Методическая разработка бинарного занятия «Практика – путь к совершенству»

Бинарное занятие по английскому языку и лабораторно-практическое занятие

Преподаватели ОБПОУ «КГТТС»:

Ростовская Галина Ильинична, преподаватель английского языка; Митрошенко Анастасия

Сергеевна, преподаватель спец дисциплин (теоретического и практического обучения)

Тема: «Практика – путь к совершенству» «Skill comes with practice» (Мастерство

приходит с практикой)

Специальность: ОГСЭ.03 43.02.15 Поварское и кондитерское дело, Иностранный язык в

профессиональной деятельности (группа 2 Спец В)

Тип занятия:

Урок обобщения и систематизации знаний, умений и способов

деятельности. Урок практического применения знаний.

Вид занятия: бинарный урок

Цели занятия:

способствовать расширению и углублению профессионального кругозора студентов по

теме “Food/Nutrition and ways of cooking”,

формирование и совершенствование коммуникативной компетенции, навыков

практического владения английским языком в профессиональной деятельности по

различным аспектам: аудированию, говорению, чтению, письму;

совершенствование культуры межличностного и группового общения в разных видах

взаимодействия; развитие эмоциональной и мотивационной сферы личности студента,

творческих способностей;

осознание значимости своей профессии, использование приобретенных знаний и умений в

практической деятельности.

Ресурсы учебного занятия: мультимедиа проектор, ПК, мультимедиа презентация по

теме «Practice makes perfect», видео на английском языке «7 tips for a healthy living»,

раздаточный материал.

I. Организационный момент, целеполагание, мотивация

The beginning of the lesson:

1. Greeting:

T.1 Good morning, students! Glad to see you! Take your places!

What’s the date today?

What day of the week is today?

2. How are you? How are you getting on?

I’m fine, thank you. Quite well! Not bad!

Can’t complain! Pretty good!

3. T.1 Listen to these students (Ann and Artyom), try to guess the theme of our lesson:

- Take a look at this advertisement!

- What’s in it!

- Chefs with knowledge of English are required.

- Where?

- You won’t believe but in China.

- Really?

- Yeah, to work in a Russian cuisine restaurant.

- Well, I see, English can help us find better jobs in future.

Students? You know, Anastasia Sergeevna has taken part in a culinary show on channel “Friday”

“The Battle of chefs”. For the next stage of the program, she needs a team of students with

knowledge of English and professional skills. You will be her team.

Team members should know a lot about cooking, food, how to cook dishes.

4. Try to guess the theme of our lesson.

Today we are holding two classes at the same time: English in professional activity and a

laboratory and practical cooking lesson.

T. What shall we do at our lessons?

S.1 We’ll practice our English

S.2 …and our professional skills.

T.1 So, what will be the theme of our lesson?

“Practice makes perfect” (It’s an English proverb)

II. T.1 Анастасия Сергеевна, Ваши студенты уже знакомы со способами

приготовления, верно?

T.2 Да, они хорошо это знают.

T.1 Students, what do you know about methods of cooking?

S 1, S 2, S 3 (1-9)

a) The 4 basic ways to cook food are:

Heating



In a liquid (boiling, stewing)



In fat or oil (frying or sautéing)



In stem (steaming)



By dry heat (baking, roasting, grilling)

b) T1 What can be boiled?

S 4 (1-9) – Meat, poultry, many vegetables and spaghetti are cooked in this way.

T.1 And what do we usually fry?

S 5 (1-9) – We can fry eggs, meat, poultry, vegetables, mushrooms, onions and pancakes.

c) Match the words with the pictures. Words related to food processing and cooking are

used here (по вариантам):

1.

1. Pouring

A

2. Frying

B

3. Barbecuing

C

4. Boiling

D

5. Chopping

E

6. Draining

F

7. Dicing

G

8. Spreading

H

2.

1. Grilling

A

2. Peeling

B

3.Mincing

C

4. Roasting

D

5. Grating

E

6. Sprinkling

F

7. Dipping

G

8. Slicing

H

d) Please check each other’s work! (Взаимопроверка)

1.

1B, 2H, 3A, 4G, 5C, 6E, 7F, 8D

2.

1F, 2D, 3B, 4A, 5G, 6C, 7H, 8E

e) T.1 What is the healthiest method of cooking in your opinion?

S 6 (1-9) Steaming – preserves most nutrients.

III. T.2 (A. S.) Приготовление на пару позволяет сохранить большую часть

питательных веществ.

a) T. And what essential nutrients do you know?

S 1, 2,3, 4

protein, fat, carbohydrates, fiber, cholesterol, minerals, vitamins

b) What foods have this nutrient? What does it do for our body?

S1 (1-9) We can find protein in meat, fish, chicken, turkey, eggs, milk, cheese, peanut butter. It

helps build muscles, bones and teeth. Protein helps the body make new cells.

S2 (1-9) Cereal, rice, potatoes, sugar, spaghetti, corn, peas, fruits have carbohydrates. They help

the body cells get energy.

