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Thu February 23, 2017
Ending of Registration and tuition fees payment
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Marine Catering Centre

English for Service I 

English for Kitchen I 

Both these course aim at introducing students to basic language functions and structures related to the field of catering. They also introduce students to simple ESP and general reading texts. Both courses purport to familiarize students with vocabulary learning techniques and puts major emphasis on listening and speaking skills.

 

English for Service II

English for Kitchen II

Both courses aim at enhancing language functions and structures related to the field of catering. They also familiarize students with ESP and general reading texts. The courses purport to enhance students’ learning skills in relation to vocabulary learning as well as listening and speaking skills.

 

French for Service I

This course aims at introducing students to basic French and some specialized French related to hotel housekeeping and food serving. It enhances basic oral skills which helps students conduct simple real life dialogues and enables them to communicate in professional situations. The course also provides students with the ability to read and understand short simple sentences.

 

French for service II

The course continues to introduce students to more specialized French related to hotel housekeeping and food serving. It enhances oral skills needed to communicate in professional situations as well as simple reading and writing skills. The course also introduces some notions of French customs and the history of French gastronomy.

French for Kitchen 1      

This course aims at introducing students to basic French and some specialized French related to food preparation. It enhances basic oral skills which helps students conduct simple real life dialogues and enables them to communicate in professional situations. The course also provides students with the ability to read and understand short simple sentences.

 

French for Kitchen 2   

The course continues to introduce students to more specialized French related to food preparation. It enhances oral skills needed to communicate in professional situations as well as simple reading and writing skills. The course also introduces some notions of French customs and the history of French gastronomy.