ADDRESSES:  V anno ISTITUTO PROFESSIONALE PER I SERVIZI  ALBERGHIERI E DELLA RISTORAZIONE.

 

LANGUAGE LEVEL: B2 (intermediate)

 

 

TITLE: AN INTERNATIONAL TRIP THROUGH FOOD, CULTURE AND RELIGION.

 

 

MODULE NUMBER: 2^nd

HOURS: 24

 

TEACHING UNITS:

 

¨ International cooking (4 h);

¨ Food and culture (5 h);

¨ Food and religion (5 h);

¨ The world of wine (5 h);

¨ The world of beer (3 h);

¨ Assessment/Revision (4 h).

 

 

 

PREVIOUS AND FOLLOWING MODULES:

1^st: Cooking and catering;

3^rd: Food and health in modern society.

 

 

 

 

 

PREREQUISITES:

Grammar: B1 level grammar.

Lexical: knowledge of a range of specific vocabulary referred to cooking, food and drinks.

Functions: talking about familiar and specific topics, describing and reporting processes and methods.

 

LANGUAGE ACTIVITIES (can do statements):

Reception : Ss can understand the main ideas of a complex text concerning their own specific field; Ss can draw the main conclusion from a text; Ss can understand recipe instructions;

Interaction: Ss can express and discuss on their own opinions about the specific contents of the course, giving reasons and explanation using specific language.

Production: Ss can compare the different information through written production; Ss can describe preparation methods in a clearly way; Ss can write recipes; Ss can summarise, report and give their opinions, reasons and explanation about a topic of interest.

 

 

GENERAL AIMS:

 

¨capability to notice differences between the different ways of life from a cultural and religious point of view, in order to know themselves better through the ‘trip’ around the worldwide foodstuffs habits;

¨capability to use new technology in order to get more informations;

¨capability to work in group.

 

 

OBJECTIVES:

 

Grammar: consolidation of the main verb tenses (simple present / present continous; simple past / past continous; present perfect / past perfect; modal verbs), relative pronouns and linkers.

Lexical: specific adjectives, nouns and idioms referred to their own field of interest (cookery) for describing processes, habits,  preparation methods and recipes in a more detailed way.

 

 

CONTENTS: (In the CEF this is called “Declarative knowledge”

 

¨to know different cookery habits and preparation methods of international courses;

¨to know different production processes of beer and wine and the places where they are mostly producted;

¨to know cookery habits of the past ages; 

¨to know how the main features of different cultures and religions can influence diet.

 

 

COMMUNICATIVE ACTIVITIES:

 

Reception:

Listening:

listening comprehension; drawing general meaning and specific information from listening activities; listening to media; listening as a member of an audience; listening for detailed information and understanding; listening for instructions; understanding the main idea of a technical discussion; understanding dialogues; following talks, reports and presentation concerning his/her professional field; understanding instructions; understanding recorded or broadcast audio material coming from radio or TV.

 

Reading:

overall reading comprehension; reading for specific and detailed information or understanding; reading for gist; reading correspondance; reading different kinds of text in order to adapt different style and speed of reading; scanning complex texts in order to select and draw information for fulfilling a specific task; obtaining information, idea from specialised sources; understanding article and reports referred to contemporary problems; understanding complex instructions in his/her field, including details and warnings.

 

Audio – visual reception:

understanding messages, discussions, instructions from media.

 

Productive:

Speaking:

giving explanation on a relevant topic; producing clear and detailed descriptions or presentation of a specific topic (recipes, instructions etc); expressing ideas and opinions making relevant examples; explaining a personal point of view on a topical issue giving the advantages and the disadvantages.

 

Writing:

writing how to prepare courses in a detailed way; summarising information and synthesising arguments coming from the Internet or other sources; writing an article for a magazine or a newspaper about international food or on differences among cultures and religions ‘on the table’; writing a report in order to develop an argument.

Interacting:

using the language fluently for every kind of interaction; using language for general, academic or leisure topics; engaging conversation on personal or professional significant events and experiences; expressing ideas or opinions with precision and providing relevant explanations; making hypothesis; speculating about causes and consequences; evaluating advantages and disadvantages; negotiating solutions; exchanging complex iformation referred to his/her professional field; passing technical informations; giving detailed description of how to carry a procedure; passing and exchanging notes and memos; communicating by letter, fax, e-mail.

