INGLESE
CLASSE 3A alberghiero
PROGRAMMA SVOLTO A.S. 2013-2014
 Dal testo in adozione Into English, di Hart, Puchta, Stranks, Cambridge-Loescher ed.
Unit 1: Great idea!
Grammar: Past continuous; Past continuous vs. past simple; when/while.
Functions: Describing past activities
Unit 2: Be the best!
Grammar: Comparative and superlative adjectives; Intensifiers with comparatives; (not) as … as
comparatives; Adverbs/comparative adverbs.
Functions: Making comparisons; Describing sports events; discussing sport; describing sports events; report
about a sports event.
Unit 3 – Think green!
Grammar: will/won’t; might/may (not) for predictions; if/unless + first conditional.
Functions: predicting future events; talking about future possibility; discussing environmental problems.
Unit 4 –Holiday or vacation?
Grammar: Question tags; present perfect simple: just/already/jet.
Functions: Checking information; Talking about recently completed activities; intonation in question tags.
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Dal testo in adozione Gateway to Cooking , di Ducati, Gardella, Pearson ed.
MODULE 1
Unit 1: Working together in the kitchen
Topics: Personal identity; past work experiences; motivations and ambitions.
Grammar: Simple past and present perfect.
Vocabulary: Greetings and introductions (forma./informal); useful expressions to express interest, likes,
qualities and skills.
Competences: greet and start a conversation; understand information about previous experiences,
motivations and ambitions; Talk about previous work experiences, motivations and ambitions; Make a short
presentation of own experiences, motivations and ambitions.
Unit 2: The kitchen brigade
Topics: The kitchen brigade; specific duties and responsibilities.
Grammar: the passive form; -ing as noun.
Vocabulary: To be responsible for/to be in charge of / duties
Competences: Understand information about a chef de partie’s duties and routine; learn vocabulary related to
the kitchen brigade.
Unit 3: Dress code and personal hygiene
Topics: Uniform; Rules about dress code; Rules of personal appearance and hygiene.
Grammar: Imperative; must/mustn’t; have to/don’t have to/needn’t, should/shouldn’t, be forbidden, be
allowed per esprimere regole, ordini, obblighi, divieti e raccomandazioni.
Vocabulary: related to the chef’s uniform and to personal appearance and hygiene.
Unit 4: In the kitchen
Topics: Kitchen layout; heavy equipment; duty rotas; safety in the kitchen.
Grammar: expressions and prepositions of place; use of Shall I…?; reflexive verbs and pronouns.
Vocabulary: related to kitchen layout and heavy equipment; vocabulary related to safety in the kitchen.
MODULE 2
Unit 1: Food products. From ordering to preparing
Topics: Food products.
Grammar: numbers; countable and uncountable nouns; some/any; how much/how many/ lots of/
many/ a lot of/ a little, few/ a few …
Vocabulary: food categories and products.
Gli studenti:
La Docente
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Prof.ssa Raffaella Lasagni