C est à toi! Level Three, 2 nd edition. Correlated to MODERN LANGUAGE CURRICULUM STANDARDS EXPANDING LEVEL

Size: px
Start display at page:

Download "C est à toi! Level Three, 2 nd edition. Correlated to MODERN LANGUAGE CURRICULUM STANDARDS EXPANDING LEVEL"

Transcription

1 Communication Communicate in Languages other than English C est à toi! Level Three, 2 nd edition Correlated to MODERN LANGUAGE CURRICULUM STANDARDS EXPANDING LEVEL Standard 1.1 Students engage in conversations, provide and obtain information, express feelings and emotions, and exchange opinions. This standard focuses on interpersonal communication; that is, direct oral or written communication between individuals who are in personal contact. These interactions may take the form of conversations either in person, on the telephone, or in written correspondence, such as notes, letters, and . Interpersonal 1. manage unforeseen circumstances and complicated situations; 2. converse using language and behaviors that are appropriate to the setting; Examples on pages 328 and 421 and within À Vous de Jouer (page 49), in Communication (pages 45, 75, 123, 141, 169, 186, 235 ), in Conversation culturelle (pages 4, 27, 60, 78, 108, 125, ), in En Partenaire (pages 12, 38, 41, 45, 49, 70, ), in Évaluation Écrite (pages 100, 192, 379, 423, and 467), in Évaluation Orale (pages 51, 99, 147, 192, 243, 283,...), in Évaluation Visuelle (pages 51, 244, and 423), in Listening Comprehension Activities (pages 5, 29, 62, 80, 111, 128,...), and in Stratégie Communicative (page 446). Communication (pages 45, 75, 123, 141, 169, 186, ), in Conversation culturelle (pages 4, 27, 60, 78, 108, 125, ), in En Partenaire (pages 12, 38, 41, 45, 49, 70, ), in Évaluation Orale (pages 51, 99, 147, 192, 243, 283,...), in Listening Comprehension Activities (pages 5, 29, 62, 80, 111, 128,...), in Stratégie Communicative (page 446), and in Un peu de plus (ATE 402). 3. exchange opinions and beliefs; and Examples on pages 328 and 421 and within À Vous de Jouer (page 49), in Communication (pages 45, 75, 123, 141, 169, 186, 235 ), in Conversation culturelle (pages 4, 27, 60, 78, 108, 125, ), in En Partenaire (pages 12, 38, 41, 45, 49, 70, ), in Évaluation Écrite (pages 100, 192, 379, 423, and 467), in Évaluation Orale (pages 51, 99, 147, 192, 243, 283,...), in Évaluation Visuelle (pages 51, 244, and 423), in Listening Comprehension Activities (pages 5, 29, 62, 80, 111, 128,...), and in Stratégie Communicative (page 446). EMC Publishing, C est à toi! Level Three 1

2 4. express personal feelings and ideas for the purpose of persuading others as well as give and receive advice. Examples on pages 328 and 421 and within À Vous de Jouer (page 49), in Communication (pages 45, 75, 123, 141, 169, 186, 235 ), in Conversation culturelle (pages 4, 27, 60, 78, 108, 125, ), in En Partenaire (pages 12, 38, 41, 45, 49, 70, ), in Évaluation Écrite (pages 100, 192, 379, 423, and 467), in Évaluation Orale (pages 51, 99, 147, 192, 243, 283,...), in Évaluation Visuelle (pages 51, 244, and 423), in Listening Comprehension Activties (pages 5, 29, 62, 80, 111, 128,...), and in Stratégie Communicative (page 446). Standard 1.2 Students understand and interpret written and spoken language on a variety of topics. This standard involves one-way listening and reading in which the learner works with a variety of print and nonprint materials. It focuses on the interpretive mode; that is, it involves understanding one-way messages, such as radio and television broadcasts, films, songs, lectures, and even the conversation of others. It also incorporates printed realia, newspaper and magazine articles, Internet items, and literary works. Interpretive 1. demonstrate comprehension of complex directions and instructions intended for native speakers; 2. analyze the meaning of songs, folklore, and literature; 3. interpret and analyze cause and effect relationships and sequences in authentic materials; and 4. analyze and evaluate complex texts or conversations, discerning mood, sarcasm, humor, and irony. Examples within Connections (ATE page 461), in Lecture (pages ), and in Un peu de plus (ATE 463). Examples within Connections (ATE pages 108 and 419), in Cooperative Group Practice (ATE pages 76 and 280), in Lecture (47-49, 94-97, , , , , , and ), in Paired Practice (ATE page 47), and in Teaching Notes (ATE pages 124, 280, and 282). Examples within Cooperative Group Practice (ATE pages 76 and 280), in Lecture (47-49, 94-97, , , , , , and ), in Paired Practice (ATE page 47), and in Teaching Notes (ATE page 124). Examples within Cooperative Group Practice (ATE pages 76 and 280), in Lecture (47-49, 94-97, , , , , , and ), in Paired Practice (ATE page 47), and in Teaching Notes (ATE page 124). Standard 1.3 Students present information, concepts, and ideas to an audience of listeners or readers on a variety of topics. This standard focuses on the formal presentation of information, concepts, and ideas in spoken and written form and is concerned, in most cases, with one-way speaking and writing. It addresses activities that range from skits to formal oral presentations and from short compositions and creative works to formal written reports. EMC Publishing, C est à toi! Level Three 2

3 Presentational 1. explain a complex process incorporating detailed instructions; 2. present information on a wide selection of topics, including abstract cultural concepts; 3. produce a written sample to convey a mood, implied meaning, or abstract idea; 4. create multimedia presentations on complex topics; 5. research and synthesize information from a variety of sources; and 6. formulate and defend a position on a researched issue. Examples within Connections (ATE page 461), in Lecture (pages ), and in Un peu de plus (ATE 463). Comparisons (ATE page 421), in Cooperative Group Practice (ATE page 377), in Listening Comprehension Activities (pages 5, 29, 62, 80, 111, 128,...), in Paired Practice (ATE pages 47 and 354), in Stratégie Communicative (page 446), and in Un peu de plus (ATE pages 76, 94, 124, 145, 188, 241,...). Examples on pages 328 and 421 and within Communication (pages 75, 169, 186, 235, 264, and 323), in Comparisons (ATE page 421), in Cooperative Group Practice (ATE pages 263 and 377), in Évaluation Écrite (pages 100, 192, 379, 423, and 467), in Évaluation Visuelle (pages 51, 244, and 423), in Paired Practice (ATE pages 47 and 354), and in Un peu de plus (ATE pages 76, 94, 124, 145, 188, 241,...). Comparisons (ATE page 421), in Cooperative Group Practice (ATE page 377), in Listening Comprehension Activities (pages 5, 29, 62, 80, 111, 128,...), in Paired Practice (ATE pages 47 and 354), in Stratégie Communicative (page 446), and in Un peu de plus (ATE pages 76, 94, 124, 145, 188, 241,...). Comparisons (ATE page 421), in Cooperative Group Practice (ATE page 377), in Listening Comprehension Activities (pages 5, 29, 62, 80, 111, 128,...), in Paired Practice (ATE pages 47 and 354), in Stratégie Communicative (page 446), and in Un peu de plus (ATE pages 76, 94, 124, 145, 188, 241,...). Cultures Gain Knowledge and Understanding of Other Cultures Standard 2.1 Students demonstrate an understanding of the relationship between the practices and the perspectives of the cultures studied. This standard addresses the knowledge of what, when, where, and how to communicate appropriately in varying social situations. The ability to interact effectively within the target culture is an important dimension of cultural competence. It is important to understand the relationship between these practices and the underlying perspectives that represent the culture s view of the world. EMC Publishing, C est à toi! Level Three 3

