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Database of Teaching Sources

A database of selected, reviewed, tested, assessed and validated e-learning based language teaching sources addressed to Higher education students for the learning of 18 different European languages.

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Vino i kukhnja / Bulgarian wine and cuisine

Дата на публикуване

no dare/recent/available

Bръзка

Лектори
Студенти

Сфера

Туризъм

Описание на учебната ситуация

Самоучене
Урок

Целева група

Български език

Език на инструкцията

Езиково ниво

B1
B2
C1

Учебен материал

Дейност/задача
Game
Picture/Graphics

Езикови полета

Лексика
Граматика

Умения

Говорене
Писане
Четене

Описание

Free brochure authored by the Bulgarian Ministry of Tourism.
This 24-pages illustrated informative and insightful source is a free brochure.
Well-structured, it offers substantial information on the topic in standard colloquial Bulgarian with basic, specific and terminological vocabulary.
The brochure has versions in English French, German, Spanish, Russian.

Опции

pending

Указания

Please produce a check list / guidelines on how to use the resource
1. Lecturer introduces topic to student/group/class.
2. Lecturer gives key vocabulary by summarizing the main points about wellness, spa and balneo tourism in Bulgaria: benefits, logistic details, added value.
3. Pair and group work: learners are given sections from material / content. Task: investigate, present, discuss.
4. Homework: create similar content

Коментар и оценка

Category
Rate
цялостен подход

4

Добавената стойност

4

повишаване на мотивацията

4

иновация / въвеждане на нови методи

4

прехвърляемост

5

Skills assessment and validation
Availability of appropriate tools for lecturers to monitor students’ progress and for students to assess own progress and to reflect on learning

4

Adaptability
Flexibility of the contents and possibilities for the LSP lecturers to adapt the contents to their and to students’ need

5

Usability
Assess the technical usability from the point of view of the lecturer and the student

5

Accessibility
Assess the accessibility from the point of view of the lecturer and the student

5

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