Программа оценивания контролируемой компетенции: №Контролируемые модули, разделы (темы) дисциплиныКод контролируемой компетенции (или ее части)Наименование оценочного средств Модуль 1 «История древнего мира и средневековья»
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3 Выполните грамматическое упражнение. Раскройте скобки, употребив правильную видо-временную форму глагола, выполнив необходимые преобразования: 1.Tomorrow Mike (to pay) a lot of money.2. I (to book) a ticket now. 3. We usually (to drink) milk. 4. We (to play chess) when Ann (to ring) .5. Where you (to go) yesterday? 6.Tomorrow my friend (to come) late. 7. Who (to sing) now? Экзаменационный билет №6 1.Прочтите текст №6 и переведите его на русский язык. 2. К предложению после текста задайте следующие вопросы: общий, альтернативный, специальный, разделительный, вопрос к подлежащему. 3 Выполните грамматическое упражнение. Раскройте скобки, употребив правильную видо-временную форму глагола, выполнив необходимые преобразования: 1.Yesterday my mother (to make) a pie.2. I (to look) at the picture now. 3. We always (to play) football on Sundays. 4. We (to play chess) when Ann (to ring) .5. Where (to go) yesterday? 6.Tomorrow my friend (to go) shopping. 7. Who (to watch) TV now? Экзаменационный билет №7 1.Прочтите текст №7 и переведите его на русский язык. 2. К предложению после текста задайте следующие вопросы: общий, альтернативный, специальный, разделительный, вопрос к подлежащему. 3 Выполните грамматическое упражнение. Раскройте скобки, употребив правильную видо-временную форму глагола, выполнив необходимые преобразования: 1.Yesterday my mother (to make) a pie.2. I (to look) at the picture now. 3. We always (to play) football on Sundays. 4. We (to play chess) when Ann (to ring) .5. Where (to go) yesterday? 6.Tomorrow my friend (to go) shopping. 7. Who (to watch) TV now? Экзаменационный билет №8 1.Прочтите текст №8 и переведите его на русский язык. 2. К предложению после текста задайте следующие вопросы: общий, альтернативный, специальный, разделительный, вопрос к подлежащему. 3 Выполните грамматическое упражнение. Раскройте скобки, употребив правильную видо-временную форму глагола, выполнив необходимые преобразования: 1.Yesterday my mother (to make) a pie.2. I (to look) at the picture now. 3. We always (to play) football on Sundays. 4. We (to play chess) when Ann (to ring) .5. Where (to go) yesterday? 6.Tomorrow my friend (to go) shopping. 7. Who (to watch) TV now? Экзаменационный билет №9 1.Прочтите текст №9 и переведите его на русский язык. 2. К предложению после текста задайте следующие вопросы: общий, альтернативный, специальный, разделительный, вопрос к подлежащему. 3 Выполните грамматическое упражнение. Раскройте скобки, употребив правильную видо-временную форму глагола, выполнив необходимые преобразования: 1.Yesterday my mother (to make) a pie.2. I (to look) at the picture now. 3. We always (to play) football on Sundays. 4. We (to play chess) when Ann (to ring) .5. Where (to go) yesterday? 6.Tomorrow my friend (to go) shopping. 7. Who (to watch) TV now? Экзаменационный билет №10 1.Прочтите текст №10 и переведите его на русский язык. 2. К предложению после текста задайте следующие вопросы: общий, альтернативный, специальный, разделительный, вопрос к подлежащему. 3 Выполните грамматическое упражнение. Раскройте скобки, употребив правильную видо-временную форму глагола, выполнив необходимые преобразования: 1.Yesterday my mother (to make) a pie.2. I (to look) at the picture now. 3. We always (to play) football on Sundays. 4. We (to play chess) when Ann (to ring) .5. Where (to go) yesterday? 6.Tomorrow my friend (to go) shopping. 7. Who (to watch) TV now? Экзаменационный билет №11 1.Прочтите текст №11 и переведите его на русский язык. 2. К предложению после текста задайте следующие вопросы: общий, альтернативный, специальный, разделительный, вопрос к подлежащему. 3 Выполните грамматическое упражнение. Раскройте скобки, употребив правильную видо-временную форму глагола, выполнив необходимые преобразования: 1.Yesterday my mother (to make) a pie.2. I (to look) at the picture now. 3. We always (to play) football on Sundays. 4. We (to play chess) when Ann (to ring) .5. Where (to go) yesterday? 6.Tomorrow my friend (to go) shopping. 7. Who (to watch) TV now? Экзаменационный билет №12 1.Прочтите текст №12 и переведите его на русский язык. 2. К предложению после текста задайте следующие вопросы: общий, альтернативный, специальный, разделительный, вопрос к подлежащему. 3 Выполните грамматическое упражнение. Раскройте скобки, употребив правильную видо-временную форму глагола, выполнив необходимые преобразования: 1.Yesterday my mother (to make) a pie.2. I (to look) at the picture now. 3. We always (to play) football on Sundays. 4. We (to play chess) when Ann (to ring) .5. Where (to go) yesterday? 6.Tomorrow my friend (to go) shopping. 7. Who (to watch) TV now? Экзаменационный билет №13 1.Прочтите текст №13 и переведите его на русский язык. 2. К предложению после текста задайте следующие вопросы: общий, альтернативный, специальный, разделительный, вопрос к подлежащему. 3 Выполните грамматическое упражнение. Раскройте скобки, употребив правильную видо-временную форму глагола, выполнив необходимые преобразования: 1.Yesterday my mother (to make) a pie.2. I (to look) at the picture now. 3. We always (to play) football on Sundays. 4. We (to play chess) when Ann (to ring) .5. Where (to go) yesterday? 6.Tomorrow my friend (to go) shopping. 7. Who (to watch) TV now? Экзаменационный билет №14 1.Прочтите текст № 14 и переведите его на русский язык. 2. К предложению после текста задайте следующие вопросы: общий, альтернативный, специальный, разделительный, вопрос к подлежащему. 3 Выполните грамматическое упражнение. Раскройте скобки, употребив правильную видо-временную форму глагола, выполнив необходимые преобразования: 1.Yesterday my mother (to make) a pie.2. I (to look) at the picture now. 3. We always (to play) football on Sundays. 4. We (to play chess) when Ann (to ring) .5. Where (to go) yesterday? 6.Tomorrow my friend (to go) shopping. 7. Who (to watch) TV now? Экзаменационный билет №15 1.Прочтите текст № 15 и переведите его на русский язык. 2. К предложению после текста задайте следующие вопросы: общий, альтернативный, специальный, разделительный, вопрос к подлежащему. 3 Выполните грамматическое упражнение. Раскройте скобки, употребив правильную видо-временную форму глагола, выполнив необходимые преобразования: 1.Yesterday my mother (to make) a pie.2. I (to look) at the picture now. 3. We always (to play) football on Sundays. 4. We (to play chess) when Ann (to ring) .5. Where (to go) yesterday? 6.Tomorrow my friend (to go) shopping. 7. Who (to watch) TV now? Экзаменационный билет №16 1.Прочтите текст № 16 и переведите его на русский язык. 2. К предложению после текста задайте следующие вопросы: общий, альтернативный, специальный, разделительный, вопрос к подлежащему. 3 Выполните грамматическое упражнение. Раскройте скобки, употребив правильную видо-временную форму глагола, выполнив необходимые преобразования: 1.Yesterday my mother (to make) a pie.2. I (to look) at the picture now. 3. We always (to play) football on Sundays. 4. We (to play chess) when Ann (to ring) .5. Where (to go) yesterday? 6.Tomorrow my friend (to go) shopping. 7. Who (to watch) TV now? ТЕКСТ №1 The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many foreign nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to Virginia, Massachusetts, or any of the other English colonies on the eastern seaboard of North America, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe. They had cuisine similar to their previous British cuisine. The American colonial diet varied depending on the settled region in which someone lived. Commonly hunted game included deer, bear, buffalo and wild turkey. A number of fats and oils made from animals served to cook much of the colonial foods. Prior to the Revolution, New Englanders consumed large quantities of rum and beer, as maritime trade provided them relatively easy access to the goods needed to produce these items: Rum was the distilled spirit of choice, as the main ingredient, molasses, was readily available from trade with the West Indies. In comparison to the northern colonies, the southern colonies were quite diverse in their agricultural diet and did not have a central region of culture. During the 18th and 19th centuries, Americans developed many new foods. During the Progressive Era (1890sЁC1920s) food production and presentation became more industrialized. One characteristic of American cooking is the fusion of multiple ethnic or regional approaches into completely new cooking styles. A wave of celebrity chefs began with Julia Child and Graham Kerr in the 1970s, with many more following after the rise of cable channels like Food Network. During the Progressive Era (1890sЁC1920s) food production and presentation became more industrialized. Major railroads featured upscale cuisine in their dining cars. Restaurant chains emerged with standardized decor and menus, most famously the Fred Harvey restaurants along the route of the Sante Fe Railroad in the Southwest. At the universities, nutritionists and home economists taught a new scientific approach to food. During World War I the Progressives' moral advice about food conservation was emphasized in large-scale state and federal programs designed to educate housewives. Large-scale foreign aid during and after the war brought American standards to Europe. Newspapers and magazines ran recipe columns, aided by research by corporate kitchens (for example, General Mills, Campbell's, Kraft Foods). One characteristic of American cooking is the fusion of multiple ethnic or regional approaches into completely new cooking styles. Hamburgers and hot dogs from German cuisine, spaghetti and pizza from Italian cuisine became popular. Since the 1960s Asian cooking has played a particularly large role in American fusion cuisine. An American hot dog Similarly, some dishes that are typically considered American have their origins in other countries. American cooks and chefs have substantially altered these dishes over the years, to the degree that the dishes now enjoyed around the world are considered to be American. Hot dogs and hamburgers are both based on traditional German dishes, but in their modern popular form they can be reasonably considered American dishes. Pizza is based on the traditional Italian dish, brought by Italian immigrants to the United States, but varies highly in style based on the region of development since its arrival (a "Chicago" style has focus on a thicker, more bread-like crust, whereas a "New York Slice" is known to have a much thinner crust, for example) and these types can be advertised throughout the country and are generally recognizable/well-known (with some restaurants going so far as to import New York City tap water from a thousand or more miles away to recreate the signature style in other regions). Many companies in the American food industry develop new products requiring minimal preparation, such as frozen entrees. Many of these recipes have become very popular. For example, the General Mills Betty Crocker's Cookbook, first published in 1950 and currently in its 10th edition, is commonly found in American homes. A wave of celebrity chefs began with Julia Child and Graham Kerr in the 1970s, with many more following after the rise of cable channels like Food Network. Trendy food items in the 2000s and 2010s (albeit with long traditions) include doughnuts, cupcakes, macaroons, and meatballs. ТЕКСТ №2 Restaurant A restaurant is a business which prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with an open account. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of the main chef's cuisines and service models. Types A Salaama Hut restaurant at a Somali strip mall in Toronto Restaurants may be classified or distinguished in many different ways. The primary factors are usually the food itself (e.g. vegetarian, seafood, steak); the cuisine (e.g. Italian, Chinese, Japanese, Indian, French, Mexican, Thai) and/or the style of offering (e.g. tapas bar, a sushi train, a tastet restaurant, a buffet restaurant or a yum cha restaurant). Beyond this, restaurants may differentiate themselves on factors including speed (see fast food), formality, location, cost, service, or novelty themes ( such as automated restaurants). Restaurants range from inexpensive and informal lunching or dining places catering to people working nearby, with simple food served in simple settings at low prices, to expensive establishments serving refined food and fine wines in a formal setting. In the former case, customers usually wear casual clothing. In the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal or formal wear. Typically, customers sit at tables, their orders are taken by a waiter, who brings the food when it is ready. After eating, the customers then pay the bill. For some time the travelling public has been catered for with ship's messes and railway restaurant cars which are, in effect, travelling restaurants. (Many railways, the world over, also cater for the needs of travellers by providing Railway Refreshment Rooms [a form of restaurant] at railway stations.) In recent times there has been a trend to create a number of travelling restaurants, specifically designed for tourists. These can be found on such diverse places as trams, boats, buses, etc. Restaurant staff A restaurant's proprietor is called a restaurateur /Мr[stYrYИt\r/; like 'restaurant', this derives from the French verb restaurer, meaning "to restore". Professional cooks are called chefs, with there being various finer distinctions (e.g. sous-chef, chef de partie). Most restaurants (other than fast food restaurants) will have various waiting staff; in finer restaurants this may include a host or hostess or even a maоtre d'hфtel to welcome customers and to seat them, together with a busboy and a sommelier. Greece and Rome A Roman Thermopolium in Pompeii. In Ancient Greece and Ancient Rome, thermopolia (singular thermopolium) were small restaurant-bars that offered food and drinks to customers. A typical thermopolium had little L-shaped counters in which large storage vessels were sunk, which would contain either hot or cold food. Their popularity was linked to the lack of kitchens in many dwellings and the ease with which people could purchase prepared foods. Furthermore, eating out was considered a very important aspect of socializing. In Pompeii, 158 thermopolia with a service counter have been identified across the whole town area. They were concentrated along the main axis of the town and the public spaces where they were frequented by the locals. ТЕКСТ № 3 The hospitality industry is a broad category of fields within the service industry that includes lodging, event planning, theme parks, transportation, cruise line, and additional fields within the tourism industry. The hospitality industry is a several billion dollar industry that mostly depends on the availability of leisure time and disposable income. A hospitality unit such as a restaurant, hotel, or even an amusement park consists of multiple groups such as facility maintenance, direct operations (servers, housekeepers, porters, kitchen workers, bartenders, management, marketing, and human resources etc.). |
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