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Documento Del 15 Maggio I.S.I.S. “Bernardino Lotti” Massa Marittima INDIRIZZO ENOGASTRONOMICO Documento del 15 Maggio Consiglio di Classe 5 E a.s. 2018- 2019 Classe 5E A.S. 2018/19 1 I.S.I.S. “Bernardino Lotti” Massa Marittima INDICE Presentazione del consiglio …………………………………………… …… 3 Presentazione della classe …………………………………………… …… 4 Elenco degli alunni …………………………………………… …… 4 Relazione finale del CdC …………………………………………… …… 5 Profilo dell’indirizzo professionale …………………………………………… …… 5 Obiettivi del Consiglio di classe …………………………………………… …… 6 Risultati di apprendimento raggiunti in relazione agli obiettivi prefissati dal Consiglio di classe …… 6 Risultati di apprendimento su “Cittadinanza & Costituzione” …… 7 Attività svolte …………………………………………… …… 7 Modalità di lavoro del CdC …………………………………………… …… 15 Strumenti di verifica utilizzati dal consiglio di classe …………………….. …… 16 Criteri di misurazione del profitto …………………….. …… 17 Criteri di valutazione del voto di ………………………………… comportamento …… 17 Criteri di attribuzione del credito scolastico ……….. …… 17 Indicazioni per il colloquio …………………………………………… …… 18 Elenco dei libri di testo …………………………………………… …… 19 Firme ……………….. …………………………………………… …… 20 Allegato A: contenuti programmatici per ogni singola disciplina Allegato B: griglie di valutazione approvate dal Collegio dei Docenti Allegato C: Esempi di simulazioni di prove d’esame svolte durante l’anno scolastico Classe 5E A.S. 2018/19 2 I.S.I.S. “Bernardino Lotti” Massa Marittima PRESENTAZIONE DEL CONSIGLIO CONTINUITÀ DIDATTICA EVENTUALE DISCIPLINA NOME DEL DOCENTE DA AL DALLA IV SUPPLENTE ALLA V Chiara Grilli Lingua e letteratura Giuseppe Follino Si Concetta ottobre dicembre italiana Catone Chiara Grilli Storia Giuseppe Follino Si Concetta ottobre dicembre Catone Diritto e tecniche amm. Lina Polese Si delle strutture ricettive Lingua inglese Veronica Ferrari No Potenziamento lingua Maria Grazia Gentili No inglese. Microlingua Lingua e letteratura Valentina Fedeli No straniera Matematica Caporale Francesco No Laboratorio di servizi enogastronomici. Marco Buccianti Si Settore CUCINA Laboratorio di servizi Attuale enogastronomici. supplente fine Simona Di Mattia Si Settore SALA e Francesco marzo VENDITA Porcelli Attuale Scienza e cultura supplente Maria Cristina Feri No febbraio dell’alimentazione Francesco Cini Scienze motorie e sportive Alessandro Villani Si Religione Marco Pampana Si Sostegno Adele Zappi Si Classe 5E A.S. 2018/19 3 I.S.I.S. “Bernardino Lotti” Massa Marittima PRESENTAZIONE DELLA CLASSE Numero studenti 10 Maschi 3 Femmine 7 Età media 19 Provenienza: stessa scuola 10 altra scuola 0 Promozioni classe precedente 10 Ripetenti 0 Abbandoni e/o ritiri durante l’anno scolastico (alunni non scrutinati) ELENCO DEGLI ALUNNI 1. AMMIRATI GIULIANA 2. BATTAGLINI ALESSIA 3. DODDI GABRIELE 4. FIORETTI GAIA 5. GELLI MARCO 6. GUARGUAGLINI JESSICA 7. MICCI PIETRO 8. SALINARO PERLA 9. SEJDIJAJ BEDRIJE 10. SOZZI AZZURRA Classe 5E A.S. 2018/19 4 I.S.I.S. “Bernardino Lotti” Massa Marittima RELAZIONE FINALE DEL CONSIGLIO DI CLASSE La classe V E F è una classe articolata, quindi si divide per seguire alcune discipline caratterizzanti ciascuno il proprio indirizzo, mentre lavora insieme durante altre materie. In virtù di ciò alcuni docenti le considerano una sola classe. Scendendo nei dettagli, la classe VE (Enogastronomico) si compone di 10 studenti, con la presenza di due studentesse che hanno seguito un percorso differenziato. Dal punto di vista didattico, la maggior parte degli studenti possiede adeguate conoscenze ed abilità di base, si è impegnata in modo abbastanza costante e dimostrando un metodo di lavoro ordinato o comunque sufficiente, sia in classe che a casa. Tutto ciò ha consentito loro di seguire le attività che sono state proposte durante l’anno scolastico dai docenti. Due studenti hanno avuto maggiori difficoltà nel seguire le attività, gli argomenti e acquisire quelle conoscenze che sono state proposte dagli insegnanti. La classe ha mostrato, comunque, interesse per tutte le discipline privilegiando le materie di indirizzo. L’impegno nel lavoro domestico è stato costante e curato per la maggioranza della classe e poco approfondito per pochi, ai quali come già detto è stata data maggior attenzione. Sul piano comportamentale la maggior parte degli alunni ha avuto un comportamento disponibile e collaborativo nei confronti di adulti e coetanei, conosce le regole e ha cercato di rispettarle. L'attenzione durante le lezioni è stata adeguata per la maggior parte di essi, così come la partecipazione al dialogo educativo è stata spontanea per alcuni e per altri è stata sollecitata dall’insegnante. Alcuni studenti hanno avuto una frequenza non continua e ci sono state anche situazioni di continui e ripetuti ritardi. Sotto l’aspetto della continuità