4 1. analyze social, historical, and geographic factors that affect cultural practices; 2. integrate culturally embedded words, phrases, and idioms into everyday communication; 3. evaluate some commonly held generalizations about the culture studied; 4. exchange opinions on social issues, e.g., immigration, environment, drugs, crime; 5. identify elements of humor, irony, and satire in the target language and culture; 6. synthesize the relationships among the products, practices, and perspectives of the culture, e.g., the costumes, dances, and celebrations pertaining to Independence or National Day; and 7. analyze the elements of the target culture that are in transition and explore their local and global impact, e.g., population shift, industrialization. Examples within Aperçus culturels (pages 82-83, , , , , and 436), in Connections (ATE pages 31, 292, and 297), and in Journal Personel (page 164, 273, 298, 364, 411, and 437). Conversation culturelle (pages 4, 27, 60, 78, 108, 125, ), in En Partenaire (pages 12, 38, 41, 45, 49, 70, ), in Évaluation Orale (pages 51 and 422), and in Teaching Notes (ATE pages 39, 41, 388, and 448). Examples within Aperçus culturels (page 315), in Cooperative Group Practice (ATE page 315), Journal personel (pages 317 and 394), Journal personel (ATE page 238), and in Paired Practice (ATE page 183). Examples within Aperçus culturels (page 7-8, 82-83, , , , , , , 408, and 436), Comparisons (ATE page 7), in Connections (ATE pages 173, 267, 293, and 297), in Journal Personel (Pages 9, 84164, 178, 256, 273, 298, ), and in Journal personel (ATE pages 227, 238, and 251). Examples within Lecture (pages and ), in Paired Practice (ATE page 47), and in Teaching Notes (ATE page 47). Examples in Aperçus culturels (pages 8, 31-32, 113, , , , 207, 314, 315, and 435), in Connections (ATE 295 and 297), in Cooperative Group Practice (ATE 327), in Dossier Ouvert/Ferme (pages 106/146 and 154/190), in Journal personnel (page 9, 132, 178, and 454), in Journal personnel (ATE page 2, 107,131, and 238), in Lecture (pages 47-49, 94-97, , , , , , and ), in Teaching Notes (ATE page 124), and in Un peu de plus (ATE 113). Examples within Aperçus culturels (page 7-8, 82-83, , , , , , , 408, and 436), Comparisons (ATE page 7), in Connections (ATE pages 173, 267, 293, and 297), in Journal Personel (Pages 9, 84164, 178, 256, 273, 298, ), and in Journal personel (ATE pages 227, 238, and 251). Standard 2.2 Students demonstrate an understanding of the relationship between the products and the perspectives of the cultures studied. This standard addresses the interrelatedness of languages, literatures, artifacts, traditions, and other products that are expressions of the target culture. The identification of important historical events and figures; a familiarity with the major literary, musical, and artistic contributions of the target country; and an awareness of sociopolitical institutions in the society are basic to an understanding of that culture. EMC Publishing, C est à toi! Level Three 4

5 1. evaluate the expressive forms of the target culture, e.g., art, literature, music, dance; 2. discuss and analyze such intangibles of the target culture as social, economic, and political institutions; and explore relationships among these institutions and the perspectives of the culture; 3. synthesize the relationships among the products, practices, and perspectives of the culture, e.g., costumes, dances, celebrations; and 4. identify the effects of the target culture on current world events. Examples within Aperçus culturels (pages 31-32, 113, , 207, 314, and 435), in Connections (ATE pages 108 and 279), in Cooperative Group Practice (ATE pages 76, 280, and 327), in Dossier Ouvert/Ferme (pages 106/146 and 154/190), in Journal personnel (page 132 and 454), in Journal personnel (ATE page 107 and 131),in Lecture (pages 47-49, 94-97, , , , , ), in Paired Practice (ATE pages 188, 215, and 328), in Reading Materials (pages 33, 67, 114, 163, 228, 230,...), and in Un peu de plus (ATE 113). Examples within Aperçus culturels (pages 82-83, , , , , and 436), in Connections (ATE pages 31, 292, and 297), and in Journal Personel (page 164, 273, 298, 364, 411, and 437). Examples in Aperçus culturels (pages 8, 31-32, 113, , , , 207, 314, 315, and 435), in Connections (ATE 295 and 297), in Cooperative Group Practice (ATE 327), in Dossier Ouvert/Ferme (pages 106/146 and 154/190), in Journal personnel (page 9, 132, 178, and 454), in Journal personnel (ATE page 2, 107,131, and 238), in Lecture (pages 47-49, 94-97, , , , , , and ), in Teaching Notes (ATE page 124), and in Un peu de plus (ATE 113). Examples within Aperçus culturels (page 7-8, 82-83, , , , , , , 408, and 436), Comparisons (ATE page 7), in Connections (ATE pages 173, 267, 293, and 297), in Journal Personel (Pages 9, 84164, 178, 256, 273, 298, ), and in Journal personel (ATE pages 227, 238, and 251). Connections Connect with Other Disciplines and Acquire Information Standard 3.1 Students reinforce and further their knowledge of other disciplines through the foreign language. Learning is no longer restricted to a specific discipline; it has become interdisciplinary. This standard focuses on using foreign language instruction as a means of expanding and enhancing students knowledge in other areas. The new information and concepts that they acquire will facilitate their continued learning across the curriculum. EMC Publishing, C est à toi! Level Three 5

6 1. synthesize information and skills common to the target language and other subject areas, e.g., elements of literature; 2. locate foreign language resources and synthesize information for use in other subject areas; and 3. evaluate the impact of global issues on culture and discuss possible solutions to the problems. Examples on page 376 and within Communication (page 173, 279, 293, and 373), in Connections (ATE pages 4, 108, 173, 267, 279, 293, and 409), in Cooperative Group Practice (ATE page 377), and in Lecture (pages 47-49, 94-97, , , , , , , , and ), in Teaching Notes (ATE page 93, 227, 282, and 402), and in Un peu de plus (ATE pages 145, 241, and 446). See the following ancillary: Internet Resource Center. Examples on page 376 and within Aperçus culturels (pages 7-8, 206, , 296, , and ), in Connections (ATE pages 4, 31, 108, 111, 173, 255, 267, 279, 293, 409, ), in Journal Personel (page34, 317, and 394), and in Un peu de plus (ATE pages 145, 241, and 446). Examples within Aperçus culturels (page 7-8, 82-83, , , , , , , 408, and 436), Comparisons (ATE page 7), in Connections (ATE pages 173, 267, 293, and 297), in Journal Personel (Pages 9, 84164, 178, 256, 273, 298, ), and in Journal personel (ATE pages 227, 238, and 251). Standard 3.2 Students acquire information and recognize the distinctive viewpoints that are available only through the foreign language and its cultures. Learning a foreign language gives students access to the original sources of information and unique perspectives of that target culture. This access, either through traditional print or media sources or through the use of new technologies such as the Internet, provides a veritable window to the world. Giving students these advantages is the focus of this standard. 1. synthesize and evaluate information from sources intended for native speakers; and 2. analyze information from multimedia sources to create original work in the target language. Examples on page 376 and within Aperçus culturels (pages 7-8, 206, , 296, , and ), in Connections (ATE pages 4, 31, 108, 111, 173, 255, 267, 279, 293, 409, ), in Journal Personel (page34, 317, and 394), and in Un peu de plus (ATE pages 145, 241, and 446). Examples on page 376 and within Aperçus culturels (pages 7-8, 206, , 296, , and ), in Connections (ATE pages 4, 31, 108, 111, 173, 255, 267, 279, 293, 409, ), in Journal Personel (page34, 317, and 394), and in Un peu de plus (ATE pages 145, 241, and 446). EMC Publishing, C est à toi! Level Three 6

