LESSON PLAN

1. Subject: ADVANCED ENGLISH FOR COMMUNICATION AND SERVICE FOR BUSINESS CLASS CABIN CREW
2. Participants: Business class cabin crew.
3. Number of participants: 20
4. Instructor: 2
5. Duration: 4 days.
6. Training objectives:
After the course, cabin crew will be able to identify and pronounce correctly the names of products supplied on board and use key
expressions to have effective conversations with passengers.

7. Teaching aids:
- Training manual and online source of information;
- PowerPoint;
- Computer and projector;
- Markers; whiteboard; flipcharts.
8. Students’ preparation: Cabin crews are required to:
- Be well-groomed and on time;
- Be well- prepared before attending the class by reading document in advance and doing the group work as instructed;
- Bring IPad as a document to the class;
- Prepare and confidently deliver the group presentation;
- Participate and speak up to spice up the lessons in class;
- Be proactive and work in groups as instructed.

1|Page
 9. Contents:

CONTENTS TIME METHODO INSTRUCTORS’ ACTIVITIES CABIN TEACH-

AND LOGY CREW’S ING AIDS
OBJECTIVES ACTIVITIES
DAY 1
08:00- - Lecture - Introducing teacher, the objectives of Advanced English class and - Listen and - Slides
VOCABULARY 08:20 the agenda of 4-day class. take notes
FOLLOWING - Listening to students’ quick introduction to have an overview about - Q&A
ON GROUND their English proficiency.
PROCEDURE.  Good morning…, my name is…
 I have been working for VNA for…
 I wish you a pleasant day/ have a good day…

08:20 - Theory GREETINGS: - Answer - Slides

09:45 - Lecture. - At the door: the - Handouts
- Practice - Demonstrating greeting a passenger as a cabin crew: Calling questions. - Flip
passenger’s name with the title. (Refers to 3.3.1 Before takeoff). - Repeat charts
after the
- Coat handling instructor.
- Vocabulary: wardrobe/ closet, valuable items/ valuables. - Take
- Grammar structures: notes.
 May I help/ assist you - Practice in
- Activity: Dividing the class into 4 groups, each group will be given a pairs.
set of 5 popular kinds of jackets, asks them to find the name of each
photo and practice the conversation. (slide 6)
- Self-introduction
- Grammar structures:
 Will be –V-ING
 Will-V
 Be going to V
 Be gonna V (less formal)
2|Page
 - Correcting students’ pronunciation.
- Welcome services
- Activity: Students play puzzle about fruits.
- Names of seasonal welcome drinks and ingredients to make them.
- Vocabulary:
 Mandarin/ Tangerine vs Kumquat
 Grapefruit vs Pomelo
 Lemon vs Lime
- Offering structures:
 May I offer you …+ N
 Would you like/ care for +N
- Offering menus using offering structures.
- Activity: Asking students to find as many alternative words as they
can to fill in the blanks (slide 11).
- Checking the cabin for takeoff:
 PEDs might drop under the seat, do not adjust the seat.
 Seat back is fully rearward and upright. Seat back in this
position will give you a safe space, in the event of an
emergency, you can leave your seat quickly.

Break time (9:45- 10:00)
10:00 - Theory. - Explaining the components of lunch/ dinner service focusing on: - Answer -
VOCABULARY 11.30 - Lecture. (Cheese, fruits, cakes, ice cream will be mentioned later). the
FOLLOWING - Practice. - TIDBITS: questions.
LUNCH/  Roasted nuts - Repeat
DINNER  Canapé: after the
SERVICE  Base: Blini, toast, pumpernickel, baguette. instructor.
PROCEDURE.  Spread: Lime mayonnaise, cream cheese, flavored butter, - Take
(Part 1: Tidbits, onion chutney, cream, grain mustard … notes.
aperitifs)  Protein: Lumpfish roe, king prawn, Prosciutto, Roasted beef, - Practice
Scrambled egg, Boiled egg, Rillet. -
 Garnish: dill, flat parsley, gherkin, radish, cucumber…

Lunch break: 11.30-13.30

3|Page
 13.30- - APERITIFS: A refreshing drink served before a meal to stimulate - Answer -
VOCABULARY 15.15 the appetite. the
FOLLOWING - How to describe them questions.
LUNCH/  Dry - Repeat
DINNER  Crisp after the
SERVICE  Light. instructor.
PROCEDURE. - Alcoholic drinks: Pronouncing names in alcoholic drinks chart, - Take
(part 1 cont’.) emphasizing on producers’ names. notes.
- Practice in
pairs.

