搜索
《餐饮烹饪英语（双语）》课程教学大纲课程代码：040417课程性质：专业必修总学时：64学时总学分：4开课学期：6适用专业：烹饪与营养教育先修课程：大学英语后续课程：无大纲执笔人：沈科参加人：无审核人：金声琅编写时间：2009年8月编写依据：烹饪与营养教育专业人才培养方案（2009）年版一、课程介绍《餐饮烹饪英语》课程是烹饪专业的方向必修课程。通过本课程的学习，培养学生的餐饮行业英语能力，具体包括餐饮情景的听说能力、餐饮的基本行业规则及专业知识的熟悉以及餐饮专业技能能力的掌握等。从而，为学生毕业后从事行业英语类的类似工作打下良好的基础。本课程的学习需要学生在具备相应的英语听说读写能力及餐饮业的基本行业知识的基础上进行，其先修课程包括基础英语、听力、口语、餐饮管理概论；后续课程包括：宾馆英语、餐饮培训等。二、本课程教学在专业人才培养中的地位和作用《餐饮烹饪英语》是烹饪与英语教育专业基础课程，也是旅游学科相对比较实用的一门课程。它是一本涉外餐饮方向的适用教材，它的实用性和适用性在学术界已经达成了共识，是联系和沟通旅游者与从事餐饮服务与管理人员的桥梁,同时也是一门基础学科。使各地旅游者对旅游接待地区社会文化、经济和环境更深层次的认识成为可能。本课程以旅游最基本的饭店情景为场景，在各种环境中选取最常用的事件和对话为例子，浅显易懂。三、本课程教学所要达到的基本目标《餐饮烹饪英语》是一门系统性和实用性很强的课程，通过对该门课程的学习，能使学生产生对烹饪英语的兴趣,旨在口语和听力方面都有所提高,能在实习和今后的工作中遇到各种各样的问题能和各地的客人都能应对自如。四、学生学习本课程应掌握的方法与技能学生在学习本课程时应掌握功能教学法和情景教学法相结合的方法，通过教师讲授、小组讨论表演、课堂演讲、旅游见习等方式促进学生对基本理论和基本知识的掌握和实践运用，达到理性认识和感性认识相结合。不应该仅把它当成一本英语阅读书，而是一本用英语编写的烹饪专业书，除了学习课本中的单词、语法和句型外更应该注重他的实际应用和交际能力。五、本课程与其他课程的联系与分工本课程是一门和其他烹饪相关课程紧密联系的课程，几乎所有的知识点都是在掌握烹饪基本知识的基础之上的，可以说其他烹饪基础课程是本课程的前提和基础，本课程是他的一个延伸和升华。六、本课程的教学内容与目的要求由于课时限制，本学期只能选取在餐旅业中最具代表性和最具实用性的前十二单元进行学习。Unit1GreetingCustomers目的与要求：1、ShowingGueststotheTable2、CulinarySkillsofMaPoBeancurd重点与难点：PatternsLearning：�Goodevening,sir.WelcometoTianfuRestaurant.Wouldyouliketositbythewindow/inthecorner/inthebar?Wehaveareservationforatableforten.Iwouldnotmindaglassofwine/orangejuice/acupofcoffee.本章思考题：Doyouthinkthefirstcontactwiththecustomersimportant?Whyorwhynot?Unit2ServingtheOrder目的与要求：1、ServicebeforetheMealIsServed2、CulinarySkillsofGongBaoDicedChicken重点与难点：PatternsLearning：Whatdoyouhaveforwine/icecream/dessert?Wouldyoucareforaglassofcocktail/anaperitif/acupoftea?ShallIofferyousomecoffee/somewine/someorangejuice?I'llbringyouthemenu/afishknife/asmallfork.本章思考题:Whataretheresponsibilitiesofawaiter?Unit3TakingtheOrder目的与要求：1、TakinganOrderandRecommendingDishes2、CulinarySkillsofFriedandBraisedRiverCrabs重点与难点：PatternsLearning：OurrestaurantisfamousforCantonesefood/Shan-dongfood.Isuggestthechef'sdelight:Fish-flavoredCrabs/Dry-friedBeefShreds/BoiledFishSlices.I’dlike...asstarter,followedbyDry-friedBeefShreds/GrilledFilletofBeef/RoastBeefT-boneSteak.本章思考题:Howtobecomeaqualifiedwaiter?Unit4FoodandSoupService目的与要求：1、ExplainingtheMenu2、CulinarySkillsofSteamedShaoMaiToppedwithCrabRoe重点与难点：PatternsLearning：CouldyoutelluswhatBeggar’sChicken/DanDanNoodles/BonBonChickenis?Thatsoundsdelicious/wonderful/terrible.DoyouhaveTwice-cookedPork/SteamedFreshFish/HotandSourSoup?IthinkI’llsettleforT-bonesteak/friedchicken/MaPoBeancurd.