《餐飲烹飪英語(雙語)》教學大綱(共6頁)

1、精選優(yōu)質文檔-傾情為你奉上餐飲烹飪英語（雙語）課程教學大綱課程代碼： 課程性質： 專業(yè)必修 總學時： 64 學時 總學分： 4 開課學期： 6 適用專業(yè)：烹飪與營養(yǎng)教育先修課程： 大學英語 后續(xù)課程： 無 大綱執(zhí)筆人： 沈科 參加人： 無 審核人：金聲瑯 編寫時間： 2009 年8月編寫依據(jù)： 烹飪與營養(yǎng)教育 專業(yè)人才培養(yǎng)方案（ 2009 ）年版一、課程介紹餐飲烹飪英語課程是烹飪專業(yè)的方向必修課程。通過本課程的學習，培養(yǎng)學生的餐飲行業(yè)英語能力，具體包括餐飲情景的聽說能力、餐飲的基本行業(yè)規(guī)則及專業(yè)知識的熟悉以及餐飲專業(yè)技能能力的掌握等。從而，為學生畢業(yè)后從事行業(yè)英語類的類似工作打下良好的基礎。本

2、課程的學習需要學生在具備相應的英語聽說讀寫能力及餐飲業(yè)的基本行業(yè)知識的基礎上進行，其先修課程包括基礎英語、聽力、口語、餐飲管理概論；后續(xù)課程包括：賓館英語、餐飲培訓等。二、本課程教學在專業(yè)人才培養(yǎng)中的地位和作用餐飲烹飪英語是烹飪與英語教育專業(yè)基礎課程，也是旅游學科相對比較實用的一門課程。它是一本涉外餐飲方向的適用教材，它的實用性和適用性在學術界已經(jīng)達成了共識，是聯(lián)系和溝通旅游者與從事餐飲服務與管理人員的橋梁,同時也是一門基礎學科。使各地旅游者對旅游接待地區(qū)社會文化、經(jīng)濟和環(huán)境更深層次的認識成為可能。本課程以旅游最基本的飯店情景為場景，在各種環(huán)境中選取最常用的事件和對話為例子，淺顯易懂。三、本課

3、程教學所要達到的基本目標餐飲烹飪英語是一門系統(tǒng)性和實用性很強的課程，通過對該門課程的學習，能使學生產生對烹飪英語的興趣,旨在口語和聽力方面都有所提高,能在實習和今后的工作中遇到各種各樣的問題能和各地的客人都能應對自如。四、學生學習本課程應掌握的方法與技能學生在學習本課程時應掌握功能教學法和情景教學法相結合的方法，通過教師講授、小組討論表演、課堂演講、旅游見習等方式促進學生對基本理論和基本知識的掌握和實踐運用，達到理性認識和感性認識相結合。不應該僅把它當成一本英語閱讀書，而是一本用英語編寫的烹飪專業(yè)書，除了學習課本中的單詞、語法和句型外更應該注重他的實際應用和交際能力。五、本課程與其他課程的聯(lián)系

4、與分工本課程是一門和其他烹飪相關課程緊密聯(lián)系的課程，幾乎所有的知識點都是在掌握烹飪基本知識的基礎之上的，可以說其他烹飪基礎課程是本課程的前提和基礎，本課程是他的一個延伸和升華。六、本課程的教學內容與目的要求由于課時限制，本學期只能選取在餐旅業(yè)中最具代表性和最具實用性的前十二單元進行學習。Unit1 Greeting Customers 目的與要求： 1、Showing Guests to the Table2、Culinary Skills of MaPo Bean curd 重點與難點： Patterns Learning：􊐲 Good evening , sir . We

5、lcome to Tianfu Restaurant .Would you like to sit by the window / in the corner / in the bar ?We have a reservation for a table for ten .I would not mind a glass of wine / orange juice / a cup of coffee .本章思考題：Do you think the first contact with the customersimportant ? Why or why not?Unit2 Serving

6、the Order目的與要求： 1、Service before the Meal Is Served 2、Culinary Skills of Gong Bao Diced Chicken重點與難點：Patterns Learning：What do you have for wine / ice cream / dessert ?Would you care for a glass of cocktail/ an aperitif / a cup of tea ?Shall I offer you some coffee / some wine / some orange juice ?I

7、'll bring you the menu / a fish knife / a small fork .本章思考題: What are the responsibilities of a waiter ?Unit3 Taking the Order目的與要求： 1、Taking an Order and Recommending Dishes2、Culinary Skills of Fried and Braised River Crabs重點與難點： Patterns Learning：Our restaurant is famous for Cantonese food / S

