Prerequisite: Professional German III 

Module Rationale 

This module, as all language modules, is aligned with the Common European Framework of References for Languages (CEFR) and aims to prepare for the A2.2 level. The course intends to introduce students to the hospitality and catering industry while developing basic language, communication and professional skills in the German language 

Aims 

This is the forth level in a sequential series of German Language courses for professional purposes and includes topics mainly related to the kitchen environment, traditional festive desserts from German speaking countries, informing about opening and working hours, as well as handling reservations and vocabulary referring to fish and shellfish and their preparation. At this level, students will acquire basic language skills of listening, speaking, reading and writing and basic grammatical structure of the German language in order to communicate in their professional environment while providing quality services. They will understand and use familiar everyday expressions and very basic phrases aimed at the satisfaction of needs in their professional field. They will be able to interact in a simple way provided the other person communicates slowly and clearly and is prepared to help. Students are expected to be close to the A2.2 level of the CEFR.