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.

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

WEEKLY DIDACTIC PLANNING

WEEK #1

ObjectivesTo 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

WEEK #2

ObjectivesTo 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

WEEK #3

ObjectivesTo 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

WEEK #4

ObjectivesTo 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

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

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.

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

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

SEMANA 15

INVITADO A DICTAR CONFERENCIA

SEMANA 16

ENTREGA DEL TRABAJO FINALÓ

REALIZACIÓN DEL EXAMEN FINAL