ENGLISH LANGUAGE CONVERSATION
Academic Year 2023/2024 - Teacher: DANIELA ROCCUZZOExpected Learning Outcomes
1) Knowledge and understanding
The aim of the course is to develop the four key linguistic skills (reading and listening comprehension, speaking and writing) provided by QCER that correspond to an A2/B1 level. Students will be provided with appropriate knowledge of the basic morphological and syntactical structures of English, aside from their previous knowledge, as well as an appropriate vocabulary concerning Food Science and Technology and Nutrition.
2) Applying knowledge and understanding
At the end of the course, students will “be able to do” by applying and enhancing the morphological and syntactical knowledge achieved in L2, as well as using correctly the vocabulary concerning Food Science and Technology and Nutririon.
3) Making judgements
Students will be able to make judgments about identifying, interpreting and applying the grammatical and lexical knowledge they have achieved.
4) Communication skills
The course aims at developing appropriate communication and interaction skills, providing students with insights and operational ideas they will need in the workplace.
5) Learning skills
The course aims at developing the learning skills students will need to pursue further academic studies, such as the ability to plan and manage work and time and the ability to select and write down the most important topics during the lessons
Course Structure
In case of mixed online teaching or online teaching, the above-mentioned coursework could be modified in order to observe the Syllabus.
Information for students with disability/LD
Students with disability/LD can ask for a personal meeting in order to plan possible compensatory and/or dispensatory measures, according to learning objectives and specific needs.
Students can also contact professor Anna De Angelis, who is responsible for CInAP in our Department
Required Prerequisites
Attendance of Lessons
Detailed Course Content
MODULE A
Present tenses: present simple and present continuous (form and use)
Past tenses: past simple, present perfect, past continuous, used to (habits in the past), present perfect continuous, past perfect (form and difference in use)
Definite/indefinite articles
Countable/uncountable nouns
Quantifiers: some, any, no & compounds (someone, somebody, anyone, anybody, no one, nobody, somewhere, anywhere, nowhere, something, anything, nothing), few, a few, little, a little, much, many
Future tenses: will; present continuous; be going to; future continuous & future perfect (form and use)
Comparatives and superlatives (adjectives and adverbs)
Modals (ability/probability): can, could, can’t, couldn’t, must, mustn’t, have to, be able to, should, ought to, might, may, need, need to, could/might/may have, must have, can’t have, had better
Relative clauses: subject/object; defining/non defining
Question tags: present simple, past simple, present continuous, can, will, imperative, requests with Let's
Passive voice (form and use): present simple, past simple, present continuous, present perfect, will future
Conditionals: zero conditional; first conditional; unless, provided/as long as; in case; second conditional; third conditional; mixed conditional
MODULE B
Food Science and Technology, Food Processing, Food manufacturing: basic concepts
Methods to prevent food spoilage
Basic nutrition concepts
Cooking: objectives and limitations of cooking, preliminary preparation, cooking methods (moist heat and dry heat)
Textbook Information
M. Vince, English Grammar in Context. Intermediate, Macmillan, 2007
Module B:
Students will be provided with further material during the lessons. Files will be shared on Teams and the access code is the following: x37ssum
Learning Assessment
Learning Assessment Procedures
The exam involves a written test that will assess the grammatical and lexical knowledge acquired in module A as well as the knowledge about Food Science and Technology and Nutrition acquired in module B.
Marks will be assigned according to the following criteria:
Not eligible
Knowledge and understanding: significant shortcoming and flaw
Ability to analyze and summarize: frequent generalization and inability to summarize
Use of reference: completely inappropriate
18-20
Knowledge and understanding: threshold level. Evident flaw
Ability to analyze and summarize: barely sufficient
Use of reference: hardly appropriate
21-23
Knowledge and understanding: routine knowledge
Ability to analyze and summarize: correct analysis and summary. Logic and coherent reasoning
Use of reference: standard reference
24-26
Knowledge and understanding: good knowlegde
Ability to analyze and summarize: good ability to analyze and summarize
Use of reference: standard reference
27-29
Knowledge and understanding: more than good knowledge
Ability to analyze and summarize: remarkable ability to analyze and summarize
Use of reference: in-depth study
30-30L
Knowledge and understanding: excellent knowledge
Ability to analyze and summarize: remarkable ability to summarize and analyze
Use of reference: remarkable in-depth study
Examples of frequently asked questions and / or exercises
2) Choose the correct option for each sentence. This task assesses the following topics: comparatives and superlatives, modal verbs, question tags, relative clauses, phrasal verbs and quantifiers
3) Open-answer questions about the topics leanred in Module B