This document describes a series of workstations designed to teach English related to food and dining. The workstations include a conversation station about ordering food, a photo station about restaurants in Taipei, a video station on making dishes yourself, a listening station about seasoning, an internet search station on world cuisines, and a news report station on healthy eating. Each station provides the objectives, level, materials, time, and process for completing the activities.
27 slides to revise/learn vocabulary about cooking. There is some extra work (fill in a recipe & write your favourite recipe). Thanks Phillip Martin for his nice clipart. Hope it's useful to you & your students.
Department of Hospitality and TourismCourseHM 421 Fo.docxsalmonpybus
Department of Hospitality and Tourism
Course:
HM 421: Food, Wine and Culture in California, (GE)
Instructor:
Dr. Colin Johnson
Semester:
Summer 2019
Phone:
415 338 6084
Class Schedule:
On-line course
Email
[email protected]
Office:
SCI 358
Office Hours:
Tuesdays, Thursdays–Virtual office hours through ilearn zoom from 09:00-10:00
(or by appointment)
Welcome to HTM 421 Summer session!
· This is a very intensive course
· We aim to cover in 5 WEEKS THE work we would normally cover in 16!
· Way of working: I will post the slides for the week each Tuesday and Thursday;
· There will be readings from the textbooks as outlined on the syllabus.
· Additionally, there are short “Talking points” videos from the chapters to help encapsulate the main
points from the texts.
Communication
For personal communication, I prefer email: cj7 @sfsu.edu. Normally I will email back within one day, but if
you email late at the weekends it may take a little longer.
1. Course Description:
SFSU 2018-2019 Bulletin: Course includes the cultural and historical heritage of the food and wine industries in California, ethnic preferences for food and wine as they relate to immigration patterns, and cultural aspects of dining preferences for pleasurable eating in California.
Presentation of materials will include textbooks, guest lectures, videos, “talking points” summaries of chapters and forums.
Student learning outcomes:
By the completion of the course, students will be able to:
1. Outline the food and wine industry in California.
2. Discuss the crucial role of culture, including ethnicity, religion, and socioeconomic status in determining food choices.
3. Describe food, wine and culture in the foodservice and wine industries in California.
4. Discuss the importance of culture, food habits, society and body image and the common problem of obesity and anorexia nervosa
5. Evaluate the history and culture of major California wines and their history: Northern and Central coastal region, Great Central Valley region, Southern California region.
6. Describe the classifications of wines and their cultural origins; steps of the wine growing, wine making and fermentation processes at the wineries; and sensory sciences of wine.
7. Suggest the appropriate interaction of wine with various cultural food components, such as seafood, poultry, meats, and other foods.
8. Describe wine and food service styles that reflect cultural heritage.
9. Describe the specific cultures in California in terms of food and wine preferences, dining and table etiquette, taboos, and factors affecting these preferences. Topics covered include:
a. California Native American Food and Culture
b. Mexican/Central American, Spanish and Portuguese Food and Culture
c. Northern, Southern, Central European and Middle Eastern Food and Culture
Texts:
Civitello, L (2011) Cuisine and Culture, John Wiley and Sons, Inc, Hobeken, New Jersey
Robinson, J, and Murphy, L (2013.
27 slides to revise/learn vocabulary about cooking. There is some extra work (fill in a recipe & write your favourite recipe). Thanks Phillip Martin for his nice clipart. Hope it's useful to you & your students.
Department of Hospitality and TourismCourseHM 421 Fo.docxsalmonpybus
Department of Hospitality and Tourism
Course:
HM 421: Food, Wine and Culture in California, (GE)
Instructor:
Dr. Colin Johnson
Semester:
Summer 2019
Phone:
415 338 6084
Class Schedule:
On-line course
Email
[email protected]
Office:
SCI 358
Office Hours:
Tuesdays, Thursdays–Virtual office hours through ilearn zoom from 09:00-10:00
(or by appointment)
Welcome to HTM 421 Summer session!
· This is a very intensive course
· We aim to cover in 5 WEEKS THE work we would normally cover in 16!
· Way of working: I will post the slides for the week each Tuesday and Thursday;
· There will be readings from the textbooks as outlined on the syllabus.
· Additionally, there are short “Talking points” videos from the chapters to help encapsulate the main
points from the texts.
Communication
For personal communication, I prefer email: cj7 @sfsu.edu. Normally I will email back within one day, but if
you email late at the weekends it may take a little longer.
1. Course Description:
SFSU 2018-2019 Bulletin: Course includes the cultural and historical heritage of the food and wine industries in California, ethnic preferences for food and wine as they relate to immigration patterns, and cultural aspects of dining preferences for pleasurable eating in California.
Presentation of materials will include textbooks, guest lectures, videos, “talking points” summaries of chapters and forums.
Student learning outcomes:
By the completion of the course, students will be able to:
1. Outline the food and wine industry in California.
2. Discuss the crucial role of culture, including ethnicity, religion, and socioeconomic status in determining food choices.
