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Semestre aaaaa

Septiembre 2019-Febrero 2020


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INGLÉS INTERMEDIO II Semestre

Septiembre 2019

Contenido Universidad Técnica de Ambato ................................................................................................ 4 Misión ......................................................................................................................................... 4 Visión .......................................................................................................................................... 4 Facultad de Ciencias Humanas y de la Educación ...................................................................... 4 Misión ......................................................................................................................................... 4 Visión .......................................................................................................................................... 4 Sílabo .......................................................................................................................................... 5 Programa Analítico ..................................................................................................................... 5 Guías PAE.................................................................................................................................... 5 Perfil de Egreso........................................................................................................................... 6 Perfil de Egreso........................................................................................................................... 6 1.

TRABAJO COLABORATIVO ................................................................................................... 8 Homework 1-2 (Individual) .................................................................................................... 9 Reaction Essay...................................................................................................................... 12

1)

INTRODUTION ................................................................................................................... 14

2)

DEVELOPMENT.................................................................................................................. 14

Bibliografía ............................................................................................................................... 19 2.

TRABAJO PRÁCTICO .......................................................................................................... 20

3.

TRABAJO AUTÓNOMO ...................................................................................................... 34

4.

COMPONENTE TEÓRICO ................................................................................................... 37

5.

PROYECTO INTEGRADOR DE SABERES (PIS) ...................................................................... 40

Aaaaa

Autor: Jorge Aníbal Maya Bermudes º


INGLÉS INTERMEDIO II 3 6.

PRÁCTICAS PREPROFESIONALES ....................................................................................... 41

7.

REFLEXIÓN ......................................................................................................................... 42

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Universidad Técnica de Ambato Misión Formar profesionales líderes competentes, con visión humanista y pensamiento crítico a través de la Docencia, la Investigación y la Vinculación, que apliquen, promuevan y difundan el conocimiento respondiendo a las necesidades del país.

Visión La Universidad Técnica de Ambato por sus niveles de excelencia se constituirá como un centro de formación superior con liderazgo y proyección nacional e internacional.

Facultad de Ciencias Humanas y de la Educación Misión “Formar profesionales íntegros de tercero y cuarto nivel en Ciencias Humanas y de la Educación, con bases científicas y tecnológicas, para el desempeño competente en procesos educacionales y de desarrollo del ser humano, a través del ejercicio de la investigación y vinculación con la colectividad, que respondan a los requerimientos del entorno sociocultural”

Visión La Facultad de Ciencias Humanas y de la Educación se constituirá en una institución de educación superior que garantiza la sustentabilidad y sostenibilidad en la formación de líderes profesionales, que transforman el contexto social en el área humanística y educativa del país, mediante la investigación científica y la práctica tecnológica, bajo principios éticos, políticos y culturales, que promuevan la calidad de vida y bienestar de los ecuatorianos. Aaaaa

Autor: Jorge Aníbal Maya Bermudes º


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Sílabo https://utaedumy.sharepoint.com/:f:/g/personal/albaphernandezf_uta_edu_ec/ElluIpxTxaBPmX752ut7dw EBnr_2F1l65Aq9XnGyESRi8w?e=E5RbtH

Programa Analítico https://utaedumy.sharepoint.com/:f:/g/personal/albaphernandezf_uta_edu_ec/Ei3qPzBBunJBuL5jqSU90Jo ByD_lkopz1Yph4VUjKrGsZg?e=uN65lt

Guías PAE No Aplica

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Perfil de Egreso Perfil de Egreso 

La administración y operación de empresas turísticas y hoteleras orientadas a la alta calidad; para la realización de diagnósticos, planificación y coordinación de actividades turísticas.

El impulso del desarrollo de la actividad en relación con el entorno relacionado con un turismo ambientalmente sustentable que tienda a proteger y mejorar los recursos y las oportunidades futuras de uso de los mismos.

El desarrollo de nuevos productos turísticos temáticos e innovadores. la implementación de programas de calidad en empresas y destinos turísticos.

