EASTERN MEDITERRANEAN UNIVERSITY

FOREIGN LANGUAGES AND ENGLISH PREPARATORY SCHOOL

2023-2024 FALL SEMESTER

ENGL 107 COURSE DESCRIPTION

CODE ENGL 107

TITLE COMMUNICATION SKILLS FOR CULINARY ARTS -I
LEVEL UNDERGRADUATE, A1 +
TYPE UNIVERSITY CORE
CREDIT VALUE 3
ECTS VALUE 6
PRE-REQUISITES NONE
DURATION ONE SEMESTER
CONTACT HOURS 4
OFFERED 1ST SEMESTER, 1ST YEAR
ENGL 107 is a first semester ESP course of the Culinary Arts Programme
at the Faculty of Tourism. This course is intended for students who are at
A1+ level of English according to CEFR within the range of 22-30.
Throughout the semester the students will study grammar and culinary arts
COURSE DESCRIPTION terminology as well as tenses. The aim of this course is to equip students
with general and specific English terminology and expressions which will
help them to understand basic cooking instructions and to give step by
step instructions for preparing menus and recipes. The main emphasis is
placed on the strategies necessary for effective professional
communication in their own field.
The aims and objectives of the ENGL107 course are to:
 to cater for learners studying for vocational qualifications in the
service industry (hotels and restaurants) from a language
perspective
 to develop the language of culinary arts from an insiders’
occupational perspective
 to develop listening, speaking, reading and writing skills as required
AIMS & OBJECTIVES by (as practiced in) the culinary industry
 to provide students with basic communicative practice
 to develop culinary arts specific vocabulary within different contexts
 to equip learners with the language and the skills necessary when
performing work-related writing through relevant correspondence
 to raise an awareness regarding the use of technology within the
culinary sector

 being punctual about the assignments and other course activities

REQUIREMENTS FOR  actively participating in the discussions and activities
 taking the exams
SUCCESS
 using course pack and material in class
 not cheating in the exams
ATTENDANCE Attendance is compulsory. Students who do not comply with the 70%
 obligation and do not fulfill any requirements for the evaluation of the
course, are given the ‘NG’ grade.
TEXTBOOK Course Pack
This is intentionally failing to give credit to sources used in writing
regardless of whether they are published or unpublished. Students should
PLAGIARISM not download an assignment from an online source and/or buy or borrow
an assignment. Plagiarism (which also includes any kind of cheating in
exams) is a disciplinary offence and will be dealt with accordingly.
Make-up exams will be given for Mid-term and Final exams. There is no
make-up for other tasks/quizzes. Any student absent from the Mid-term or
MAKE-UP EXAMS Final should make a petition at the FL Secretary’s Office and provide a
reasonable written excuse or medical report within three working days
following the exam.
 Quiz 15 %
 Mid-term Exam 25 %
METHOD OF  Semester Project 15 %
ASSESSMENT  Portfolio 10 %
 Final Exam 30 %
 Participation 5%

A (85-100 %) A- (80-84 %) The student has demonstrated the ability to

manage all the above outcomes with ease. (Very clear high A1
performance on the European Common Language Reference Framework)

B+ (75-79 %) B (70-74 %) B- (66-69 %) The student has demonstrated

some ability to manage some of the above outcomes, with some
difficulties.

C+ (63-65 %) C (60-62 %) C- (57-59 %) The student has demonstrated

some ability to manage some of the above outcomes, but with a lot of
difficulties, further study is required.

D+ (54-56 %) D (50-53 %) The student has demonstrated some ability to

GRADING POLICY & succeed at an A1 level, but only at a minimum level; much of the work
CRITERIA completed is more typical of lower A1 level in the framework, and the
student will need to study for a considerable period yet to meet A1
outcomes.

D- (45-49 %) The student has demonstrated only very periodic evidence

of the ability to succeed at an A1 level; or has made very little effort to
complete the course work.

F (44 and less) The student has not demonstrated the ability to succeed
at this level, and has not succeeded in achieving the outcomes required at
this level.

