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  授課老師:周嘉健
  課程名稱:英文(二)
    教學大綱
    討論區
    課程公告
    校園智慧財產權宣導
  尚未對外開放
臺灣觀光學院104學年度第二學期課程進度表
科目名稱英文(二)
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 for Professionals by LiveABC
主要參考書藉Ready to order (Pearson Education) by Baude, Iglesias & Inesta
Highly recommended (Oxford UP) by Scott & Revell
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 
□其他 (    )
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
2/29-3/6In-class student evaluationDetermine overall level of English
3/7-3/13Basic English Skills Review and Practice
3/14-3/20Important Words and Phrases Used in the Hospitality Industry IHandout and speaking practice
3/21-3/27Important Words and Phrases Used in the Hospitality Industry IIHandout and speaking practice
3/28-4/3Important Kitchen Terminology IBecoming familiar with English kitchen terms
4/4-4/10Important Kitchen Terminology IIBecoming familiar with English kitchen terms
4/11-4/17Mid-Term Oral Exam Review and Practice
4/18-4/24Mid-Term Oral Examination
4/25-4/1First half semester Review and Evaluation
十一5/2-5/8Important Cooking and Food Terminology IImportant English Vocabulary used in a professional kitchen
十二5/9-5/15Important Cooking and Food Terminology IIImportant English Vocabulary used in a professional kitchen
十三5/16-5/22Food Categories ITypes of foods most often found in Western and Chinese cooking
十四5/23-5/29Food Categories IITypes of foods most often found in Western and Chinese cooking
十五5/30-6/5Recipe preparation IPreparing an English recipe
十六6/6-6/12Recipe preparation IIPreparing an English recipe
十七6/13-6/19Final Oral Examination Review and Practice
十八6/20-6/26Final Oral Examination
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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