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  授課老師:周嘉健
  課程名稱:觀光英語
    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105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 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:20% 期中成績: 20 % 學期成績: 40 % 讀書報告: 0 %
 其他(期中段考): 20 %
英文大綱Learning English is a long-term, cumulative process that is not confined to the classroom. This course aims to touch an a variety of topics that are of interest to young culinary art professionals and will be presented in an interactive and engaging manner. Topics will include Social Media interaction, food, interacting with restaurant staff and English menu planning and design. Students will be required to apply English reading, writing, listening and, perhaps most importantly, speaking skills.
起訖月日授課內容與進度備註
9/5-9/11Instructor & Class introductionClass orientation and Self-introduction
9/12-9/18In-class student evaluationDetermine overall level of English
9/19-9/25Basic English Skills Review and Practice
9/26-10/2Important Words and Phrases Used in the Hospitality Industry IHandout and speaking practice
10/3-10/9Important Words and Phrases Used in the Hospitality Industry IIHandout and speaking practice
10/10-10/16English Recipe ReadingThe basics on successfully using a recipe written in English
10/17-10/23English Recipe ReadingThe basics on successfully using a recipe written in English
10/24-10/30Mid-Term Exam Review and Practice
10/31-11/6Mid-Term ExaminationOral and written test
11/7-11/13First half semester Review and Evaluation
十一11/14-11/20Restaurants & StaffTalking about the most important areas and personnel of a restaurant.
十二11/21-11/27Restaurants & StaffTalking about the most important areas and personnel of a restaurant.
十三11/28-12/4Important Restaurant and Kitchen TerminologyTalking about the most common restaurant and kitchen items and equipment.
十四12/5-12/11Important Restaurant and Kitchen TerminologyTalking about the most common restaurant and kitchen items and equipment.
十五12/12-12/18English Menu Planning and DesignStudents will break into small groups and design an actual restaurant menu in English
十六12/19-12/25English Menu Planning and DesignStudents will break into small groups and design an actual restaurant menu in English
十七12/26-1/1English Menu Planning and DesignStudents will break into small groups and design an actual restaurant menu in English
十八1/2-1/8Final Exam PresentationEnglish Menu Presentation
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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