didattica, va sottolineato che ci sono state ben tre interruzioni durante l’anno scolastico, così come è stato evidenziato dal prospetto di presentazione del Consiglio di classe, che sicuramente non hanno giovato e facilitato l’apprendimento delle discipline in oggetto. Il docente di italiano e storia è stato assente fino a Dicembre. La classe ha avuto due diverse insegnanti supplenti, la Prof.ssa Chiara Grilli e la Prof.ssa Concetta Catone. La docente di “Scienza e cultura dell’alimentazione”, Maria Cristina Feri, ha lasciato la classe alla fine di gennaio ed è stata sostituita dal Prof. Francesco Cini. La docente di “Laboratorio di servizi enogastronomici settore SALA e VENDITA”, Simona Di Mattia, ha avuto l’incarico ad ottobre e ha lasciato la classe a marzo ed è stata sostituita dal Prof.. Francesco Porcelli. Rapporti scuola famiglie Gli incontri con i familiari degli alunni si sono concentrati nei due ricevimenti collettivi tenuti in Istituto nei mesi di Dicembre 2018 e Aprile 2019. Gli studenti hanno gestito autonomamente e responsabilmente il rapporto con il corpo docente. PROFILO DELL’INDIRIZZO L’indirizzo Professionale Servizi per l’Enogastronomia e l’Ospitalità Alberghiera è strutturato in 5 anni. Al termine del terzo anno si può acquisire la Qualifica Regionale di “operatore della ristorazione: addetto all’approvvigionamento della cucina, conservazione delle materie prime e alla preparazione dei pasti”. Nell’articolazione ENOGASTRONOMIA gli studenti acquisiscono competenze che consentono loro di intervenire nella valorizzazione, produzione, trasformazione, conservazione e presentazione dei prodotti enogastronomici; di operare nel sistema produttivo promuovendo la tipicità delle tradizioni locali, nazionali e internazionali applicando le normative su sicurezza, trasparenza e tracciabilità; di individuare le nuove tendenze enogastronomiche. A conclusione del percorso quinquennale, il/la Diplomato/a avrà conseguito competenze per: • utilizzare tecniche di lavorazione e strumenti gestionali nella produzione di servizi e Classe 5E A.S. 2018/19 5 I.S.I.S. “Bernardino Lotti” Massa Marittima prodotti enogastronomici, ristorativi e di accoglienza turistico-alberghiera; • integrare le competenze professionali orientate al cliente con quelle linguistiche, utilizzando le tecniche di comunicazione e relazione per ottimizzare la qualità del servizio; • valorizzare e promuovere le tradizioni locali, nazionali e internazionali individuando le nuove tendenze di filiera. Nell’articolazione SERVIZI DI SALA E VENDITA, attiva dall’as. 2014/2015 si approfondisce l’organizzazione, l’erogazione e la vendita di prodotti e servizi enogastronomici, interagendo con il cliente per trasformare il momento della ristorazione e della degustazione in un evento culturale OBIETTIVI DEL CONSIGLIO DI CLASSE Obiettivi generali e trasversali conseguiti Obiettivi generali • Miglioramento del senso di responsabilità individuale • Partecipazione alla vita scolastica • Miglioramento della partecipazione al dialogo • Potenziamento delle competenze comunicative Obiettivi trasversali Gli obiettivi trasversali comportamentali ritenuti più significativi sono: • Miglioramento del senso di responsabilità individuale; • Miglioramento della partecipazione al dialogo educativo; • Minima aggregazione di gruppo; • Rispetto delle regole scolastiche; • Capacità di problem solving Gli obiettivi trasversali cognitivi ritenuti più significativi sono: • Minima acquisizione di un linguaggio corretto per ogni disciplina; • Acquisizione e interpretazione delle informazioni ricevute; • Individuare collegamenti e relazioni; RISULTATI DI APPRENDIMENTO RAGGIUNTI IN RELAZIONE AGLI OBIETTIVI PREFISSATI DAL CONSIGLIO DI CLASSE Sia in un contesto di lavoro autonomo che dipendente gli alunni che più si sono impegnati, rispetto al resto della classe, sono in grado di: In termini di conoscenza Conoscere il linguaggio specifico delle diverse discipline. In termini di capacità Utilizzare il linguaggio acquisito nei vari contesti. Applicare le proprie conoscenze enogastronomiche e di sala a situazioni non complesse. In termini di competenze Avere competenze per operare nelle filiere dell’enogastronomia e ospitalità alberghiera Sia per le materie letterarie che per quelle tecniche, seguendo le indicazioni del nuovo esame di stato, gli alunni sono stati impegnati in lavori scritti in conformità delle tipologie di prima e seconda prova possibili. Per quanto riguarda le altre discipline si rimanda alle relazioni personali dei docenti allegate al presente documento. Classe 5E A.S. 2018/19 6 I.S.I.S. “Bernardino Lotti” Massa Marittima RISULTATI DI APPRENDIMENTO SU “CITTADINANZA & COSTITUZIONE” 1) Fair-play Contenuti Competenze Obiettivi raggiunti Partecipazione a Partecipare alle Comprendere
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