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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 TimeTeacher(s)LanguageEnrolment
52011-08-29 – 2011-12-30Ulla PilttiFinnish2011-08-19 – 2011-09-09
62012-01-09 – 2012-04-27Ulla PilttiSwedish2011-12-07 – 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.


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