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; sauté 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 wholeFood items, charts with station procedures,
recipes, equipment2. With co-workersSmall talk3. With customersOrdering/servingQuestions
Needs Analysi
s
Recipes
Spoken language
Equipment and
ingredients
Station procedures
and food items
Recipes
Procedur
es
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 vocabula
ry
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
http://www.lextutor.ca/
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 corpusMost frequent words http://www.lextutor.ca/Most 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 dictionaryCategories
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 informationToo broad (all of CSU’s kitchens)
Applications
Vocabulary component to a larger WE curriculumOn the job training that incorporates languageSpecific to each individual kitchenJob 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
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