Todo ser humano tiene la necesidad de comunicarse con sus semejantes, apoyarse de los elementos y recursos de la administración, así como los recursos humanos, materiales, financieros y técnicos; reconociendo que la administración se rige bajo un grupo social para poderse desarrollar correctamente.
El presente curso tiene como objetivo que el estudiante defina y explique los conceptos y fundamentos de la administración y la planeación en las organizaciones. Lo anterior, para que los aplique en la dirección y gestión de organizaciones relacionadas con la carrera de su elección.
BIENVENIDOS!!!
DOCENTE: L.A. Ana López Chávez
Profesor: L.A. Ana López Chávez
Learning Objectives
English language learners at the Basic Beginner level (Level 1) will develop speaking, listening, reading, writing and acculturation knowledge and skills necessary to transition to the High Beginner level (Level 2).
Speaking
Students will study spoken interaction and spoken production and learn:
- to make him/herself understood at a slow rate of speech and with repetition using gestures and isolated words.
- to use basic greeting and leave-taking expressions and gestures.
- to initiate and respond to simple statements and questions on familiar topics using language patterns practiced in class (provided speech is articulated slowly and clearly).
- to handle numbers, quantities, cost, and time using language patterns practiced in class.
- to produce simple mainly isolated phrases about people and places.
- to manage very short, isolated, simple utterances, with much pausing to search for expressions.
- to read a very short, rehearsed statement.
- to link words or groups of words with very basic connectors (and/then).
- to give personal information.
Students will learn:
- to understand when someone speaks.
- to understand questions and instructions addressed carefully and slowly with repetition and rephrasing.
- to follow short, simple directions addressed carefully and slowly with repetition and rephrasing.
- to understand numbers, quantities, cost, and time as using language patterns taught in class
Students will learn:
- to read and understand short, simple texts, a single phrase at a time, picking up familiar terms, words, and basic phrases and rereading as required.
- to read and understand important vocabulary about Gastronomy.
- to recognize familiar names, words, and very basic phrases in the most common everyday situations and follow short simple written directions.
- to get an idea of the content of non-fiction texts and short, simple descriptions.
Students will learn:
- to write simple, isolated phrases and sentences
- to ask or tell about personal details in written form using simple language patterns
- can write numbers and dates, own name, address, age, and/or date of birth.
- can copy familiar words and short phrases (e.g., simple signs or instructions, names of everyday objects and set phrases used regularly).
Profesor: Rita Leticia Cordero Olvera
Learning Objectives
English language learners at the Basic Beginner level (Level 1) will develop speaking, listening, reading, writing and acculturation knowledge and skills necessary to transition to the High Beginner level (Level 2).
Speaking
Students will study spoken interaction and spoken production and learn:
- to make him/herself understood at a slow rate of speech and with repetition using gestures and isolated words.
- to use basic greeting and leave-taking expressions and gestures.
- to initiate and respond to simple statements and questions on familiar topics using language patterns practiced in class (provided speech is articulated slowly and clearly).
- to handle numbers, quantities, cost, and time using language patterns practiced in class.
- to produce simple mainly isolated phrases about people and places.
- to manage very short, isolated, simple utterances, with much pausing to search for expressions.
- to read a very short, rehearsed statement.
- to link words or groups of words with very basic connectors (and/then).
- to give personal information.
Students will learn:
- to understand when someone speaks.
- to understand questions and instructions addressed carefully and slowly with repetition and rephrasing.
- to follow short, simple directions addressed carefully and slowly with repetition and rephrasing.
- to understand numbers, quantities, cost, and time as using language patterns taught in class
Students will learn:
- to read and understand short, simple texts, a single phrase at a time, picking up familiar terms, words, and basic phrases and rereading as required.
- to read and understand important vocabulary about Gastronomy.
- to recognize familiar names, words, and very basic phrases in the most common everyday situations and follow short simple written directions.
- to get an idea of the content of non-fiction texts and short, simple descriptions.
Students will learn:
- to write simple, isolated phrases and sentences
- to ask or tell about personal details in written form using simple language patterns
- can write numbers and dates, own name, address, age, and/or date of birth.
- can copy familiar words and short phrases (e.g., simple signs or instructions, names of everyday objects and set phrases used regularly).
OBJETIVO.
Este curso tiene como objetivo, introducir al estudiantes a los concepto básicos fundamentales en la práctica gastronómica y ademas busca desarrollar el interes mediante la construcción de conceptos e ideas que se trabajan en conjunto mediante la exposición, análisis y construcción conceptual de las bases culinarias.
El alumno aprenderá los conceptos fundamentales de la gastronomía, los elementos que se conjugan y las finalidades que persigue
Profesor: Angel Tonatiuh Del Prado Torres
BIENVENIDOS AL CURSO DE HIGIENE Y SANIDAD DE LOS ALIMENTOS, ESTA MATERIA BASE ES DE SUMA IMPORTANCIA, YA QUE SE TE DARÁN CONCEPTOS MUY IMPORTANTES PARA TU FORMACIÓN PROFESIONAL, LA BASE DE TODO ESTO ES LA HIGIENE CON LA QUE SE DEBE DE CONTAR PARA LA PREPARACIÓN DE CUALQUIER ALIMENTO O BEBIDA.
Profesor: Jeny Hernández
Conocer
y aplicar las acciones dentro de la cocina que permitan tener seguridad e higiene; así como habilidades básicas de la gastronomía