3. Describe food, wine and culture in the foodservice and wine industries in California.
4. Discuss the importance of culture, food habits, society and body image and the common problem of obesity and anorexia nervosa
5. Evaluate the history and culture of major California wines and their history: Northern and Central coastal region, Great Central Valley region, Southern California region.
6. Describe the classifications of wines and their cultural origins; steps of the wine growing, wine making and fermentation processes at the wineries; and sensory sciences of wine.
7. Suggest the appropriate interaction of wine with various cultural food components, such as seafood, poultry, meats, and other foods.
8. Describe wine and food service styles that reflect cultural heritage.
9. Describe the specific cultures in California in terms of food and wine preferences, dining and table etiquette, taboos, and factors affecting these preferences. Topics covered include:
a. California Native American Food and Culture
b. Mexican/Central American, Spanish and Portuguese Food and Culture
c. Northern, Southern, Central European and Middle Eastern Food and Culture
Texts:
Civitello, L (2011) Cuisine and Culture, John Wiley and Sons, Inc, Hobeken, New Jersey
Robinson, J, and Murphy, L (2013.
How to Split Bills in the Odoo 17 POS ModuleCeline George
Bills have a main role in point of sale procedure. It will help to track sales, handling payments and giving receipts to customers. Bill splitting also has an important role in POS. For example, If some friends come together for dinner and if they want to divide the bill then it is possible by POS bill splitting. This slide will show how to split bills in odoo 17 POS.
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Ethnobotany and Ethnopharmacology:
Ethnobotany in herbal drug evaluation,
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Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
We all have good and bad thoughts from time to time and situation to situation. We are bombarded daily with spiraling thoughts(both negative and positive) creating all-consuming feel , making us difficult to manage with associated suffering. Good thoughts are like our Mob Signal (Positive thought) amidst noise(negative thought) in the atmosphere. Negative thoughts like noise outweigh positive thoughts. These thoughts often create unwanted confusion, trouble, stress and frustration in our mind as well as chaos in our physical world. Negative thoughts are also known as “distorted thinking”.
2. Designed by . . .
Bonnie, Vicky, Annie, Kaye
For the Course “English Teaching
Methodology” 2003 Spring. Teacher: Yu-Chih
Doris Shih
As Part of the “Media Workstation Designs”
Assignments.
Modified by Kate Liu, 2003/8/12, for CEWeb.
3. Delicious Food
ConversationConversation Station :: Ordering FoodOrdering Food
Photo/Experience Description Station:
Restaurants and Foods Available in TaipeiRestaurants and Foods Available in Taipei
Video Station: Making a Dish YourselfMaking a Dish Yourself
Listening and Viewing Station: SeasoningSeasoning
Search and Find Station (Internet): CuisineCuisine
of the Worldof the World
News Report Station : Healthy EatingHealthy Eating
4. 1. Conversation1. Conversation Workstation:
Ordering FoodOrdering Food
Outcomes:
Let student learn how to order food in a
coffee shop.
Level: Freshmen & Sophomore College
Students (intermediate)
Material: Conversation sample sheet
Time: 20-25 minutes
Role of teachers: Advisors
5. Process
Process:
1.Introduce a sample conversation and key words (Ref.
conversation practice and vocabulary: http://www
.etweb.fju.edu.tw/daily_eng/conversation/index.htm;
discussion questions and vocabulary http://www.eng.fju.edu.tw
/con&com_databank/conversation_act/food.html ).
2. Have students practice their own conversation, changing
what they want to order, etc. Sometimes a new person can
join to change the dynamic of their conversation.
Evaluation: oral performances
6. Conversation Sample
Waitress : Welcome! May I help you ?
Customer : Yes, do you have any chocolate
cake ?
Clerk : Oh! Sorry! But we’re out of
chocolate cake.
Customer : That’s ok ? Do you have any
waffles ?
Clerk : Yes, we have very good waffles.
Customer : Ok! That’s a good idea! I want a
waffle with honey.
7. Conversation Sample (cont’d)
Waitress : Ok! Anything to drink ?
Guess : Yes! I want a cup of milk tea.
Waitress : All right! To go or for here ?
Guess : For here, please!
Waitress : Ok! Wait a moment!
(preparing the food and drink.)
Waitress : Here you are.
Guess : Thank you!
Waitress : You’re welcome!
Guess : Umm! It’s delicious!
8. 2. Photo/Experience Description Station:
Restaurants and Foods Available in Taipei
Outcomes:
To learn how to introduce and describe to
others students’ favorite foods and
restaurants with the help of information from
books or the Internet.
Level: Freshmen & Sophomore College Students
Material: Photos or books brought to class by
the students
Time: 35-40 minutes
9. Process
Role of teachers: Advisors and helpers
Process:
1. Find out some restaurants you like in
magazines (e.g. “Taipei Fun”), or on websites
such as: Taipei Restaurants Guide:
http://www.restaurants.com/World/WAlphabetResult
.asp?Country=TW&City=Taipei
2. Name the dishes you like, take some picture
of them, or have some actual experience of
dining out. Write a letter introducing the food
and/or restaurants to your friends, and then
describe the restaurant/foods in class.
