VOCABULARY LIST Week 1 (Marriage, Births, Deaths)

Feelings 1. Happy 2. Sad 3. Nervous/ Anxious 4. Excited 5. Irritated 6. Jubilant 7. Depressed 8. Envious 9. Shy 10. Thankful

Actions of People 1. Moaning and groaning 2. Crying and weeping 3. Walking down the aisle 4. Making marriage vows 5. Welcoming the newborn 6. Throwing the bouquet 7. Congratulating the happy couple 8. Blessing the couple 9. Teasing the bride 10. Comforting the bereaved

Nouns 1. Red packet 2. Bouquet 3. Garland 4. Vows 5. Bride and bridegroom 6. Newborn 7. Coffin 8. Funeral wake 9. Funeral parlour 10. Wreath 11. Deceased 12. Condolences 13. Crematorium 14. Graveyard 15. Temple/ Church/ Mosque

SUMMARY - Week 1 (Marriage, Births, Deaths) At the end of this lesson, learners will understand customs relating to marriage, birth and death of the 4 main races of Singapore. They will be able to identify and use specific vocabulary words (actions, feelings, nouns) to describe the birth, marriage and death of the 4 main races.

To stir their interest in Chinese customs, learners will also be made aware of the Chinese Zodiac. VOCABULARY LIST Week 2 (Chinese Festivals)

Chinese New Year/ Reunion Dinner 1. Red packet (Ang Pow) 2. Reunion Dinner 3. Spring cleaning 4. House visits 5. New clothes 6. Tossing the New Year Salad (Yu Sheng) 7. Exchanging mandarin oranges 8. Exchanging New Year greetings – prosperity, good luck, good health, success, safety, peace 9. Hanging up red banners 10. Displaying decorations

Qing Ming Festival 1. Sweeping the tomb 2. Offering food to the deceased 3. Burning jossticks and paper money 4. Remembering the dead 5. Placing candles and flowers on the grave

Hungry Ghost Festival 1. Getai performance 2. Auctioning 3. Appeasing the Hungry Ghosts 4. Making offerings 5. Loud dinner parties

Mid-Autumn Festival 1. Savouring mooncakes 2. Carrying lanterns 3. Admiring the moon 4. Legend of Chang Er 5. Guessing Chinese riddles

SUMMARY Week 2 (Chinese Festivals)

At the end of the lesson, learners will have a better understanding of the 4 main Chinese Festivals (New Year, Qing Ming, Hungry Ghost, Mid-Autumn). They will be able to identify and use specific vocabulary words (actions, feelings, nouns) to describe the 4 main Chinese Festivals. They will be asked to complete 10 sentences using the vocabulary words they have learned (refer to PowerPoint slides) VOCABULARY LIST Week 3 (Malay and Indian Festivals)

Malay Festivals (Hari Raya Puasa, Hari Raya Haji, Ramadan) 1. Abstaining from food and drink 2. Performing good deeds 3. Attending special prayer sessions 4. Offering prayers at the mosque 5. Shopping at crowded bazaars 6. Breaking the fast 7. Buying new clothes 8. Seeking forgiveness from elders 9. Greeting each other 10. Making a pilgrammage 11. Tasting a variety of delicacies 12. Sacrificing animals 13. Visiting relatives and friends

Indian Festivals (Deepavali) 1. Lighting oil lamps 2. Thanking the gods 3. Ritual – oil bath 4. Wearing saris and Punjabi suits 5. Paying respects to elders 6. Visiting temples 7. Devotees carrying kavadis and pots of milk 8. Following a procession 9. Penance 10. Spearing one’s cheeks and tongue

SUMMARY Week 3 (Malay and Indian Festivals)

At the end of the lesson, learners will have a better understanding of the history behind Malay and Indian Festivals. They will be able to identify and use specific vocabulary words (actions, feelings, nouns) to describe the Malay and Indian Festivals. They will be asked to complete 10 sentences using the vocabulary words they have learned (refer to PowerPoint slides) They will also have a better knowledge of the types of food consumed during these festivals (Deepavali and Hari Raya). VOCABULARY Week 4 (Christian Festivals and Revision)