 

 

COMPETENCES INVOLVED:

 

Declarative knowledge (savoir):

food and drink; meal times; table manners; public holidays; worldwide geographical knowledge; historical knowledge; knowledge of the race differences and community relationships; knowledge of the relation between political and religious groupings; knowledge of religious observances and rites; knowledge of social conventions (refreshments, drinks, meals, taboos); knowledge of regional culture and national identity.

 

Skills and Know-how (savoir faire):

ability to act in accordance with types of convention; ability to perform specialised actions; ability to bring the culture of origin and the foreign culture into relation with each other; cultural sensitivity.

 

 

Existential competnce (savoir–être):

openess towards other cultures, ideas, people and societies; willingness to communicate and to integrate; religious and ideological values; synthetic style; open mindedness; flexibility; self-esteem.

 

Ability to learn (savoir–apprendre):

ability to understand how language functions; ability to master the sound perception and production applicable to new language learning; ability to make effective use of the learning opportunities created by teaching situations (to grasp the purpose of the task set, to co-operate in pair or goup, ability to use available materials for independent learning, ability to organise one’s own strategies and procedures to pursue goals in accordance with one’s own resources and features); ability to bring other competences to bear (?) in the specific learning situation; ability to use new technology; ability to convey new information.

 

 

LINGUISTIC COMPETENCE:

 

expressing him/herself clearly; showing self-confidence in whatever expression; communicating with reasonable accuracy in familiar and professional contexts; using a good range of vocabualry for matters connected to his/her field of interest; varying formulation in order to avoid repetition; monitoring grammar; clear pronunciation; producing written texts with orthographic accuracy:

 

 

 

SOCIOLINGUISTIC COMPETENCE:

Use the language clearly and politely in a formal or informal register, appropriately to the situation and to the role of the persons involved.

 

PRAGMATIC COMPETENCE:

adjusting what he/she says to the situation; adopting a level of formality appropriately to the circumstances; varying formulation of what he/she wants to say; intervening appropriately in discussion; exploiting appropriate language; using a limited number of cohesive devices to link utterances.

 

FUNCTIONAL COMPETENCE:

communicating spontaneously with fluency. (Functional competence is within the pragmatic competence and concerns the language functions!)

 

 

TEXTS TO BE USED:

 

Written: exstracts from books, articles, web pages, reports, labels, adverts.

Spoken: extracts from cookery broadcasts, documentary on radio or TV.

 

 

TASKS TO BE USED:

skimming and scanning activities; listening activities; summarising; open questions; matching words; questionnaires; exchanging/sharing specific information; problem solving; building up a map on geographical production of wine and beer; giving personal opinions/explanations about specific content; oral/written reports on experiences/events; fill in the blank; group work (each group must prepare and present a research on an international course, its cultural origins and its preparation method); interviewing foreign people; researching on the Internet; open discussion; written or oral open dialogue; writing a professional letter or article; comprehension activities; undelining the specific terms related to an argument in a text or connectors; finding synonyms; completing a chart; making hypotheses/showing theses.

 

 

STRATEGIES:

 

Production:

planning; reharsing; paraphrasing; self-correction.

Receptive:

identifying cues; inferring; listening/reading for main point.

Interaction:

identifying information/opinion gap; planning; co-operating; monitoring; asking for clarification; initiating discourse; appropriately intervention; respect the turntaking.

 

 

ASSESSMENT TOOLS AND CRITERIA:

 

FORMATIVE

Structured: true/false; multiple choice; completion; cloze; tick the right answer; matching; find the errors.

Half–structured: comprehension questions.

Not structured: written argumentation, open discussion.

 

SUMMATIVE

Not structured: role play (T asks Ss to simulate a cookery challenge); free writing, free discussion.

Half-structured: short essay (20-25-30 lines) in which Ss comment, give observation and reflection in the main idea.

EVALUATION GRID

 

 

 

 

 

 

 

 

 

 

 

 

 

 

REMEDIAL WORK:

 

It must be defined according to the outcomes. It might include: clozes, multiple choice tests, questions, scrumbled order.

 

AIDS:

 

photos; videos; maps; labels; on-line documents; authentic and semi-authentic materials; internet sites; OHP;photocopies; text book; DVDs; DVD player; VHSs; VHS player; CDs; CD palyer; PC.

 

 

LINKS TO OTHER SUBJECTS:

 

history; geografia turistica; science; tecniche di comunicazione; alimenti e alimentazioni.

 

 

TIME:

 

20 hours Ô teaching units; 4 hours Ô assessment/remedial work.