Prerequisite: Professional German II 

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 A2.1 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 third level in a sequential series of German Language courses for professional purposes and includes topics mainly related to the daily routine in a kitchen, arranging appointments, dairy products, beverages like wine, beer and other spirits as well as identifying typical starters and vocabulary referring to meat and poultry. 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 A2.1 level of the CEFR. 

Learning Outcomes 

By the end of the semester, students are expected to be close to functioning at the A2.1 level of the CEFR. Upon successful completion of the module, students will be able to use the German language: 

to ask and tell the time and the days of the week, 

to arrange meetings, 

to present a schedule and to discuss the daily routine in a restaurant, 

to name and identify dairy products and to discuss storage methods, 

to express opinions and own thoughts and to describe different tastes, 

to name and identify German starters and understand recipes of starters, 

to name and identify soups and to understand recipes of soups, 

to name and identify different kinds of meat and poultry, 

to describe preparation processes for meat and poultry dishes, 

to get to know typical meat and poultry dishes from German speaking countries, 

to name and identify wines, spirits and beers, 

to discover different types of German and Austrian beer