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Week - 1
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Introduction for the course and objectives
Unit 1 LIVES CHEFS LIVE
VOCABULARY: KITCHEN JOBS
LISTENING:COMMON KITCHEN JOBS AND RESPONSIBILITIES
READING:DAILY ROUTINE OF A SOUS CHEF
SPEAKING/WRITING:DESCRIPTION OF A SOUS CHEF'S DAY
GRAMMAR:SIMPLE PRESENT TENSE EXERCISES |
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Week - 2
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Unit 1-WEAR BEFORE YOU COOK
VOCABULARY:KITCHEN UNIFORMS
LISTENING:COMMON KITCHEN UNIFORMS AND FUNCTIONS
READING:CHEF BOB AND HIS MAGIC SHOES
SPEAKING/WRITING:DESIGN YOUR IDEAL UNIFORM
GRAMMAR:COMPARATIVES AND SUPERLATIVES,ADVERBS,ADJECTIVES |
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Week - 3
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Unit 3 - BEING A CHEF
VOCABULARY:QUALITIES OF A CHEF
LISTENING:COMMON SKILLS AND QUALITIES OF A GOOD CHEF
READING:MAIN IDEA
SPEAKING/WRITING:SKILLS AND QUALITIES OF A GOOD CHEF
GRAMMAR:FUTURE TENSE, PHRASEL VERBS,LINKERS |
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Week - 4
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Unit 4 : KITCHEN WORKERS
VOCABULARY:WORKING HOURS AND CONDITIONS OF A CHEF
LISTENING:WORKING HOURS OF A CHEF
READING: SCANNING
SPEAKING/WRITING:DISCUSSING CHEFS' WORKING HOURS |
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Week - 5
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Unit 5: COMMON KITCHEN PHRASES
VOCABULARY:COMMON KITCHEN PHRASES
LISTENING:DIALOGUE BETWEEN A CHEF AND ASSISTANT ABOUT PHRASES
SPEAKING/WRITING:GIVING AND FOLLOWING INSTRUCTIONS USING COMMON KITCHEN PHRASES,WRITING A SUMMARY |
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Week - 6
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UNIT 6:KITCHEN HYGIENE
VOCABULARY:KITCHEN HYGIENE
LISTENING:KITCHEN HYGIENE PRACTICES,DIALOGUE BETWEEN A CHEF AND HYGIENE INSPECTOR
SPEAKING /WRITING:ROLEPLAY DIALOGUE BETWEEN A CHEF NAD HYGIENE INSPECTOR,WRITING A SUMMARY
Articles
Practices from course pack
Giving advice with reason (should+infinitive of purpose/in order)
Practices from course pack
Group B
Comprehending videos on gastronomy. |
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Week - 7
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MIDTERM EXAM |
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Week - 8
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UNIT 7: KITCHEN MEASUREMENT
VOCABULARY:MEASUREMENT VALUES
LISTENING:NOTE-TAKING
READING:UNDERSTANDING KITCHEN MEASUREMENT
SPEAKING:TELL THE INGREDIENTS OF A RECIPE
GRAMMAR:SO/SUCH,TOO/ENOUGH,MUST-HAVE TO-NEED TO-CAN |
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Week - 9
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UNIT 8: COOKING TECHNIQUES
VOCABULARY:COOKING TECHNIQUES
LISTENING:COOKING TECHNIQUES,ROASTING
READING:TYPES OF COOKING TECHNIQUES
SPEAKING/WRITING:ROLE PLAY PREPARING A DISH |
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Week - 10
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UNIT 9: COOKING METHODS 1
VOCABULARY:BAIN MARIE VE SOUS VIDE COOKING METHODS
LISTENING:BAIN MARIE VE SOUS VIDE COOKING METHODS
READING:HOW TO USE BAIN MARIE VE SOUS VIDE METHODS
SPEAKING/WRITING:COMPARING TWO COOKING METHODS, WRITING A PARAGRAPH COMPARING TWO COOKING METHODS |
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Week - 11
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UNIT 10- COOKING METHODS 2
VOCABULARY: BLIND BAKING AND DEGLAZING METHODS
LISTENING:UNDERSTANDING BLIND BAKING AND DEGLAZING METHODS
READING:WHAT ARE BLIND BAKING AND DEGLAZING METHODS
SPEAKING AND WRITING:WRITE A PARAGRAPH ABOUT GLAZING
GRAMMAR:PERFECT TENSES,FOR- SINCE,PASSIVE |
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Week - 12
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UNIT 11-COOKING AROUND THE WORLD
VOCABULARY:KITCHEN RULES IN DIFFERENT COUNTRIES
LISTENING:GLOBAL CULINARY JOURNEY AND GARCIA FAMILY
READING:INTERESTING KITCHEN RULES AROUND THE WORLD
SPEAKING/WRITING:MAKING A PRESENTATION
GRAMMAR:IF CLAUSES,REPORTED SPEECH |
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Week - 13
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UNIT 12:MOVIES
VOCABULARY:ADJECTIVES TO DESCRIBE MOVIES
LISTENING:CHEF MOVIE
READING:MOVIES ABOUT CHEFS AND GASTRONOMY
SPEAKING/WRITING:WRITING A FILM REVIEW
GRAMMAR:PAST PERFECT,RELATIVES,GERUND -INFINITIVES |
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Week - 14
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Review
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