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  授課老師:周嘉健
  課程名稱:觀光英語
    教學大綱
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    課程公告
    校園智慧財產權宣導
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臺灣觀光學院104學年度第一學期課程進度表
科目名稱觀光英語
開課
班級


2.0單學期授課教師周嘉健
教師教育理念For successful, life-long learning, don't just memorize the facts, but rather understand the "Why" and apply them in your life.
教學理念Mastering a new skill is rarely a "one time" activity, but requires time and effort to practice and purposely seek out opportunity to apply them in real-life situations.
教學目標After completing this course, students will be able to:
1. Use English in many common tourism and hospitality related situations
2. Use the key vocabulary and terms in listening and speaking activities.
3. Communicate successfully in English in professional fields.
4. Confidently continue self-learning English
教材課本Tourism & Hospitality English by LiveABC
主要參考書籍Ready to Order (Pearson Education) by Baude, Iglesias & Inesta
Highly Recommended (Oxford UP) by Scott & Revell
Survival English (Macmillan) by Peter Viney
Basic Survival English (Macmillan) by Peter Viney
教學方法Lecture; Pair Work; Group Discussion; Role Play
講授方式 ˇ 課堂講授 ˇ 分組討論 □ 參觀實習 
ˇ其他 (Group Discussion; Ro)
成績考核方式平時成績:40% 期中成績: 20 % 學期成績: 40 % 讀書報告: 0 %
 其他(期中段考): 0 %
英文大綱
起訖月日授課內容與進度備註
2/22-2/28Instructor & Class introductionClass orientation and Self-introduction
2/29-3/6Unit 1 Making travel arrangementsGiving group tour recommendations
3/7-3/13Unit 1 Making travel arrangementsArranging a self-led tour Booking a vacation package
3/14-3/20Unit 2 Booking airline ticketsDiscussing departure and arrival dates
3/21-3/27Unit 2 Booking airline ticketsFulfilling seat requests
4/25-5/1Unit 2 Booking airline ticketsHandling special requests
4/4-4/10Unit 3 Reminders before the tripSuggesting items to pack
4/11-4/17Review for Mid-term Oral exam
4/18-4/24Midterm Oral TestOral Test
4/25-4/1Important Cooking and Food Terminology IImportant English Vocabulary used in a professional kitchen
十一5/2-5/8Important Cooking and Food Terminology IIImportant English Vocabulary used in a professional kitchen
十二5/9-5/15Food Categories ITypes of foods most often found in Western and Chinese cooking
十三5/16-5/22Food Categories IITypes of foods most often found in Western and Chinese cooking
十四5/23-5/29Recipe preparation IPreparing an English recipe
十五5/30-6/5Recipe Preparation IIPreparing an English recipe
十六6/6-6/12Recipes ReviewReview of student prepared English recipes
十七6/13-6/19Final Oral ExamRecipes
十八6/20-6/26Final Oral ExamRecipes
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」
本課程進度表授課教師擁有依課程需要調整之權利
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