1. I.S.A.C. PANAMA
Ingles III
SYLLABUS AND CLASS SCHEDULE
Subject of 16 sessions.
Material for support
• Pamphlets
• Internet
• Videos
• Dictionary
• Notes from class
Objectives
• 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. Evaluation Criteria
Classwork and
Homework…………………………………………………………..20%
Tests……………………….…………………..……………………20%
Attendance and Class Participation………...
………………………………………………30%
Final Exam………………………………….………………………30%
Total……………………………………….…………....................100%
Justification
Classwork and homework: essential part of the material that will be evaluated as
investigation. 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 reach
the principal objective of this course. The students’ participation is connected with
the attendance. The punctuality will be also evaluated.
Final Test (Project): Either oral or written. Acquired vocabulary, construction and
use of English conversation and writing will be evaluated.
A: 100-91 B: 90-81 C: 80-71 D: 70-61 F: 60-0

3. WEEKLY DIDACTIC PLANNING
WEEK #1
Objectives
To discuss cuisines from 8 European countries.
Content
• Interchange/Full Contact – Unit 1: European Cuisine
Techniques
• Speaking
• Pronunciation/Listening
• Writing/Reading
• Interchange Activity
Topics
• English Cuisine
• Spanish Cuisine
• Oral Fluency Practice
Resources:
• Power Point Presentations
• Internet/Videos
• Handouts
Evaluation:
• Diagnostic Evaluation

4. WEEK #2
Objectives
To discuss cuisines from 8 European countries.
Content
• Interchange/Full Contact – Unit 2: European Cuisine Part 2
Techniques
• Speaking
• Pronunciation/Listening
• Writing/Reading
• Interchange Activity
Topics
• French Cuisine
• Greek Cuisine
• Oral Fluency Practice
Resources:
• Power Point Presentations
• Internet/Videos
• Handouts
Evaluation:
• Diagnostic Evaluation

5. WEEK #3
Objectives
To discuss cuisines from 8 European countries.
Content
• Interchange/Full Contact - Unit 3: European Cuisine Part 3
Techniques
• Speaking
• Pronunciation/Listening
• Writing/Reading
• Interchange Activity
Topics
• Italian Cuisine
• German Cuisine
• Oral Fluency Practice
Resources:
• Power Point Presentations
• Internet/Videos
• Handouts
Evaluation
• Oral participation
• Reading aloud

6. WEEK #4
Objectives
To discuss cuisines from 8 European countries .
Content
• Interchange/Full Contact – Unit 4: European Cuisine Part 4
Techniques
• Speaking
• Pronunciation/Listening
• Writing/Reading
• Interchange Activity
Topics
• Portuguese Cusine
• Turkish Cuisine
• Oral Fluency Practice
Resources
• Power Point Presentations
• Dictionary
Evaluation
• Class participation
• Written work

7. WEEK #5
Objectives
• 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 Pies
Techniques
• Speaking
• Pronunciation/Listening
• Writing/Reading
• Interchange Activity
Topics
• Principles of the Bakeshop
• Wedding Cakes
• Pies, Pastries and Cookies
• Cakes and Frostings
• Oral Fluency Practice
Resources
• Pamphlet
• Power Point Presentations
• Handouts
Evaluation
• Class participation
• Written work

8. WEEK #6
Objectives
• To discuss the history and facts of chocolate and also emphasize nutrients and nutritional
components.
Content
• Interchange/Full Contact: Unit 6: Chocolate
Techniques
• Speaking
• Pronunciation/Listening
• Writing/Reading
• Interchange Activity
Topics
• History of chocolate
• Production of chocolate
• Chocolate uses
• Nutritional information
• Types of chocolate
• Oral Fluency Practice
Resources
• Power Point Presentations
• Internet/Videos
• Handouts
Evaluation
• Dictation.
• Class participation.

9. WEEK #7
Objectives
• To introduces basic history and production of beer.
Content
• Interchange/Full Contact - Unit 7: Beer
Techniques
• Speaking
• Pronunciation/Listening
• Writing/Reading
• Interchange Activity
Topics
• History of beer
• Production of beer
• Ingredients and facts
• Oral Fluency Practice
Resources
• Pamphlet
• Power Point
• Internet/Videos
• Dictionary
Evaluation
• Class participation.
• Vocabulary test.
ADIESTRAMIENTO PROFESIONAL

10. SEMANA 8, 9, 10, 11, 12, 13, 14
SEMANA 15
INVITADO A DICTAR CONFERENCIA
SEMANA 16
ENTREGA DEL TRABAJO FINAL
Ó
REALIZACIÓN DEL EXAMEN FINAL