| 臺灣觀光學院097學年度第二學期課程進度表 |
| 科目名稱 | 餐旅英語(二) |
開課
班級 | | 學
分
數 | 2.0 | 單學期 | 授課教師 | 張文娟 |
| 教師教育理念 | 凡事並非學不會，只是練習不夠。
Not that students are incapable, but they don't practice enough.
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| 教學理念 | 學生有能力學習的、永遠超過老師所教的，
因此，理解能力、學習動機、挑戰性可為學生三大求知元素。
Students are always capable to learn beyond what their teachers instruct; therefore, understanding, motivation, and challenge are three essentials of students' learning access.
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| 教學目標 | 本課程幫助學生在觀光餐旅英語能力之發展，並加強學生在觀光餐飲英語的對話能力和表達能力。從教材中同時奠定學生對於觀光餐飲的英語字彙能力。
The purpose of this course is to help with students’English ability in hospitality, as well as to improve students’ speaking and listening skills of tourism English. The course may also focus on building student s’vocabulary of hospitality field over the textbooks ands handouts.
課程中提供學生學習:
1. 在不同狀況下、基本的餐旅英語口說能力。
2. 從基本餐旅英語聽力中領會英語的語調、關鍵字進而理解說者的看法。
3. 使用基本英語會話能力加上餐飲及廚藝英文基本單字來延伸出學生餐飲英語的溝通能力、以求能在餐廚中的不同狀況下表達自己的意見。
Students will be able to
* understand basic spoken Restaurant English and simplely use English in different hospitality situations.
*obtain basic listening comprehension skills in hospitality field to understand intonation, and listen for key words and attitude.
*use social language to extend their communicative competence in restaurant English and be able to express their ideas properly in different conversational situations.
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| 教材課本 | English for Restaurant Workers |
| 主要參考書籍 | English Conversation Patterns
英語會話模式
Fassbind, Louise & Othmar, Complete Manual to Sugar Art, Fabilo edition, 2005
Hering’s Dictionary of Classical and Modern Cookery 赫氏專業餐飲英漢辭典
Students are also encouraged to refer to current books or Internet sources.
同學亦請隨時參考時下有關書籍及網路資料
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| 教學方法 | Lecture, Pair works, Role play |
| 講授方式 | ˇ 課堂講授 ˇ 分組討論 ˇ 參觀實習
□其他 ( ) |
| 成績考核方式 | 平時成績：40％ 期中成績： 30 ％ 學期成績： 30 ％ 讀書報告： 0 ％
其他(期中段考)： 0 ％ |
| 英文大綱 | |
| 週 | 起訖月日 | 授課內容與進度 | 備註 |
| 一 | 2/23-3/1 | Class instruction,
pronunciation checking | |
| 二 | 3/2-3/8 | Unit 5- Placing Food Orders with the Kitchen | |
| 三 | 3/9-3/15 | Unit 5a- Refilling Water Glasses | H/W |
| 四 | 3/16-3/22 | Unit 6- Serving Wine | Quiz |
| 五 | 3/23-3/29 | Unit 6- Serving Wine | H/W |
| 六 | 3/30-4/5 | Unit 7- Serving the First COurse | Quiz |
| 七 | 4/6-4/12 | Unit 7- Serving the First COurse | H/W |
| 八 | 4/13-4/19 | Midterm Review | Oral Exam |
| 九 | 4/20-4/26 | Midterm Exam | |
| 十 | 4/27-5/3 | Unit 8- Serving the Main Course | |
| 十一 | 5/4-5/10 | Unit 8- Serving the Main Course | H/W |
| 十二 | 5/11-5/17 | Unit 9- Dealing with Complaints | Quiz |
| 十三 | 5/18-5/24 | Unit 9- Dealing with Complaints | H/W |
| 十四 | 5/25-5/31 | Unit 10- Clearing the Tables after Course | Quiz |
| 十五 | 6/1-6/7 | Unit 10- Clearing the Tables after Course | H/W |
| 十六 | 6/8-6/14 | Unit 11-Serving Dessert | Oral Exam |
| 十七 | 6/15-6/21 | Oral Exam,
Final review | Oral Exam |
| 十八 | 6/22-6/28 | Final Exam | |
| 智慧財產權宣導：請「遵守智慧財產權觀念」及「不得不法影印」並「使用正版教科書」
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| 本課程進度表授課教師擁有依課程需要調整之權利 |