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Hotel French syllabus

BHM 1015 units · 32 topicsAcademic year 2083/84
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Hotel French

5 units

1. General French (14 LHs)

  1. Introduction to French language
  2. Alphabet and accents
  3. Cardinal numbers (0 to 100)
  4. Time (24 hours); days, months and date
  5. Basic greetings, expressions and etiquettes
  6. Family members and professions
  7. Four seasons
  8. Weights and measurements

2. Grammar (12 LHs)

  1. Subject pronouns
  2. Basic verbs in present tense
  3. Indefinite and definite articles
  4. Partitive articles
  5. Possessive adjectives
  6. Basic prepositions
  7. Simple negation
  8. Colours and interrogation

3. Basic Conversation (10 LHs)

  1. Dialogue: meeting a friend or stranger
  2. Dialogue: asking for directions on the road
  3. Dialogue: receiving clients in a restaurant
  4. Dialogue: receiving clients at hotel front office
  5. Dialogue: receiving a phone call
  6. Simple self-introduction

4. Food & Beverage Service (4 LHs)

  1. Restaurant brigade/team
  2. Essential restaurant vocabularies
  3. French classical menu
  4. Coffee-related vocabularies

5. Food Production (8 LHs)

  1. Kitchen brigade/team
  2. Dairy products, herbs, spices and essential kitchen ingredients
  3. Vegetables, fruits and vegetable cuts
  4. Fish, poultry and meat
  5. Modern menu types and dishes in French
  6. Culinary terms in French