7 Comparisons Develop Insight into the Nature of Language and Culture Standard 4.1 Students demonstrate understanding of the nature of language through comparisons between the language studied and their own. This standard focuses on the impact that learning the linguistic elements in the new language has on students ability to examine their own language and to develop ideas about the structure and use of languages in general. From the earliest language learning experiences, students can compare and contrast the two languages as different elements are presented. 1. apply within a variety of contexts the structural patterns of the language; 2. transfer knowledge of structural patterns between the target language and the student s own language to communicate effectively; and 3. identify and examine differences within the target language as they occur in various countries, regions, dialects, or economic levels of a society. Examples within Comparisons (ATE 21, 26, 68, 84, 87, 115, ), in Cooperative Group Practice (ATE pages 72, 86, 168, 195, 229, 231, ), in Langue Active (pages 10, 12, 16, 18, 21, 34, ), and in Paired Practice (ATE pages 15, 19, 91, 212, 302, 350,...). See the following ancillary: Grammar and Vocabulary Exercises. Examples within Comparisons (ATE 21, 26, 68, 84, 87, 115, ), in Cooperative Group Practice (ATE pages 72, 86, 168, 195, 229, 231, ), in Langue Active (pages 10, 12, 16, 18, 21, 34, ), and in Paired Practice (ATE pages 15, 19, 91, 212, 302, 350,...). See the following ancillary: Grammar and Vocabulary Exercises. Examples within Comparisons (ATE 21, 26, 68, 84, 87, 115, ), in Cooperative Group Practice (ATE pages 72, 86, 168, 195, 229, 231, ), in Langue Active (pages 10, 12, 16, 18, 21, 34, ), and in Paired Practice (ATE pages 15, 19, 91, 212, 302, 350,...). See the following ancillary: Grammar and Vocabulary Exercises. Standard 4.2 Students demonstrate understanding of the concept of culture through comparisons between the cultures studied and their own. As students expand their knowledge of cultures through language learning, they continually discover perspectives, practices, and products that are similar to and different from those in their own culture. Although some students make comparisons naturally, this standard focuses on developing this reflective process in all students by encouraging its integration into instruction from the earliest levels of learning. 1. integrate knowledge of social etiquette and linguistic structures; 2. connect activities and traditions of target culture to those of native culture; Conversation culturelle (pages 4, 27, 60, 78, 108, 125, ), in En Partenaire (pages 12, 38, 41, 45, 49, 70, ), and in Évaluation Orale (pages 51 and 422). Examples in Aperçus culturels (pages 31-32, 113, , 207, 314, and 435), in Cooperative Group Practice (ATE 327), in Dossier Ouvert/Ferme (pages 106/146 and 154/190), in Journal personnel (page 132 and 454), in Journal personnel (ATE page 107 and 131), and in Un peu de plus (ATE 113). EMC Publishing, C est à toi! Level Three 7

8 3. analyze artistic products of the target culture; Examples within Connections (ATE pages 108 and 279), in Cooperative Group Practice (ATE pages 76 and 280), in Lecture (pages 47-49, 94-97, , , , , ), in Paired Practice (ATE pages 188, 215, and 328), and in Reading Materials (pages 33, 67, 114, 163, 228, 230,...). 4. analyze roles of mass media in the two cultures; 5. compare major social issues and their impact on target and native cultures, e.g., immigration, drugs, crime; and 6. identify differences that exist within the target culture and language, such as those that occur within various regions, dialects, or social classes. Communities Participate in Multilingual Communities at Home and around the World Examples on page 376 and within Connections (ATE page 4, 108, 173, 267, 279, 293, and 409), in Lecture (pages 47-49, 94-97, , , , , , , , and ), in Paired Practice (page 47), and in Un peu de plus (ATE page 145, 241, and 446). Examples within Aperçus culturels (page 7-8, 82-83, , , , , , , 408, and 436), Comparisons (ATE page 7), in Connections (ATE pages 173, 267, 293, and 297), in Journal Personel (Pages 9, 84164, 178, 256, 273, 298, ), and in Journal personel (ATE pages 227, 238, and 251). Examples within À Vous de Jouer (page 49), Comparisons (ATE 21, 26, 68, 84, 87, 115, ), in Conversation culturelle (pages 4, 27, 60, 78, 108, 125, ), in Cooperative Group Practice (ATE pages 72, 86, 168, 195, 229, 231, ), in En Partenaire (pages 12, 38, 41, 45, 49, 70, ), in Évaluation Orale (pages 51 and 422), in Langue Active (pages 10, 12, 16, 18, 21, 34, ), and in Paired Practice (ATE pages 15, 19, 91, 212, 302, 350,...). See the following ancillary: Grammar and Vocabulary Exercises. Standard 5.1 Students use the language both within and beyond the school setting. This standard focuses on foreign language study as a tool for one to communicate with speakers of that language throughout one s life in school, in the community, and abroad. As students apply what they have learned in the language program, they come to realize the advantages inherent in the ability to communicate in more than one language. In addition, they develop an understanding of the power of language and are thus in a good position to serve the needs of a global society. EMC Publishing, C est à toi! Level Three 8

9 1. interact appropriately in the target language in real-life situations; 2. maintain connections with the target culture, e.g., , letters, videos; 3. using authentic sources, analyze the role of the United States in the world arena as viewed by other cultures; 4. analyze the interdependence between the student s own culture and other cultures; and 5. collaborate with resources in the community, e.g., ethnic and civic organizations, businesses, universities. Communication (pages 45, 75, 123, 141, 169, 186, 235, ), in Conversation culturelle (pages 4, 27, 60, 78, 108, 125, ), in En Partenaire (pages 12, 38, 41, 45, 49, 70, ), in Évaluation Écrite (pages 100, 192, 379, 423, and 467), in Évaluation Orale (pages 51, 99, 147, 192, 243, 283,...), in Évaluation Visuelle (pages 51, 193, and 244), in Listening Comprehension Activities (pages 5, 29, 62, 80, 111, 128,...), in Pratique (page 421), in Stratégie Communicative (page 446), and in Un peu de plus (ATE 402). Examples on pages 328 and 421 and within Communication (pages 75, 169, 186, 235, 264, and 323), in Comparisons (ATE page 421), in Cooperative Group Practice (ATE pages 263 and 377), in Évaluation Écrite (pages 100, 192, 379, 423, and 467), in Évaluation Visuelle (pages 51, 244, and 423), in Paired Practice (ATE pages 47 and 354), and in Un peu de plus (ATE pages 76, 94, 124, 145, 188, 241,...). Examples within Connections (ATE pages 173, 279, 293, and 297). Examples within Aperçus culturels (pages 82-83, , , , , and 436), in Connections (ATE pages 31, 292, and 297), and in Journal Personnel (pages 115, 229, 298, 317, and 454). Examples within Connections (ATE page 4, 31, 108, 111, 173, 255, 267, ), in Cooperative Group Practice (ATE page 280), and in Teaching Notes (ATE pages 124 and 145). Standard 5.2 Students show evidence of becoming lifelong learners by using the language for personal enjoyment and enrichment. By developing a certain level of comfort with the new language, students can use these skills to access entertainment and information as they continue to learn throughout their lives. The focus of this standard is enabling students to use sources available to speakers of the target language to enrich their personal lives. 1. discuss the importance of maintaining an open attitude in an analysis of other cultures; Examples within Aperçus culturels (pages 7, 31, 64, 82, 113, 130, ) and in Connections (ATE pages 4, 31, 108, 111, 173, 255, ), and in Journal Personel (pages 115, 132, 208, 256, 317, 348, ) EMC Publishing, C est à toi! Level Three 9

