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Semelhante a H ingles iii
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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% 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