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Can read straightforward factual texts on subjects related to his / her field. Can scan longer texts in order to locate desired information. Can explain why something is a problem, discuss what to do next, compare and contrast alternatives. Transferable skills involved Organising / planning; negotiating, motivating people, decision making (based on critical thinking) and communication skills.
Can read straightforward factual texts on subjects related to his / her field. Can scan longer texts in order to locate desired information. Can explain why something is a problem, discuss what to do next, compare and contrast alternatives. Transferable skills involved Organising / planning; negotiating, motivating people, decision making (based on critical thinking) and communication skills.
Can read straightforward factual texts on subjects related to his / her field. Can scan longer texts in order to locate desired information. Can explain why something is a problem, discuss what to do next, compare and contrast alternatives. Transferable skills involved Organising / planning; negotiating, motivating people, decision making (based on critical thinking) and communication skills.
Vocational Area Agritourism / Rural Tourism Title of Material WELCOME TO ROMANIA CEFR Level B1+/B2 Relevant Descriptor(s) Can read straightforward factual texts on subjects related to his/her field and interest with a satisfactory level of comprehension. Can scan longer texts in order to locate desired information, and gather information from different parts of a text, or from different texts in order to fulfill a specific task. Can explain why something is a problem, discuss what to do next, compare and contrast alternatives. Can summarize, report and give his/her opinion about accumulated factual information on familiar routine and non-routine matters within his field with some confidence .
Skill(s) Speaking, Reading, Writing Related Vocational Competence(s) Activities specific for rural guest houses/ Activitati specifice pensiunii turistice rurale Making use of meat, dairy and fruit products specific to the area./ Valorificarea preparatelor din carne, lactate si a fructelor specifice zonei. Transferable skills involved Organising/ planning; negotiating, motivating people, decision making (based on critical thinking) and communication skills. Prerequisites Students relate to their own life experience and to previous knowledge about food and drink products. Guidance for the teacher I.) Warm up: create interest in the topic. The students are asked what parts of the country they have visited so far, what they liked most and what parts of the country they would like to visit in the future. They are also asked about the food they ate when they travelled and which their favourite food is and if they prefer eating Romanian traditional food instead of food from other countries. II.) The students have to identify, after looking at the pictures, what countries the types of food belong to. (Japan, Italy, Romania, USA, UK) III.i) Ss skim through the text in order to identify the True/False sentences and answer the questions. Ansers: a.-F; b- T; c-F; d-F; e-T. For III. Iii) ask Ss to read the text again for detailed information. IV i-iv). Ss scan the text again in order to complete the vocabulary exercises. Discuss with them the importance of defining/ explaining specific traditional terms to visitors from other countries. For IV.iv) Ss are given a list of cooking verbsand are asked to fill in the blanks with the past participle of those verbs. indicate that the first letter of the right word is given as support. V). Ask Ss to act out a role play between the tourist and the chef using the new language they have been introduced so far. VI) As homework Ss are asked to write An Assessing Good and Bad Points Report. Prepare the students in class for writing the report by discussing with them the structure of the text and working on some examples. Time needed 100 min. Guidance for the teacher
WELCOME TO ROMANIA 2/2 Expected Outcome(s) Students will be able to: read texts for general and detailed information. define and explain terms specific to one culture. use terms in the lexical set: cooking verbs in context. interact as tourists and chefs in a rural tourism situation. compare and contrast alternatives in tourism, specifically about eating places. write a compare and contrast report. Authors Veronica Sarivan; Delia Mihai
ANSWER KEY
B. i. B. iv. D. iii. a. F b. T c. F d. T e. T 1. horse or oxen-drawn carriages 2. folk music and dancing, learn certain crafts, even skiing sessions 3. wax cherries and green grapes 4. Cattle stomach soup (ciorba de burta) and fish dishes 1. - e 2. - d 3. - a 4. - f 5. - c 6. b 7. - h 8. - g C. i. Dishes Their Ingredients 1. MITITEI c. Minced Meat Rolls with aromatic herbs. 2. TOCHITURA i. A hearty meat stew seasoned with onions and/or spices. 3. MAMALIGA d. Made from corn, a staple food that can be prepared in a variety of ways. 4. SRMLUE h. a mix of mince meat, rice and spices, rolled in cabbage or vine leaves 5. PAPANAI e. cottage cheese donuts, topped with sour cream and fruit preserve 6. POALE IN BRAU f. cheese pie, where the dough resembles the laps of a womans skirt, brought together at the waist 7. ZACUSCA a. vegetables stew, which housewives usually can for winter 8. COZONAC b. traditional holiday sweet bread filled with walnuts, poppy seeds or cream cheese. 9. BORSCH g. A sour soup made from fermented bran, bacon, potatoes and beef or chicken.
C. ii. In the text, find words or phrases close in meaning to: a. wildlife undomesticated things b. breathtaking exciting, mesmerizing c. set up - establish, found, launch d. appealing attractive, challenging e. sauerkraut = pickled cabbage f. brine = salted water, g. lovage aromatic herb h. wethers = baby rams i. flavoured = aromatic