• -Categories of catering, venues, & services
• -Types of catering outlets
• -Catering roles and responsibilities (e.g., kitchen staff, front-of-house staff)

• -Introduce oneself, discuss catering preferences, serving in different types of catering outlets, exchanging information.
• -Key catering terms.
• -Read to understand catering job descriptions, about the catering industry, different types of restaurants.
• -Listen to follow basic instructions in a catering context.
• -Complete a catering survey; an entry for an online guide.

• -Different Foods
• -Nutrients
• -Food preparation and cooking techniques

• -Exchange information about eating habits and nutrition, describe food preparation methods & cooking processes, follow recipes.
• -Read about food to classify it according to its nutrients, and about cooking techniques.
• -Write a basic recipe.

• -Plating and presentation skills
• -Food hygiene
• -Clothes and personal hygiene

• -Talk through basic kitchen rules and give instructions for plating a recipe to a trainee, ask and respond to information about uniforms.
• -Use imperative sentences for instructions.
• -Food presentation vocabulary.
• -Read to understand recipes, to identify items of clothing.
• -Listen to and follow plating instructions.
• -Write up simple recipes with descriptions of food presentation, design a personal hygiene poster.

• -Kitchen areas, machinery and equipment
• -Review kitchen hygiene and safety rules
• -Talk about broader safety procedures in hospitality

• -Brainstorm kitchen hygiene and food safety rules, talk about how to minimise risks & procedures for dealing with situations, discuss kitchen organisation.
• -Use modals for strong recommendation/ obligation/ no obligation/ prohibition.
• -Read about kitchen design and equipment.
• -Listen to technical data, rules and regulations for gist, order, note-taking; to make sentences.

• -Types of pastry
• -Pastry making
• -Different fats

• -Share tips about pasty making, describe and explain methods and recipes.
• -Read about different types of pastry for understanding of gist and sequence.
• -Listen to a talk about different types of fats to take notes.
• -Rewrite a pastry recipe containing mistakes.

Courses

Types of menus (e.g., à la carte, buffet, fixed)

Hazard Analysis and Critical Control Point (HACCP)

Diets

Dietary considerations, allergies, eating disorders, and special requests

Making and responding to guests’ indications that something is missing/ they require a top-up/ and other special restaurant orders

• -Compare different menus, discuss menu options and dietary restrictions, roleplay a situation involving an allergy, follow a flow chart to talk about how to deal with eating disorders.
• -Use modal verbs for offering and requesting.
• -Menu-related terms and dietary preferences.
• -Read about what makes a good menu, sample menus for content and structure (label the parts), identify different types of menu and to find food information, about HACCP.
• -Listen to take orders and understand special requests.
• -Create sample menus and handle special requests (e.g., for a gluten-free option) in writing.

• - Taking a reservation
• -Taking customers’ orders
• -Explaining menus and dishes
• -Talking about cheeses and coffee
• -Presenting the customer with the bill

• -Roleplay taking reservations and special orders, making recommendations, presenting customers with the bill.
• -Talking about quantity, ask and answer questions with correct sentence order and courtesy.
• -Review menu-related terms, terms related to how dishes are presented or cooked, and cheeses as desserts.
• -Listen to a server presenting the bill for specific phrases, ordered items for note-taking and specific words and phrases.
• -Design a three-course menu with options and roleplay talking about the dishes, ordering, and responding.

• -Types of bar
• -Drinks and equipment
• -Service at the bar
• -Handling intoxicated guests
• -Wine and drinks service at table
• -Coffee shop service

• -Roleplay requesting different types of drinks and asking questions (as customer) and understanding and confirming orders (as barman), conversational functions for requests and for firm handling of rowdy or intoxicated guests, doing a bar inventory.
• -Question formation, prepositions in questions.
• -Terms related to alcoholic, non-alcoholic and warm beverages.
• -Read about different types of bar and to identify essential bar equipment.
• -Listen for specific information, phrasing.
• -Write an e-mail ordering new stock for the bar.

• -Meeting customer needs
• -Dealing with complaints and apologies
• -Handling mistakes and problems

• -Conversational functions for dealing with customer needs, Roleplay a situation with a customer and a hotel mistake by checking details, finding solutions, and offering compensation.
• -Understand and use all forms of need, present perfect, indirect questions.
• -Listen for gist, specific information, and to prepare polite responses.
• -Handle a complaint professionally in writing, acknowledging, apologising and promising action.

• -Exploring culinary traditions and cooking techniques in different countries
• -International dishes, flavours, and ingredients
• -Cultural considerations in catering

• -Roleplay a TV chef show, discuss culinary preferences and experiences with international cuisines, discuss ingredients and techniques to create a global fusion menu.
• -Use comparative and superlative forms for descriptions.
• -Learn culinary terms, words associated with international dishes, and diction for cultural respect.
• -Reading complete fact files about different nationality’s cuisines, scanning worldwide recipes for information.
• -Listen to understand and follow international recipes.
• -Writing a global fusion menu OR about the cultural significance of an international dish OR about a foreign cuisine for a food magazine.

• -Different service techniques
• -Types of crockery, cutlery, and serving plates
• -Buffet setup and service
• -Banquet event planning
• -Event logistics and timelines
• -Communication with clients and vendors

• -Explain buffet setup, talk through banquet plans.
• -Use conversational functions for description, explanation, and guidance and future tenses for planning.
• -Terms for table decoration and practicalities related to service.
• -Read about the dis/advantages of different service techniques, an event planning checklist to respond to the plan and the timeline.
• -Listen to prioritise a server’s duties, prepare a response and coordinate buffet service/ banquet events.
• -Write setup and service instructions for a buffet or banquet, write a polite request to a vendor/ supplier.

• -Catering for weddings, parties, and corporate events
• -Customizing menus for special occasions
• -Event-specific catering logistics

• -Shortlist and discuss catered special events, involving cultural exchange among students.
• -Use festive adjective and noun families to create event-specific menus.
• -Read to compare catering plans for weddings and corporate events.
• -Listen to plans to customise menus for specific occasions.
• -Conceptualise a special event complete with theme, venue, guest list, a signature dish, beverage pairing, service style and report on it from the point of view of a guest who attended it.