Guidance for the teacher

WELCOME TO ROMANIA 1/2

WELCOME TO ROMANIA

Guidance for the teacher

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