H ingles iii

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H ingles iii

  1. 1. I.S.A.C. PANAMA Ingles IIISYLLABUS AND CLASS SCHEDULESubject of 16 sessions.Material for support • Pamphlets • Internet • Videos • Dictionary • Notes from classObjectives • To qualify students, in the culinary arts, on the matter of understanding the English language as a basic tool for future professionals. • To teach the basic administrative and culinary terms. • To improve the conversation on a kitchen operation in English. • To explain the translation of standard processes, quality and security norms. • To develop the investigation of culinary topics in English. • Develop activities during the quarter, to practice the playful learning.Methodology • Interactive class, where student would be able to recognize sounds and forms of the administrative and culinary terms. • Oral and written tests will be done to ensure the understanding of these terms. • Classes will be completely in English to encourage students’ choice of key words for the comprehension of the language.
  2. 2. Evaluation CriteriaClasswork andHomework…………………………………………………………..20%Tests……………………….…………………..……………………20%Attendance and Class Participation………...………………………………………………30%Final Exam………………………………….………………………30%Total……………………………………….…………....................100%JustificationClasswork and homework: essential part of the material that will be evaluated asinvestigation. Should be delivered on the established deadlines.Tests: These can be oral, written or visual (vocabulary identification)Attendance and Class Participation and Uniform: Attendance is essential to reachthe principal objective of this course. The students’ participation is connected withthe attendance. The punctuality will be also evaluated.Final Test (Project): Either oral or written. Acquired vocabulary, construction anduse of English conversation and writing will be evaluated.A: 100-91 B: 90-81 C: 80-71 D: 70-61 F: 60-0
  3. 3. WEEKLY DIDACTIC PLANNINGWEEK #1Objectives To discuss cuisines from 8 European countries.Content • Interchange/Full Contact – Unit 1: European CuisineTechniques • Speaking • Pronunciation/Listening • Writing/Reading • Interchange ActivityTopics • English Cuisine • Spanish Cuisine • Oral Fluency PracticeResources: • Power Point Presentations • Internet/Videos • HandoutsEvaluation: • Diagnostic Evaluation
  4. 4. WEEK #2Objectives To discuss cuisines from 8 European countries.Content • Interchange/Full Contact – Unit 2: European Cuisine Part 2Techniques • Speaking • Pronunciation/Listening • Writing/Reading • Interchange ActivityTopics • French Cuisine • Greek Cuisine • Oral Fluency PracticeResources: • Power Point Presentations • Internet/Videos • HandoutsEvaluation: • Diagnostic Evaluation
  5. 5. WEEK #3Objectives To discuss cuisines from 8 European countries.Content • Interchange/Full Contact - Unit 3: European Cuisine Part 3Techniques • Speaking • Pronunciation/Listening • Writing/Reading • Interchange ActivityTopics • Italian Cuisine • German Cuisine • Oral Fluency PracticeResources: • Power Point Presentations • Internet/Videos • HandoutsEvaluation • Oral participation • Reading aloud
  6. 6. WEEK #4Objectives To discuss cuisines from 8 European countries .Content • Interchange/Full Contact – Unit 4: European Cuisine Part 4Techniques • Speaking • Pronunciation/Listening • Writing/Reading • Interchange ActivityTopics • Portuguese Cusine • Turkish Cuisine • Oral Fluency PracticeResources • Power Point Presentations • DictionaryEvaluation • Class participation • Written work
  7. 7. WEEK #5Objectives • To discuss methods for producing basic pastries such as cakes, cookies, pie crust and butter cakes. Instruction focuses on ingredient measurement, mixing methods and baking procedures.Content • Interchange/Full Contact – Unit 5: Cakes, Cookies and PiesTechniques • Speaking • Pronunciation/Listening • Writing/Reading • Interchange ActivityTopics • Principles of the Bakeshop • Wedding Cakes • Pies, Pastries and Cookies • Cakes and Frostings • Oral Fluency PracticeResources • Pamphlet • Power Point Presentations • HandoutsEvaluation • Class participation • Written work
  8. 8. WEEK #6Objectives • To discuss the history and facts of chocolate and also emphasize nutrients and nutritional components.Content • Interchange/Full Contact: Unit 6: ChocolateTechniques • Speaking • Pronunciation/Listening • Writing/Reading • Interchange ActivityTopics • History of chocolate • Production of chocolate • Chocolate uses • Nutritional information • Types of chocolate • Oral Fluency PracticeResources • Power Point Presentations • Internet/Videos • HandoutsEvaluation • Dictation. • Class participation.
  9. 9. WEEK #7Objectives • To introduces basic history and production of beer.Content • Interchange/Full Contact - Unit 7: BeerTechniques • Speaking • Pronunciation/Listening • Writing/Reading • Interchange ActivityTopics • History of beer • Production of beer • Ingredients and facts • Oral Fluency PracticeResources • Pamphlet • Power Point • Internet/Videos • DictionaryEvaluation • Class participation. • Vocabulary test.ADIESTRAMIENTO PROFESIONAL
  10. 10. SEMANA 8, 9, 10, 11, 12, 13, 14SEMANA 15 INVITADO A DICTAR CONFERENCIASEMANA 16 ENTREGA DEL TRABAJO FINAL Ó REALIZACIÓN DEL EXAMEN FINAL

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