INGLES I
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Transcript of 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
Techniques• Speaking• Pronunciation/Listening• Writing/Reading• Interchange Activity
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
Techniques• Speaking• Pronunciation/Listening• Writing/Reading• Interchange Activity
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
Techniques• Speaking• Pronunciation/Listening• Writing/Reading• Interchange Activity
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
Techniques• Speaking• Pronunciation/Listening• Writing/Reading• Interchange Activity
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
Techniques• Speaking• Pronunciation/Listening• Writing/Reading• Interchange Activity
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
Techniques• Speaking• Pronunciation/Listening• Writing/Reading• Interchange Activity
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