S3 (1-9) Fats are in butter, margarine, mayonnaise, oils, fatty meat, whole milk, cheese. They

keep the body warm, give it energy.

c) Fill in the gaps using the name of essential nutrients and food products:

1.

If you live in a very cold climate and need to keep your body warm and have energy, you

should eat …, such as ….

2.

If you are going to run a race in the morning and want your cells to have a lot of energy,

you should eat …, such as ….

3.

If you want to make sure you have strong bones and teeth, you should take in …. It is

found in ….

If you have a growing child, he needs ____________so that his body will make new cells and

build muscles. He should eat foods such as ________

Example:

If you have a growing child, he needs protein so that his body will make new cells and build

muscles. He should eat foods such as milk, cheese, meat, chicken, eggs.

d) Самопроверка/ Check yourself

1.

Fats; butter, oils, fatty meat

2.

Carbohydrates; fruits, potatoes, cereal, rice

3.

Calcium; milk, cheese, green vegetables

IV. T.2 A. S. Выверенное соотношение питательных веществ, витаминов, минералов

– основа правильного питания. Знакомы ли Вы с его принципами?

T. I think our students know about healthy food too

The proverb says: You are what you eat.

a)

Let’s do the task

Put a plus if the habit’s good, a mines if it is bad.

Bad and good eating habits:

eat more high calorie food, have regular meals, eat more low fat food, eat a lot of sweets, eat the

rainbow, drink more water, eat junk food, eat more fruit and vegetables, eat too much, eat foods

high in fiber, skip breakfast, eat less sweet, eat whole grain bread instead of white, stick to a

balanced diet

b)

Read the expressions with plus. These are rules of healthy eating:

have regular meals, eat more low fat food, eat the rainbow, drink more water, eat more fruit and

vegetables, eat foods high in fiber, eat less sweet, eat whole grain bread instead of white, stick to

a balanced diet.

c)

Healthy eating is part of a healthy lifestyle

We’ll watch the video “7 TIPS”

V. T.1 1. A Harvard plate will help you stick to proper nutrition, won’t it?

Students give answers:

S Half of the plate consists of fruits and vegetables

S One fourth of the plate – whole grains and cereals (Carbohydrates)

S One fourth are protein rich foods (meat, fish, seafood, eggs, legumes)

S Every day you should eat 5 fruits and vegetables of different colours.

2. The rule of 5 colors of the plate: white, green, red, blue or violet, yellow or orange:

Spinach, broccoli, bell pepper, kiwi, strawberry/ citrus fruit, berries, fruit of different

colours.

3. T.1 Where else are colours very important for you?

S (1-9) When working with cutting boards we should know what colours are used for what

purposes

S1 We use the green cutting board for processing vegetables.

S2The white one is used for dairy products and cheese.

S3 We cut raw meat on a red cutting board.

S4 Processing meat products are cut on the brown one.

S5 The blue board is for fish and seafood.

S6 We use the yellow cutting board for poultry.

Следующая часть занятия проводится преподавателем Митрошенко Анастасией

Сергеевной, в кухне-лаборатории.

VI. Laboratory and practical training

Студенты группами работают в лаборатории, готовят салат, закуску и фингерфуд.

Затем с готовыми блюдами возвращаются в аудиторию. Представляют готовое блюдо,

называют ингредиенты на английском языке, ход приготовления по-русски.

Finger food:

Fried bread, cucumber with spices, a boiled quail egg, molecular caviar, micro greens

Served on the stick/skewer

Appetizer/starter:

Carrot, bell pepper, cucumber, yoghurt, dill, salt, pepper, lemon, juice

Served in shots

Salad:

Arugula, orange-flambé, sugar, butter, olive oil, croutons, lemon, cheese, salt, pepper, alcohol

Served on the plate

VII. Home work /Составьте меню на один день, согласно правилам Гарвардской тарелки

(здоровое меню)

VIII. Reflection:

a) Подобрать русские эквиваленты к английским пословицам. (Individual work)

Skill comes with practice.

Пример учит больше чем

наставление./Учи показом, а не рассказом

Example teaches more than precept.

Мастерство приходит с практикой.

No man is his craft’s master the first day.

Знания без практики – половина мастера.

He works best who knows his trade.

За один день мастером не станешь.

Knowledge without practice is half of the

master.

Работает лучше всего тот, кто знает свое

мастерство./Дело мастера боится.

b) Read the proverbs:

Skill comes with practice.

Мастерство приходит с практикой.

Example teaches more than precept.

Пример учит больше чем наставление.

/Учи показом, а не рассказом.

No man is his craft’s master the first day.

За один день мастером не станешь.

He works best who knows his trade.

Работает лучше всего тот, кто знает свое

мастерство. /Дело мастера боится.

Knowledge without practice is half of the

master.

Знания без практики – половина мастера.

c) Which of the proverbs corresponds to (the theme of) our lesson. (Какая из пословиц, на Ваш

взгляд, соответствует нашему уроку и тому, как Вы видите себя в Вашей будущей

профессии).

e) Студенты озвучивают пословицу.

IX. Подведение итогов.

Оба преподавателя оценивают и комментируют работу студентов на занятии.