ECTS credits ECTS credits: 4
ECTS Hours Rules/Memories Hours of tutorials: 10 Expository Class: 4 Interactive Classroom: 51 Total: 65
Use languages Spanish, Galician, English
Type: Ordinary Degree Subject RD 1393/2007 - 822/2021
Departments: Campus Sur
Areas: Centro Superior de Hostelaría
Call: Annual
Teaching: With teaching
Enrolment: Enrollable | 1st year (Yes)
The main aim of the subject English for Hospitality I is to achieve, at least, a degree of communicative competence of specific English in the hospitality industry equivalent to level B1, according to the descriptors of the Common European Framework of Reference for Languages (CEFR). Likewise, it is intended that those who study this subject reach, at least, a degree of communicative competence B1 in general English. Students will achieve this level of communicative competence through activities of reception, production, interaction and mediation. They will acquire an intercultural communicative competence that will enable the relationship between diverse speakers.
1. Restaurants: types of restaurants, stations and job positions, tools and equipment.
2. Food and drink preparation: ingredients, methods of cooking, understanding recipes and preparing drinks.
3. Food and drink description: menus and dish description, drinks and wines description.
4. Customer service: bookings and customers reception, taking orders, dealing with requests and complaints.
5. Grammar: talking about oneself and describing situations, recounting past events, giving instructions, and talking about the future, comparing situations, lives and places, additional grammar points, English in use.
o Basic references
The contents of the subject are included in the notes that will be available to students in the Online Campus at the beginning of the course. The Online Campus also contains in digital format other exercises and material of interest to which the students will be sent when necessary.
Students must use a good dictionary. We recommend the Longman Dictionary of Contemporary English (monolingual) or the Collins Masters Dictionary (bilingual Spanish-English). Students can consult online dictionaries such as:
www.wordreference.com
www.dictionary.reference.com
www.m-w.com
http://thefreedictionary.com/
Pronunciation:
http://www.howjsay.com/
Grammar:
English Grammar in Use, Raymond Murphy (CUP)
And online:
www.grammar-quizzes.com
https://www.ego4u.com/
www.englishclub.com
o Extra references
Other online resources:
http://www.aulaplaneta.com/2015/09/17/recursos-tic/40-herramientas-tic-…
www.eurocatering.org
www.foodreference.com
www.foodchannel.com
www.foodsubs.com
www.cooksrecipes.com
www.epicurious.com
https://www.4hoteliers.com/
o Basic and General
B4. That students can transmit information, ideas, methodologies, problems and solutions to both a specialized and non-specialized audience, both through oral and written communication in their field of study.
G1. Train professionals who are capable of performing management and direction tasks in hospitality business organizations, developing leadership skills, with a clear orientation of customer service, high capacity for permanent adaptation and innovation and orientation to results in the different areas of the sector, favoring sustainable development and respecting diversity and multiculturalism: Organizing and analyzing information, identifying opportunities, defining objectives and strategies, planning, designing and allocating resources, directing and motivating people, solving problems and making decisions, achieving objectives and evaluating results.
o Transferable
T4. Knowledge of computer science and ICT related to the field of study. During the class sessions, students will know and use various online resources that will help them learn the English language both at a general level as well as within the specific context of the hospitality industry.
T9. Recognition of diversity and multiculturalism. Through various activities (readings, videos, searching for information on the Internet) students will become familiar with the customs of other countries, in particular those related to the field of catering and gastronomy.
T11. Continuous autonomous learning and adaptation to new situations. To achieve the objectives of this subject, face-to-face sessions are not enough, it is essential that the student dedicates hours of autonomous work, in which they can put into practice the learning strategies provided in class and use all the resources at their disposal.
AV3. Respect, tolerance, and personal and professional responsibility. For the learning of a foreign language, an active methodology and participation of the student are necessary. For this, an environment of respect for colleagues is essential in which the fear of making mistakes is lost. Respect for the speaking time, the opinion and work of colleagues, as well as sticking to the objectives and making relevant contributions is fundamental.
o Specific
E9. Managing communication techniques. Students will acquire communicative skills oriented towards the internal and external scope of tourism organizations.
E11. Communicating orally and in writing in English or a second foreign language. Knowledge and use of the English language in the different professional fields and, especially, in the tourist-hospitality environment, both in its oral and written form.
