INSTITUTO NACIONAL DE APRENDIZAJE NÚCLEO SECTOR COMERCIO Y SERVICIOS PROCESO DE PLANEAMIENTO Y EVALUACIÓN SUBSECTOR DE IDIOMAS TEL: 222-7210 FAX: 258-1771

Nombre del Módulo: Inglés para Cocina Hotelera Código: CSID0014 Duración: 225 horas Objetivo General: Desarrollar las habilidades, conocimientos y estructuras básicas requeridas en el área de cocina para la atención de turistas, mediante el uso del inglés. Objetivos Específicos

Contenidos

#1 Utilizar la estructura Functions: gramatical del Verbo Be para Welcoming the guest presentaciones, saludos y Introducing yourself despedidas relacionadas con el Spelling Words contacto directo con el cliente en el área de trabajo. Grammar: . Verb BE: Affirmative / Negative Statements Subject Pronouns Topics: The Alphabet Greetings and Farewells Vocabulary and Expressions

Situaciones de Aprendizaje Suggested Activities: Spelling Contests Role Plays Group Work Handouts Practice on pronunciation R. Inductivo/ Deductivo Interacción: I.A y AA Medios Visuales, escritos y audiovisuales

Actividades de Evaluación

Tiempo

(Ver Cuadro de Actividades de Evaluación)

20 horas

related to personal information and welcoming the guest (Good morning, Have a nice day, etc. ) #2. Utilizar modales auxiliares para la formulación de expresiones de cortesía, ofrecimiento para con el cliente.

Functions: Asking for repetition Offering help Providing a service Can/May/Would: May I help you? How may I help you? What can I do for you? What would you like to eat Would you like the menu? May I see the menu? Can I have some…? Can you repeat, please? Will I’ll bring/get some right away. I’ll be right with you. Useful Polite Expressions: Pardon me Excuse me Thank you /You’re welcome / My pleasure Just a second Just a moment please

Suggested Activities: Spelling Contests Role Plays Group Work Handouts Practice on pronunciation

(Ver Cuadro de Actividades de Evaluación) 20 horas

R. Inductivo/ Deductivo Interacción: I.A y AA Medios Visuales, escritos y audiovisuales

#3 Utilizar adjetivos demostrativos y artículos definidos e indefinidos para la identificación de frutas, verduras y utensilios básicos (cubertería y vajilla) en el área de buffet .

Enjoy your meal Functions: Identifying fruit and vegetables Identifying Silverware, Glassware and Chinaware Reading and Identifying labels Grammar: Demonstrative Adjectives: This/that/these/those Indefinite and Definite Articles (a/an/the) Verb Be: Yes/No questions and Wh-questions: ex.:. What is this/that? // Is this spicy? Are those sweet potatoes? Possessive Pronouns Plural Form

Suggested Activities: Short presentations Use of Real items Practice on pronunciation R Inductivo/ Deductivo Interacción: I.A y AA Medios Visuales, escritos y audiovisuales

(Ver Cuadro de Actividades de Evaluación)

35 horas

Topics: Colors and Shapes Vocabulary related to: Silverware and Glassware and China Fruit and vegetables Labels #4 Utilizar la estructura gramatical “There + be” y las preposiciones de lugar para la

Functions: Describing Buffet /kitchen equipment and Basic

Suggested Activities: Short presentations Use of pictures

35 horas

identificación de objetos y alimentos en el buffet.

#5 Utilizar adjetivos descriptivos relacionados con sabores, olores , texturas y para la descripción de alimentos y platillos.

Kitchenware /magazines/real objects Grammar: Oral Presentations There + be: Practice on pronunciation Affirm. and neg. statements / yes-no questions R Inductivo/ Deductivo Prepositions of Place: in-on-at- Interacción: I.A y AA between-next to-in front of, Medios Visuales, escritos y etc. audiovisuales Topics: Vocabulary related to kitchen and buffet equipment Cardinal Numbers (0-100) Functions: Describing food Grammar Adjectives related to: Taste: sweet, sour, salty, hot, spicy, rough, tasty, tasteless, etc. Smell: good, strong, bad, etc. Texture: smooth, crunchy, watery, tender, etc. Others: Fresh, delicious, amazing, terrific, terrible Meat Cooking terms: Blue/Rare/Medium/Well-done Participial Adjectives related to Cooking Techniques:

Suggested Activities: Oral Presentations Use of Pictures Magazines/Brochures on dishes Practice on pronunciation R Inductivo/ Deductivo Interacción: I.A y AA Medios Visuales, escritos y audiovisuales

(Ver Cuadro de Actividades de Evaluación)

(Ver Cuadro de Actividades de Evaluación)

40 horas

#6 Utilizar la estructura gramatical del Presente Simple (Do/Does) y los adverbios de frecuencia para la descripción de platillos y actividades cotidianas relacionadas con los tiempos de servicio.

Melted /Baked/Mashed/ Smoked/ Stuffed /Sautéd Flambé /Mixed / pouched/topped (with)/seasoning Topics: National and International dishes Typical Food Fast Food Bread/ Pastry / Snacks Functions: Talking about daily activities and meal schedules Giving the time. Describing Food Preparations Going through the menu

Suggested Activities:: Use of readings Listening exercises Videos Practice on pronunciation

(Ver Cuadro de Actividades de Evaluación) 35 horas

Grammar: Simple Present: (Do-Does) Verbs: Cook/ Have-Has / /Like / Taste / Smell/ Enjoy/ Look Affirm./Neg. Statements 3er. Person Singular (It) Adverbs of Frequency How often....? Cooking Verbs: cut-chop-slice grate-saute-stir-peel-beatcarve-put-mx-combine-fry-

R Inductivo/ Deductivo Interacción: I.A y AA Medios Visuales, escritos y audiovisuales

stir-fry-grill-broil-boil-roast/ barbecue-grind-melt-bakestew-steam-scramble-drainpoach-mince Wh-questions: -What is it made of/from? -How does it taste? -What’s today’s special? -How do you like your steak? -How do you like your meat? -How do you like it? Useful expressions to describe food preparations: It’s made from… It’s made of… It’s made out of…? It consists of… It has… Topics: Days of the week Meal Schedules//The clock Time expressions: in the morning , in the evening, at night, all day long, etc. The Menu: Appetizers/Salads/Main courses/Side Dishes/Desserts

#7 Utilizar cantidades (nonspecific amounts) para describir y comparar platillos y sus ingredientes.

Meat Cut: T-Bone, Sirloin, Loin, Filet Mignon, BBQ steak,(Churrasco), fajitas, Pork Ribs, Cured meat, etc. Functions: Using amounts to describe dishes and preparations. Grammar -Countable and Non-countable Nouns -Adjectives (studied already) -Adverbs: Some/Any A few /A little A lot / A lot of Many/much A bit/ A little bit Very More /less -Comparative form (Adj+er...than//more+ Adj+than -Superlative From (Adj+-est //the most + Adj.) Topics Vocabulary related to seasoning: Herbs: thyme, rosemary, oregano, parsley. Spices: Salt, Pepper, Black

Suggested Activities Use of real ingredients Listening exercises Handouts Practice on pronunciation R Inductivo/ Deductivo Interacción: I.A y AA Medios Visuales, escritos y audiovisuales

(Ver Cuadro de Actividades de Evaluación) 40 horas

pepper, paprika, mustard, chili pepper