Ser and Estar LESSON - HOME PAGE

My name is Ms. Baltodano, I am in Design and Development Tools II Course EDET 703, part of a Master's Program. I have created this lesson for Spanish students to understand the difference between ser and estar in the context of a food unit. I have the objectives of the lesson, and instructions on this page. I have included mini lessons on previous knowledge that should be understood before moving on to the main lesson. If you rather go through this presentation as a power point please click the link. Ser and Estar Power point . Happy Learning!

MOvING THROUGH THE LESSON

​This Unit on Ser and Estar should take about 30 min to complete including the prior knowledge review.
  • Complete this at your desk silently.
  • After you complete the lesson you will complete a Posttest over the material that you have covered.
  • After you are finished let the teacher know and they will direct you to your next assignment. 

What you will learn

By the end of the review you will be able to:
  • select the correct translation of the word
  • connect a picture to a Spanish word
  • find errors in a sentences based on the picture
  • match the correct conjugation of ser or estar that correlates with the subject

By the end of the Unit you will be able to:
  • decide which verb (ser or estar) to use in different situations
  • decide which verb (ser or estar) to use in food related situations
  • explain the reason for the verb used
  • select the verb that should be used in each answer

WHY

​When talking about food we use SER and ESTAR a lot depending on how you are describing the food. In this Lesson we will learn the difference between the two verbs “To be” and how they are used when talking about food.

What you need to know

Below  you may choose to review Conjugations of the verb SER, ESTAR or go over vocabulary.
If you feel comfortable with those topics please move on to the main lesson.
At any during the lesson you can click the home button and it will bring you back to this page. 

LESSONS: