English Applied to the Kitchen and Gastronomy World Is a course focused to practice English as a Second Language through Vocabulary Building, and practical activities, designed in order to allow students to simultaneously improve their language skills (Reading, Writing, Listening, and Speaking) while learning about worldâ€™s cuisine and some of the representatives recipes to be prepared by themselves.
It is a 100% Virtual Course and must be developed in order to be certified obtaining a minimum grade of 70 %.
Abilities to be developed 1. To learn about the history of gastronomy in some places around the world, dishes, and kitchen related vocabulary. 2. To acquire gastronomic
vocabulary, practice it and internalize it through actions performed in the kitchen.
3. To Prepare different dishes from France, Italy, Â´Mexico, and Peru.
4. To talk about international cuisine from the vocabulary related to food and nutrition and share recipes other people and using English as a second language.
This course is aimed to allow Intermediate and advanced English as a Second Language (ESL) learners acquire and practice , Kitchen and Gastronomy Vocabulary who are interested to learn about International Cuisine whether it is only for fun or to work in
Learning Objectives To know about the history of Gastronomy in other cultures around the world To recognize some of the main tools and utensils used in the kitchen. To acquire and understand vocabulary related to products, ingredients and instructions followed when preparing a recipe in gastronomy. To prepare dishes from different countries following the instructions given through recipes collecting photographs from the final product as evidence of the work done through the course.
Unit one – An overview of the history of gastronomy over time, and the expressions used in it. At the end of this unit the student will acquire the basic vocabulary used in the kitchen and will learn something about the history of cuisine art around the
Unit two – Cuisine in Europe (Italy and France), representative dishes and ingredients history. Here the learner will get further knowledge in vocabulary (Vegetables and fruits) and learn about French and Italian Cuisine and also practice preparing some
Unit three – America and its gastronomy (Peru, Mexico) preparations and main ingredients When the learner studies this lesson he/she will learn about how American (Peruvian and Mexican) gastronomy is composed and at the same time will practice vocabulary through practicing in the kitchen when preparing
Unit Four Final Project – I AM A TV STAR Unit designed to allow the apprentice to practice all the skills learnt during the course emphasizing in speaking. Here the learner will produce a video to demonstrate knowledge and the improvement of three language skills (Writing, Reading, and Speaking)
Methodological Strategies ď‚ž ď‚ž
To take advantage of this course it is suggested that students each week: Print the material designed for the correspondent unit to study it in advance. Take at least two hours per day in order to develop and send the activities programmed by the tutor and in order to receive feedback from him/her.
Pedagogical Strategies ď‚ž
Through virtual tutorials and permanent communication using different tools as chat, messaging and others, the student will receive feedback and tutoring from the teacher.
To demonstrate achievement the student is to send activities and evidences from the work done at home using the web site www.senavirtual.edu .co.
Duration of the course ď‚ž
The course has a duration of 40 hours divided in four weeks (10 hours per week)
To be certified, the learner must get a grade of 70% o more in approved activities.
Rules of Conduct ď‚ž
Respect: To copyright, to your classmates and tutor, it is the base of becoming a good person who everybody will accept, respect and appreciate.
â€˘Forums: It is recommended to participate there, using politeness, respect and cordiality with other members in the course and tutor.