MODULO APresent tenses: present simple and present continuous (form and use)Past tenses: past simple, present perfect, past continuous, used to (habits in the past), present perfect continuous, past perfect (form and difference in use)Definite/indefinite articlesCountable/uncountable nounsQuantifiers: some, any, no & compounds (someone, somebody, anyone, anybody, no one, nobody, somewhere, anywhere, nowhere, something, anything, nothing), few, a few, little, a little, much, manyFuture tenses: will; present continuous; be going to; future continuous & future perfect (form and use)Comparatives and superlatives (adjectives and adverbs)Modals (ability/probability): can, could, can’t, couldn’t, must, mustn’t, have to, be able to, should, ought to, might, may, need, need to, could/might/may have, must have, can’t have, had betterRelative clauses: subject/object; defining/non definingQuestion tags: present simple, past simple, present continuous, can, will, imperative, requests with Let'sPassive voice (form and use): present simple, past simple, present continuous, present perfect, will futureConditionals: zero conditional; first conditional; unless, provided/as long as; in case; second conditional; third conditional; mixed conditionalMODULO BFood Science and Technology, Food Processing, Food manufacturing: basic conceptsMethods to prevent food spoilageBasic nutrition conceptsCooking: objectives and limitations of cooking, preliminary preparation, cooking methods (moist heat and dry heat)

Il testo di riferimento per il modulo A è il seguente:M. Vince, English Grammar in Context. Intermediate, Macmillan, 2007Per quanto concerne il modulo B, il materiale sarà fornito dalla docente durante il corso.Il materiale sarà condiviso tramite la piattaforma Teams, accedendo con il seguente codice: x37ssum