10 2. apply language skills to evaluate and refine his or her own learning processes; and Examples within Comparisons (ATE 21, 26, 68, 84, 87, 115, ), in Cooperative Group Practice (ATE pages 72, 86, 168, 195, 229, 231, ), in Langue Active (pages 10, 12, 16, 18, 21, 34, ), and in Paired Practice (ATE pages 15, 19, 91, 212, 302, 350,...). See the following ancillary: Grammar and Vocabulary Exercises. 3. analyze and synthesize information. Examples on page 376 and within Communication (page 173, 279, 293, and 373), in Connections (ATE pages 4, 173, 267, 279, 293, and 409), in Cooperative Group Practice (ATE page 377), in Teaching Notes (ATE page 93, 227, 282, and 402), and in Un peu de plus (ATE pages 145, 241, and 446). See the following ancillary: Internet Resource Center. EMC Publishing, C est à toi! Level Three 10

Subject Area: High School French State-Funded Course: French III

Subject Area: High School French State-Funded Course: French III FORMAT FOR CORRELATION TO THE GEORGIA PERFORMANCE STANDARDS Subject Area: High School French State-Funded Course: 60.01300 French III Textbook Title: Publisher: C est a toi! Level Three, 2 nd edition EMC

More information

EMC Publishing s C est à toi! 3, 2E Correlated to the Colorado World Language Frameworks French 3

EMC Publishing s C est à toi! 3, 2E Correlated to the Colorado World Language Frameworks French 3 EMC Publishing s C est à toi! 3, 2E Correlated to the Colorado World Language Frameworks French 3 CONTENT STANDARD: Students communicate in a foreign language while demonstrating literacy in all four essential

More information

NSSE (National Survey of Student Engagement) Multi-Year Benchmark Report Combined Charts Samuel Ginn College of Engineering

NSSE (National Survey of Student Engagement) Multi-Year Benchmark Report Combined Charts Samuel Ginn College of Engineering 65 60 Level of Academic Challenge (LAC) EN AU.6.0 57.4 54.8 NS (National Survey of Student Engagement) Multi-Year Benchmark Report 2008-2012 Combined Charts Samuel Ginn College of Engineering Active and

More information

Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30

Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30 Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30 Food Service 30 BOE Approved 05/09/2017 1 Food Service 30 Food Service 30 Students will continue to participate in the school

More information

appetizer choices commodities cuisine culture ethnicity geography ingredients nutrition pyramid religion

appetizer choices commodities cuisine culture ethnicity geography ingredients nutrition pyramid religion Four Goodness Sake: Lesson for Fourth Grade Purpose To help students develop awareness that food preferences and cooking styles may be based upon geographic, ethnic, and/or religious/family beliefs, but

More information

UNIT TITLE: PROVIDE ADVICE TO PATRONS ON FOOD AND BEVERAGE SERVICES NOMINAL HOURS: 80

UNIT TITLE: PROVIDE ADVICE TO PATRONS ON FOOD AND BEVERAGE SERVICES NOMINAL HOURS: 80 UNIT TITLE: PROVIDE ADVICE TO PATRONS ON FOOD AND BEVERAGE SERVICES NOMINAL HOURS: 80 UNIT NUMBER: D1.HBS.CL5.10 UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to provide advice

More information

Is Fair Trade Fair? ARKANSAS C3 TEACHERS HUB. 9-12th Grade Economics Inquiry. Supporting Questions

Is Fair Trade Fair? ARKANSAS C3 TEACHERS HUB. 9-12th Grade Economics Inquiry. Supporting Questions 9-12th Grade Economics Inquiry Is Fair Trade Fair? Public Domain Image Supporting Questions 1. What is fair trade? 2. If fair trade is so unique, what is free trade? 3. What are the costs and benefits

More information

FALL 2018 COURSE CATALOG TODDLER PROGRAM (18 mos 3 yrs)

FALL 2018 COURSE CATALOG TODDLER PROGRAM (18 mos 3 yrs) TODDLER PROGRAM (18 mos 3 yrs) Parents & Toddlers (18 mos 2.5 yrs w/ caregiver) Beginning at 18 months, children are taught to explore basic motor skills through movement, music, and props. This class

More information

Chocolate and its national tour were developed by The Field Museum.

Chocolate and its national tour were developed by The Field Museum. Chocolate and its national tour were developed by The Field Museum. Lead Sponsor This exhibition was supported, in part, by the National Science Foundation. Cocoa Connections From Beans to Bars Table of

More information

Structures of Life. Investigation 1: Origin of Seeds. Big Question: 3 rd Science Notebook. Name:

Structures of Life. Investigation 1: Origin of Seeds. Big Question: 3 rd Science Notebook. Name: 3 rd Science Notebook Structures of Life Investigation 1: Origin of Seeds Name: Big Question: What are the properties of seeds and how does water affect them? 1 Alignment with New York State Science Standards

More information

Academic Year 2014/2015 Assessment Report. Bachelor of Science in Viticulture, Department of Viticulture and Enology

Academic Year 2014/2015 Assessment Report. Bachelor of Science in Viticulture, Department of Viticulture and Enology Academic Year 2014/2015 Assessment Report Bachelor of Science in Viticulture, Department of Viticulture and Enology Due to changes in faculty assignments, there was no SOAP coordinator for the Department

More information

Bishop Druitt College Food Technology Year 10 Semester 2, 2018

Bishop Druitt College Food Technology Year 10 Semester 2, 2018 Bishop Druitt College Food Technology Year 10 Semester 2, 2018 Assessment Task No: 2 Date Due WRITTEN: Various dates Term 3 STANDARD RECIPE CARD Tuesday 28 th August Week 6 WORKFLOW Tuesday 11 th September

More information

Folk Literature..And Academic Vocabulary

Folk Literature..And Academic Vocabulary Folk Literature.And Academic Vocabulary Elements of Folk Literature 1. The oral tradition sharing of stories by word of mouth 2. The Importance of The Story Teller Stories in oral tradition were created

More information

JCAST. Department of Viticulture and Enology, B.S. in Viticulture

JCAST. Department of Viticulture and Enology, B.S. in Viticulture JCAST Department of Viticulture and Enology, B.S. in Viticulture Student Outcomes Assessment Plan (SOAP) I. Mission Statement The mission of the Department of Viticulture and Enology at California State

More information

FOR PERSONAL USE. Capacity BROWARD COUNTY ELEMENTARY SCIENCE BENCHMARK PLAN ACTIVITY ASSESSMENT OPPORTUNITIES. Grade 3 Quarter 1 Activity 2

FOR PERSONAL USE. Capacity BROWARD COUNTY ELEMENTARY SCIENCE BENCHMARK PLAN ACTIVITY ASSESSMENT OPPORTUNITIES. Grade 3 Quarter 1 Activity 2 activity 2 Capacity BROWARD COUNTY ELEMENTARY SCIENCE BENCHMARK PLAN Grade 3 Quarter 1 Activity 2 SC.A.1.2.1 The student determines that the properties of materials (e.g., density and volume) can be compared

