Hospitality English
| Structure Type: | Course |
|---|
| Code: | KI15AKIE008 |
|---|
| Type: | Compulsory |
|---|
| Level: | Bachelor |
|---|
| Credits: | 6.0 points |
|---|
| Responsible Teacher: | Nuotio, Liisa |
|---|
| Teacher Team: | Heikkilä, Erja |
|---|
| Language of Instruction: | Finnish |
|---|
Course Implementations, Planned Year of Study and Semester
| Curriculum | Semester | Credits | Start of Semester | End of Semester |
| PALVELUJ-2013 |
1 autumn |
3.0 |
2013-09-01 |
2013-12-31 |
| PALVELUJ-2013 |
2 autumn |
3.0 |
2014-09-01 |
2014-12-31 |
Learning Outcomes
Students are able to communicate about their education and profession. They develop their skills in communication needed in the working world. They are able to use the essential, field-related vocabulary and are competent in using it when speaking, reading and writing texts. They also learn to consider the cultural differences when using the language.
Student's Workload
27 h / credit, of which 20 contact classes
Prerequisites / Recommended Optional Courses
English 1 must be passed before English 2
Contents
education and profession
- work applications, interviews and CV
- telephone, email, information retrieval
- professional terminology within the field of hospitality
- service situations
- culture studies
Recommended or Required Reading
Koponen,,P, Scheinin,M.,Yli-Penttilä,K. 2008. Expert, English for Food Professionals, Keuruu:Otava.
Availability: https://plari.amkit.fi/vwebv/search?searchArg=Expert+English+for+Food+Professionals&searchCode=TALL&limitTo=none&recCount=25&searchType=1&page.search.search.button=Hae
-Salo, R., Myles,J. 2007. Suitcase. Helsinki:Wsoy.
Available: https://plari.amkit.fi/vwebv/search?searchArg=+Suitcase&searchCode=TALL&limitTo=none&recCount=25&searchType=1&page.search.search.button=Hae
-virtual study material (Moodle, Internet etc)
Mode of Delivery / Planned Learning Activities and Teaching Methods
-contact and virtual classes
-oral and written exercises and assignments in the classroom and in the kitchen and restaurant environment
-individual work
Assessment Criteria
5
Students´ use of vocabulary in relation to the field of expertise is skillful. Students understand and manage to produce complex professional material. They perform very well in field –related situations. CEF level C1.
3
Students use of professional vocabulary is satisfactory. They understand the most common field-related texts. They perform fairly well in predictable field –related situations. CEF level B2.
1
Students can use simple structures and limited professional vocabulary but mistakes disturb understanding. They understand slow and clear speech and some parts of easy field-related texts. CEF level A2.
Assessment Methods
Active participation in lectures and exercises
- Oral presentation
- Written exams
- Other assignments required during the course
Further Information
- course unit produces 1 cr virtual studies
Back