Instruction: Evaluate yourself based on your performance in each objective.
| Objective | Fully Achieved | Partially Achieved | Not Achieved |
|---|---|---|---|
| Content Objectives | |||
| Identify some examples of food adaptation in Japan | X | ||
| Understand that food adaptation is not unique to Japan but that it is also common in other cultures | X | ||
| Identify the basic format of a Japanese TV restaurant guide | X | ||
| Language Objectives | |||
| Identify basic information such as the name and location of a restaurant, and the name and simple description of its signature dish from an authentic TV restaurant guide presented in a conversational format | X | ||
| Identify pragmatic features prevalent in Japanese conversation such as backchannel, filler, repetition and contrast with those of English | X | ||
| Use key vocabulary words and phrases (e.g., 食べやすい, 〜に合(あ)う） in discussing restaurants, food items, ingredients, and tastes | X | ||
| Use pragmatic features such as backchannel and filler, as well as confirmation questions | X | ||
| Create a presentation with a classmate introducing a restaurant applying the learned pragmatic features | X |