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Hello, this is my task global cuisine challenge. So in number one, I have talked about context and the aim of the activity. Number two, the methodology, I'm going to be using three active methodologies.

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number three attention to individual differences and you can say it has adaptation flexible rules

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and feedback for the evaluation so the things i'm going to be evaluating and how i'm going to do

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that well if they click on here do we have access to the rubric so here is the the rubric i'm gonna

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be using with them great and okay this evaluation this is what the points that need to be included

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in the in the final product in the oral presentation that can be done using canva

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powerpoint or genially this is like so important too that is this culinary demonstration at the

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of eating and tasting and sharing with all the class and number six the achievement they are

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gonna get so thank you very much for listening to me have a nice afternoon