Course Overview & Learning Objectives
Analyze premium artisanal tamale production practices in Querétaro — focusing on local mainstays like Tamales y Atole Chelo —to develop real-world speaking, negotiating, and transactional skills.
Features
Student Profile
Adult language learners or expats living in or visiting Querétaro; mixed language proficiency levels (A2 to B2); participants require immediate practical survival skills.
Target Language
Vocabulary describing artisanal food quality, ingredients, and functional expressions for ordering food in a marketplace setting.
Lexical & Gramatical
Accurately apply food descriptors and utilize the indirect object construction (Me da...) for transactions.
Content
Core Task
Collaborate in mixed-level teams to pitch a "Healthy & Authentic Food Feature" in Spanish, convincing conscious travelers why traditional production methods outperform industrial alternatives.
Communicate
Negotiate, agree, and present a structured argument completely in the Target Language (Spanish).
Duration
60 to 90 minutes.
This lesson applies the Task-Based Learning (TBL) framework within a CELTA-aligned communicative methodology to teach Spanish as a Target Language (TL). Students analyze premium artisanal tamale production practices in Querétaro — focusing on local mainstays like Envuelto en Hojas y Tamales y Atole Chelo —to develop real-world speaking, negotiating, and transactional skills.
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