The student will be able to:

1. identify and pronounce basic kitchen vocabulary, such as ingredients, kitchen utensils, and equipment.
2. understand and engage in basic conversation related to food preparation.
3. understand and produce common safety language.
4. understand and produce common sanitation and food storage language.
5. read and understand typical work forms.

1. Identify and pronounce basic kitchen vocabulary, such as ingredients, kitchen utensils, and equipment
   1. Common ingredients
      1. Recognize/comprehend vocabulary for common vegetables/meats/fruits/seasonings
      2. Pronounce common vegetables/meats/fruits/seasonings
   2. Common kitchen utensils and equipment
      1. Recognize/comprehend vocabulary for common kitchen utensils and equipment
      2. Pronounce common kitchen utensils and equipment
2. Understand and engage in basic conversation related to food preparation
   1. Understand and use low-to-intermediate level grammar
      1. Present tense and aspects (present simple, present continuous)
      2. Past tense
      3. Future
      4. Imperatives (e.g., Boil the potatoes)
      5. Clarification questions (e.g., Did you say…?)
      6. Modals to ask questions (e.g., Should I …?)
      7. Prepositions of location (e.g., in, on, next to)
   2. Basic cooking techniques/food preparation
      1. Recognize verbs associated with basic cooking (e.g., boil, cut)
      2. Pair correct verb with the corresponding utensil (e.g., pots are used to boil/steam)
3. Understand and produce common safety language
   1. Safety
      1. Basic safety vocabulary (e.g., Slippery!)
      2. Basic safety warnings (e.g., It’s hot! Watch out!)
      3. Know body parts and describe basic injuries (e.g., burn, cut)
4. Understand and produce common sanitation and food storage language
   1. Sanitation
      1. Basic sanitation postings (e.g., Wash hands)
      2. Know vocabulary for common cleaning procedures (e.g., soap, wash, rinse, sanitize)
   2. Food storage
      1. Read, write, understand expiration dates on food
5. Read and understand typical work forms
   1. Information about benefits, wages
   2. Paychecks
   3. Hiring papers
   4. Work schedule

Not applicable.

In-class assignments
1. Individual work
2. Pair and group work
Class performance
Speaking/pronunciation exercises
Listening and speaking exercises
Informal evaluations

Lecture
Discussion
Oral presentations
Demonstration
Role plays

Elbaum, Sandra, and Judi P. Pemán. Grammar in Context: Basic, 6th ed.. 2016.

Pearson. Longman Dictionary of American English, 5th ed.. 2014.

Although the representative texts for this course are older than the suggested "5 years or newer" standard, they remain seminal in this area of study.

Other recommended instructional materials:
1. Instructor will provide food service specific materials, such as vocabulary lists, food safety worksheets, work oriented readings, and workplace role-plays.

Suggested online sources:
1. ServSafe California Food Handler Guide: https://www.servsafe.com/
2. English for My Job: http://www.englishformyjob.com/ell_foodandbeverage.html

1. Readings in the text.
2. Work related readings.
3. Vocabulary exercises.