本章思考题:What'sthegeneralruleforservingalcoholicandnon-alcoholicbeverages?Unit5BeverageService目的与要求：1、WineSales2、CulinarySkillsofSesameCakeswithMincedPork重点与难点：PatternsLearning：IthasbeenregardedassomethinglikeChina’snationalfood/China’sbestwine/Sichuan’sbestliquor.Itisoneofthebestwines/beers/teasintheworld.IthinkI’llhaveabottleofWuliangye/GreatWallDryRedWine/HennessyXO.Itisquitedry/light/sweet,isn'tit?本章思考题:What'sthejobofthebartender?Unit6TastingWines目的与要求:1、ServingLocalSpecialtiesandDessert2、CulinarySkillsofFreshFruitsinWatermelon重点与难点:PatternsLearning：Doyouenjoyyourmeal?�Areyouhavingcoffee/tea/milk?Wouldyoulikeadessert/anapplepudding/anicecream?We'dlikehotchocolate/localcheese&biscuits/blackteatofollow.本章思考题:What'sthefirststeptotastethewine?Unit7FunctionCatering目的与要求：1、ComplainingabouttheFood2、CulinarySkillsofFrenchOnionSoup重点与难点：PatternsLearning：It'stooraw/rare/atmostmedium.�Howisyoursoup/coffee/teathistime?Wehaveareservationforatableforten.I'llspeaktothemanager/theheadwaiter/thechefimmediately.I'dliketohaveWesternfood/seafood/Japanesefoodforachange.本章思考题:Brieflydescribethejobofthebanquetingmanager.Unit8BritishBreakfastService目的与要求：1、ComplainingaboutaLateOrder2、CulinarySkillsofFestiveCitrusSirloinStrips重点与难点：PatternsLearning：Iorderedmylunch/mydinner/mywineabouthalfanhourago.I'llcheckyourorderwiththechef.Yourorderisontheway/isreadynow/willbehereinaminute.I’llseethechef/theheadwaiter/themanagerforyou.本章思考题:Howtodealwiththebeverageorder?Unit9AutomaticVending目的与要求：1、TakingCustomers'OrdersbyPhone(fortake-aways)2、CulinarySkillsofIrishStew重点与难点：PatternsLearning：I'mTinaBoydellcallingfromChengduCollege/CornwallCollege/SichuanFood&ServiceCompany.Andatwhattimedoyouexpectyourpackedmeal/yourbirthdayparty/yourweddingbreakfast?Doyouwantalargeorstandardpizza/cola/Frenchfries?CanIhaveyourtelephonenumber/youraddress/yourroomnumber?本章思考题:Whatarethetwosectorswhichgainbigprofitsfromautomaticvending?Unit10GuéridonService目的与要求：1、TakingGuests'OrdersbyPhone(forroomservice)2、CulinarySkillsofCrepesSuzette重点与难点：PatternsLearning：Couldyousendupsomebreakfast/somelunch/somesnacks,please?Yourorderwillbedeliveredinabouttwentyminutes/atyourrequestedtime/assoonaspossible.Andhowwouldyoulikeyouregg/yoursteak/yourbeefdone?Andatwhattimeshallweserveyourlunch/yourbreakfast/yourafternoontea?本章思考题:Whyisthecostofgueridonservicewithanalacartetypeofmealhigher?Unit11TableManners目的与要求：1、SettlingBills2、CulinarySkillsofBlackForestCake重点与难点：PatternsLearning：Hereisyourchange/yourreceipt/yourinvoice.I’llgotothecashier’scountertosettlethebillforyouThat’sforthedrinks/thebi