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Download full textKim, Kitaek; Joo, Kum-Jeong – English Teaching, 2018
This paper explores the English needs of culinary college students in Korea, asking whether their English needs differ by their desired careers. To this end, we administered a survey to 123 culinary college students and divided them into six groups based on their desired careers. The results show that the type of desired career of the participants…
Descriptors: Food Service, Service Occupations, Cooking Instruction, Undergraduate Students
Lopez-Valadez, Jeanne, Ed.; Pankratz, David, Ed. – 1987
This guide is intended for vocational educators developing the vocational English as a second language (VESL) component of a course in cooking. The introductory section examines assumptions about second language learning and instruction and VESL classes, local adaptations of the curriculum, and sample VESL lessons. The chapter on language…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Foods Instruction
