Content and English Language Integrated Learning: The use of Moodle in Aircraft Maintenance Training Programs

The aim of this work is to develop a prototype of an e-learning environment that can foster Content and Language Integrated Learning (CLIL) for students enrolled in an aircraft maintenance training program, which allows them to obtain a license valid in all EU member states. Background research is conducted to retrace the evolution of the field of educational technology, analyzing different learning theories – behaviorism, cognitivism, and (socio-)constructivism – and reflecting on how technology and its use in educational contexts has changed over time. Particular attention is given to technologies that have been used and proved effective in Computer Assisted Language Learning (CALL). Based on the background research and on students’ learning objectives, i.e. learning highly specialized contents and aeronautical technical English, a bilingual approach is chosen, three main tools are identified – a hypertextbook, an exercise creation activity, and a discussion forum – and the learning management system Moodle is chosen as delivery medium. The hypertextbook is based on the technical textbook written in English students already use. In order to foster text comprehension, the hypertextbook is enriched by hyperlinks and tooltips. Hyperlinks redirect students to webpages containing additional information both in English and in Italian, while tooltips show Italian equivalents of English technical terms. The exercise creation activity and the discussion forum foster interaction and collaboration among students, according to socio-constructivist principles. In the exercise creation activity, students collaboratively create a workbook, which allow them to deeply analyze and master the contents of the hypertextbook and at the same time create a learning tool that can help them, as well as future students, to enhance learning. In the discussion forum students can discuss their individual issues, content-related, English-related or e-learning environment-related, helping one other and offering instructors suggestions on how to improve both the hypertextbook and the workbook based on their needs.

"La scienza in cucina e l'arte di mangiar bene" di Pellegrino Artusi. Proposta di glossario culinario italiano-russo

L'obiettivo della tesi è la compilazione del glossario culinario italiano-russo che “racchiudere” termini culinari artusiani e propone una versione russa basandosi anche sulla traduzione parziale del libro in lingua russa. La tesi si divide in sette parti: introduzione, capitoli primo, secondo, terzo e quarto, conclusione e bibliografia. Il primo capitolo introduce la figura di Pellegrino Artusi con brevi cenni sulla sua vita e tratteggia, altresì, le peripezie ed il successo internazionale della sua opera ed il suo approdo in Russia. Il secondo capitolo è dedicato alla ricerca terminologica e alle fasi propedeutiche alla creazione del glossario. Inoltre, vengono spiegate le risorse usate per la creazione dei corpora. Avendo a disposizione la traduzione parziale de “La scienza in cucina e l'arte di mangiar bene” in russo (traduzione di I. Alekberova) fornita dalla Casa Artusi, si cerca di spiegare la scelta dei termini italiani messi a confronto con quelli esistenti nella traduzione russa. Il terzo capitolo introduce il glossario stesso preceduto da una breve spiegazione. Ogni “entrata” contiene il termine, la sua categoria grammaticale e la sua definizione in entrambe le lingue, seguita nella maggior parte dei casi dalle collocazioni o dagli esempi d'uso oppure dai sinonimi. Il quarto capitolo presenta commenti alla compilazione del glossario. Qui vengono analizzati i problemi riscontrati durante la fase compilativa, si presentano le soluzioni trovate e si forniscono esempi concreti. Ci sono anche commenti alle voci non presenti nel glossario. Infine, vi è una breve conclusione del percorso affrontato seguita dalla bibliografia e dalla sitografia. ENGLISH The purpose of this dissertation is to present a bilingual Italian-Russian glossary based on the culinary terms drawn from Artusi's cooking book "The Science of Cooking and the Art of Fine dining". The dissertation consists of an introduction, 4 chapters, conclusions and a list of bibliography. An introduction presents an overview of the entire dissertation. The first chapter includes a presentation of Pellegrino Artusi, brief introduction to his life, his book and the success it has had around the world and mainly in Russia. The second chapter focuses on the creation and use of comparable and parallel corpora that have been created ad hoc for the purpose of the glossary. It also describes the different programs that have been used in order to select the terminology. The third chapter presents the structure of the bilingual culinary glossary followed by the glossary itself. Each entry contains the term, its gramatical category and the definition in both languages followed by, in most but not all cases, collocation, synonyms and additional notes. The fourth chapter presents an analysis of the compilation of the glossary combined with comments and examples. This chapter is followed by final conclusions of the present dissertation. The last part contains a bibliography that includes all the resources that have been used for the completion of this dissertation followed by the webliography.