Lent/Easter 1. Penance 2. Fasting 3. Celebrating Christ’s resurrection 4. Reconciliation 5. Stations of the Cross 6. Easter eggs 7. Celebrating new life 8. Baptism 9. Easter Vigil 10. Holy Week - Good Friday and Palm Sunday

Christmas 1. Decorating Christmas tree 2. Exchanging gifts 3. Hanging up Christmas lights 4. Preparing Christmas dinner – Roast turkey, Christmas pudding 5. Going to Christmas mass 6. Feasting and partying 7. Peace and goodwill 8. Christmas shopping 9. Remembering/celebrating the birth of Christ 10. Watching the Nativity play 11. Listening to Christmas carols 12. “Merry Christmas!”/ “Blessed Christmas”

SUMMARY Week 4 (Christian Festivals and Revision) At the end of the lesson, learners will have a better understanding of the history behind Christian Festivals. They will be able to identify and use specific vocabulary words (actions, feelings, nouns) to describe the Christian Festivals.

Learners will also revise what they have learned in the previous lessons. VOCABULARY Week 5 (Traditional Clothing)

Chinese 1. Cheongsam 2. Qipao 3. Body-hugging, one-piece dress 4. High slit 5. Frog buttons 6. Bright colours – red, yellow, pink 7. Embroidery 8. High collar

Malay 1. Tudong (headscarf) 2. Baju kurong 3. Baju kebaya 4. Batik 5. Songkok 6. Intricate gold designs 7. Matching jewellery 8. Long, pleated skirt 9. Floral prints

Indian 1. Sari 2. Cloth draped over the body 3. Turban 4. Bangles 5. Putu 6. Henna 7. Garlands 8. Kurta

SUMMARY Week 5 (Traditional Clothes)

At the end of the lesson, learners will have a better understanding of the traditional clothes worn by 3 races – Chinese Malay and Indian. They will be able to identify and use specific vocabulary words (actions, feelings, nouns) to describe these clothing. VOCABULARY LIST Week 6 (Greetings and Introductions)

Muslim 1. Salaam – Peace be upon you 2. Using your right hand to receive gifts 3. Friday prayers 4. Halal food 5. Removing shoes when entering a mosque

SUMMARY Week 6 (Greetings and Introductions)

At the end of the lesson, learners will have a better understanding of the greetings between people of different races. They will be able to identify and use specific vocabulary words to describe these greetings. The focus of this lesson will be on role-playing. Learners will be able to give examples of appropriate body language and etiquette. VOCABULARY 2. Assam 6. Saffron Week 7 (Food and Culture) 3. Lemongrass 7. Cinnamon 4. Yellow ginger 8. Cardamom CHINESE 5. Galangal 9. Ghee Ingredients 6. Lengkuas 10. Onions 1. Shallots 7. Coconut milk 2. Ginger 8. Candlenuts Signature Dishes 3. Mushrooms 9. Cumin 1. Thosai 4. Bamboo 10. Belachan 2. Roti Prata 5. Spring Onions 3. Tandoori Chicken 6. Chinese Celery Signature Dishes 4. Burfi 7. Water Chestnuts 1. Satay 5. Indian Rojak 8. Soy Sauce 2. Beef rendang 6. Chappati 9. Oyster Sauce 3. Nasi Lemak 7. Mango lassi 10. Sesame Oil 4. Chendol 11. Vinegar 5. Longtong EURASIAN 12. Chinese rice wine 6. Pulut Hitam Ingredients 7. Soto Ayam 1. Oregano Signature Dishes 8. Mee Rebus 2. Sage 1. Roast duck 9. Mee Siam 3. Thyme 2. Chicken Rice 10. Ketupat 4. Rosemary 3. Dim Sum 11. Sayur Lodeh 5. Bay leaves 4. Shark’s Fin Soup 12. Bergedil 6. Cheese 5. Suckling Pig 7. Butter 6. Steamboat INDIAN 8. Milk 7. Yu Sheng Ingredients 1. Curry leaves Signature Dishes 2. Cloves 1. Devil’s curry Malay 3. Fennel 2. Roasted meat Ingredients 4. Mustard seeds 3. Logcakes 1. Lime leaves 5. Star Anise 4. Salad

