine in groups. 12.Groups present the promotional material.

Drama Festival 13.In groups, students choose one of the festivals from one of the Caribbean countries to research. They discuss and brainstorm how they are going to showcase this festival through drama. (Costumes and props may be used as far as possible)

Applying mathematical skills (see worksheets and PowerPoint) 14.Students solve addition and subtraction problems involving whole numbers as it relates to food tourism by completing worksheets. 15.Groups create number stories in food tourism through the use of appropriate language.

Resources:  laptops with internet access-search words-cuisine of (insert name of country) e.g. cuisine of St. Lucia OR Caribbean food recipes  magazines, encyclopaedias, food brochures  laptops with internet access-search words-food tourism  guide for describing Caribbean dishes  stationery  fact sheet on Caribbean food festivals  fact sheet on food tourism  different types of media to produce promotional material  worksheets  example of a food tourism story

Assessment:  Oral questioning  Checklist for description of Caribbean dishes  Checklist for promotional material  Teacher observation Caribbean Cuisines

Country Example of traditional cuisines Food festivals  fried plantains  Havana Carnaval - July  pollo frito (fried chicken)  Santiago de Cuba - July  pollo asado (grilled chicken)  ajiaco (a typical meat, garlic, and ),  fufú (boiled green bananas mashed into a paste)  empanadas de carne (meat- filled pies or pancakes)  piccadillo (a snack of spiced beef, onion, and )  Moors and Christians (black beans and )  helado (ice cream)  flan (a baked custard),  chu (bite-sized puff pastries filled with meringue)  churrizo (deep-fried doughnut rings)  galletas (sweet biscuits)  arroz con leche (rice pudding)

St Kitts and  goat water stew (,  Food Fair to Celebrate Nevis breadfruit, green papaya, Agriculture Day-March droppers (a doughy dumpling)  Eat Local Day-June in a tomato-based stew  Guyfest Community  pelau Festival-November 

Martinique  seafood and shellfish including  food show- salted cod, lambi (conch), April octopus, blaff (boiled fish with  Sainte Marie Culinary chives) Week-May  court-bouillon (fish in a spicy  Cultural festival-July tomato )  boudin-a fat sausage of spicy pig's blood  matoutou-spicy dish of crab and rice  acras-small fried vegetable or fish cakes  calalou-gumbo and vegetable soup with crab or salted meat  colombo- a mutton, goat, or  ti-punch -straight rum with a twist of lemon sweetened with cane sugar  planteur -fruit juice and rum  shrubb -rum with marinated orange or tangerine rinds

Antigua &  fungee-cornmeal and okra  Antigua Culinary Barbuda pudding Festival-March  salted codfish with tomato  Antigua and Barbuda sauce Pineapple and Mango  pepper pot-a local stew Fest-May comprising beef, eggplant,  Seafood Fiesta-July spinach, garlic, thyme, cloves and other and seasonings  ducana-grated mixed with , sugar and spices steamed in a banana leaf  calaloo-a spinach soup flavoured with cloves or crab  souse-pork marinated in lime juice, onions, hot and sweet peppers and spices St. Lucia  salt cod fritters  Dennery's  grilled conch Festival-February  banana ketchup made from  St Lucia food and rum banana and select herbs and festival-October spices  Seafood Friday Party-  pepperpot soup made from December beef, spices and callaloo  accra- a salty fish fritter  colombo- curry made from goat, lamb or chicken  sweet potato and coconut soup  Caribbean lamb salad  roast conch with pickled vegetables served in a yam basket  Cajun Creole vegetable bakes  jerk poulet sausage  plantain gratin with coconut rum sauce Barbados  cou cou and flying fish  Oistins Fish Festival-  Bajan black eye peas and rice March  Bajan candied sweet potatoes  Taste of Barbados Food  pudding n’ souse-made of pig Festival-October intestines stuffed with sweet  Barbados Food & Wine potatoes and the souse is and Rum Festival- boiled down pig head and November trotters  conkies- a mixture of cornmeal, coconut, pumpkin, sweet potatoes and cornflour wrapped in a banana leaf  fish cakes- deep fried fish balls are made of salted cod fish and herbs

 coconut

 Bajan baked custard

Aruba  papaya berde-stewed green  Food and Wine Festival- papaya June  pan bati -corn pancakes  salada di batata-potato salad  beregein hasa- fried eggplant  kool stoba-cabbage stew  Carnival calamari  zult-souse  stoba di cabrito -stewed beef  promenton yena-stuffed sweet pepper  erwten soep-pea soup  giambo-gumbo  bolita di keshi-cheese balls/puffs  balchi di pisca-balls of fish  bitterbal-meat croquettes