10. 3. Video Workstation(1): Making a Dish
Yourself
Outcomes:
Let student learn how to make meatless noodle and
tiramisu and then introduce their own recipes. The
teaching and learning of cooking whets students’ appetites
and motivates them to learn vocabulary about cooking and
recipe. Also, students can develop their listening as well
as writing skills when they watch TV. English
pronunciation and Chinese translation can help students
to check and understand the content.
Level: Freshmen & Sophomore College Students
(intermediate)
Material: video demonstration.
Time: 30 minutes
Role of teachers: Advisors
11. Process
1.Introduce the VCD (vegetarian
noodle).
2. Play the VCD.
3. Discuss the other varieties of noodle
making. (References)
4.Tiramisu: Recipe and Worksheet:
http://www.eng.fju.edu.tw/etc/multimedia/methods/foods/worksheet
_tiramisu.doc
Evaluation: Students’ own recipe (oral or
written)
12. Meatless Noodle Recipe (1)
Video ~Meatless noodle~ ( 請以
teacher, teacher 進英才網教室 )
Ingredients:
• green bean sprout
• leafy green
• shredded carrot
• sesame oil – a few drops
• white pepper – a dash, to taste
13. Meatless Noodle Recipe (2)
Directions:
1. Boil the water;
2. Put the noodle into the water;
3. Wait till the noodle float over the boiling
water, and then serve the noodle in a
bowl.
14. Meatless Noodle Recipe (3)
4. Put all the materials into the boiled water
for about two minutes, and then
serve all them in the same bowl.
5. Mix up the noodle with salt, sugar, and
sesame oil.
15. References: the Other Recipe
Sites
Ramen Noodle (instant noodle) recipe http://mattfischer
.com/ramen/
Noodle recipes from Cooks.com (http://www.cooks.com/ ):
http://www.cooks.com/rec/search/0,48-0,noodle+recipe,FF.html
通心麵食譜 http://www.feds.com.tw/Life/pasta.html
To fu and Noodle Recipes (with pictures): http://www
.pulmuone-usa.com/recipes.asp
Meilleur du Chef: http://www.meilleurduchef.com/cgi/mdc
/l/en/index.html
Its recipes may be too difficult for students, but its ‘Learning’ pages are
helpful. For instance, the Culinary Terms: http://www.meilleurduchef
.com/cgi/mdc/l/en/apprendre/termes/l.html )
16. 4. Listening and Viewing Workstation: Seasoning
Outcomes:
To improve students’ listening ability
Level: Freshmen & Sophomore College
Students (intermediate)
Material: Tape, tape player, and worksheet:
http://www.eng.fju.edu.tw/etc/multimedia/methods/foods/worksheet
_seasoning.doc
Time: 30-35 minutes
Role of teachers: Advisors
17. Process:
Students can divide into several groups listening to
the tape with a story (Onions and Garlic).
After finishing it, they fill out a worksheet.
Students draw their images of the two protagonists.
Then they get to view the video and talk about the
differences between their mental images and what
they video presents.
Student can then talk more in general about
seasoning and/or how they like onion and garlic
cooked/used in their foods.
19. 5. Internet Workstation:
Cuisine of the World
Eating through the Net
Outcomes:
The purpose of internet is that students will
discover different food of different culture or
even multicultural diet. They can acquire
useful vocabulary and correct term about
different delicious food. Also, they can find
out which local flavor they prefer through a
plan of food travel.
21. Process:
1.Go to one of the search engines below --
http://www.google.com/, http://www.yahoo.com/
http://www.atlas.com/, type a key word in the search
space. For example, key in “Chinese food” if you want
to know more about it
2. Or you can go to websites such as The Worldwide
Gourmet http://www.theworldwidegourmet.com/countries/;
The Global Gastronomer: Cuisines of the World
http://www.cs.yale.edu/homes/hupfer/global/gastronomer
.html
3. Take some notes on information such as the name of
the dish, its ingredients & nutritious values, price,
where to get it or how to cook it.
22. Evaluation
Assume that you are a gourmet food guide. Design a plan (with
maps and photos) about a delicious food trip for your
customers with what you have found from the internet or based
on your personal taste and experience.
1. sample maps and food pictures :
http://www.eng.fju.edu.tw/etc/multimedia/methods/foods/map_f
ood.ppt
2. Sample guide pages: from Taiwan Directory- offered by GIO, -
http://202.39.225.132/jsp/Eng/html/travel_tour/index.jsp?class=11%2B11 )
23. 6. News Report Workstation
Outcomes:
Learn to be reporters and know more
about the concepts of healthy eating.
Level: Senior (intermediate)
Materials: Video recorder or Live
performance
Time: 50 minutes
Role of teachers: Advisors and helpers
24. Process
After finishing all the workstation, every
group has to become a reporting team to
introduce concepts of healthy eating
food, and how to practice them (where to
eat, how to cook, and how to eat).
They can present their news report in a
video tape or live.