NG Insufficient body of work / attendance to enable a grade.

I Incomplete
LEARNING OUTCOMES
In the ENGL 107 course, the following learning strategies, study and life skills are targeted:

LEARNING STRATEGIES LIFE SKILLS

 Use web bases resources  Understand and play role of a customer-

 Use outside realia waiter or a chef alternatively
 Be aware of different learning styles  Find ideas and look for alternatives
 Use suitable learning techniques (e.g.,  Practice on-line materials frequently
keeping a vocabulary notebook, watching  Raise awareness on the importance of
chefs from web, …) research
 Identify their strengths and weaknesses as  Contribute to the planning and coordination
language learners of group work and pair-work
 Seek advice and explore opportunities to  Find and manage relevant information from
improve various sources
 Brainstorm before presenting ideas  Practice ethical attitudes (e.g., avoiding
 Encourage learners to be active participants cheating, coming to class on time, …)
in a task-driven environment that emphasizes besides having responsibilities towards
productive and meaningful use of language society
for communicative purposes.  Solve problems in creative ways
 Organise and complete work in timely
manner
 Develop positive attitudes towards learning
and working with others
 Recognise and respect other’s attitudes,
behaviour and beliefs
 Organise real life projects outside class such
as in a kitchen, a bar etc.
WRITTEN PRODUCTION SPOKEN INTERACTION & PRODUCTION

 Identify the components of a menu  Deal with guests at cafes, bars and
 Identify the language structures and restaurants
vocabulary used in a menu  Take and give orders at cafes, bars,
 Identify the components of a recipe restaurants
 Identify the language structures and  Maintain interaction with eye-contact and
vocabulary used in describing favourite body language
cafes, bars, restaurants.  Introduce a recipe menu
 Draft work  Inform guests about a menu
 Edit and rewrite work  Identify the different types of
 Conduct a writing task both independently pronunciations and accents through a
and cooperatively variety of tasks
 Conduct a speaking task both
independently and cooperatively

READING LISTENING

 Get the gist

 Scan the texts to identify vocational terms  Get the specific details
 Get the specific information by scanning  Categorize the given information
the text appropriately
 Focus on true-false statements  Identify the different types of
 Comprehend meaning on certain issues pronunciations and accents through a
  Conduct a reading task both variety of texts
independently and cooperatively  Conduct a listening task both
independently and cooperatively

Spoken Interaction: approx. 5 min.

Writing: sentence level (approx. 70-90 words)
TEXT LENGTH
Listening: approx. 3 mins
Reading: approx. 100 words

PRIMARY OBJECTIVES SUB OBJECTIVES TOPIC AREAS

 Make an introduction to  Use greeting phrases
Simple Present Tense  Ask / answer for more details  Daily and/or weekend
 Communicate about daily using wh- questions about activities
routines person, a dish  Menus and Recipes
 Ask and answer questions on  Use kitchen utensils  Food and Drink Types
regular activities and situations  Use fruits and vegetables  Food Ingredients
 Use basic cooking methods  Use social expressions for  Kitchen Utensils
and food related vocabulary to different situations  Cooking Methods
describe a recipe  Use verb ‘be’ in the present (+,  Fruits/Vegetables/Spıces
 Describe (e.g., dishes, -,?)  Food ordering/At a
menus, recipes, favorite food /  Some-any restaurant / In a café
drink …)  Ask and answer yes / no  Social expressions
 Order a drink / food in a café / questions  Simple Present Tense
restaurant  Name common cooking  Adverbs of Frequency
 Identify different countries, methods  Possessive Adjectives
nationalities and languages  Use of some/ any and Pronouns
 Read for comprehension  Complete a menu using
starters-main course-desserts
 Accept and refuse food politely
 Focus on adverbs of frequency
 Use ‘would you like to’ for
restaurant orders
 Use instructions for cocktail
making
 Produce simple sentences
about a recipe either written or
spoken
 Use present simple (+, -, and ?)
 Use present simple (+, -, ?) for
things we do regularly
 Use adverbs of frequency
 Use partitives
 Categorize meat, vegetables,
 fruit, seafood, drinks, dairy
products, poultry
 Categorize herbs and spices,
root vegetables, green
vegetables, non-leafy
vegetables.
 Name hot drinks, cold drinks,
bottled drinks, canned drinks,
fruit juices
 Use “then” and “after(that)” for
sequencing a recipe
 Order a drink / food
 Identify food pairs
 Use measures and containers
for a food
 Focus on comprehension
questions and True-False
questions

