Конспект урока английского языка

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Конспект урока английского языка

«Особенности будущей профессии»

Никонова Н.А. ГОУ НПО повар-официант

Английский язык, II курс.

Тема: Особенности будущей профессии

Вид урока: Обобщение и систематизация изученного материала

Форма урока: Дискуссия

Цель: Совершенствовать навыки устной речи по теме «Будущая профессия»


- Систематизировать лексико-грамматический материал по теме.

- Совершенствовать навыки практического владения английским языком по данной теме по всем видам речевой деятельности: аудированию, говорению, чтению и письму.

- Развивать способность учащихся к анализу и синтезу получаемой информации, умение делать выводы и обобщения.

- Воспитывать более осознанное отношение к избранной профессии.

Оборудование: компьютер, проектор, аудиозапись“Interview with a Chef”,

распечатка статьи “A Day in the life of a Chef”, распечатка вопросника для интервью.

Ход урока

I. Организационный момент.

Учитель приветствует учащихся и гостей на английском языке, организует внимание учащихся и включает их в иноязычную речевую деятельность.

Вступительное слово учителя:

Today we are going to speak about your future profession. We’ll discuss its peculiarities, benefits and disadvantages. We’ll read an interview with a famous chef and you’ll express your attitude to it. You’ll share your opinions about your chosen profession.

II. Знакомство с темой урока. (Стратегия «Ассоциации»).

You have been studying at a vocational school and have been training for your future profession for about two years. I hope you already know the most important matters to deals with during the process of cooking. What are they? What associations with the word “cooking” do you have? Complete the word web using your computer.


III. Практика письма. Заполнение таблицы с помощью компьютерной техники: «Готовность к будущей профессиональной деятельности»

The culinary arts are an excellent choice for a career. It clearly helps if you have a previous interest in cooking. Most people who decide they would like to explore the great field of the culinary arts already seem to have a pre-disposition for it. Some chefs come into the profession later on in life.

Naturally, if you want to be at the top of your field, you should at least know that there are quite a few things that you need to ask yourself first.

So ask yourself the following questions first:

“Thin” Questions

“Thick” Questions

Am I creative?


What are the requirements?
--------, -------, --------,…

Am I prepared to study the craft?


What equipment will I need?

--------, -------, --------,…

Are the culinary arts right for me?


Why should I become an apprentice chef first?

--------, -------, --------,…

Is it a well-paid job?

What sort of training do I need to qualify as a professional chef or cook?
--------, -------, --------,…

Do I have the motivation and desire to learn to be a chef?


In which spheres of life could cooking skills be useful?

--------, -------, --------,…

IV. Практика устной речи на основе прослушанного текста.

  1. Практика аудирования: «Интервью с известным поваром»

I hope you like your future profession. And what about the person you are going to hear about? What is he? What is his attitude to his job?

Interview with Executive Chef: Adam Gottlieb

Posted in Food Events, General Chef Talk, Interview with a Chef on February 27, 2009 by UA

Adam Gottlieb is the executive chef at Seagate Beach Club in Delray Beach, Florida. He was the runner up at the 10th annual Delray Beach Garlic Fest Competition.

 As busy as he is, Adam was gracious enough to sit down with us and let us in on some of his experiences as a chef.

Why did you want to become a chef? 

21 years of working in the culinary field brought me to the point where I am today.  It’s the only field I could ever see myself in.  It’s my passion! 

What education would you recommend for aspiring chefs?  

A good culinary program is great if it is affordable.  If not, hands on training in a strong culinary environment under a great chef can be an extremely valuable opportunity.

 What do you recommend for on the job training? 

An open mind, positive attitude, and strong work ethic. 

Do you see any changes in food trends? 

Definitely…  Molecular gastronomy is getting more and more popular.  Smaller portion sizes, bite-size desserts, local produce. 

What is your greatest challenge in getting the ingredients you need? 

The price of product has sky rocketed along with the rest of the economy. 

Has the price of energy affected your industry? 

Definitely, it affected everything from the number of guests going out to eat as well as the cost of needed product.

 Do you see any dining trends within the US or abroad; including types of food today? 

Yes, smaller portion sizes, bite-size desserts, local produce.

 How much of the recipes you create is corporate and how much is your own?

Our company doesn’t have a big corporate end. Original menus and recipes are my own creations since we are a new entity and I didn’t have any staff to turn in the beginning for input. Moving forward, I do accept feedback from my kitchen staff on certain recipes and my Sous Chefs assist me greatly with ideas that get placed on regular and seasonal menus as well as giving me their professional input on future creations. 

What fabric and style of uniform do you enjoy wearing most?      Pima cotton & Egyptian cotton. 

What is your method of developing your Sous Chefs? 

Giving them freedom to explore their knowledge.  Challenge their skills and lead by example.

 Do you try to create a team spirit and environment with the kitchen staff? If so how do you accomplish it? 

Definitely.  I don’t want my staff feeling as if their job is a job.  I believe in allowing my staff to explore their talents and skills.  Giving them a bit of freedom with creating new dishes, specials and ideas allows them to challenge themselves as well as make mistakes which they usually learn from.

When preparing your menu do you consider health and try to prepare foods that are healthier? 

