LV EN RU DE FR

Professional English IV

Course developer

Prior knowledge

ValoP299, Professional English I

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: professional information and terminology in the English language; they have knowledge of the language use in various branches of design.
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)

. Rooms where food is prepared, treated or processed.
2. Transport.
3. Equipment.
4. Food waste.
5. Water supply.
6. Test I
7. Personal hygiene.
8. Food. Temperature.
9. Defrosting.
10. Wrapping and packaging.
11. Training staff.
12.Test II.
13. Movable and temporary premises
14. .Good food hygiene is good for business
15. Students’presentations.
16. Students’presentations.

Requirements for awarding credit points

Assessment: Examination. The examination consists of: a terminology test, a presentation. A student is admitted to the examination if there are: successfully written 2 tests, the glossary of terms for each topic, timely completed home works, completed individual work (reading of professional texts 10 000 characters, the prepared PPoint presentation on the 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 examination grade is calculated as an arithmetic mean of grades obtained in two examination tasks. The grade in the terminology test is successful if at least 70% of the answers are correct.

Compulsory reading

1. Brennan G. New Healthy Kitchen Starters. San Francisco: Bonnier Books, 2006. 143 p. ISBN 978-1-905825-01-1.
2. Jones L. Welcome! English for the travel and tourism industry. Cambridge: CUP, 2008. 126 p. ISBN 978-0-521-60659-2.
3. Fish and Seafood. Bath: Parragon. 2003. 176 p. ISBN 0-75258-756-0.
4. Stephanie A. Cooking and Travelling in South -West France. London: Penguin Books Ltd., 2006. 392 p. ISBN 1 920989 242.

Further reading

1. Bailey A. English for International Tourism: Intermediate Teacher Book. Essex: Pearson Education Ltd., 2009. 88 p. ISBN 978 0 582 47982 1.
2. The Complete Book of Chinese Cooking /Ed. Sperling Veronica and McFadden Ch. Bristol: Parragon, 1998. 256 p. ISBN 0-75252 0024-4.
3. The Complete Book of Indian Cooking./Ed. Sperling V. and McFadden Ch. Bristol: Parragon, 1998. 256 p. ISBN 0-75252 – 056-3.

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

The study course is included in the compulsory part of the study programme.