LV EN RU DE FR

Professional English III

Course developer

Prior knowledge

Valo1061, Professional English I

Valo1062, Professional English II

Course abstract

The study course includes coverage of the knowledge and skills needed for future specialists to succeed in their professional careers, whilst working in the field of catering and hotel entrepreneurship and developing business communication in English with foreign clients, colleagues and cooperation partners. It focuses on professional vocabulary building related to the operational activities of enterprises, characteristics of cross-cultural communication, the national cuisines of diverse countries etc. The study process is based on the content and language integrated learning (CLIL) approach.

Learning outcomes and their assessment

Students know terms from the field of catering and hotel entrepreneurship:
(Test No 1);
Students are able to apply professional terminology and skills: in writing essays, business letters; orally in discussions, dialogues, role plays, giving a presentation.
The assessment according to the 10 point scale.

Course Content(Calendar)

1. Food safety and personal hygiene.
2. Types of food contamination.
3. Bacterial Food Poisoning.
4. Foodborne Illnesses. Symptoms.
5. Viruses.
6. Parasites.
7. (Test I).
8. Food Additives.
9. Food Safety.
10. Safeness in Food Handling Process.
11. Personal Hygiene of Catering Practitioners.
12. Fire Safety.
13. Veterinary Drugs.
14. Annotation.
15. Studentu individuāli sagatavotas prezentācijas.
16. Studentu individuāli sagatavotas prezentācijas.

Requirements for awarding credit points

Assessment: Test (pass / fail). It is made up of cumulative assessment. Successfully written 1 test, the glossary of terms for each topic, timely completed home works, completed individual work (reading of professional texts, presentation on a selected topic, the glossary of terms). Tests and home works are with a positive evaluation. The number of the missed classes shall not exceed 20%.

Description of the organization and tasks of students’ independent work

Individual work:
1. Reading of the independently chosen professional texts (the amount: 10 000 characters);
2. Prepared PPoint presentation and oral presentation (5-10 minutes) in front of the class;
3. Submitted glossary of terms (30 terms, 30 translations, 20 definitions).

Criteria for Evaluating Learning Outcomes

The cumulative assessment (pass / fail) is composed of the grades in tests, home assignments, assessment during classes and a presentation of the individual work. The grade in tests is successful if at least 70% of the answers are correct.

Compulsory reading

1. Jones L. Welcome! English for the Travel and Tourism industry. Cambridge: CUP, 2008. 126 p. ISBN 978-0-521-60659-2.
2. Ladousse G .P. Going Places: English for Work and Travel: Study Book 1. Macmillan Heinemann, 1998. 127 p. ISBN 0 435 24040 4.
3. Baude A., Iglesias M. and Inesta A. Ready to Order: Work book. Essex: Pearson Education Ltd. 2008. 79 p. ISBN 978 0 582 42956 7.
4. Bailey A. English for International Tourism: Intermediate Teacher Book. Essex: Pearson Education Ltd., 2009. 88 p. ISBN 978 0 582 47982 1.

Further reading

1. Pētersons R., Plinta R. Angļu – latviešu tūrisma terminu skaidrojošā vārdnīca. Rīga: Apgāds “Daugava”, 2002. 300 lpp. ISBN 9984-741-02-08.
2. Brennan G. New Healthy Kitchen Starters. San Francisco: Bonnier Books, 2006. 143 p. ISBN 978-1-905825-01-1.
3. Cooks Library: Vegetarian. Bath: Parragon, 2003. 176 p. ISBN 0-75259-441-9.

Periodicals and other sources

1. Travel Guide [tiešsaiste]. [skatīts 15.09.2011.] Pieejams: http://www.travelguide.com
2. Jobs offers in hotels [tiešsaiste]. [skatīts 15.09.2011.] Pieejams: http://www.jobsinhotels.co.ak
3. City of hotels [tiešsaiste]. [skatīts 15.09.2011.] Pieejams: http://www.city-of-hotels.com

Notes

Professional English for catering and hotel entrepreneurship I, II