More information

MBA 503 Final Project Guidelines and Rubric

MBA 503 Final Project Guidelines and Rubric MBA 503 Final Project Guidelines and Rubric Overview There are two summative assessments for this course. For your first assessment, you will be objectively assessed by your completion of a series of MyAccountingLab

More information

LEVEL 1 CERTIFICATE PROGRAM CURRICULUM. COMPETENCIES Knowledge, Skills and Explanations of the BGA Barista Level 1 (CB1) Designation

LEVEL 1 CERTIFICATE PROGRAM CURRICULUM. COMPETENCIES Knowledge, Skills and Explanations of the BGA Barista Level 1 (CB1) Designation LEVEL 1 CERTIFICATE PROGRAM CURRICULUM CP103 Customer Service (REQUIRED CLASS) CP101 & CP102 Introduction to Espresso, Parts 1 & 2 GE103 Introduction to Cupping CP151 Introduction to Coffee Brewing & Extraction

More information

UNIT TITLE: PREPARE HOT, COLD AND FROZEN DESSERT NOMINAL HOURS: 55

UNIT TITLE: PREPARE HOT, COLD AND FROZEN DESSERT NOMINAL HOURS: 55 UNIT TITLE: PREPARE HOT, COLD AND FROZEN DESSERT NOMINAL HOURS: 55 UNIT NUMBER: D1.HCC.CL2.14 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks, chefs and patissiers to prepare,

More information

Incorporating MyPlate in the Child Care Classroom. Presented by: Christanne Harrison, MPH, RD National Food Service Management Institute

Incorporating MyPlate in the Child Care Classroom. Presented by: Christanne Harrison, MPH, RD National Food Service Management Institute Incorporating MyPlate in the Child Care Classroom Presented by: Christanne Harrison, MPH, RD National Food Service Management Institute Course Objectives Participants will be able to: Explain basic strategies

More information

Dining Room Theory

Dining Room Theory Western Technical College 10317111 Dining Room Theory Course Outcome Summary Course Information Description Career Cluster Instructional Level Total Credits 1.00 Total Hours 18.00 An orientation to acceptable

More information

Year 9 Health Food Key Stage 3 Rationale September 2012 July 2013

Year 9 Health Food Key Stage 3 Rationale September 2012 July 2013 INFO = May 2012 Key stage 3 supported National Vegetarian week, this involved 2 lessons, one introducing vegetarianism, reasons why increasing etc. They chose a suitable recipe and second lesson they made

More information

POSITION DESCRIPTION. DATE OF VERSION: August Position Summary:

POSITION DESCRIPTION. DATE OF VERSION: August Position Summary: POSITION DESCRIPTION POSITION TITLE: DEPARTMENT: REPORTING TO: Wine Ambassador Global Marketing Graduate Manager LOCATION: Various PR JOB BAND: Local Banding F DATE OF VERSION: August 2016 Position Summary:

More information

International Journal of Business and Commerce Vol. 3, No.8: Apr 2014[01-10] (ISSN: )

International Journal of Business and Commerce Vol. 3, No.8: Apr 2014[01-10] (ISSN: ) The Comparative Influences of Relationship Marketing, National Cultural values, and Consumer values on Consumer Satisfaction between Local and Global Coffee Shop Brands Yi Hsu Corresponding author: Associate

More information

The Ideation Capacity Guided by an Intercultural Experience During the Concept Designing Process, a Case Study

The Ideation Capacity Guided by an Intercultural Experience During the Concept Designing Process, a Case Study The Ideation Capacity Guided by an Intercultural Experience During the Concept Designing Process, a Case Study Dirk van Gogh* Hiroko Yamazaki ** * Chairman of Design Study Group of KASK,-Royal Academy

More information

The University Wine Course: A Wine Appreciation Text & Self Tutorial PDF

The University Wine Course: A Wine Appreciation Text & Self Tutorial PDF The University Wine Course: A Wine Appreciation Text & Self Tutorial PDF For over 20 years the most widely used wine textbook in higher education courses, The University Wine Course provides a 12-week

More information

UNIT TITLE: PREPARE AND PRESENT GATEAUX, TORTEN AND CAKES NOMINAL HOURS: 60

UNIT TITLE: PREPARE AND PRESENT GATEAUX, TORTEN AND CAKES NOMINAL HOURS: 60 UNIT TITLE: PREPARE AND PRESENT GATEAUX, TORTEN AND CAKES NOMINAL HOURS: 60 UNIT NUMBER: D1.HPA.CL4.07 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks, chefs and patissiers

More information

POSITION DESCRIPTION. DATE OF VERSION: January Position Summary:

POSITION DESCRIPTION. DATE OF VERSION: January Position Summary: POSITION DESCRIPTION POSITION TITLE: DEPARTMENT: REPORTING TO: Graduate / Wine Ambassador Global Marketing Graduate Manager LOCATION: Various PR JOB BAND: Local Banding F DATE OF VERSION: January 2018

More information

UNIT TITLE: PROVIDE GUERIDON SERVICE NOMINAL HOURS: 25

UNIT TITLE: PROVIDE GUERIDON SERVICE NOMINAL HOURS: 25 UNIT TITLE: PROVIDE GUERIDON SERVICE NOMINAL HOURS: 25 UNIT NUMBER: D1.HBS.CL5.11 UNIT DESCRIPTOR: This unit deals with skills and knowledge required to promote, prepare for and provide gueridon service

More information

Social Media: Content Drives Community Groups

Social Media: Content Drives Community Groups Eleonora Escalante, MBA-M.Eng Strategic Corporate Advisory Services Creating Corporate Integral Value (CIV) Social Media: Content Drives Community Groups Outline Theme 2. Social Media Segmentation. 1.

More information

Work Sample (Minimum) for 10-K Integration Assignment MAN and for suppliers of raw materials and services that the Company relies on.

Work Sample (Minimum) for 10-K Integration Assignment MAN and for suppliers of raw materials and services that the Company relies on. Work Sample (Minimum) for 10-K Integration Assignment MAN 4720 Employee Name: Your name goes here Company: Starbucks Date of Your Report: Date of 10-K: PESTEL 1. Political: Pg. 5 The Company supports the

More information

LEVEL: BEGINNING HIGH

LEVEL: BEGINNING HIGH Nutrition Education for ESL Programs LEVEL: BEGINNING HIGH Nutrition Standard Key Message #3: Students will influence children to eat healthy meals and snacks. Content Objective Students will be able to

More information

FCS Lesson. Beef Basics. Lesson Developed by Megan (Aden) Ferguson Family & Consumer Science Teacher Courtesy of Iowa & Wisconsin Beef Councils

FCS Lesson. Beef Basics. Lesson Developed by Megan (Aden) Ferguson Family & Consumer Science Teacher Courtesy of Iowa & Wisconsin Beef Councils Volume 32 Foods & Cooking FCS Lesson Beef Basics Lesson Developed by Megan (Aden) Ferguson Family & Consumer Science Teacher Courtesy of Iowa & Wisconsin Beef Councils For additional FREE lesson plans

More information

Analyzing Student Work to Inform Our Practice and Improve Student Learning

Analyzing Student Work to Inform Our Practice and Improve Student Learning to Inform Our Practice and Improve Student Learning English Learner Achievement: Our Collective Responsibility Session Outcomes 1. Understand the importance of knowing your purpose and expectations for