SUMMARY Week 7 (Food)

At the end of the lesson, learners will have a better understanding of the food preparation and customs of the 4 main races. They will be able to identify and use specific vocabulary words to describe these dishes and ingredients. Learners will have a hands-on session on food preparation and proper dining etiquette (using forks, spoons, knives, and chopsticks) VOCABULARY LIST 29. Measure Week 8 (Food 2) 30. Brush 27. Steamer 31. Chill 28. Microwave oven Food Preparation 32. Drain 29. Refrigerator 1. Heat up 30. Toaster 2. Slice Equipment Used 31. Stove 3. Garnish 1. Rolling pin 32. Lighter 4. Dice 2. Chopping board 5. Chop 3. Frying pan Adjectives to describe Food 6. Sautee 4. Saucepan 1. Delicious/ tasty/ unappetising/ 7. Boil 5. Oven mouth-watering/ palatable 8. Simmer 6. Spatula /scrumptious, yummy 9. Steam 7. Sieve 2. Bland/ tasteless 10. Stir fry 8. Colander 3. Sweet, sour, salty, bitter, spicy 11. Microwave 9. Wok 4. Hot, cold 12. Bake 10. Cleaver 5. Smooth/ crunchy/ crispy/ soggy/ 13. Braise 11. Rice cooker mushy 14. Reduce 12. Skewer 6. Fusion 15. Deep fry 13. Pot 7. Creamy, buttery, oily, unhealthy 16. Wrap 14. Ladle 8. Dry 17. Stew 15. Pressure cooker 9. Refreshing, light/filling, rich 18. Knead 16. Slow cooker 10. Processed/ Frozen/ ready-made/ 19. Mix 17. Kettle organic 20. Marinade 18. Measuring cups 11. Fizzy/gassy 21. Season 19. Tablespoon, teaspoon 12. Juicy 22. Shred 20. Chinese spoon 13. Luscious 23. Pound 21. Steak knife 14. Peppery 24. Blend 22. Paring knife 15. Pickled, vinegary 25. Toast 23. Butter knife 16. Rancid 26. Add 24. Peeler 17. Savoury 27. Pour 25. Grater 28. Serve 26. Tongs SUMMARY Week 8 (Food 2) At the end of the lesson, learners will be familiar with verbs (food preparation) and nouns (equipment) associated with cooking. They will also attempt to cook 3 traditional dishes and use adjectives to describe them. VOCABULARY LIST Week 9 (Revision)

CLOTHES • Baggy/fitting/ loose/ tight/ tailored/ well-cut • Sleeveless, long-sleeved, short-sleeved • Collared, buttoned, zipped • Colourful/ bright/ flashy/ fashionable/ old-fashioned • Casual/ formal, semi-formal, smart • Knitted, embroidered • Flowery, checked, striped, polka-dotted • Matching, mis-matched • Stylish/ trendy • Torn/ tattered

FEELINGS • Happy • Sad • Angry • Bored • Tired • Disappointed • Frustrated • Excited • Anxious • Depressed • Guilty • Annoyed • Confused • Amazed • Surprised • Shocked • Fascinated • Exhausted • Energetic • Insulted • Satisfied • Relaxed

• Encouraged • Motivated • Thrilled • Worried • Pleased • Challenged • Embarrassed • Shy • Proud • Ashamed • Delighted • Joyful

PLACES • Far/ near • Crowded/ isolated • Clean/ littered • Noisy/ quiet • Smelly • Spacious/ cramped • Messy/ neat • Scenic/ Dull

SUMMARY Week 9 (Revision)

By the end of the lesson, learners would have revised adjectives describing food, places, clothes and people.

SUMMARY Week 10 (Written and Oral Assessment)

Written – 10 marks Learners will describe four types of food using at least 5 adjectives.

Oral – 10 marks Learners will be assessed on their communication skills – greetings, gift-giving/receiving, handling food, entering/leaving the house.