A su vez, está formado para desempeñarse en la actividad académica donde podrá investigar, ejecutar y evaluar propuestas y proyectos en el área de su competencia, ejercer la docencia y desempeñarse en los ámbitos de la gestión educativa

En líneas generales, poseerá una sólida formación y tendrá conocimientos sobre: Las teorías y principios de la organización y administración de empresas aplicados al sector de la hotelería, el turismo, y actividades afines a los servicios de hospitalidad orientadas a la alta calidad. • Las teorías y avances en las disciplinas aplicables a los procesos y formas organizativas del Servició de la hotelería, el turismo y la hospitalidad en general (rediseñó de procesos, calidad total, cultura organizacional, liderazgo y gerencia) • Elementos metodológicos sobre el desarrollo de la aplicación de herramientas en planificación y dirección estratégica. • Elementos para definir políticas de comercialización eficientes. • Metodología para el análisis y formulación de proyectos de inversión en la actividad. • El desarrollo de ideas y la creación de emprendimientos turísticos y hoteleros. • La gestión de las nuevas tecnologías y su impactó en la estructura en la hotelería, el turismo y la hospitalidad en general. • Los principios y metodología de la investigación aplicada a la disciplina. • Las principales características del espacio territorial y su inclusión en los circuitos turísticos. A más de las competencias mencionadas es importante diferenciar entre el sector turístico del hotelero para lo cual se describen las competencias por especialidades, es importante

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destacar que el egresado estará en capacidad de desempeñarse en cualquiera de las dos disciplinas.

ÁREA DE TURISMO • Gestionar las áreas funcionales de una empresa turística con base en sus competencias profesionales. • Elaborar paquetes turísticos sobre la base de conocimientos del tráfico aéreo, contabilidad y técnicas de Guianza. • Desarrollar destrezas creativas, innovadoras y de liderazgo para promover paquetes turísticos nacionales. • Conocer el manejo administrativo y operacional de las diferentes áreas de las agencias de viajes, operadoras, aeropuertos y aerolíneas. • Estar en capacidad de administrar su propia micro empresa turística. • Organizar, coordinar y operar las actividades relacionadas con el turismo de aventura y turismo ecológico. • Aplicar técnicas de guianza de acuerdo con las diferentes necesidades del cliente. • Garantizar la protección y conservación del medio ambiente. • Dominar el conocimiento de la ecología y áreas naturales del Ecuador. • Cuidar la integridad física y salud de los turistas a su cargo. • Crear y mantener ambientes de confianza, amistad y amabilidad hacia los clientes. • Dominar de forma eficiente el idioma extranjero para una mejor comunicación con el turista. ÁREA DE HOTELERÍA • Gestionar las áreas funcionales de una empresa hotelera. • Conocer los procesos de planificación, organización, dirección y control administrativo de los diferentes establecimientos de alojamiento. • Desempeñarse en los niveles operacionales y de coordinación de acuerdo a la orientación de los niveles medios y las políticas empresariales. • Conocer los procedimientos adecuados para una correcta aplicación de la auditoría hotelera. • Dominar las técnicas de costeo y presupuesto inherentes a la administración hotelera.

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1. TRABAJO COLABORATIVO FIRST PARTIAL

LEARNING OUTCOME 1

https://humanaseducaciononline.uta.edu.ec/mod/assign/view.php?id=167857

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Homework 1-2 (Individual)

https://humanaseducaciononline.uta.edu.ec/mod/assign/view.php?id=181398

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LEARNING OUTCOME 2

https://humanaseducaciononline.uta.edu.ec/mod/assign/view.php?id=167860

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SECOND PARTIAL LEARNING OUTCOME 3

https://humanaseducaciononline.uta.edu.ec/mod/assign/view.php?id=167857

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Reaction Essay

https://humanaseducaciononline.uta.edu.ec/mod/assign/view.php?id=167871

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TECHNICAL UNIVERSITY OF AMBATO FACULTY OF HUMANTIES AND EDUCATION TOURISM AND HOSPITALITY ‘‘ INTERMEDIATE II ENGLISH ’’ 6TH. SEMESTER “A” TEACHER: Mg. ALBA HERNANDEZ MEMBERS: MAIKOL CAISA JORGE MAYA BÁRBARA RODAS ALISSON SORIA

