English for Chefs

Introduction

English for Chefs is an online course, consisting of 56 units of English, and providing approximately 60 hours of study for students.

Course Aims

To give students at Intermediate, CEFR B1/Upper Intermediate B2 level practice in general and business-oriented language required for business contexts at this level, specifically tailored towards the specialisation of chefs. The course blends grammatical structures necessary for this level, with vocabulary, reading, listening, writing, speaking, and pronunciation.

Grammar

By the end of the course, students will be able to:

Use present and past tenses correctly
Use the appropriate conditional forms to talk about situations and consequences.
Use the present perfect to describe a link between past and present events.
Use going to and will to talk about future predictions and intentions.
Use the passive form correctly
Distinguish and be able to correctly describe countable and uncountable nouns.

Vocabulary

By the end of the course students will have learnt approximately 120 expressions used in kitchens.

Skills

By the end of the course students will have had exposure to and practice in reading and hearing formal and informal English from a variety of accents and kitchen contexts.

Unit Summary

Module 1

Introduction to Culinary Terminology
Grammar: Present tenses
Vocabulary: Essential culinary vocabulary
Reading: Understanding culinary texts, articles, and recipes
Listening: Culinary-related discussions and presentations
Writing: Culinary-related summaries and descriptions
Speaking: Describing culinary concepts and techniques
Pronunciation: Anxious and Chess + connected speech

Module 2

Leadership and Kitchen Team Management
Grammar: Past tenses
Vocabulary: Kitchen hierarchy and roles:
Reading: Leadership articles and case studies in a kitchen setting
Listening: Leadership talks and team-building exercises for the kitchen
Writing: Kitchen leadership experiences and team dynamics
Speaking: Leadership styles
Pronunciation: Beats and Beach + connected speech

Module 3

Menu Planning and Recipe Development
Grammar: Going to and Will
Vocabulary: Menu planning processes and recipe development techniques
Reading: Recipe development
Listening: Budget presentations and cost analysis discussions
Writing: Menu planning and recipe development
Speaking: Menu planning and recipe development
Pronunciation: Bet and But + connected speech

Module 4

Food Preparation and Presentation
Grammar: Present perfect
Vocabulary: Food preparation, plating techniques and flavour pairing
Reading: Food preparation materials and case studies
Listening: Food preparation presentation
Writing: Food preparation plans and post-meal evaluations
Speaking: Food preparation strategies
Pronunciation: Bud and Bird + connected speech

Module 5

Kitchen Safety and Hygiene
Grammar: Countable and uncountable nouns
Vocabulary: Food safety and hygiene
Reading: Kitchen safety guidelines and procedures
Listening: Safety-related discussions and inspector feedback
Writing: Writing a safety manual for the kitchen
Speaking: Discussing safety issues and providing guidance to kitchen staff
Pronunciation: Cart and Cut + connected speech

Module 6

Inventory and Cost Management
Grammar: First conditional
Vocabulary: Stock control and financial analysis
Reading: Inventory lists and financial reports
Listening: Inventory management
Writing: Inventory lists and financial analyses
Speaking: Inventory and cost management strategies
Pronunciation: Day and Ray + connected speech

Module 7

Customer Service and Dining Experience
Grammar: Passive
Vocabulary: Customer service techniques
Reading: Customer feedback and service reports
Listening: Customer service presentations and staff meetings
Writing: Service improvement proposals
Speaking: Customer service strategies
Pronunciation: Guess and Yes + connected speech

Module 8

Regional Dining
Grammar: Second conditional
Vocabulary: Vocabulary related to culinary traditions, styles, and techniques
Reading: Culinary traditions and regional cuisine
Listening: Interview about different culinary styles
Writing: Comparing and contrasting different culinary styles
Speaking: Discussing favourite dishes from different culinary traditions
Pronunciation: Hope and Hop + connected speech

Follow-up

Students completing the English for Chefs course should feel confident in tackling any upper intermediate course, including our Upper Intermediate Business Power course.