VESL for Cooking: A Competency-based Curriculum Guide. Project OSCAER.

Sonst. Personen	Lopez-Valadez, Jeanne (Hrsg.); Pankratz, David (Hrsg.)
Institution	Northwest Educational Cooperative, Arlington Heights, IL.
Titel	VESL for Cooking: A Competency-based Curriculum Guide. Project OSCAER.
Quelle	(1987), (193 Seiten) PDF als Volltext kostenfreie Datei Verfügbarkeit
Beigaben	Tabellen
Sprache	englisch
Dokumenttyp	gedruckt; online; Monographie
Schlagwörter	Leitfaden; Unterricht; Lehrer; Behavioral Objectives; Competency Based Education; Cooking Instruction; Foods Instruction; Fused Curriculum; Home Economics; Job Skills; Language Skills; Learning Activities; Performance Tests; Safety; Sanitation; Second Language Instruction; Second Language Learning; Secondary Education; Student Evaluation; Vocabulary; Vocational English (Second Language) + Suchen Sie Ihr Suchwort? Lesson concept; Instruction; Unterrichtsentwurf; Unterrichtsprozess; Teacher; Teachers; Lehrerin; Lehrende; Education; Competence; Competency; Competency-based education; Unterricht; Kompetenzorientierte Methode; Lebensmittelkunde; Hauswirtschaft; Hauswirtschaftslehre; Produktive Fertigkeit; Language skill; Sprachkompetenz; Lernaktivität; Leistungsbeurteilung; Leistungsermittlung; Leistungsmessung; Leistungsüberprüfung; Sicherheit; Betriebshygiene; Fremdsprachenunterricht; Zweitsprachenerwerb; Sekundarbereich; Schulnote; Studentische Bewertung; Wortschatz
Abstract	This guide is intended for vocational educators developing the vocational English as a second language (VESL) component of a course in cooking. The introductory section examines assumptions about second language learning and instruction and VESL classes, local adaptations of the curriculum, and sample VESL lessons. The chapter on language competencies lists and cross-references vocational and language competencies. The next chapter provides samples of natural, practical language for each of the competencies identified in the second chapter. The samples are organized into sets according to the following topical areas: identification, function and usage, safety, task performance, clarification and verification, and general employment. Chapter 4, which is devoted to vocational competencies and vocabulary, covers the following topics: safety, sanitation, preparation procedures, cooking procedures, and baking. The fifth chapter lists print materials for cooking and for preemployment ESL, computer software, and materials clearinghouses. Nine appendixes include Bilingual Vocational Training Project abstracts, work English survival competencies, a student performance level document, language needs assessment instruments, ESL activities, applied performance testing activities, a trainee and employer follow-up questionnaire, a general employment skills list, and a grammatical focus index. (MN)
Anmerkungen	Curriculum Publications Clearinghouse, Western Illinois University, Horrabin Hall 46, Macomb, IL 61455.
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2004/1/01