The purpose of this article was to re-examine the empirical research focused on the creation and recreation of pre-school teachers' identity and their practices with multilingual children and language development. The analysis was based on empirical sequences from previously published qualitative analyses with the assistance of an interactionist…

This article examines how the environment and routines within preschools can support second language use and development. It suggests that certain imitable aspects common to Swedish preschools make the environment suitable for L2 use and development. Data build on a qualitative synthesis of two studies from which typical routine activities where…

Although there is a direct link between pupil motivation and successful learning of foreign languages (FL), there appears to be a real paucity of research regarding carousels of activities as a pedagogical intervention, although carousels may often be used in the teaching and learning of FL. Located within two Year 6 French classrooms in a primary…

This is the third module of 10 in the German Headstart program. Each of the 2 units in the module contains objectives, exercises, and a self-evaluation quiz. In addition, there are several supplementary exercises and self-evaluations. The objective of this module is to enable the student to order a meal in a restaurant and to chat with a German in…

Enjoyment of ethnic food can be the "point de depart" for tracing the heritage of the people being studied and for broadening students' horizons. This article outlines a study of food throughout the centuries, particularly in Europe. The "gastronomic route" begins historically with the Minoans around 2000 B.C., continues with…

This module on meat grades and classes is the first of three (CE 028 291-293) in the meat cutting course of a bilingual skills training program. The course is designed to furnish theoretical and laboratory experience in the cutting of beef, pork, poultry, lamb, and mutton. Module objectives are for students to develop trade-related Spanish/English…

This module on identifying and cutting of meat and by-products is the third of three (CE 028 291-293) in the meat cutting course of a bilingual skills training program. The course is designed to furnish theoretical and laboratory experience in the cutting of beef, pork, poultry, lamb, and mutton. Module objectives are for students to develop…

This guide is intended for vocational educators developing the vocational English as a second language (VESL) component of a course in cooking. The introductory section examines assumptions about second language learning and instruction and VESL classes, local adaptations of the curriculum, and sample VESL lessons. The chapter on language…

This paper demonstrates how a diagram of a Safeway supermarket can be the vehicle for a language lesson based on Lawrence's cognitive categories (classification, definition, spatial order, chronological order, generalizations and specifics, and cause and effect). A wide variety of decision-making activities based on this diagram are described.…