restaurant skit

Restaurant Skit DUE THURSDAY

Due 5/15

You and your group will perform a skit either in front of the class or recorded on a video. If you choose to record - make sure everything is ready to go on WEDNESDAY. No last minute submissions due to technical difficulties!!  Your project should include:

• Key vocab from the chapter (food, table settings, useful expressions, restaurant terms)
• Props (fake food, table settings, napkins, cups, apron, etc.)
• Menu del dia from the country of your choice (a NICE hard copy to be submitted to Ms. Carr, but may also be used as a prop- so make it look like a menu)
• At least ONE occurrence of ALL of these verbs in the script: gustar, querer, necesitar, preferir
• Your part should be memorized. You can use the menu/waiter's notepad as an aid to remember your lines, but NO READING LINES FROM A PAPER. USE SOME ACTING SKILLS.
• Something should go "wrong" in your skit - the wrong food, bad service, bad date, food allergies, high bill, wrong bill, forgot your money, etc. But then make sure it gets resolved somehow.

Here are some example videos  from youtube. None of these is exactly your assignment, none of them are perfect, but a good place to start for some creative ideas.

example 1

example 2

example 3

Here is the rubric: 

Performance Rubric for Skits

	Excellent 4	Good 3	Competent 2	Developing 1	Non-Existent 0
CONTENT
Script uses gustar, querer, necesitar, and preferir
Script incorporates key terms from the chapter (food, table settings, useful expressions, restaurant).
PERFORMANCE
All students have important performance parts in conveying the concepts and information.
Dialogue supports the plot and advances the audience's understanding of restaurant dialogue and food vocabulary
The audience could easily see and hear the skit.
The actors knew their roles
The skit was between 3-5 minutes in length.
CREATIVE EFFORT
Rich use of visual and/or audio props enhanced the presentation and interest in the performance and supported the themes of the skit.
Menú del día used culturally accurate dishes from selected country and was submitted with project.
TOTAL 32-36 = A     27-31 = B 22 -26 = C      17-21= D