Break time (15.15-15.30)

15.30- Theory - Seasonal cocktails: focusing on introducing the ingredients and - -
16.50 Lecture their flavors following the structure:
Practice  It is a harmonious combination of/ a soft blend of/ a unique
concoction of…
 It has Powerful taste/ Pleasant taste/ Warming flavors…
- Wine label: General information for reading the label.

16.50- Homework Talking about phở - -

17.00 - Each group works on a topic to find the information related to:.
 Ingredients for pho broth. Cooking method.
 Kind of meats and popular cuts of beef for pho.
 Starch, herbs and toppings.
 Each student will write 2-3 sentences to introduce pho to our
passengers.
- Each group has 5 minutes to present on day 2.

DAY 2
08.00- Lecture - Wines: Focus on pronouncing names of wine grapes, labels, and - Repeat -
VOCABULARY 09.45 Practice introducing a wine bottle to passengers following 4S see, sniff, sip, after the
FOLLOWING Audio summarize: instructor.
LUNCH/  It has straw/ yellow/ gold color - Take
DINNER  It is fresh/ refreshing/ subtle/ delicate/ intense] aromas of notes.
SERVICE [fruits/ herbs/ other characteristics] on the nose. - Practice in
4|Page
PROCEDURE.  It has flavors of fruits/ herbs … on the palate. pairs.
(part 1 cont.)  It is [harmonious/ well-structured/ well-balanced/ soft and -
warm…on the finish.
 It pairs/ goes/ matches well with…
- Correcting students’ practice related to grape varieties, French wine
names, wine areas.
- (Source: drink list for long haul flights).

VOCABULARY - APERTIZER - -
FOLLOWING  Asian appetizer: Pronouncing names of dishes.
LUNCH/  Western appetizer: Pronouncing names of dishes.
DINNER - SIDE DISH:
SERVICE  Asian: Japanese pickles/ Korean pickles/ Miso soup.
PROCEDURE.  Western: Salad/ Soup/ Assorted breads for lunch or dinner.
Part 2:
Appetizers, Main
courses
Break time (09.45- 10.00)
Part 2: 10.00- - Practice - MAIN COURSES: Introducing a main course following the - Answer -
Appetizers, Main 11.30 structure [ORIGIN] STYLE - [COOKING METHOD PROTEIN] the
courses (cont.) with [COOKING METHOD] CARBS. questions.
- Students practice introducing Vietnamese, Japanese, Thai, Korean - Repeat
Italian pasta, Western main courses. after the
- Vocabulary on cooking method: quiz. instructor.
- Take
notes.
- Practice in
pairs.

Lunch break 11.30-13.30

TAKING 13.30- - Lecture. - Answer Slides
ORDER OF 16.15 - Practice. - Introducing P.O and abbreviations. the - Flip chart
PASSENGERS - - Method for taking meal order: questions.
FOR LUNCH/  Aperitif: Introducing food (roasted nuts/ canape’) + Alcoholic - Repeat

5|Page
DINNER Drinks (non-alcoholic drinks as pax’s choice). after the
 Appetizer: Introducing choice A/B + Wines + non-alcoholic instructor.
drinks. - Take
 Main course: Introducing choice C/D/E/F + Wines+ non- notes.
alcoholic drinks. - Practice in
- Vocabulary: pairs.
 I’m pleased to offer/ amazing signature cocktails/ exclusive to
VNA business class passengers/ Additionally/ in addition.
 Ask students to use day 1 vocabulary to practice taking meal
order.

Break time (15.00-15.15)

TAKING - Practice - Activity: Vocabulary review: 4 groups - Work in - Paper
ORDER (Cont.) - Q&A - Each group will be given menus for flight SGN-LHR/ CDG- group. - Flip
SGN/ HAN-ICN/ KIX-SGN. They have to say the correct chart
names of choices. - Marker
- Students practice taking order. s

- Correcting pronunciation and contents of students’

conversations.

- Focusing on communication sentences when initiating a

service.

- Asking students to conduct a conversation for each service

following the structure.

OFFERING A - 4 steps to conduct a conversation during service delivery and

SERVICE students’ practice.

16.00- - Activities - Activity: Phở - -

17.00 - Each group has 5’ minutes to present on its topic.
 Ingredients for pho.
 Kind of meats used.