More information

AGREEMENT n LLP-LDV-TOI-10-IT-538 UNITS FRAMEWORK ABOUT THE MAITRE QUALIFICATION

AGREEMENT n LLP-LDV-TOI-10-IT-538 UNITS FRAMEWORK ABOUT THE MAITRE QUALIFICATION Transparency for Mobility in Tourism: transfer and making system of methods and instruments to improve the assessment, validation and recognition of learning outcomes and the transparency of qualifications

More information

Food Matters. Main Core Tie. Additional Core Ties. Group Size

Food Matters. Main Core Tie. Additional Core Ties. Group Size Food Matters Summary In the following activities, the students will experience seeing bread made and experience making butter. They will also see whether the product was produced by a physical or chemical

More information

LUXE À LA FRANÇAISE : FRENCH LUXURY

LUXE À LA FRANÇAISE : FRENCH LUXURY SUMMER CERTIFICATE PROGRAM LUXE À LA FRANÇAISE : FRENCH LUXURY Summer Business Certificate Certificate awarded by: Groupe ESCE International Business School Welcome event: July 2 nd, 2018 (morning) Start

More information

Virginia Western Community College HRI 225 Menu Planning & Dining Room Service

Virginia Western Community College HRI 225 Menu Planning & Dining Room Service HRI 225 Menu Planning & Dining Room Service Prerequisites None Course Description Covers fundamentals of menu writing, types of menus, layout, design and food merchandising, and interpreting a profit and

More information

How to Implement Summer Food Standards of Excellence in Your Community

How to Implement Summer Food Standards of Excellence in Your Community How to Implement Summer Food Standards of Excellence in Your Community As an anti-hunger advocate, you understand the clear link between the food served at summer food sites and participation rates. Simply

More information

Vegetarian Culinary Arts Courses 2018/2019

Vegetarian Culinary Arts Courses 2018/2019 Vegetarian Culinary Arts Courses 2018/2019 VGCA 101. Professional Cooking: Vegetarian Main Dishes and Entrees I VGCA 102. Introduction to Culinary Fundamentals VGCA 109. Professional Cooking: Soups, Sandwiches

More information

Implement Summer Food Standards of Excellence in Your Community

Implement Summer Food Standards of Excellence in Your Community Implement Summer Food Standards of Excellence in Your Community As an anti-hunger advocate, you understand the clear link between the food served at summer food sites and participation rates. Simply put,

More information

French and Cooking course. French and Oenology course

French and Cooking course. French and Oenology course French and Cooking course French and Oenology course Index Index... 2 French and Cooking course... 3 Description... 4 Prices... 5 Cooking programme... 6 Typical recipes... 7 French and Oenology course...

More information

UV31190 Practical gastronomy

UV31190 Practical gastronomy UV31190 Practical gastronomy The aim of this unit is to prepare you for developing menus and dishes in a modern catering environment. You will study the factors that affect the dining experience and the

More information

CHAPTER I BACKGROUND

CHAPTER I BACKGROUND CHAPTER I BACKGROUND 1.1. Problem Definition Indonesia is one of the developing countries that already officially open its economy market into global. This could be seen as a challenge for Indonesian local

More information

SUCCESSFUL WINE MARKETING BY JAMES LAPSLEY, KIRBY MOULTON

SUCCESSFUL WINE MARKETING BY JAMES LAPSLEY, KIRBY MOULTON SUCCESSFUL WINE MARKETING BY JAMES LAPSLEY, KIRBY MOULTON DOWNLOAD EBOOK : Click link bellow and free register to download ebook: KIRBY MOULTON DOWNLOAD FROM OUR ONLINE LIBRARY In getting this Successful

More information

National Survey of Student Engagement (NSSE) Kean University 2003 Highlights

National Survey of Student Engagement (NSSE) Kean University 2003 Highlights National Survey of Student Engagement (NSSE) niversity 2003 Highlights Response Rate: 45% Freshmen Senior Total Population 2794 2029 4823 Sample 336 345 681 Number of Respondents 128 176 304 Response Rate

More information

RESTAURANT AND FOOD SERVICE MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS

RESTAURANT AND FOOD SERVICE MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS CAREER CLUSTER Hospitality and Tourism CAREER PATHWAY Restaurant and Food and Beverage Services INSTRUCTIONAL AREA Customer Relations RESTAURANT AND FOOD SERVICE MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS

More information

Fractions with Frosting

Fractions with Frosting Fractions with Frosting Activity- Fractions with Frosting Sources: http://www.mybakingaddiction.com/red- velvet- cupcakes- 2/ http://allrecipes.com/recipe/easy- chocolate- cupcakes/detail.aspx http://worksheetplace.com/mf/fraction-

More information

Year 8 Health Food Key Stage 3 Rationale September 2012 July 2013

Year 8 Health Food Key Stage 3 Rationale September 2012 July 2013 INFO = May 2012 Key stage 3 supported National Vegetarian week, this involved 2 lessons, one introducing vegetarianism, reasons why increasing etc. They chose a suitable recipe and second lesson they made

More information

Shaping the Future: Production and Market Challenges

Shaping the Future: Production and Market Challenges Call for Papers Dear Sir/Madam At the invitation of the Ministry of Stockbreeding, Agriculture, and Fisheries of the Oriental Republic of Uruguay, the 41th World Congress of Vine and Wine and the 16 th

More information

Unit title: Fermented Patisserie Products (SCQF level 7)

Unit title: Fermented Patisserie Products (SCQF level 7) Higher National Unit specification General information Unit code: DL3F 34 Superclass: NE Publication date: August 2015 Source: Scottish Qualifications Authority Version: 02 Unit purpose This Unit is designed

More information

--- Overview

--- Overview Comparative Mini-Cookbook by David Burgett The Comparative Cookbook lesson focuses on the utilization of historical and modern day primary sources along with various print and non-print resources. This

More information

LISTEN A MINUTE.com. Coffee. One minute a day is all you need to improve your listening skills.

LISTEN A MINUTE.com. Coffee.  One minute a day is all you need to improve your listening skills. LISTEN A MINUTE.com Coffee http://www.listenaminute.com/c/coffee.html One minute a day is all you need to improve your listening skills. Focus on new words, grammar and pronunciation in this short text.

More information

TODDLER PROGRAM (18 mos 3 yrs)

TODDLER PROGRAM (18 mos 3 yrs) TODDLER PROGRAM (18 mos 3 yrs) Read- Dance- Play! (1 yr 4 yrs w/ caregiver) Come Read, Dance and Play in this dynamic and exciting play adventure class! Students will have the chance to play and explore

More information

SYLLABUS. Departmental Syllabus. Food Production II CULN0140. Departmental Syllabus. Departmental Syllabus. Departmental Syllabus

SYLLABUS. Departmental Syllabus. Food Production II CULN0140. Departmental Syllabus. Departmental Syllabus. Departmental Syllabus DATE OF LAST REVIEW: 02/2013 CIP CODE: 12.0505 SYLLABUS SEMESTER: COURSE TITLE: COURSE NUMBER: Food Production II CULN0140 CREDIT HOURS: 4 INSTRUCTOR: OFFICE LOCATION: OFFICE HOURS: TELEPHONE: EMAIL: KCKCC

More information

Speaking and Networking for Success. Trish Springsteen Multi International Award Winner Speaker Mentor, Coach, Author, Radio Host

Speaking and Networking for Success. Trish Springsteen Multi International Award Winner Speaker Mentor, Coach, Author, Radio Host Speaking and Networking for Success Trish Springsteen Multi International Award Winner Speaker Mentor, Coach, Author, Radio Host What is stopping you right now? www.trishspringsteen.com Is it lack of -

More information

Where has globalisation occurred?

