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Good afternoon. The objectives of this learning situation is to create a healthy food menu with gastronomy from all around the world using descriptive adjectives, considering any allergies and special diets.

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This task is aimed at students of first year of obligatory secondary education. In this particular class, there are 24 students, eight of which present learning difficulties.

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This task is relevant as there is general interest in food and cooking within the class.

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We will be using active methodologies to carry out this task, ensuring a student-centered learning process.

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Amongst the methodologies, we'll be using project-based learning, cooperative learning

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techniques, and universal design for learning, which creates inclusion throughout all tasks.

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Amongst the activities, we'll be looking at food from around the world, different sections

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of a menu, allergies and special diets, descriptions of food, and the elaboration of the menu itself.

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In order to evaluate students, we'll be looking at using different tools.

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We'll be using systematic observation, rubrics, and questionnaires where students can measure

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their own development.

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Thank you.