6|Page
  Cooking method, herbs and toppings
 Introducing signature dish of pho.
- Trainers add up some herbs for western dishes after group
presentation.
-
DAY 3
08.00- - Practice - Asking students to name all the items shown in slides. -
VOCABULARY 09.30 - Cheese and accompaniments
FOLLOWING - Fruits and seasonal fruits.
LUNCH/ - Cakes: Western, Japanese…
DINNER - Ice cream.
SERVICE - Tea
PROCEDURE. - Coffee
(Part 3: Cheese, - Digestifs
fruits, cakes, ice - Explaining new words.
cream, tea, - Activity: Trainers divide the class in 4 groups. Each group will be
coffee, digestifs) given pictures of cheese, fruits, cakes, ice cream, accompaniments.
They will find the names of all items. Trainers will check their list
and ask any member to name any item.

Break time (09:30- 09.45)

Part 3: Cheese, 09.45- Practice - Giving feedback on students’ practice serving cheese, fruits, cakes - Practice -
fruits, cakes, ice 11.30 and ice cream. in pairs.
cream (cont.) -
Lunch break 11.30-13.30
13.30- Lecture - Activity: Students search from Edoc/ flight information for a - Listen - Slides
VOCABULARY 15.30 Practice breakfast menu. (SGN-NRT/ LHR-SGN/ HAN-SYD/ HAN-SGN) and take - Flip chart
FOR and explain components and cooking methods for each menu. note.
BREAKFAST - Correcting and summarizing popular breakfast side dishes, bread - Practice
BREADS AND and main courses. in pairs.
MAIN - NEW activity: Organizing students’ practice taking order for
COURSES breakfast.

Break time (15.30- 15.45)

7|Page
 15.45- Lecture. - Explaining the structure of a conversation and appropriate - Listen and Slides
TYPICAL 17.00 communication sentences for each part. take note. - White
SITUATIONS  Opening - Repeat after board
 Contents instructor -
 Closing. - Practice
- Giving an example of the situation a passenger asking for an extra individually
hot meal and applying the model structure to solve the problem. and in pairs
- Assigning homework to groups: Students write down key words
that can be used to make meaningful conversations regarding the
following situations:
 Lack of choices.
 A passenger wants to eat later.
 A couple asking for adjoining seats.
 A function failure at the seat.
 A passenger gets sick during the flight.
 A passenger wants to invite his friend to business class.

DAY 4
TYPICAL 08.00- Practice - Group work: Each group will present a topic from homework
SITUATIONS 11.30 assigned on the 3rd day.
(Cont.) - Trainers summarize key words for each situation and feedback on
students’ practice.
 Lack of choices.
 A passenger wants to have his/her meal later.
 A couple asking for adjoining seats.
 A function failure at the seat.
 A passenger gets sick during the flight.
 A passenger wants to invite his friend to business class.

Lunch break 11.30-13.30

TYPICAL 13.30- Practice - Group work: Each group will present a topic from homework
SITUATIONS 14.45 assigned on the 3rd day.
(Cont.) - Trainers summarize key words for each situation and feedback on
students’ practice.

8|Page
  Lack of choices.
 A passenger wants to have his/her meal later.
 A couple asking for 2 adjoining seats.
 A function failure at the seat.
 A passenger gets sick during the flight.
 A passenger wants to invite his friend to business class.

Break time (14.45- 15.00)

Review 15.00- Group work - Dividing the class into 4 groups. Each group will have 45’ to
16.30 complete their group work.
- Each instructor plays a role of a passenger and raises situations
following flight procedures and lunch service procedure.
 Boarding: Greetings, direct passengers to their seats.
 Welcome services.
 Self -introduction.
 Coat handling.
 Taking order.
 4 steps to deliver services.
 Wine introduction.
 Cheese and fruit introduction.
 Cakes and ice cream introduction.
 Typical situations.
 Giving information.
- Students take turn to conduct conversations regarding questions
raised.
- Give feedback for each student in the group.
Class feedback 16.30- Gives overall feedback.
17.00

TP. Hồ Chí Minh, ngày 17 tháng 11 năm 2023

TRƯỞNG PHÒNG ĐÀO TẠO TRƯỞNG BỘ MÔN NGOẠI NGỮ

9|Page
 Bùi Ngọc Hà Nguyễn Thị Thúy Bắc

10 | P a g e