Food tourism

Tourism is the business of providing services to vacationers or tourists. Travellers, whether local or international prefer getting easily available help or things that they need when visiting different places. Some of the services that they usually require and are willing to spend money to obtain them include hotel accommodation, restaurants and tourist guides. Tourists visit various places for reasons such as relaxation; to visit family and friends; romance; religious purposes; culture; climate; and increasingly to taste exotic foods. Thus, food tourism is the business of providing traditional and unique food flavours for the persons visiting a new destination. It entails the provision of ‘destination fusion’ of interesting local flavours of foods and beverages to foreigners of that specific culture. Many visitors enjoy the Caribbean’s cuisine and this has been linked to more tourist arrivals. Some of the ways in which tourist arrivals have been associated with our interesting foods include to enjoy the foods on the different islands; taking part in various food and beverage competitions; and the owners of businesses finding ways to improve the industry so that tourists would return. Therefore, this increasingly new trend of food tourism will allow anyone to experience a taste of the Caribbean as they enjoy our cuisines. Just think of the wonderful dishes we enjoy and have to offer the rest of the world!

Guide to describing local cuisine

 Country  Name of dish  Ingredients  Description of food

Checklist for promotional materials

Poster  Title  Appropriate words Brochure  Appropriate images Advertisement  Use of colours  Balanced layout

Power Point  Title  Easy to read  Appropriate graphic  Background enhances each slide  Slides are linked

Movie  Appropriate title  Introduction  Body  Conclusion  Appropriate setting  Editing of film  What does the movie set out to do?

Display/Models  Title  Design/layout  Organisation  Appropriate images  Use of space

Poem/Song/Drama  Title Artistic interpretation  Impact  Imagery  Comprehensibility  Verbal expression  Body movement  Interpretation Mathematics Worksheet Tourism in Mathematics

Read each question carefully. Show working in the working column.

Problem Working column

1 Rhianna, Cathy and Veronica went to Grenada for a vacation. The pilot completed the trip to Grenada in 420 minutes. However, the return flight took 336 minutes. They stayed in Grenada for 7215 minutes. How long did the entire trip really take?

2 The cost of an adult ticket for 7 days to Martinique is $4895. A child’s ticket also costs the same price. What is the cost of 2 adult tickets and 1 child’s ticket?

3 Michael went to for 7 days to photograph the beautiful scenery. He was unable to take any pictures because it rained continuously for 2 days. He had 4 clear mornings and 5 clear afternoons. How many days was he able to photograph the scenery?

4 The amount of visitors to Trinidad and Tobago during the Carnival weekend in 2012 was 3258. In 2011, the visitor arrivals for the same period were 2467. What was the total number of persons visiting the country within that time for the both years?

Teachers are free to create, adapt and present other mathematical problems to enhance students skills. Mathematics Worksheet Tourism in Mathematics

Read each question carefully. Show working in the working column.

Problem Working column

1 The amount of visitors to Trinidad and Tobago during the Carnival weekend in 2012 was 3258. In 2011, the visitor arrivals for the same period were 2467. What was the difference in persons visiting the country within that time for the both years?

2 2 friends, Denise and Darrion went on a vacation to Bonnaire and agreed to share the expenses equally. The cost of the trip was prepaid. The cost of hotel accommodation and food was $456.96. This was paid for by Darrion. Entertainment was $312.78 and was paid for by Denise. How much money does Denise owe Darrion?

3 46 tourists would like a hiking tour; 32 prefer canoeing; and 85 prefer visiting the beach. How many more tourists prefer being involved in water activities than land activities?

4 A resort has a staff of 140. Additionally, the restaurant staff is 52 and the spa staff is 34. How many more staff are employed as resort staff only?

Teachers are free to create, adapt and present other mathematical problems to enhance students skills.