CULINARY ARTS 1.

2020-2021

TEACHER

Raquel Ronda Vallés

TEXT BOOKS
English Cookery Course pack
Professional Chef 2 SNQ, Gary Hunter, Terry Tinton, Patrick Carey, Ed.
Thomsonlearning.
Let’s Cook!, Julia Nowicki, Jesús Navas, Ed. Vaughan
New Table for Two, Milagros Esteban, Pilar Rodríguez, Ed. Paraninfo
Ready to Order, Ed. Longman-Pearson

DICTIONARIES
www.wordreference.com
CLASS MATERIAL
Notebook and folder
Access to AULES
COMPLEMENTARY ACTIVITIES
The students will work with extra worksheets or documentaries, and extra language practice. There
will be a project to hand in and present by the end of the school year. The project will consist of a
menu preparation and a video presentation.

EVALUATION PROCESS
The evaluation process will be carried out taking into account the following aspects:
-90% procedures: activities carried out by the students, development of the skills and put
into practice the concepts learned. Reading (15%), Writing (15%), Speaking (15%),
Listening (15%), Vocabulary (15%), Grammar (15%).
-10% attitude: attendance, punctuality, participation, responsibility, work.
The process of evaluation is summative. The final grade will result in the sum of 20% 1st
term, 30% 2nd term, 50% 3rd term. However, students must hand in each of the tasks they
are required to pass the school year in time.
Attendance is also compulsory to have the right of continuous assessment. Any absence
must be formally justified.