Presentation of final thesis

  • View
    218

  • Download
    0

Embed Size (px)

Transcript

  • 8/8/2019 Presentation of final thesis

    1/26

    AN EVALUATION OF THE MATERIAL ENGLISH FOR CHEFS FOR THE

    FIRST YEAR STUDENTS IN THE COOKING CLASS AT HAI PHONG

    TECHNOLOGICAL AND VOCATIONAL TRAINING SCHOOL

    nh gi gio trnh Ti ng Anh chuyn ngnh ch bi n mn cho h c sinh n m th nh t ngnh ch bi n mn n tTr ng Trung c p nghi p v v cng ngh H i Phng .

    Presentor: Nguy n Th Ng c ChuSupervisor: Ph m Th H nh, M.A.

  • 8/8/2019 Presentation of final thesis

    2/26

    ACKNOWLEDEMENTS

    Sincere thanks are addressed to:

    * My supervisor, Ms. Ph m Th H nh (M.A)* My lecturer, Mr. Le Van Canh (M.A)* Dr. Le Hung Tien - Dean of the Post

    Graduate Department & his staff.* Teachers and students of 2 cooking classes at

    Hai Phong technological and vocational trainingschool* My parents, my family and other individuals

  • 8/8/2019 Presentation of final thesis

    3/26

    OUTLINE OF THE THESIS

    3

    The Thesis

    Part IINTRODUCTION

    Part IIDEVELOPMENT

    Part IIICONCLUSION

    Chapter 1Literature review

    Chapter 2Research

    methodology Chapter 3

    Data analysis

    Chapter 4Discussion &adaptation

  • 8/8/2019 Presentation of final thesis

    4/26

    The rationale of the study

    Evaluate the aim, content andmethodology requirements of the course

    with the material-> Suggest suitable adaptations

  • 8/8/2019 Presentation of final thesis

    5/26

    The aims of the thesis

    1. How appropriate the material is in terms of

    content, objectives and methodology.

    2. What remedies for changing or adapting should

    be used to make the material more suitable with

    requirements of the course and students needs.

  • 8/8/2019 Presentation of final thesis

    6/26

    Methodology

    - Based onHutchinson & Waters

    checklist for material evaluation- Questionnaires

  • 8/8/2019 Presentation of final thesis

    7/26

    RESEARCH QUESTIONS

    1. D oes the material English for Chefs meet the

    requirements of the course provided at HPTVTS i

    terms of aims, content and methodology?

    2. What remedies for changing or adapting should b

    used to make the material more suitable withrequirements of the course and students need ?

  • 8/8/2019 Presentation of final thesis

    8/26

    Research sites &Participants* Research sitesHai phong Technological and Vocational

    training School* Participants1. Forty students of two cookery classes

    2. Four English teachers

  • 8/8/2019 Presentation of final thesis

    9/26

    DISSCUSSIONMaterial versus Course: Aims & content

    1.1. Language points:- Fully matched the basic grammar and

    vocabulary requirements of the course.- The pronunciation part did not meet the aim

    and content requirements of the course

  • 8/8/2019 Presentation of final thesis

    10/26

    1. Material versus Course: Aims & content1.2 Macro skills

    1. Speaking : Fulfill the aim and content

    requirements of the course

    2 . Writing : Lacked detail instruction of writinga letter or sample of a letter, cooking recipe.3 . R eading : Too many reading texts4. Listening : E xercises for listening were few

  • 8/8/2019 Presentation of final thesis

    11/26

    1. Material versus Course: Aims & Content1.3 Micro skills

    The micro skills provided in the material

    Generally met the content requirements

    Though listening and reading skills appeared

    not really to be up to teachers and students

    expectation.

  • 8/8/2019 Presentation of final thesis

    12/26

    1. Material versus Course: Aims & Content1.4. Text types and Subject matter

    W ell met the aim and content requirements of the

    course as well as teachers and students prospects.

  • 8/8/2019 Presentation of final thesis

    13/26

    1. Material versus Course: Aims & Content1.5. Layout and design

    - Partly fulfilled the content requirements of thecourse:

    - Reasons:

    Lack of detailed overview of each lesson

  • 8/8/2019 Presentation of final thesis

    14/26

    1. Material versus Course: Aims & Content1.6. Sequence of content

    From easy to difficult along with recycling

    => Useful for teachers in their teaching and students

    in their learning, understanding and using the

    grammar structures and new words

  • 8/8/2019 Presentation of final thesis

    15/26

    1. Material versus Course: Aims & Content1.7. Time allocation

    Six periods/unit

    Not fulfill teachers and students expectations

    As: Half teachers and students agreed about that .

  • 8/8/2019 Presentation of final thesis

    16/26

    DISCUSSION

    2. Material versus Course:Methodology

  • 8/8/2019 Presentation of final thesis

    17/26

    2. The Material versus the Course: MethodologyRequirement

    2.1.Kinds of tasks/exercises

    M eet methodological requirements of thecourse in terms of speaking skill and writing

    skillPartly dealt with reading skillD id not succeed in providing tasks and

    exercises in listening skill

  • 8/8/2019 Presentation of final thesis

    18/26

    2. The Material versus the Course: MethodologyRequirement

    2.2. Teaching and learning techniques

    M atched the methodological requirement of

    the course and the teachers and studentsopinions.

  • 8/8/2019 Presentation of final thesis

    19/26

    2. The Material versus the Course: MethodologyRequirement

    2.3 . Methodology guidance

    1 . N o suggestion for further work or tests

    2. Vocabulary lists and language points and

    methodology guidance were distributed ineach unit.

    =>T he material did not fully meet

  • 8/8/2019 Presentation of final thesis

    20/26

    1. Pronunciation practice exercises should be added in the material

    2. More tasks should be included in somereading passages

    3 . More exercises for listening-skill needto be considered

    Recommendations for materialimprovements

    1. Addition

  • 8/8/2019 Presentation of final thesis

    21/26

    Addition

    4 . Instructions and framework for writingletters and cooking recipes should be

    added5. Appropriate time for each of eight

    sections in a unit or two more periods for

    each unit are added6. Detail map of content

  • 8/8/2019 Presentation of final thesis

    22/26

    Recommendations for materialimprovements

    2. DeletionTeachers should delete some

    tasks/exercises in the reading section as it

    seemed overload to students.

    For example: unit 3 , 6, 8, 9 - too many

    reading passages

  • 8/8/2019 Presentation of final thesis

    23/26

    Recommendations for materialimprovements

    3 . ReplacementOverall content of the material is mainlyabout W estern foodOnly unit 8 is about Vietnamese

    => Replace unit 7 by a topic about Vietnamesedishes

  • 8/8/2019 Presentation of final thesis

    24/26

    Limitation

    1. Only one instrument (survey questionnaires) for

    data collection

    t Not give full and satisfactory analysis and

    effective evaluation of the material

    2. The authenticity of the material from students

    after learning this material has not been referred

  • 8/8/2019 Presentation of final thesis

    25/26

    Suggestion for further research

    - The research on the authenticity of the

    material from students after learningthis material should be conducted.

  • 8/8/2019 Presentation of final thesis

    26/26