8、han- dong food .I suggest the chef's delight: Fish-flavored Crabs /Dry-fried BeefShreds / Boiled Fish Slices .Id like . . . as starter , follow ed by Dry-fried BeefShreds / Grilled Fillet of Beef / Roast Beef T-bone Steak .本章思考題: How to become a qualified waiter ?Unit4 Food and Soup Service目的與要求

9、：1、Explaining the Menu 2、Culinary Skills of Steamed Shao Mai Topped with Crab Roe重點與難點：Patterns Learning：Could you tell us what Beggars Chicken / Dan Dan Noodles / Bon BonChicken is ?That sounds delicious / wonderful/ terrible .Do you have Twice-cooked Pork / Steamed Fresh Fish / Hot and Sour Soup ?

10、I think Ill settle for T-bone steak / fried chicken / MaPo Bean curd .本章思考題: What's the general rule for serving alcoholic and non-alcoholic beverages ?Unit5 Beverage Service目的與要求：1、Wine Sales 2、Culinary Skills of Sesame Cakes with Minced Pork重點與難點： Patterns Learning：It has been regarded as some

11、thing like Chinas national food / Chinas best wine / Sichuans best liquor .It is one of the best wines/ beers / teas in the world .I think Ill have a bottle of Wuliangye / Great Wall Dry Red Wine / Hennessy X O .It is quite dry / light / sweet, isn't it ?本章思考題: What's the job of the bartende

12、r ?Unit6 Tasting Wines目的與要求: 1、Serving Local Specialties and Dessert 2、Culinary Skills of Fresh Fruits in Watermelon重點與難點: Patterns Learning：Do you enjoy your meal ? 􊐲 Are you having coffee / tea / milk ?Would you like a dessert / an apple pudding / an ice cream ?We'd like hot chocolate

13、 / local cheese & biscuits / black tea to follow .本章思考題: What's the first step to taste the wine ?Unit7 Function Catering目的與要求： 1、Complaining about the Food 2、Culinary Skills of French Onion Soup 重點與難點： Patterns Learning：It's too raw / rare / at most medium . 􊐲How is your soup /

14、 coffee / tea this time ?We have a reservation for a table for ten .I'll speak to the manager / the head waiter / the chef immediately .I'd like to have Western food / sea food / Japanese food for a change .本章思考題: Briefly describe the job of the banqueting manager .Unit8 British Breakfast Se

15、rvice目的與要求： 1、Complaining about a Late Order 2、Culinary Skills of Festive Citrus Sirloin Strips 重點與難點： Patterns Learning：I ordered my lunch/ my dinner/ my wine about half an hour ago .I'll check your order with the chef .Your order is on the way/ is ready no w/ will be here in a minute .Ill see

16、the chef/ the head waiter/ the manager for you .本章思考題: How to deal with the beverage order ?Unit9 Automatic Vending目的與要求： 1、Taking Customers' Orders by P hone( for take-aways) 2、Culinary Skills of Irish Stew重點與難點： Patterns Learning：I'm Tina Boydell calling from Chengdu College / Cornwall Col

17、lege / Sichuan Food & Service Company .And at what time do you expect your packed meal / your birthday party / your wedding breakfast ?Do you want a large or standard pizza / cola / French fries ?Can I have your telephone number / your address / your room number?本章思考題: What are the two sectors w

18、hich gain big profits from automatic vending ?Unit10 Guérid on Service目的與要求： 1、Taking Guests' Orders by Phone ( for room service) 2、Culinary Skills of Crepes Suzette重點與難點： Patterns Learning：Could you send up some breakfast / some lunch / some snacks, please ?Your order will be delivered in

19、about twenty minutes / at your requested time / as soon as possible .And how would you like your egg / your steak / your beef done?And at what time shall we serve your lunch / your breakfast/ your afternoon tea?本章思考題: Why is the cost of gueridon service with an a la carte type of meal higher?Unit11

20、Table Manners目的與要求： 1、Settling Bills 2、Culinary Skills of Black Forest Cake重點與難點： Patterns Learning：Here is your change / your receipt / your invoice . Ill go to the cashiers counter to settle the bill for youThats for the drinks / the birthday cake / the ice cream .Can I pay by本章思考題: What do you kn

21、ow about the right way to cut the meat in your plate ?Unit12 Seating & Dining Customs目的與要求： 1、Job Interview 2、Culinary Skills of Four Seasons Pizza重點與難點： Patterns Learning：I majored in Hotel Management / Chinese Cuisine / Western Cuisine .I am especially good at the Art of Garnishing / Flower Arrangement / Napkin Folding .Do y