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H ingles iii
This document outlines a 16-session English course for culinary students with the following objectives: 1) Qualify students in culinary English terms, 2) Teach basic culinary and administrative vocabulary, 3) Improve kitchen operation conversation skills, 4) Explain quality and safety standards translations. Classes will be interactive with oral/written tests and held completely in English. Evaluation is based on classwork, homework, tests, attendance, participation, and a final exam or project. Weekly topics include European cuisines, pastries, chocolate, beer and a guest lecture. Professional training occurs weeks 8-14 with a final work submission or exam on week 16.
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H ingles iii
- 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% Attendanceand 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