TOPIC: OUTCOME 4 RESEARCH ABOUT THE FOOD FROM ECUADOR DURING THE DAY, THE KIND OF BEVERAGES PEOPLE DRINK WHEN THEY GO TO A BAR.

DATE: NOV 11TH, 2019

ACADEMIC PERIOD SEPTEMBER 2019 – JANUARY 2020

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TOPIC: research and exposition about food from Ecuador during the day, the kind of beverages people drink when they go to a bar.

1)

INTRODUTION

(Halberstardt, 2016) argues that the gastronomy of Ecuador is a varied way of preparing food and drinks made in that country, which is enriched by the contributions of the various regions that make up it. This is because within the country there are four natural regions coast, mountains, orientation and insular region or Galapagos - with different customs and traditions. The different typical dishes and the main ingredients depending on these natural conditions. Throughout the country it is possible to find a wide spectrum of national and regional dishes, the most adventurous will surely want to try the roasted guinea pig or the truncheon soup are exotic dishes of the country. The drinks of Ecuador are purified water, with or without gas, from natural sources of very good quality. Some of the main natural fruit juices, very typical of Ecuador, are naranjilla, tree tomato, blackberry, soursop, passion fruit and papaya. Most bars serve Pilsner beer of quite good quality and a good price also to find different types of alcoholic or non-alcoholic drinks and traditional of Ecuador.

2)

DEVELOPMENT -

Rice

with vegetable stew The lentil stew is a typical Ecuadorian dish that is prepared by cooking the lentils with onion, pepper, tomato, garlic, cumin and cilantro. The stew is served with rice, roasted or fried

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meat, avocado, fried ripe bananas or patacones, and a salad or tanned. The full name of this dish is rice with lentils and roasted meat. Beans are something typical of the Coast in Ecuador, but it can be found in almost every city in the country. The stew with roasted meat one of the most recognized typical dishes in Ecuador is characteristic of the region consists Garces (2015) states that: In general, the stew is prepared with lentils, but there are also beans. Especially the stew of tender beans is exquisite. Lentils are cooked slowly absorbing the flavors of onion, pepper, tomato, garlic, cumin and cilantro. Lentils, unlike beans or beans, do not need to be soaked from the previous night. Many people have the wrong idea that they need to soak, but this is not correct. Rice with stew is served with roast or fried meat, but it can also be ordered with chicken or fish - especially on the coast. I also remember that during the time my mother tried to be vegetarian, she replaced meat with fried eggs, it is an easy way to adapt this dish for a vegetarian diet. Its consumption is since the Spanish conquest. Since the Europeans brought the cattle to our land, they found the grains they called “beans,” including beans and lentils, and thus discovered how to enjoy both foods. Before this dish was consumed only in homes but it was not 40 years ago that it began to be marketed in the main port. Ingredients: Tablespoons oil, Red onion, cut into small cubes, Green pepper, cut into small cubes, Tomatoes, diced, Cloves garlic, crushed, Teaspoons ground cumin, Teaspoon ground achiote, Tablespoons chopped coriander, Cups of water, Salt to taste Its consumption is since the Spanish conquest. Since the Europeans brought the cattle to our land, they found the grains they called “beans,” including beans and lentils, and thus discovered how to enjoy both foods. Before this dish was consumed only in homes but it was not 40 years ago that it began to be marketed in the main port.