LEXIS

WEEKS 1 – 7 WEEKS 1 – 7 WEEKS 1 – 7

Kitchen utensils strainer Vegetables, Fruits and Spices
microwave oven grill cauliflower
toaster pressure cooker pumpkin
dishwasher spoon broccoli
cupboard spatula cabbage
utensils plate peas
tray ladle beans
cooker mincer brussel spouts
ladle grater corn
serving dish fryer leeks
jug dessert courgettes
teapot coffee grinder lettuce
sugar bowl fish slice cucumber
teaspoon box grater onions
cup potato masher garlic
breadbasket peppers
tureen aubergine
napkin Cooking Methods mushroom
table cloth grill potatoes
mixer roast beetroots
fridge steam carrots
knife wrap artichoke
apron stir fry spinach
fine strainer mix walnut
pastry scraper separate celery
squeezer peel radish
cleaver chop shallots
aluminum foil bake watercress
bowl boil spring onion
fork cook zucchini
rolling pin fry asparagus
kitchen scales microwave pumpkin
juicer poach okra
timer heat lentil
sieve add raisin
whisk sprinkle sultans
glove dice allspice
pan stew basil
sauce crush chili
tumbler roll caper
goblet simmer coriander seed
wine glass stew cloves
beer glass braise cumin
champagne glass carve dill
liqueur glass sauté fennel
sherry glass flambé garlic
brandy glass pan-fry juniper
dinner plate broil mint
soup ladle roast pepper
butter dish bake salt
pepper grinder mash bay leaf
tray stand borage
tablecloth Present Simple Time green chilies
placemat Frequency caraway
stirrer usually chives
coaster often cinnamon
can opener sometimes cardamom
measuring cup hardly ever dandelion
mixing bowl never horseradish
egg timer frequently marjoram
colander normally mustard seed
food processor sometimes oregano
frying pan occasionally purslane
tongs from time to time sesame
cling film most of the time thyme
corkscrew most weekdays apple
potato peeler most evenings plums
fridge most Mondays strawberry
kitchen roll every day grape
every second day fig
every month pitaya
every six months papaya
every year raspberry
orange
mandarin
grapefruit
lemon
lime
kiwi
pineapple
pomegranate
avocado
pomelo
coconut
melon
 banana
pear
peach
plum
quince
apricot
watermelon
cherry
blueberry

