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.

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