English for Hospitality Studies I
| Structure Type: | Study unit |
|---|---|
| Code: | RMA0101 |
| Type: | Compulsory / Basic Studies |
| Curriculum: | R-MR 2011V |
| Level: | Bachelor of Hospitality Management |
| Year of Study: | 1 (2011-2012) |
| Credits: | 2 cr |
| Responsible Teacher: | Piltti, Ulla |
| Language of Instruction: | Finnish |
Courses During the Academic Year 2011-2012
| Impl. | Study Time | Teacher(s) | Language | Enrolment |
|---|---|---|---|---|
| 5 | 2011-08-29 – 2011-12-30 | Ulla Piltti | Finnish | 2011-08-19 – 2011-09-09 |
| 6 | 2012-01-09 – 2012-04-27 | Ulla Piltti | Swedish | 2011-12-07 – 2012-01-15 |
Learning Outcomes
The student will acquire the special language skills needed in food service and restaurant business in order to communicate in various written and oral communicative situations in the field.
Student's Workload
Total 54h; class hours 26h, autonomous studies and assignments 22h, oral and written tests 6h
Prerequisites / Recommended Optional Courses
English of higher secondary school or equivalent
Contents
Gastronomic terminology, customer service situations, restaurants as a business, restaurant and food cultures
Recommended or Required Reading and Other Learning Resources/Tools
Material supplied by the teacher
Mode of Delivery / Planned Learning Activities and Teaching Methods
Contact teaching, pairwork, group work, assignments,autonomous studies.
Assessment Criteria
Grade 1: The students knows the basic terminology of the field and has a satisfactory oral and written command of the language. He/she understands the main points of professional texts.
Grade 3: The student has a good oral and written command of the terminology of the field and he/she can apply his/her skills in working life situations. He/she understands the language of professional literature.
Grade 5: The student has an excellent oral and written command of the language of the field. He/she communicates fluently and can apply his/her skills in a versatile manner. He/she understands professional literature without difficulty.
Assessment Methods
Active class participation, exercises, oral and written tests.