Nach- <strong>und</strong> Vorsilben <strong>im</strong> Englischen 6A Who am I? (Übung 1) Lest die Texte durch <strong>und</strong> f<strong>in</strong>det heraus, von welchem Beruf gesprochen wird. Job descriptions 9 (Teacher) 9 Adapted from U.S. Departement of Labor Young Person’s Occupational Outlook Handbook /071126SMA 22
I am someone who works with children, teenagers or young adults. I know a lot about my subject and try to teach it to others. I use different teach<strong>in</strong>g methods. I <strong>in</strong>troduce the subjects through playful activities, by us<strong>in</strong>g educational software or s<strong>im</strong>ply <strong>in</strong> the traditional way by writ<strong>in</strong>g and expla<strong>in</strong><strong>in</strong>g a topic at the blackboard. Unfortunately, learn<strong>in</strong>g is not always fun but also hard work. So my students need to do some homework and write tests. I want them to become <strong>in</strong>dependent, critical and <strong>in</strong>terested personalities. My job is stressful, demand<strong>in</strong>g and <strong>in</strong>tellectually challeng<strong>in</strong>g. You need good organizational and social skills and a lot of patience. To do my job you need to be friendly but strict, patient but determ<strong>in</strong>ed. In addition, you have to be (Baker) I do not m<strong>in</strong>d gett<strong>in</strong>g up early <strong>in</strong> the morn<strong>in</strong>g. Anyway, I have to be flexible because I usually work <strong>in</strong> shifts and may work early morn<strong>in</strong>gs, afternoons, even<strong>in</strong>gs, weekends, and holidays. I work <strong>und</strong>er hot and somet<strong>im</strong>es noisy conditions. I can be employed <strong>in</strong> cafeterias, hotels and restaurants but most typically <strong>in</strong> bakeshops or bakeries. In the past, my ma<strong>in</strong> work<strong>in</strong>g <strong>in</strong>struments were the oven and my hands. Nowadays, the complexity of the skills required for my job is often <strong>und</strong>erest<strong>im</strong>ated. Knowledge of bakery products and <strong>in</strong>gredients, as well as mechanical mix<strong>in</strong>g and bak<strong>in</strong>g mach<strong>in</strong>es, is <strong>im</strong>portant. In modern plants the equipment is mostly operated by computers, so I need to know about computers too. Of course, I also need to be skilled <strong>in</strong> bak<strong>in</strong>g, ic<strong>in</strong>g and decorat<strong>in</strong>g. The <strong>in</strong>gredients I use are, for example, sugar, (Butcher) In my job hygiene is very <strong>im</strong>portant. That is why I work <strong>in</strong> a very clean and cold open m<strong>in</strong>ded, <strong>und</strong>erstand<strong>in</strong>g, idealistic and stress resistant. I work <strong>in</strong> a classroom <strong>in</strong> a school build<strong>in</strong>g. Who am I? flour, gra<strong>in</strong> and wheat. Customers are becom<strong>in</strong>g <strong>in</strong>creas<strong>in</strong>gly health conscious, so I try to use more organic <strong>in</strong>gredients. I produce various types of bread, rolls, pastries, somet<strong>im</strong>es cakes and cookies. Who am I? place. I can work <strong>in</strong> a grocery store, a factory or butchery. When I work I need to 23