Where has globalisation occurred? Student activities: Which countries produce coffee? 1. Use Table 1 to locate and mark onto a blank political map of the world, the coffee producing countries. 2. Draw proportional flow lines to show the

More information

Wine Clusters Equal Export Success

Wine Clusters Equal Export Success University of Wollongong Research Online Faculty of Commerce - Papers (Archive) Faculty of Business 2004 Wine Clusters Equal Export Success D. K. Aylward University of Wollongong, daylward@uow.edu.au Publication

More information

QUICK SERVE RESTAURANT MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS

QUICK SERVE RESTAURANT MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS CAREER CLUSTER Hospitality and Tourism CAREER PATHWAY Restaurant and Food and Beverage Services INSTRUCTIONAL AREA Promotion QUICK SERVE RESTAURANT MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS The

More information

FALL 2015 COURSE SYLLABUS

FALL 2015 COURSE SYLLABUS TEXAS TECH UNIVERSITY WINE TOURISM FALL 2015 COURSE SYLLABUS Department of Hospitality and Retail Management Box 41240 Texas Tech University Lubbock, Texas Tel: +1 806 742 3068 http://www.depts.ttu.edu/hs/hrm/

More information

Seriously, CELIAC. talk.

Seriously, CELIAC. talk. Seriously, Celiac Disease. talk. If you have celiac disease, your family members might have it too. Talk to them about your experience and how celiac disease runs in families. Tell them the facts. Urge

More information

Restaurant Management

Restaurant Management The program prepares students for careers in the foodservice industry. Restaurants, hotels, clubs, colleges, retirement homes, hospitals, and industrial food service are but a few of the areas of employment

More information

Fairtrade Policy. Version 2.0

Fairtrade Policy. Version 2.0 Fairtrade Policy Version 2.0 Contents 1.0 Introduction... 2 2.0 Purpose... 2 3.0 Scope... 2 4.0 Policy... 2 5.0 Monitoring and Review... 3 6.0 Links to other policies / procedures... 4 7.0 Resource Implications...

More information

A BOOK DISCUSSION Guide

A BOOK DISCUSSION Guide A BOOK DISCUSSION Guide for FOOD JUSTICE NOW!: Deepening the Roots of Social Struggle by Joshua Sbicca PRAISE FOR THE BOOK By highlighting sites where justice, rather than food, is the primary motivator

More information

Experiment # Lemna minor (Duckweed) Population Growth

Experiment # Lemna minor (Duckweed) Population Growth Experiment # Lemna minor (Duckweed) Population Growth Introduction Students will grow duckweed (Lemna minor) over a two to three week period to observe what happens to a population of organisms when allowed

More information

Note Taking Study Guide UNDERSTANDING OUR PAST

Note Taking Study Guide UNDERSTANDING OUR PAST SECTION Note Taking Study Guide UNDERSTANDING OUR PAST Focus Question: What have scholars learned about the ancestors of humans, and how have they done so? A. As you read Studying the Historical Past and

More information

QUICK SERVE RESTAURANT MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS

QUICK SERVE RESTAURANT MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS CAREER CLUSTER Hospitality and Tourism QSRM-15 CAREER PATHWAY Restaurant and Food and Beverage Services INSTRUCTIONAL AREA Communication Skills QUICK SERVE RESTAURANT MANAGEMENT SERIES EVENT PARTICIPANT

More information

Exploring the Role of Typical Food and Wine in Shaping Visitor s Place Image The Case Study of Verona

Exploring the Role of Typical Food and Wine in Shaping Visitor s Place Image The Case Study of Verona Exploring the Role of Typical Food and Wine in Shaping Visitor s Place Image The Case Study of Verona Roberta Capitello & Diego Begalli University of Verona Simposio Europeo sull enoturismo: Marketing

More information

Markus J. Prutsch Workshop at the Ludwig Boltzmann Institute for Neo-Latin Studies Innsbruck, 9 November 2012

Markus J. Prutsch Workshop at the Ludwig Boltzmann Institute for Neo-Latin Studies Innsbruck, 9 November 2012 Markus J. Prutsch Workshop at the Ludwig Boltzmann Institute for Neo-Latin Studies Innsbruck, 9 November 2012 09/11/2012 Workshop Ludwig Boltzmann Institute for Neo-Latin Studies 1 Structure of Presentation

More information

Sustainable Coffee Challenge FAQ

Sustainable Coffee Challenge FAQ Sustainable Coffee Challenge FAQ What is the Sustainable Coffee Challenge? The Sustainable Coffee Challenge is a pre-competitive collaboration of partners working across the coffee sector, united in developing

More information

The Baker s Dozen: A Colonial American Tale By Heather Forest

The Baker s Dozen: A Colonial American Tale By Heather Forest The Baker s Dozen: A Colonial American Tale By Heather Forest Outcome: Students will learn about the consequences of greed and pride as well as the benefits of generosity. Students will be introduced to

More information

SYLLABUS. Departmental Syllabus. Food Production I CULN0130. Departmental Syllabus. Departmental Syllabus. Departmental Syllabus

SYLLABUS. Departmental Syllabus. Food Production I CULN0130. Departmental Syllabus. Departmental Syllabus. Departmental Syllabus DATE OF LAST REVIEW: 02/2013 CIP CODE: 12.0505 SYLLABUS SEMESTER: COURSE TITLE: COURSE NUMBER: Food Production I CULN0130 CREDIT HOURS: 4 INSTRUCTOR: OFFICE LOCATION: OFFICE HOURS: TELEPHONE: EMAIL: PREREQUISITES:

More information

Britain the workshop of the world and france buying the goods. Brianna vanschoyck, Francesca down, daisy vazquez

Britain the workshop of the world and france buying the goods. Brianna vanschoyck, Francesca down, daisy vazquez Britain the workshop of the world and france buying the goods Brianna vanschoyck, Francesca down, daisy vazquez the question compare the economic, political, and social conditions in great britain and

More information

World of Wine: From Grape to Glass

World of Wine: From Grape to Glass World of Wine: From Grape to Glass Course Details No Prerequisites Required Course Dates Start Date: th 18 August 2016 0:00 AM UTC End Date: st 31 December 2018 0:00 AM UTC Time Commitment Between 2 to

More information

Youth Explore Trades Skills

Youth Explore Trades Skills Youth Explore Trades Skills The Salad Bar Description Students will learn the types and purposes of various salads, and the steps in making a salad, from the basic components to cleaning and preparing

More information

Coffee teacher notes:

Coffee teacher notes: p1 Coffee teacher notes: Going out for coffee has become a favourite social pastime for thousands of people in Australia and New Zealand. Coffee is the most widely traded commodity in the world after oil

More information

Lesson 5: FOOD IN OUR COMMUNITY. Objectives. Time Materials. Preparation. Background Information. Appendix 5A

Lesson 5: FOOD IN OUR COMMUNITY. Objectives. Time Materials. Preparation. Background Information. Appendix 5A Lesson 5: FOOD IN OUR COMMUNITY Objectives Time Materials Students will examine the ways that the food environment can influence food choices and healthy eating. They will show awareness of various strategies

More information

Eco-Schools USA Sustainable Food Audit

Eco-Schools USA Sustainable Food Audit Eco-Schools USA Sustainable Food Audit Learning Objectives Discuss the importance of health and nutrition and discover the impacts food can have on the body. Monitor their food choices, making healthier,

More information

The School Trip of the Year starts December 1 st!

The School Trip of the Year starts December 1 st! The School Trip of the Year starts December 1 st! The experience of a lifetime awaits you and your students: discover more than 100 treasures from the tomb of King Tut and other ancient sites, and explore

More information

Unit of competency Content Activity. Element 1: Organise coffee workstation n/a n/a. Element 2: Select and grind coffee beans n/a n/a

Unit of competency Content Activity. Element 1: Organise coffee workstation n/a n/a. Element 2: Select and grind coffee beans n/a n/a SITHFAB005 Formative mapping Formative mapping SITHFAB005 Prepare and serve espresso coffee Unit of competency Content Activity Element 1: Organise coffee workstation n/a n/a 1.1 Complete mise en place

More information

Principles of Preparing, Cooking and Finishing Basic Pastry Products

Principles of Preparing, Cooking and Finishing Basic Pastry Products Unit 51: Unit code: QCF Level 2: Principles of Preparing, Cooking and Finishing Basic Pastry Products R/502/8310 BTEC Specialist Credit value: 2 Guided learning hours: 9 Unit aim This unit aims to provide

More information

Concepts and Vocabulary

Concepts and Vocabulary Snacks Healthy Making Now that youth have learned about strategies they can use to make healthy choices, they can apply them to choosing healthy snacks. For example: Understanding what serving sizes are

More information

French vineyards, wine tasting and food and wine pairing (EM1S5M12)

French vineyards, wine tasting and food and wine pairing (EM1S5M12) French vineyards, wine tasting and food and wine pairing (EM1S5M12) Program PGE Module / ECTS / Path / Specialisation Module :Grape and Wine Knowledge : 6 ECTS. International Wine management and tourism

More information

LISTEN A MINUTE.com. Eggs. One minute a day is all you need to improve your listening skills.

LISTEN A MINUTE.com. Eggs.   One minute a day is all you need to improve your listening skills. LISTEN A MINUTE.com Eggs http://www.listenaminute.com/e/eggs.html One minute a day is all you need to improve your listening skills. Focus on new words, grammar and pronunciation in this short text. Doing

More information

Understanding Anaphylaxis in Schools

Understanding Anaphylaxis in Schools For some parents and guardians, sending a child with potentially life-threatening (severe) allergies off to school can feel like a daunting task. Successfully transitioning a child into school requires

More information

The land use patterns and the history of coffee in eastern Chiapas, Mexico

The land use patterns and the history of coffee in eastern Chiapas, Mexico Agriculture and Human Values 14: 127-143, 1997. 1997 Kluwer Academic Publishers. Printed in the Netherlands. The land use patterns and the history of coffee in eastern Chiapas, Mexico Robert A. Rice Smithsonian

More information

LISTEN A MINUTE.com. French Fries.

LISTEN A MINUTE.com. French Fries. LISTEN A MINUTE.com French Fries http://www.listenaminute.com/f/french_fries.html One minute a day is all you need to improve your listening skills. Focus on new words, grammar and pronunciation in this

More information

TEA INTERACTION DESIGN

TEA INTERACTION DESIGN TEA INTERACTION DESIGN 茶 Table of Contents INTRODUCTION COLLECTIONS RESEARCH 1 2 5 SCREENING SURVEY FIELD WORK I LITERATURE REVIEW OBJECT STUDY FIELD WORK II Concepts 11 INTRODUCTION The design problem

More information

Expressions of Interest:

Expressions of Interest: Expressions of Interest: Independent Industry Membership of the National Wine and Grape Industry Centre (NWGIC) Board Expressions of interest are invited for membership of the National Wine and Grape Industry

More information

Running head: CASE STUDY 1

Running head: CASE STUDY 1 Running head: CASE STUDY 1 Case Study: Starbucks Structure Student s Name Institution CASE STUDY 2 Case Study: Starbucks Structure Starbucks case study includes the job description and job specification

More information

CGSS Journal of Arid Land Resources and Environment Jan Aizen C916

CGSS Journal of Arid Land Resources and Environment Jan Aizen C916 32 1 Vol. 32 No. 1 2018 1 Journal of Arid Land Resources and Environment Jan. 2018 1003-7578 2018 01-043 - 07 doi 10. 13448 /j. cnki. jalre. 2018. 007 * CGSS 2013 1 2 1. 200030 2. 200030 2013 C916 A 1

More information

IWC Online Resources. Introduction to Essay Writing: Format and Structure

IWC Online Resources. Introduction to Essay Writing: Format and Structure IWC Online Resources Introduction to Essay Writing: Format and Structure Scroll down or follow the links to the section you want to focus on: Index Components of an Essay (with Structural Diagram) Essay

More information

Pairing Food And Wine For Dummies PDF

Pairing Food And Wine For Dummies PDF Pairing Food And Wine For Dummies PDF The easy way to learn to pair food with wine Knowing the best wine to serve with food can be a real challenge, and can make or break a meal. Pairing Food and Wine

More information

Development of a Master Class Curriculum on Wines of Nova Scotia

Development of a Master Class Curriculum on Wines of Nova Scotia Request for Proposals for Development of a Master Class Curriculum on Wines of Nova Scotia RFP Number: 18-001 Issued By: Canadian Association of Professional Sommeliers Atlantic Chapter (CAPS-AC) Representative:

More information

Reaction to the coffee crisis at the beginning of last decade

Reaction to the coffee crisis at the beginning of last decade 2000-2010 AND BEYOND: A PATH TO SUSTAINABILITY IN THE COFFEE SECTOR Andrea Illy Guatemala City Feb 28, 2010 Reaction to the coffee crisis at the beginning of last decade In order to resist the possible

More information

Title: Farmers Growing Connections (anytime in the year)

Title: Farmers Growing Connections (anytime in the year) Grade Level: Kindergarten Title: Farmers Growing Connections (anytime in the year) Purpose: To understand that many plants and/or animals are grown on farms and are used as the raw materials for many products

More information

Value Alignment. Michele Morehouse. University of Phoenix BUS/475. Scott Romeo

Value Alignment. Michele Morehouse. University of Phoenix BUS/475. Scott Romeo Value Alignment1 Value Alignment Michele Morehouse University of Phoenix BUS/475 Scott Romeo Value Alignment2 Overview The values that everyone holds as human beings develop as a child. Most values have

More information

Leaving Certificate Applied

Leaving Certificate Applied Leaving Certificate Applied Hotel Catering and Tourism Aims To help students develop competencies of a broad personal and vocational nature. To promote and develop social inclusion, teamwork, quality consciousness,

More information

UNIT TITLE: PLAN, PREPARE AND DISPLAY A BUFFET SERVICE NOMINAL HOURS: 45

UNIT TITLE: PLAN, PREPARE AND DISPLAY A BUFFET SERVICE NOMINAL HOURS: 45 UNIT TITLE: PLAN, PREPARE AND DISPLAY A BUFFET SERVICE NOMINAL HOURS: 45 UNIT NUMBER: D1.HCC.CL2.07 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks and chefs to plan, prepare,

More information

WACS culinary certification scheme

WACS culinary certification scheme WACS culinary certification scheme About this document This document provides an overview of the requirements that applicants need to meet in order to achieve the WACS Certified Chef de Cuisine professional

More information

Read & Download (PDF Kindle) A Guide To Vegan Nutrition

Read & Download (PDF Kindle) A Guide To Vegan Nutrition Read & Download (PDF Kindle) A Guide To Vegan Nutrition Based on the first US credit-bearing college program in Vegetarian Studies (taught by registered dietitian George Eisman at Miami-Dade College),

More information