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How to pay when you go to a restaurant or bar. When a person goes to a place where they serve food or drinks most of the time they can be paid cash it is necessary to emphasize that most restaurants and bars accept both cash and credit cards. In the establishments of hotels, bars and restaurants of first and second categories The country will be charged, from the effective date of this Decree, an additional 10% of consumption, in concept of tips for the benefit of the workers of the respective establishment, which are not they will be considered as normal accessory compensation (Monsalve, 2016). The tip varies from what they have in their pockets to goodwill because, despite the fact that employees receive a fixed salary, an additional pay never hurts. -

Cuy Asado The consumption of cuy in our country, particularly in the Sierra, is very important. There is no village party without the cuy. He’s the guest of honor at any event. Indigenous people and peasants raise guinea pigs in their kitchens, and there are now farms dedicated to the rearing of guinea pigs and their production is destined

for domestic consumption and, for a few years, also for export. Presumably, our compatriots who have migrated to other latitudes have allowed our customs to move with them. For this reason, it is possible to obtain processed cuyes in stores specialized in Latin American products from Europe and the United States. Years ago guinea pigs, known as guinea pigs, were considered as pets and were kept alive in pet stores. Besides, their use was illegal (Santana, 2015). So important is the cuy in our typical cuisine that now also the Association of Chefs of Ecuador, organizes for the second time the International Festival of Cuy, For she is determined to make known to the world the culinary richness of our beautiful Ecuador. In Cuenca and AzĂłguez the cuy is served with a nickname, over the potatoes and the sauce. Where to serve cuyes? For in every mountain town, there are holes known for years where

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they prepare excellent dishes with cuy as for example in Guallabanba, Cayambe, Otavalo, Latacunga, Ambato (Cordova, 2016 ). How to pay when you go to a restaurant or bar. When a tourist goes to a restaurant where they serve this typical Ecuadorian dish, they must pay in cash because it is not very common restaurants that sell guinea pigs so it is necessary to carry cash, in addition in Ecuador the tip is not a mandatory fee if you wish and you have the possibility of give it they do, it is something that depends on the culture of the visitor. -

Canelazo Canelzo can as it may not have alcohol but is commonly known as a spicy and hot alcoholic beverage with a beautiful amber color that is consumed in the Ecuadorian highlands, but also in Colombia, northern Peru and Argentina, especially during the Christmas

season. Canelazo is a simple combination of brandy, cinnamon, sugar and water, it could really be compared to an infusion, but when preparing it, you should know the exact amounts. Just as we said before, warm to the body because it is served hot, diners enjoy the cocktail sip by sip. (Ramirez, 2019) Currently there are various variations such as fruits such as naranjilla, passion fruit, blackberry and even strawberries. In traditional places like Loja and Cuenca you can also enjoy the traditional drink. This drink can be obtained in bars although it is typical to enjoy it at night parties because it is a hot drink. It can also be enjoyed without alcohol, such as hot tea. In this way, it will be the cinnamon flavor and not the alcohol that will warm the body. How to pay when you go to a restaurant or bar. (PĂŠrez, 2017) said the canelazo can be easily obtained because, as it is a typical drink, any bar has it and at parties there is a great reception of this drink with or without alcohol that

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its sale is in great demand for this reason tourists who buy this drink need effective because on the contrary, its price does not vary between 2 or 3 dollars per bottle or large glass.

-

Colada Morada

If you visit Ecuador from mid-October to the beginning of November, we have the opportunity to try this typical drink made with purple cornmeal or black cornmeal, fruits, spices and herbs. (Pujol, 2017) The purple laundry is traditionally prepared for the Day of the Dead (November 2) and is accompanied by the so-called Guaguas de Pan. In certain regions we consume it during lunchtime in the company of family members, but in others by example in Tungurahua - it is done in the cemetery in the company of relatives and the deceased. It is a typical and delicious drink that can be consumed at any time of the year, it is not expensive and can be found in most restaurants that offer traditional food and drinks from Ecuador, in this type of restaurants you can pay with cards because it has the tourist reception and most of them use credit cards, debit cards or some other document that allows them to pay the bill. (Herrera , 2016) 4) CONCLUSION Ecuadorian gastronomy has an endless number of dishes and drinks that are diverse in every way by the different regions that Ecuador has many combinations of meats, seafood, vegetables, etc. and also a variety of flavors that highlight our country and also establish a nutritional contribution.

