《餐飲烹飪英語(yǔ)(雙語(yǔ))》教學(xué)大綱(共6頁(yè))

1、精選優(yōu)質(zhì)文檔-傾情為你奉上餐飲烹飪英語(yǔ)（雙語(yǔ)）課程教學(xué)大綱課程代碼： 課程性質(zhì)： 專業(yè)必修 總學(xué)時(shí)： 64 學(xué)時(shí) 總學(xué)分： 4 開(kāi)課學(xué)期： 6 適用專業(yè)：烹飪與營(yíng)養(yǎng)教育先修課程： 大學(xué)英語(yǔ) 后續(xù)課程： 無(wú) 大綱執(zhí)筆人： 沈科 參加人： 無(wú) 審核人：金聲瑯 編寫(xiě)時(shí)間： 2009 年8月編寫(xiě)依據(jù)： 烹飪與營(yíng)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(yǔ)課程是烹飪專業(yè)的方向必修課程。通過(guò)本課程的學(xué)習(xí)，培養(yǎng)學(xué)生的餐飲行業(yè)英語(yǔ)能力，具體包括餐飲情景的聽(tīng)說(shuō)能力、餐飲的基本行業(yè)規(guī)則及專業(yè)知識(shí)的熟悉以及餐飲專業(yè)技能能力的掌握等。從而，為學(xué)生畢業(yè)后從事行業(yè)英語(yǔ)類的類似工作打下良好的基礎(chǔ)。本

2、課程的學(xué)習(xí)需要學(xué)生在具備相應(yīng)的英語(yǔ)聽(tīng)說(shuō)讀寫(xiě)能力及餐飲業(yè)的基本行業(yè)知識(shí)的基礎(chǔ)上進(jìn)行，其先修課程包括基礎(chǔ)英語(yǔ)、聽(tīng)力、口語(yǔ)、餐飲管理概論；后續(xù)課程包括：賓館英語(yǔ)、餐飲培訓(xùn)等。二、本課程教學(xué)在專業(yè)人才培養(yǎng)中的地位和作用餐飲烹飪英語(yǔ)是烹飪與英語(yǔ)教育專業(yè)基礎(chǔ)課程，也是旅游學(xué)科相對(duì)比較實(shí)用的一門(mén)課程。它是一本涉外餐飲方向的適用教材，它的實(shí)用性和適用性在學(xué)術(shù)界已經(jīng)達(dá)成了共識(shí)，是聯(lián)系和溝通旅游者與從事餐飲服務(wù)與管理人員的橋梁,同時(shí)也是一門(mén)基礎(chǔ)學(xué)科。使各地旅游者對(duì)旅游接待地區(qū)社會(huì)文化、經(jīng)濟(jì)和環(huán)境更深層次的認(rèn)識(shí)成為可能。本課程以旅游最基本的飯店情景為場(chǎng)景，在各種環(huán)境中選取最常用的事件和對(duì)話為例子，淺顯易懂。三、本課

3、程教學(xué)所要達(dá)到的基本目標(biāo)餐飲烹飪英語(yǔ)是一門(mén)系統(tǒng)性和實(shí)用性很強(qiáng)的課程，通過(guò)對(duì)該門(mén)課程的學(xué)習(xí)，能使學(xué)生產(chǎn)生對(duì)烹飪英語(yǔ)的興趣,旨在口語(yǔ)和聽(tīng)力方面都有所提高,能在實(shí)習(xí)和今后的工作中遇到各種各樣的問(wèn)題能和各地的客人都能應(yīng)對(duì)自如。四、學(xué)生學(xué)習(xí)本課程應(yīng)掌握的方法與技能學(xué)生在學(xué)習(xí)本課程時(shí)應(yīng)掌握功能教學(xué)法和情景教學(xué)法相結(jié)合的方法，通過(guò)教師講授、小組討論表演、課堂演講、旅游見(jiàn)習(xí)等方式促進(jìn)學(xué)生對(duì)基本理論和基本知識(shí)的掌握和實(shí)踐運(yùn)用，達(dá)到理性認(rèn)識(shí)和感性認(rèn)識(shí)相結(jié)合。不應(yīng)該僅把它當(dāng)成一本英語(yǔ)閱讀書(shū)，而是一本用英語(yǔ)編寫(xiě)的烹飪專業(yè)書(shū)，除了學(xué)習(xí)課本中的單詞、語(yǔ)法和句型外更應(yīng)該注重他的實(shí)際應(yīng)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(mén)和其他烹飪相關(guān)課程緊密聯(lián)系的課程，幾乎所有的知識(shí)點(diǎn)都是在掌握烹飪基本知識(shí)的基礎(chǔ)之上的，可以說(shuō)其他烹飪基礎(chǔ)課程是本課程的前提和基礎(chǔ)，本課程是他的一個(gè)延伸和升華。六、本課程的教學(xué)內(nèi)容與目的要求由于課時(shí)限制，本學(xué)期只能選取在餐旅業(yè)中最具代表性和最具實(shí)用性的前十二單元進(jìn)行學(xué)習(xí)。Unit1 Greeting Customers 目的與要求： 1、Showing Guests to the Table2、Culinary Skills of MaPo Bean curd 重點(diǎn)與難點(diǎn)： 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(diǎn)與難點(diǎn)：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(diǎn)與難點(diǎn)： 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(diǎn)與難點(diǎn)：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(diǎn)與難點(diǎn)： 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(diǎn)與難點(diǎn): 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(diǎn)與難點(diǎn)： 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(diǎn)與難點(diǎn)： 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(diǎn)與難點(diǎn)： 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(diǎn)與難點(diǎn)： 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(diǎn)與難點(diǎn)： 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(diǎn)與難點(diǎn)： 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