TASTE@SCHOOL

This volume is addressed to Professional Institute students that are attending their last two years in the "wine and food" field and it is divided into six modules, which in turn are split into units. The topics covered since the first module include meals and classification of restaurants and menus offered by restaurateurs. The second module brings the student to a professional kitchen to study its equipment, its tools and the environment management. Cooking methods and gastronomic preparations which form the basis of Italian cooking are the third module's topics and provide a clear continuation to the fourth, where there is a closer look at the food we eat and where we can find out its features and virtues. The fifth module examines different forms of specialised food service, as the ones in schools, hospitals or the one provided by airline companies, giving many examples of original menus. The last module offers a wide and detailed overview of the regional Italian cooking( as provided for in the ministerial directive), and presents the manifold treasure of our cooking in a captivating and pleasant way through a journey that doesn't leave out any Italian region.

This text is intended for Catering Institute students that are attending their third and fourth year of study. For the last year a publication of a text common to the "wine and food" and "dining and sale services" fields is expected.

These books are in agreement with what has been stated in the Ministerial Directives of the new system where the English language teaching contributes, together with all the other subjects, to make students reach, at the end of the five-year course of studies, a series of cultural and professional goals:

• Use of the sectorial foreign language to be able to interact in different areas and contexts of study and work;
• Chance to make connections between local, national and international cultural traditions in a cultural perspective, for the purposes of study and work mobility;
• Ability to use the network and the IT instruments for school, research and in-depth analysis activities;
• Awareness of the cultural and social differences of food service recipients to be able to provide a service as customised as possible to suit various clientele needs;
• Ability to express relationships, communication, listening, cooperation and a sense of responsibility while working.

Moreover, the reform of food and wine and hospitality Professional Institute expects foreign language teaching to integrate with professional skills oriented to the client using communication and relationship techniques to optimize the quality of service and the colleagues coordination, as well as promote and make local, national and international traditions.

Text structure

These two volumes are divided into modules, which are split into units, that, beginning with topics concerning specific sectors, develop and enrich themselves in an articulate way and in a multiracial context.
In each module a 'Development' has been inserted: a detailed explanation dedicated to some particularly interesting aspects of food service equipped with activities that aim to attract students’ curiosity and every module has a section called 'Festivities' concerning feast days and traditions related and the 'Waiting for the next course' section that proposes extra activities to strengthen the offered topics.

• DIGITAL MULTIMEDIA Versions
• DIGITAL Taste Book

  ISBN: 9788842673767
  Code: 7376
  
  Price: € 18,80 Buy
• MIXED MULTIMEDIA Versions
• Text + CD

  ISBN: 9788842673460
  Pages: 328
  Code: 7346
  Price: € 25,00
• Guide for the teacher

  Code: 7378
  

Web Book, the book continues online: exercices, detailed explanations, constant updates to download, consult, print directly from the website: www.capitello.it.
The traditional paper text is combined with the supplementary digital contents available online, all that is needed to accompany, integrate, extend and examine in depth the educational contents present in the text.

The digital book, complete version of the book, contains all the multimedia contents traditionally available online.
It can be purchased directly from the publisher website too: www.capitello.it, as an alternative to the paper version.
The digital book can also be purchased through a digital storage (CD-Rom, DVD Rom) attached to the paper version.

A real interactive DIGITAL and multimedia book, not a PDF to leaf through but a completely customisable digital storage which responds to the current regulations about accessibility thanks to:

• more than 70 operative functions;
• specific functions for BES/DSA;
• continuous updates;
• audios, videos, exercices, animations and in-depth analysis, all the digital supplementary contents just a click away!

MULTIMEDIA contents of the ONLINE resources and of the DIGITAL BOOK: