NEEDS ANALYSIS DEVELOPING CORPUS BASED MATERIALS DISCUSSION Workplace English for adult ESL learners.

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Directions: Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks) Brown pork in the pot with the onion and garlic before adding the rest of the ingredients. Cube cooked pork into bite size pieces. Process 1/2 of the green chilies until smooth. In the same large pan, melt the lard or bacon grease Add onions and garlic; saut until tender but not brown. Stir flour into the onion, garlic and fat until flour absorbs the oil or fat. Add broth or water. Cook and stir until mixture comes to boil and is slightly thickened.

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NEEDS ANALYSIS DEVELOPING CORPUS BASED MATERIALS DISCUSSION Workplace English for adult ESL learners Directions: Doofer roast in a large pan until meat is tender and removes from the bone easily. (You can also use gladden frab, or frab hutter trakle) Brown frab in the pot with the talt and krub before adding the rest of the lamy. Hutter cooked frab into bite size pieces. Process 1/2 of the green sluppies until smooth. In the same large pan, melt the gan or afy grease. Add talt and krub ; booly until tender but not brown. Stir flour into the talt, krub and fat until flour flutle the oil or fat. Add glup or water. Cook and stir until mixture comes to boil and is slightly troople. Directions: Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks) Brown pork in the pot with the onion and garlic before adding the rest of the ingredients. Cube cooked pork into bite size pieces. Process 1/2 of the green chilies until smooth. In the same large pan, melt the lard or bacon grease Add onions and garlic; saut until tender but not brown. Stir flour into the onion, garlic and fat until flour absorbs the oil or fat. Add broth or water. Cook and stir until mixture comes to boil and is slightly thickened. INTERVIEWS & OBSERVATIONS Needs Analysis Interviews What do you think is the most difficult language skill for NNS to use at work? Please rate the following in order of difficulty (1 most difficult- 4 least difficult) Listening, Speaking, Reading, and Writing. What materials do ELLs need to be able to read that are only available in English? Why are you living and working in Fort Collins? Have you ever worked in a kitchen before? Observations 1. The station and the kitchen duties as a whole Food items, charts with station procedures, recipes, equipment 2. With co-workers Small talk 3. With customers Ordering/serving Questions Needs Analysis Recipes Spoken language Equipment and ingredients Station procedures and food items Recipes Procedures Ingredients Equipment Digital Recipes from CSU Huge number of words (500,000) Contains specific vocabulary items Ingredients, procedures, equipment, etc. Developing Corpus Based materials frequent Kitchen specific Valuable vocabulary Developing Corpus Based materials Lextutor to find most frequent vocabulary in recipes Lextutor to analyze which frequent words are off list words (i.e. kitchen specific) Developing Corpus Based materials Developing Corpus Based materials Kitchen specific words with more than 500 occurrences in the corpus How are these words used in the corpus? (i.e. collocations, part of speech, etc.) Example - pan Pan half pan, perforated pan, pizza pan, pan up, pan and serve Developing Corpus Based materials Digital corpus Most frequent wordsMost frequent words that are off list (related to your specific purpose) How are these words used in your corpus? Developing Corpus Based materials How do you organize valuable vocabulary to make it user friendly for ELLs? Picture dictionary Categories General kitchen Food and ingredients Equipment Times/Temperatures/Weights Holding/Serving/Storing Cooking and preparation Developing Corpus Based materials Feedback from international ELLs at CSU Pictures and layout made it easy to follow Many words that were used frequently at work Appreciated the use of the IPA Could contain more ingredients and equipment Missing information on clean up duties Would be helpful during new student training Limitations If you just hand someone a book, without showing them the value, will they read it? Lacks any spoken language information Too broad (all of CSUs kitchens) Applications Vocabulary component to a larger WE curriculum On the job training that incorporates language Specific to each individual kitchen Job aides Discussion What type of needs analysis would be appropriate in different settings? How could this process be valuable in different workplace settings? What type of digital corpora are available to us as teachers? Feedback for me? What am I missing? Andy Fuller