WEEKS 10 – 14 WEEKS 10 – 14 WEEKS 10 – 14

fish Poultry Ordering in a restaurant
salmon chicken would you like?
sardine turkey I’d love some
bass duck may I take?
cod quail how much?
tuna pheasant how many?
plaice spring chicken could I have?
whiting Meat anything else?
mackerel beef that’s all
turbot pork Social Expressions
carp lamb hello
trout hi
catfish Dairy products how are you
eel egg see you tomorrow
crab butter good morning
mussels milk shake bye
scallops ice-cream sleep well
oysters cheese yes, can I help you
shrimp yogurt thanks same to you
prawns egg thanks
lobsters bless you
bon appetite
Countries Partitives enjoy your meal
Albanian a glass of a pleasure
Algeria a pot of can I help you
a slice of sleep well
Argentina a bottle of don’t mention it
Australia a packet of you’re welcome
Austria a carton of I hope you get better soon
Bangladesh a bunch of do you mind if I smoke
a box of good health
Belgium
a can of cheers
Bolivia a tube of excuse me
Botswana a jar of I would love to come, but I am
Brazil a piece of afraid I have to
a pat of congratulations
Bulgaria
an ear of happy birthday
Cambodia a bulb of merry Christmas
Cameroon a joint of sorry
Canada a grain of never mind
a pinch of don’t worry
Chile
a strand of see you later
China a cube of remember me to……
Colombia Nationalities that’s very kınd of you
Costa Rica what a pity
Croatia Albanian
Languages
Cuba Algerian Albanian
Czech Republic Argentinian Arabic
Denmark Australian Spanish
Dominican Republic Austrian English
Ecuador Bangladeshi German
Egypt Belgian Bengali
El Salvador Bolivian French / Flemish
England Batswana Spanish
Estonia Brazilian English, Setswana
Ethiopia Bulgarian Portuguese
Fiji Cambodian Bulgarian
Finland Cameroonia Cambodian
France n French / English
Germany Canadian English / French
Ghana Chilean Spanish
Greece Chinese Chinese
Guatemala Colombian Spanish
Haiti Costa Rican Spanish
Honduras Croatian Croatian
Hungary Cuban Spanish
Iceland Czech Czech
India Danish Danish
Indonesia Dominican Spanish
Iran Ecuadorian Spanish
Iraq Egyptian Arabic
Ireland Salvadorian Spanish
Israel English English
Italy Estonian Estonian
Jamaica Ethiopian Amharic
Japan Fijian English, Fijian
Jordan Finnish Finnish
Kenya French French
Kuwait German German
Laos Ghanaian English
Latvia Greek Greek
Lebanon Guatemalan Spanish
Libya Haitian French / Creole
Lithuania Honduran Spanish
Madagascar Hungarian Hungarian
Malaysia Icelandic Icelandic
Mali Indian Hindi / English
Indonesian
Malta Iranian Indonesian
Mexico Iraqi Persian
Mongolia Irish Arabic, Kurdish
Morocco Israeli Irish / English
Mozambique Italian Hebrew
Namibia Jamaican Italian
Nepal Japanese English
Netherlands Jordanian Japanese
New Zealand Kenyan Arabic
Nicaragua Kuwaiti Swahili
Nigeria Lao Arabic
Norway Latvian Laotian
Pakistan Lebanese Latvian
Panama Libyan Arabic
Paraguay Lithuanian Arabic
Peru Malagasy Lithuanian
Philippines Malaysian Malagasy / French
Poland Malian Malay / Malaysian
Portugal Maltese French
Romania Mexican English, Maltese
Russia Mongolian Spanish
Saudi Arabia Moroccan Mongolian
Scotland Mozambican Arabic / French
Senegal Namibian Portuguese
Serbia Nepalese English
Singapore Dutch Nepali, English
Slovakia New Zealand Dutch
South Africa Nicaraguan English / Maori
South Korea Nigerian Spanish
Spain Norwegian English
Sri Lanka Pakistani Norwegian
Sudan Panamanian Urdu, English
Sweden Paraguayan Spanish
Switzerland Peruvian Spanish
Syria Philippine Spanish
Taiwan Polish Tagalog / Filipino
Tajikistan Portuguese Polish
Thailand Romanian Portuguese
Tonga Russian Romanian
Tunisia Saudi Russian
Turkey Scottish Arabic
Ukraine Senegalese English
United Arab Emirates Serbian French
(The) United Kingdom Singaporean Serbian
(The) United States Slovak English, Malay, Mandarin, Tamil
Uruguay South Slovak
Venezuela African Afrikaans, English, + 9 more
Vietnam Korean Korean
Spanish Spanish
Sri Lankan Sinhala, Tamil
Sudanese Arabic, English
Swedish Swedish
Swiss German, French, Italian,
Syrian Romansh
Taiwanese Arabic
Tajikistani Chinese
Thai Tajik (Persian)
Tongan Thai
Tunisian English, Tongan
Turkish Arabic
Ukrainian Turkish
Emirati Ukrainian
British Arabic
American English
Uruguayan English
Venezuelan Spanish
Vietnamese Spanish