The paper focuses on the presentation of civilization themes and specialized topics related to the culinary field in a class of the high school for hospitality and catering of Bardolino. The lesson sequence proposed has been presented from an intercultural perspective and is based on a communicative and action-oriented approach according to the Common European Framework of Reference for Languages and the "Indicazioni nazionali per il curriculo".
Particular emphasis has been laid on the active dimension of learning, which aims at increasing students' awareness of their own cognitive processes, and on the social context, which interacts in a dynamic process with the cognitive and affective spheres of the learner. The creation of a productive learning environment and the enhancement of social skills have been fostered through the adoption of cooperative learning on the pattern of Kagan’s method and through the great value attached to experiential, inductive and contextual learning.
Index
1. Presentation of the school
2. Context of the learning unit
2.1 Class profile.
2.2 Teaching approach.
2.3 Didactic methods, techniques and strategies.
2.4 Definition of the learning objectives.
2.5 Learning materials and resources
3. Structure of the learning unit
4. Evaluation
5. Riflessioni finali sull’esperienza di tirocinio
Bibliography and Webliography
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¡Carge sus propios textos! Gane dinero y un iPhone X. -
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¡Carge sus propios textos! Gane dinero y un iPhone X. -
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¡Carge sus propios textos! Gane dinero y un iPhone X. -
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¡Carge sus propios textos! Gane dinero y un iPhone X. -
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¡Carge sus propios textos! Gane dinero y un iPhone X. -
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¡Carge sus propios textos! Gane dinero y un iPhone X. -
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¡Carge sus propios textos! Gane dinero y un iPhone X. -
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¡Carge sus propios textos! Gane dinero y un iPhone X.