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Bibliografía

Cordova, C. (Enero de 2016 ). VIAJE JET . Obtenido de Cuy asado con patatas: https://www.viajejet.com/comida-tipica-de-ecuador/cuy-asado/ Freire, W. (2016). LISTA DE ALIMENTOS, PREPARACIONES Y BEBIDAS. Obtenido de https://www.usfq.edu.ec/publicaciones/bitacora/Documents/bitacora_005/bitacora _academica_005.pdf Garces, C. (2015). “CREACIÓN DE UNA EMPRESA GASTRONOMICA: LA VACA PARRILLERA”. Obtenido

de

https://repositorio.uide.edu.ec/bitstream/37000/280/1/T-UIDE-

(20

de

0259.pdf Halberstardt,

J.

June

de

2016).

Ecuadorexplorer.

Obtenido

de

http://www.ecuadorexplorer.com/html/ecuador_food.html Herrera

,

C.

(16

de

November

de

2016).

Obtenido

de

https://www.mediomilon.com/blog/bebidas-tipicas-de-ecuador Hidalgo, A. (5 de Noviembre de 2012). Comida Tipica del Ecuador . Obtenido de CuyAsado : http://comidatipicaecuador.blogspot.com/2012/11/cuy-asado.html Monsalve, B. (2 de 5 de 2016). RECAUDACION DE PROPINAS EN HOTELES, BARES. Obtenido de

https://www.turismo.gob.ec/wp-content/uploads/2016/04/RECAUDACION-DE-

PROPINAS-EN-HOTELES-BARES-Y.pdf Pérez,

G.

(9

de

August

de

2017).

Obtenido

de

http://www.urko.rest/cocinalocalblog/bebidastradicionales Pujol, L. (22 de July de 2017). Obtenido de https://www.laylita.com/recetas/bebidas-ycocteles-ecuatorianos/ Ramirez,

D.

(05

de

February

de

2019).

Gatronimia

Ecuador.

Obtenido

de

https://ecuador.gastronomia.com/noticia/8657/salud-por-ecuador-canelazo Santana, H. (28 de Septiembre de 2015). MedioMilón . Obtenido de Food, Game and Drink blog |Medio Milón: https://www.mediomilon.com/comida-ecuatoriana/cuy-asadoreceta

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2. TRABAJO PRÁCTICO FIRST PARTIAL

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JOURNAL 1

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WORKSHOP UNIT 2

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JOURNAL 2

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SPEAKING IN GROUP UNIT 2

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JOURNAL 3-4

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3. TRABAJO AUTÓNOMO FIRST PARTIAL INDIVIDUAL LESSON TYPES OF TRAVELERS

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AIRPOR

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SECOND PARTIAL POSITIVE AND NEGATIVE THINGS

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4. COMPONENTE TEÓRICO FIRST PARTIAL QUIZ VIDEO

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UNIT 2

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EXAM

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5. PROYECTO

INTEGRADOR

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SABERES (PIS) No Aplica

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6. PRรCTICAS PREPROFESIONALES Informe Final de Prรกcticas preprofesionales

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7. REFLEXIĂ“N English has become the universal language being English, the most spoken language in the world. For this reason thousands of people decide to study English as a second language since having a good knowledge and understanding of English will only bring you advantages both personally and professionally. The two best-known English dialects are American and British, the latter also called "Oxford English" for being the English taught at the University of Oxford. These two variations of English are expanding increasingly, since they are those taught as a foreign language in half the world and are supported by the dissemination provided by the English-speaking media. The reasons for studying English are many and varied. Here we want to offer you the most important, apart from a little information about the language, and a list of practical tips with which you can learn English in a much faster and more efficient way.

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