INGLES I

I.S.A.C. PANAMA

Ingles I

SYLLABUS AND CLASS SCHEDULE

Subject of 16 sessions.

Material for support• Pamphlets• Magazines• 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.

Evaluation Criteria

Classwork and Homework………………………………………………………..25%Quizzes and Tests…………………………………………………20%Attendance, Class Participation and Uniform……………………………………………………………25%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.

Quizzes and Tests: These can be oral, written or visual (vocabulary identification)

Attendance, 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. The uniform represents the quality, cleanness and presence of a chef.

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

WEEKLY DIDACTIC PLANNING

WEEK #1

ObjectivesTo discuss an overview of the professionalism in culinary arts. Introduces principles and practices necessary to food, supply, and equipment selection.

Content • Interchange/Full Contact – Unit 1: Fundamentals of Culinary Arts Part 1

Techniques• Speaking• Pronunciation/Listening• Writing/Reading• Interchange Activity

Topics• Professionalism• Food Safety and Sanitation• Menus and Recipes• Tools and Equipment

Resources: • Power Point Presentations• Internet/Videos• English Book• Dictionary

Evaluation: • Diagnostic Evaluation

WEEK #2

ObjectivesTo discuss an overview of the professionalism in culinary arts. Introduces principles and practices necessary to food, supply, and equipment selection.

Content • Interchange/Full Contact – Unit 2: Fundamentals of Culinary Arts Part 2


Topics• Knife Skills• Flavors + Flavorings• Dairy Products• Mise en Place

Resources: • Power Point Presentations• Internet/Videos• English Book• Dictionary

Evaluation: • Diagnostic Evaluation

WEEK #3

Objectives• To introduce fundamental food preparation terms, concepts, and methods.

Content• Interchange/Full Contact - Unit 3: Principles of Cooking Part 1


Topics• Principles of Cooking• Stocks and Sauces• Soups• Eggs + Breakfast• Vegetables• Potatoes, Grains and Pasta

Resources: • Power Point Presentations• Internet/Videos• Dictionary

Evaluation• Oral participation• Reading aloud

WEEK #4

Objectives• To introduce fundamental food preparation terms, concepts, and methods.

Content

• Interchange/Full Contact – Unit 4: Principles of Cooking Part 2


Topics• Principles of Meat Cookery• Beef• Veal• Lamb• Pork• Poultry• Game• Fish + Shellfish

Resources • Power Point Presentations• Dictionary

Evaluation• Class participation• Written work

WEEK #5

Objectives• To discuss methods for producing basic pastries such as muffins, cookies, pie crust and

butter cakes. Instruction focuses on ingredient measurement, mixing methods and baking procedures.

Content

• Interchange/Full Contact – Unit 5: Baking and Pastry


Topics• Principles of the Bakeshop• Quick Breads• Pies, Pastries and Cookies• Cakes and Frostings• Custards, Creams, Frozen Desserts + Sauces

Resources • Pamphlet• Power Point Presentations• Dictionary• Internet/videos

Evaluation• Class participation• Written work

WEEK #6

Objectives• To emphasize nutrients and nutritional needs. Special needs and diets will be explored

with an emphasis on manipulating meal components in order to meet the needs of these diets. Nutrition for different phases of the life cycle and current trends in nutrition will also be explored.

Content• Interchange/Full Contact: Unit 6: Nutrition


Topics• Menu selection and development• Nutrition• Special diets• Cooking nutritional foods• Organics.

Resources• Pamphlet• Power Point Presentations• Internet/Videos• Dictionary

Evaluation• Dictation.• Class participation.

WEEK #7

Objectives• To introduces basic pantry manger principles, utilization, preparation, and integration into

other kitchen operations.

Content• Interchange/Full Contact - Unit 7: Garde Manger


Topics• Salads and Salad Dressings• Fruits• Sandwiches• Charcuterie• Hors d’oeuvres and Canapés

Resources• Pamphlet• Power Point • Internet/Videos• Dictionary

Evaluation• Class participation.• Vocabulary test.

ADIESTRAMIENTO PROFESIONAL

SEMANA 8, 9, 10, 11, 12, 13, 14

SEMANA 15

INVITADO A DICTAR CONFERENCIA

SEMANA 16

ENTREGA DEL TRABAJO FINALÓ

REALIZACIÓN DEL EXAMEN FINAL

Documents

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