Selected aspects of specialist language - French in gastronomy 3304-1DX3O-PNJF-JS16
Students will develop basic language skills from B1 to C1 level regarding specialized vocabulary in the field of gastronomy and broadly understood gastronomy / culinary arts: understanding written text, writing, understanding spoken text and speaking.
The expected proposed thematic scope (possible modifications depending on the specific needs of the group): 1. History of French gastronomy; 2. Culinary vocabulary; 3. Tools and equipment; 4. Basic techniques; 5. Vegetable Processing; 6. Poultry, fish, meat; 7. Cooking techniques and methods; 8. Desserts; 9. Dairy and eggs; 10. Cards / menus in restaurants; 11. Gastronomy in French-language cinema.
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Term 2023Z:
None |
Mode
Course coordinators
Type of course
Learning outcomes
Student upon completion of this module :
K_U03, K_U07, K_U09, K_U10, K_U11,
K_K01, K_K02, K_K04, K_K05,
K_W07, K_W08, K_W09, K_W10
- has a large range of vocabulary in the fields of gastronomy and culinary arts
- can understand and interpret restaurant menus
- can talk about different cooking techniques and kitchen tools
- knows the ingredients used in French cuisine
Skills :
- is comfortable speaking general French and French in the field of gastronomy at the B2 / C1 level
- can understand longer speeches on gastronomic topics
- can understand professional articles in the field of gastronomy without much difficulty
- can edit texts in the field of gastronomy topics
- can translate various types of texts/documents on gastronomy topics
Assessment criteria
The systematic contribution of the student's own work and active participation in classes is required, as well as positive results of oral work
and written works completed during the semester
Bibliography
- Petit Larousse de la cuisine
- Pierre Hermé, Larousse des desserts
- Michel Maincent, La cuisine de référence
- Patrick Rambourg, Histoire de la cuisine et de la gastronomie françaises
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Term 2023Z:
None |
Additional information
Additional information (registration calendar, class conductors, localization and schedules of classes), might be available in the USOSweb system: