ACADEMY

TECHNICAL ENGLISH
ACADEMY
PROFESSIONALS HELPING PROFESSIONALS!
Members:
- Diana Beatriz Escobar
- Gabriela Stefannie Martinez
- Karla Gabriela Villalobos Vargas
- Nataly Beatriz Amaya
- Robelina Elizabeth Mejia

LOGO
INDEX

NAME OF THE ACADEMY
“ENGLISH IN YOUR WAY”
TYPE OF ACADEMY
“TECHNICAL ENGLISH ACADEMY”

VISION
To be the first academy of technical English in the east area of the
country and around the world, which leads the way in methods and
educative technology, providing to our students an education that
includes elements of an excellent academy and moral values.
MISSION
Being an essential institution in the holistic formation process of
the superior level students, using English as a resource to adapt to
the needs of a changing society.

MORAL VALUES
Respect:
Have due regard for the feelings, wishes, or rights of others.
Responsibility:
The obligation to carry forward an assigned task to a successful
conclusion. With responsibility goes authority to direct and take
the necessary action to ensure success.
Integrity:
Someone's high artistic standards or standards of doing their job,
and that person's determination not to lower those standards.
Perseverance:
Imply determined continuance in a state or in a course of action.
Perseverance suggests effort maintained in spite of difficulties or
long-continued applications

Overall objective:
OBJECTIVES
The principal objective of our academy “English in
your way”, is to satisfy the needs that superior level
students have and with the courses that our academy
offers make t hem important and productive
members of the society.
Specific objectives:
To form students capable to use English correctly in
their specific field.
To show students how to apply English in their specific
field in a meaningful way.

PHILOSOPHY OF THE ACADEMY
English in your way academy wants to reach a high level of English
to superior level students by offering courses of technical English
according to their field providing a high quality service. The
academy also wants to be recognize as the first technical English
institution in the east area of El Salvador but not only for that,
besides we want our students to face the changes of the society,
well prepared, because we know that English is opening many
doors in our time. We not only see our courses only for teaching
English but as a complete academy in which we are not simply
teaching and that is the end of the story we want that they can be
able of gain not merely knowledge but also values, with this in
mind we give a contribution to the society which is competent
students that have all the requirements that the country needs in
order to succeed.

METHODOLOGY
APPROACH:
HOLISTIC APPROACH:
A holistic view means that we are interested in engaging and
developing the whole person. You can think of this as different
levels, physical, emotional, mental and spiritual. It’s the concept
that the human being is multi-dimensional. We have conscious and
unconscious aspects, rational and irrational aspects. We are a body
mind. Not just intellect, but emotion, instinct, intuition, as well. We
support people in using all of their ‘multiple intelligence’ that
means insight, rationality, logic, emotion, hunches, gut feel,
creativity, a sense of harmony and rhythm. We believe there are
more than five senses, and we wish people to use the information
from all their senses, and assist them in developing ‘uncommon
sense’.

STRATEGIES
Discussion Strategy
Students will be able to express what they think of a certain
topic, they will also give constructive critic using English.
Problem Based learning
Students try to develop thinking skills in order to solve
different cases in the target language.
METHOD
DIRECT METHOD
This methods allows us to communicate with our students using
full English, in this way students will develop speaking a listening
skills and it will be easier for them to understand, manage and put
in practice the language. Moreover this method simulates how the
English is used in countries where this language is spoken every
single day.

TEACHER’S PROFILE
The ideal type of teacher that we look for has to be creative
updated with the world. Our teachers have to be dynamic and
motivator in a way that students have the feeling of study and feel
motivated also our teachers have to be responsible, punctuality is
important to. The teachers of our institution have to be aware with
the technology they have to be open minded, moreover our
teacher has to be specialized in each given course, well equipped
and prepare to answer all the doubts that the student may have
REQUIREMENTS FOR THE TEACHER
Graduated from Bachelor’s degree in English
TOEFL exam 500 points
TOeic exam 500 points
Experience to develop technical English classes

ENGLISH IN YOUR WAY ACADEMY
GASTRNOMY UNIT PLAN
MONTH OBJECTIVES UNIT TITTLE TOPICS STRATEGIES MATERIALS/
RESOURCES
January Interpret oral Eating 1. Healthy food Listening and
and written Habits versus junk listing the Gastronomy
language
food.
advantages and English book 1
related to food
disadvantages
consumption
2. Instructions of eating fast Videos
and preparation.
for cooking. food.
Generate
spoken and
written
discourse in
order to convey
information on
healthy food,
junk food,
meals,
beverages,
desserts,
instructions for
cooking and
recipes to
consolidate
his/her
knowledge.
3. Beverages
& desserts
4. Recipes
5. Stating
preferences.
Describing
eating habits,
cooking terms
and recipes.
Comparing and
contrast
different kind of
food people eat
at mealtimes.
Skimming texts
for main ideas.
Scanning texts
for specific foodrelated
information.
Power point
presentation.
Audios
EVALUATION
Expressing
thoughts about
people’s eating
habits.
Writing a recipe.
Giving
instructions for
preparing a
recipe.
BIBLIOGRAPHY

ENGLISH IN YOUR WAY ACADEMY
GASTRONOMY UNIT PLAN
MONTH OBJECTIVES UNIT TITTLE TOPICS STRATEGIES MATERIALS/
RESOURCES
Februar Interpret Eating Out 1. Language
y written and
used to order
Audio sources
oral language
food in a
related to
restaurant.
Multimedia
restaurant
equipment.
situations.
Produce
spoken and
written tests
related to
ordering food,
making,
accepting and
refusing
invitations.
2. Polite
expressions
in a
restaurant.
3. What’s on
the menu?
4.
Expressing
possessions
.Identifying
language used
to order food
in a restaurant
.
Listening and
listing polite
expressions
used in a
restaurant.
Recognizing
the different
ways in which
a server takes
orders.
Slide show
Readings
Material
preparation
Text book
EVALUATION
Creating
restaurant
menu.
a
Writing e-
mails making,
accepting and
refusing an
invitation
BIBLIOGRAPH
Y
5.
Someone’s
at the
restaurant.
Scanning a
menu for
specific
information.
6. Tipping

ENGLISH IN YOUR WAY ACADEMY
GASTRNOMY LESSON PLAN
TOPIC: Healthy food vs Junk food
PROFICIENCY LEVEL: Intermediate
TIME: 100 min
OBJECTIVE:
At the end of the class students will be able to differentiate junk food from healthy
food according to the information that has been given to them.
WARM UP
- Greet the students.
PRESENTATION
PRACTICE
- Teacher explains vocabulary.
- Teacher discusses about the different kind of healthy
and junk food.
-
- Students repeat vocabulary after the teacher.
- Students read about junk and healthy food.
- Students listen and practice conversations of people
talking about the benefits to eat healthy.
PRODUCTION
WRAP UP
- Students express what they prefer eating healthy or
not.
- Students write five advantages and five disadvantages
of eating fast food.
- Interview

ENGLISH IN YOUR WAY ACADEMY
GASTRONOMY LESSON PLAN
TOPIC: Instructions for cooking
PROFICIENCY LEVEL: Intermediate
TIME: 100 min
OBJECTIVE:
At the end of the class students will be able to explain a procedure of a recipe
using the vocabulary given by the teacher.
WARM UP
- Brainstorming
PRESENTATION
PRACTICE
PRODUCTION
- Teacher introduces the topic with a slide show giving
cooking terms.
- Teacher explains different ways to express
instructions for cooking.
- Teacher shows a video: a chef giving instructions to
cook.
- Students identify phrases to give instructions.
- Teacher asks a student to come up to the front to give
instructions for a specific recipe.
- Students in pairs practice different ways to give
instructions.
- Students write other ways to give instructions to cook.
- Students explain why it is necessary to use the correct
cooking terms while giving instructions
- Pop quiz: 3 questions about what they have learned.
WRAP UP

ENGLISH IN YOUR WAY ACADEMY
GASTRONOMY LESSON PLAN
TOPIC: Beverages and desserts
PROFICIENCY LEVEL:
TIME: 100 min
OBJECTIVE:
At the end of the class students will be able to identify the different types of
beverages and desserts in English by using videos
WARM UP
- Teacher show flash cards of some of the beverages
and dessert that probably the students will know.
PRESENTATION
PRACTICE
PRODUCTION
WRAP UP
- The teacher present a power point presentation with
some beverages and dessert that the students
probably don´t know.
- The teacher present a video with some beverages.
- The teacher present a video with some desserts.
- The teacher ask to the students ´´what is your favorite
dessert? ´
- The teacher ask to the students ´´What is your favorite
beverage? ´´
- On a White sheet the students have to write the
procedure of their favorite dessert.
- The students will pass in front and read about the
procedure of their favorite dessert.
- The students will describe how their favorite beverage
is.
- Students have to create a new dessert and a new
beverage describing how was the procedure, and
explain each ingredient that they used.

