Intermediate English For Culinary Arts Book

Rp 120.000

 
Author Satria Rusdy Wijaya, Muhammad Adieb Hidayatullah & Lukman Ahmadi
Institution
Categori Book of Referention
Field of Science English
ISBN 978-634-01-1465-2
Size 15.5×23 cm
Page viii, 101 pages
Stock Pre on-demand
Year 2025
   
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Deskripsi

Synopsis Intermediate English For Culinary Arts Book

Intermediate English For Culinary Arts Book

Intermediate English for Culinary Arts is developed as a practical instructional resource for third-semester students of the Diploma 3 Culinary Arts Program. It serves as a continuation of the foundational-level textbook, with a more focused and functional approach to professional English used in real culinary settings. This book integrates authentic culinary texts such as SOPs, HACCP procedures, kitchen documentation, online reviews, menus, product labels, and practical communication tasks. Each chapter is designed to combine vocabulary building, industry-relevant grammar, and workplace communication skills with real-world scenarios. Learners will explore how to explain kitchen rules, interpret recipes with international standards, handle guest requests, write service notes, and participate in professional kitchen dialogues — all in English. Through task-based learning, dialogues, mini projects, and reading materials, the book encourages not only language fluency but also culinary professionalism and intercultural competence.

Table contens Book of Intermediate English For Culinary Arts:

  • Introduction to Professional Culinary English
  • Understanding Standard Operating Procedures (SOP) in the Kitchen
  • Food Safety & Hygiene: HACCP Procedures Explained
  • Describing Job Descriptions and Culinary Roles
  • Writing Daily Kitchen Reports and Logbooks
  • Handling Complaints and Service Recovery in English
  • Advanced Menu Language: Descriptive and Allergenic Terms
  • Reading Food Labels and Nutritional Information
  • Exploring Culinary Reviews, Food Blogs, and Video Tutorials
  • Negotiating in the Kitchen and Front Office
  • Writing for Employment: Culinary CV & Interview Skills
  • English for Supplier & Vendor Communication
  • Introduction to Culinary Entrepreneurship: The Pitch
  • English for Kitchen Demonstration & Instruction (Microteaching)
  • Final Project: Culinary Presentation and Reflective Report

Book Specifications
Field of Science : English
Author : Satria Rusdy Wijaya, Muhammad Adieb Hidayatullah, Lukman Ahmadi
Page : viii, 101 pages; 15.5×23 cm
ISBN : 978-634-01-1465-2
Year : 2025

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Informasi Tambahan

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