ESP Cooking & Catering

ESP Cooking & Catering

Who IS tHIS cOURSE FOR ?

Are you a student stepping into the world of catering, currently working in the food industry, or an ambitious professional striving for success in Morocco or beyond?                                             Our Cooking and Catering English course is designed to equip you with the specialized vocabulary, industry-specific terminology, and professional communication skills needed to navigate the gastronomy and hospitality world with confidence. From essential kitchen expressions to understanding recipes, taking orders, and coordinating with staff, this course will empower you to communicate effectively in a professional kitchen, interact with guests in a gastronomy setting.

Enroll today and unlock new professional opportunities in the culinary and hospitality industry!

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Course's Main Focus

  1. Advanced gastronomy Terminology: Master professional kitchen vocabulary, cooking techniques, and catering-specific jargon for seamless communication in food service environments.
  2. Effective Kitchen and Team Communication: Develop the ability to follow detailed instructions, coordinate with chefs and staff, and manage high-pressure situations in a fast-paced kitchen.
  3. Professional Customer and Supplier Interaction: Learn how to communicate with customers, take special orders, explain menu items, and negotiate with suppliers using clear and precise language.
  4. Polished Food Service Correspondence: Enhance your ability to draft professional emails, event proposals, and catering service documents with accuracy and professionalism.

Course Times & Duration

  • Session 1: 60 min (group of 6), pre-intermediate level in English, Tuesday.
  • Session 2: 60 min (group of 6), pre-intermediate level in English, Thursday.
  • Session 3: 60 min (group of 6), pre-intermediate level English, Saturday.
Syllabus

ESP Cooking

 
UnitsTitlesSubtopics
1An Introduction to the Catering IndustryCategories of catering – Venues – Services – Types of catering outlets
2The Restaurant: Meet the StaffKitchen staff – Front-of-house staff
3Clothes and Personal HygieneClothes – Hygiene
4In the KitchenKitchen areas – Kitchen machinery and equipment – Materials
5Different Foods, Different Cooking MethodsFood – Nutrients – Cooking techniques
6Preparing the MenuDishes – Courses – Types of menus
7PastryTypes of pastry – Different fats
8Safety & NutritionHACCP (Hazard Analysis Critical Control Point) – Eating disorders – Diets
9Serving TechniquesDifferent service techniques – Types of crockery, cutlery, and serving dishes – Presentation and plating styles
10International CookingIngredients – Cooking techniques – Customs and traditions
11At the BarTypes of bars – Drinks – Equipment
12At the ReceptionA receptionist’s duties and responsibilities – Hotel services and amenities
13Problems and ComplaintsMaking complaints professionally – Explaining and addressing problems – Apologizing and maintaining customer relations – Offering effective solutions
14RecipesBubba Gump Shrimp Mac and Cheese – Porridge – Sardinian-Style Octopus – Chicken Chasseur – Honeyed Carrots – Spiced Pears