ENGLISH IN YOUR WAY ACADEMY
GASTRONOMY LESSON PLAN
TOPIC: Recipes
PROFICIENCY LEVEL: Intermediate
TIME: 100 min
OBJECTIVE:
At the end of the class students will be able to elaborate a recipe using the
structure given by the teacher in order to manage the different vocabulary of
procedures to cook.
WARM UP
- Make the longest word: write a target word vertically
on the board.
PRESENTATION
- Teacher presents vocabulary about vegetables and
condiments.
- Teacher present different types of recipes.
PRACTICE
- Students practice vocabulary.
- Teacher and students practice the procedure of how to
prepare a recipe.
PRODUCTION
- Students make groups of five and make their own
recipe.
- Students present their recipe in front of the class.
WRAP UP
- Fish bowl: students will write a question about the
lesson and other students answer to clarify doubts.

ENGLISH IN YOUR WAY ACADEMY
GASTRONOMY LESSON PLAN
TOPIC: Stating preferences.
PROFICIENCY LEVEL: Intermediate
TIME: 100 min
OBJECTIVE:
At the end of the class students will be able to use vocabulary related to food
practicing with different people’s food preferences
WARM UP
- Fact or fiction: the teacher tells a story about
something that he/she ate once and students will
figure out whether it is fact or fiction.
PRESENTATION
- Teacher presents vocabulary about food.
- Teacher presents a video about recipes.
- Teacher explains the difference between countable
and uncountable food.
PRACTICE
- Students write a short paragraph about the video.
- Students make a list of countable and uncountable
nouns.
PRODUCTION
- Students past in front to read the paragraph they have
write before.
-
- Teachers ask for feed back
WRAP UP

ENGLISH IN YOUR WAY ACADEMY
GASTRONOMY LESSON PLAN
TOPIC: Language use to order food in a restaurant
PROFICIENCY LEVEL: Intermediate
TIME: 100 min
OBJECTIVE:
At the end of the class students will be able to apply the vocabulary given by the
teacher in a restaurant through a series of activities.
WARM UP
Mixed up sentence: Students have the challenge to
reconstruct an original sentence given by the teacher
PRESENTATION
- Teacher introduces vocabulary using flashcards
- Teacher emphasizes the importance of being polite
when ordering food
PRACTICE
- Repetition drill.
- Teacher and students perform a conversation ordering
food.
PRODUCTION
- Students list different ways to order food appropriately
- Students talk about the behavior you have to show in
a restaurant.
WRAP UP
- Sharing with the class: The teacher asks some
students what have they learned

ENGLISG IN YOUR WAY ACADEMY
GASTRONOMY LESSON PLAN
TOPIC: Polite Expressions in a restaurant
PROFICIENCY LEVEL: Intermediate
TIME: 100 min
OBJECTIVE:
At the end of the class students will be able to identify polite expressions in a
restaurant by making a role play about taking an order.
WARM UP
- One Word at a time: Students will pass in front and
they will take turns to say a word in order to create a
new sentence
PRESENTATION
- The teacher presents the vocabulary
- The shows a video about ordering food
- The teacher explains how to respond in a polite way at
the restaurant
PRACTICE
- Students will fill in the blanks according to the video
that they saw
- Students recreate the conversation from the video
PRODUCTION
- In pairs students create their own conversation and
they will pass in front
WRAP UP
- The bottle: students will turn the bottle and then the
person that is pointing out the bottle is going to answer
a question

TOPIC: Expressing possessions
PROFICENCY LEVEL: Intermediate
TIME: 100 min
OBJECTIVE:
ENGLISH IN YOUR WAY ACADEMY
GASTRONOMY LESSON PLAN
At the end of the class students will be able to recognize the possessive pronouns
that people normally uses at a restaurant through audios.
- Who’s talking?
WARM UP
PRESENTATION
- The teacher shows students the vocabulary
- Teacher plays an audio about possessions
- Teacher presents to students the possessive pronouns
PRACTICE
- The students write the different possessive pronouns
that they hear in the audio
- Repetition drill
PRODUCTION
- The students use the different possessive pronouns in
order to create a conversation
WRAP UP
- Students pass in front to share what they knew and did
not know about possessive pronouns

ENGLISH IN YOUR WAY ACADEMY
GASTRONOMY LESSON PLAN
TOPIC: What’s on the menu?
PROFICENCY LEVEL: Intermediate
TIME: 100 min
OBJECTIVE:
At the end of the class students will be able to create their own menu using the
vocabulary given by the teacher in order to manage the correct structure of menus
in English.
WARM UP
- Today’s special:
In pairs students will organize the “Today’s special” of a
restaurant
PRESENTATION
PRACTICE
- The teacher presents students the correct structure of a
menu
- The teacher presents the parts of a menu
- The teacher shows a video about how to combine food
and beverages
- Repetition drills
- Students will discuss about how other people combine
their food
PRODUCTION
- In pairs students will create their own menu using the
structure given by the teacher
WRAP UP
- Students will present and explain their menus to the
class