NCEL 470: LOW TO INTERMEDIATE VOCATIONAL ESL FOR FOOD WORKERS
Foothill College Course Outline of Record
|Hours:||4 lecture per week (48 total per quarter)|
|Degree & Credit Status:||Non-Degree-Applicable Non-Credit Course
Basic Skills, 4 Levels Below Transfer
|Grade Type:||Non-Credit Course (Receives no Grade)|
Student Learning Outcomes
- Listen to and verbally respond to varied aural input related to food (conversation, short talks, requests).
- Recognize and understand common written safety signs and spoken safety language.
The student will be able to:
A. identify and pronounce basic kitchen vocabulary, such as ingredients, kitchen utensils, and equipment.
B. understand and engage in basic conversation related to food preparation.
C. understand and produce common safety language.
D. understand and produce common sanitation and food storage language.
E. read and understand typical work forms.
A. Identify and pronounce basic kitchen vocabulary, such as ingredients, kitchen utensils, and equipment
1. Common ingredients
a. Recognize/comprehend vocabulary for common vegetables/meats/fruits/seasonings
b. Pronounce common vegetables/meats/fruits/seasonings
2. Common kitchen utensils and equipment
a. Recognize/comprehend vocabulary for common kitchen utensils and equipment
b. Pronounce common kitchen utensils and equipment
B. Understand and engage in basic conversation related to food preparation
1. Understand and use low-to-intermediate level grammar
a. Present tense and aspects (present simple, present continuous)
b. Past tense
d. Imperatives (e.g., Boil the potatoes)
e. Clarification questions (e.g., Did you say…?)
f. Modals to ask questions (e.g., Should I …?)
g. Prepositions of location (e.g., in, on, next to)
2. Basic cooking techniques/food preparation
a. Recognize verbs associated with basic cooking (e.g., boil, cut)
b. Pair correct verb with the corresponding utensil (e.g., pots are used to boil/steam)
C. Understand and produce common safety language
a. Basic safety vocabulary (e.g., Slippery!)
b. Basic safety warnings (e.g., It’s hot! Watch out!)
c. Know body parts and describe basic injuries (e.g., burn, cut)
D. Understand and produce common sanitation and food storage language
a. Basic sanitation postings (e.g., Wash hands)
b. Know vocabulary for common cleaning procedures (e.g., soap, wash, rinse, sanitize)
3. Food storage
a. Read, write, understand expiration dates on food
E. Read and understand typical work forms
1. Information about benefits, wages
3. Hiring papers
4. Work schedule
Special Facilities and/or Equipment
Method(s) of Evaluation
A. In-class assignments.
1. Individual work.
2. Pair and group work.
B. Class performance.
C. Speaking/pronunciation exercises.
D. Listening and speaking exercises.
E. Informal evaluations.
Method(s) of Instruction
Lecture, Discussion, Oral presentations, Demonstration, Role Plays.
Representative Text(s) and Other Materials
1. Elbaum, Sandra and Judi P. Pemán. Grammar in Context: Basic. 5th ed. Boston: Heinle Cengage, 2010.
1. Longman Dictionary of American English. 5th ed. White Plains, NY: Pearson Education, Inc. 2014.
C. Other Instructional Materials:
1. Instructor will provide food service specific materials, such as vocabulary lists, food safety worksheets, work oriented readings, and workplace role-plays.
D. Suggested online sources:
1. Sunrise Basic Training: Food Service Series. http://sunrisebasictraining.com/index.html
2. ServSafe California Food Handler Guide. https://www.servsafe.com/home
3. English for My Job: http://www.englishformyjob.com/ell_foodandbeverage.html
Types and/or Examples of Required Reading, Writing, and Outside of Class Assignments
A. Readings in the text.
B. Work related readings.
C. Vocabulary exercises.