Yes…  My menu consists of a lot of fresh produce, low calorie items with an emphasis on fresh seafood and proteins. I don’t use much cream, thickeners or butter on my menu. 

 Do you notice any resistance to unhealthy dishes? 

Yes.  Guests are definitely more health conscience when they come into my restaurant.  Therefore, salads and seafood definitely top the list of dishes I sell most on my menu.

 Do you enjoy dining out in your free time?  

Yes, it is always nice to be waited on once in a while!

 Do you try to experience the food at your competitors? Do you ever get ideas from competitors? 

Yes, I enjoy seeing dishes competitors are creating.  I wouldn’t necessarily say I get ideas.  I would say going out to dine sometimes gets my wheels spinning when I see ideas that interest me.

 Do you think it is important to visit the markets rather than just have standard orders?  

Absolutely, quality of product changes like the wind.  Unless you check out what is new regularly, there is a lot to be missed out on.

How do you test a new recipe without putting it on the permanent menu? 

As a “special” or weekly feature.  Whether or not it sells or not, or I get positive or negative feedback from a dish lets me know if it is a good creation.

We thank Adam for his time, and as an added bonus, he shared a delicious recipe for his take on grilled Atlantic salmon. Sounds like a winner to us, thanks again Adam!

  1. Ролевая игра: «Интервью о будущей профессии»

Role play the interview with a chef. Student 1 is a famous chef. Student 2 is an interviewer. The following questions will help you:

Why did you want to become a chef? 

What do you recommend for on the job training? 

When preparing your menu do you consider health and try to prepare foods that are healthier? 

Don’t you feel burdened by pressure to create new dishes all the time?
Do you enjoy dining out in your free time?  

Is there anything about chefs that people don’t already know?
When you visit other restaurants during your days off, can you just relax and forget that you’re a professional chef?
Do you believe in luck, or do you think only hardworking people can achieve success in life?
Have you ever wanted to change your profession or try something else?

V. Составление кратких монологических высказываний на основе прочитанного текста: «Особенности будущей профессиональной деятельности»

a) Read the story and say what it is about.

A Day in the life of a Chef

Chef is among those professions that people dream about, imagining leading a crack platoon of sous chefs in a glamorous, stainless steel kitchen and presenting fabulous meals to hundreds of people. Parts of this description are true, and those who become chefs have very high levels of satisfaction with their professions. One chef said his career “is only for the very crazy. It is hard work, it is grueling work, it is important work, and still, I would do nothing else.” Many mentioned the long hours, the painstaking attention to detail, and being constantly surrounded by food as parts of a job they love.

The profession rewards the talented and the daring who can see opportunity and grab it. The best thing in urban centers, chefs were quick to mention, was the support of the community of chefs. “You start out knowing absolutely nothing and these experienced, exciting chefs you’ve idolized all your life will show you how to run your kitchen. It’s like having a living library at your disposal.” Rural chefs said the sense of isolation can be discouraging.

Chefs work long and unusual hours, making it difficult for them to socialize outside of working hours. One mentioned that “only doctors and truck drivers work the 4:00 p.m. to 2:00 a.m. shift.” This leaves limited opportunity for meeting others, particularly if they are in a part of the country with few chefs.

The first few years are an education. Few chefs survive cooking school who don’t understand the physical requirements of the profession: lifting heavy pots, being on your feet for eight hours, stirring vats of sauces, rolling pounds of dough.

Many chefs specialize in a certain type of cuisine. It is difficult for new chefs to have their skills recognized without an established history of success in a variety of workplaces. Those who leave the profession do so with heavy hearts; they genuinely enjoy the companionship of fellow chefs, the creativity involved in working with food, and the aesthetic beauty of sound presentation. But they leave anyway due to the lack of opportunity, the daily pressures (which can be considerable), and the low wages for those who do not advance immediately to positions of authority.

  1. Fill in the table “Peculiarities of a Chef’s Profession” add some more arguments

The profession of a chef



Ample opportunities of employment

Hard exhausting work

Possibility of career growth

Low salary for beginners


High responsibility for health of people

Possibility to make culinary experiments

High commitment

  1. Try to speak about the peculiarities of your future profession.

V. Рефлексия. Практика письменной речи: «Обобщение, выводы учащихся по изучаемой теме»



Useful, creative

Skillful, inventive

To study, to train, to work

To cook, to prepare, to make

Our profession is important

Cooking dishes is great



VI. Подведение итогов

VII. Домашнее задание: написать статью в газету о своей будущей профессии или о представителе данной профессии. Write a newspaper article about your future profession or about a well-known chef. In your article try to answer the following questions: What is a chef? What are general responsibilities of a chef? Describe specific duties of a chef, positive traits for a chef to possess.


1. Бердникова, И.А. Развитие критического мышления на занятиях по домашнему чтению на английском языке/И.А. Бердникова// Иностранные языки в школе. – 2009. - №1. – С.84-89.

2. Сухова, Л.В. Некоторые приёмы формирования критического мышления на уроках французского языка/Л.В. Сухова// Иностранные языки в школе. – 2006. - №1. – С.30-33.

3. http://www.princetonreview.com/Careers.aspx?cid=32

4. www.howtobeachef.com

5. http://www.chopslobsterbar.com/

6. http://www.russiajournal.com/node/15451


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