E13. Knowing and applying the operating procedure of the field of catering and gastronomy. This skill allows students to distinguish the operational areas of the different modalities of catering, to know how to apply the different processes, procedures and culinary techniques and to carry out a complete analysis of the production process.
The methodology applied to the teaching of the subject is based on a multilingual approach whose objective is to ensure that students communicate effectively in contexts of their professional activity in which several linguistic codes and speakers of different languages coexist. It is therefore convenient that students know how to use mediation strategies between different codes and speakers as a communicative skill. These mediation strategies will be personal or textual (in oral or written language) linked to the production, interaction or reception activities that are developed. Mediation may be carried out interlinguistically or intralinguistically, depending on the languages involved in the development of each activity.
The subject will be developed in four weekly sessions of 50 minutes. The subject will be taught in English and all communication, either between students or between students and lecturer, will be developed in English as well.
Students will have at their disposal the CSHG Online Campus, and videoconferencing programs such as Google Meet, other G-Suite applications such as Google Drive and CSHG email will be used.
Given the applied and practical nature of this subject, students must attend class with their notes printed out.
For the development of the subject, the following teaching-learning methods will be used:
1. Work in the classroom with the lecturer. Students must get the most out of the classes, so an active method is
essential: students must use English to the fullest and must actively participate in all tasks. The sessions will be
subdivided into:
a. Active work guided by the lecturer. The participatory model will be used in order to put the English language
into practice. These classes will be devoted to giving general and introductory explanations. Vocabulary,
concepts, and exercises will be worked.
b. Oral production practice. The lecturer will provide practical opportunities for students to use English in the
most effective way at each moment of the course.
c. Work in the language laboratory. Students will use the computers from the language laboratory to practice their listening skills and also to do some other activities which require the use of these computers. The students will have to listen and answer questions or do some activity with them individually. Then difficulties, errors, new vocabulary and / or other points of interest will be discussed in class.
2. Individual or collaborative autonomous work. During the course, students must carry out the grammar activities of the
Grammar Workbook manuals autonomously to consolidate the grammatical knowledge that is assumed and acquire the
necessary solidity to assimilate the specific concepts of the subject successfully. Their autonomous work will also
consist in reading a book in English from which they will be evaluated orally and in writing.
The autonomous work will be evaluated in both semesters so that each student must play an active role, reflecting on the learning process, on the necessary level of effort and motivation to achieve the objectives set. Likewise, they should use learning strategies that make the most of the work they do, such as:
a. Attendance to tutoring sessions.
b. Use of the Online Campus to reinforce the students’ competences independently and according to their
needs.
c. Management of other available web resources: grammar exercises, review, improvement exercises,
vocabulary expansion and oral and written comprehension.
d. Use of library material: books, magazines, films...
3. Additional conversation and grammar reinforcement activities. Depending on the number of English language
assistants available, conversation and/or support classes may be required.
The assessment system will be continuous and will include exams in addition to other tests to monitor the progress of the student in terms of their ability to interact (understanding and general use of the language) and in terms of the mediation strategies (personal and textual) used. These strategies and capacities will be linked to the production and reception activities that will be evaluated in each of the opportunities to pass the subject. The student's work and responsibility for their learning will also be assessed.
o First ordinary opportunity:
The course is divided into two semesters and the average of the two constitutes the grade of the ongoing evaluation. Those students who obtain an average grade equal to or greater than 5 in each of the four sections that are integrated into the activities worked on in the subject and an overall average grade equal to or greater than 6 will not need to take the first ordinary opportunity exam.
In each of the two semesters the activities evaluated will be the following:
Written production and reception:
• Grammar competence (30%): Written exam, two grammar quizzes and a reading comprehension test.
• Specific contents (30%): Written exam and two reading comprehension tests.
Oral production and reception:
• Oral production (20%): Oral production exam.
• Oral comprehension (20%): Oral comprehension test and oral comprehension quiz.
Active participation and responsibility for learning: Control sheet.
An evaluation rubric will be used for students and lecturers to manage and monitor classroom work, oral practice, and autonomous individual work. This includes the demonstrated learning process (attendance, participation, effort and results). The student must demonstrate having completed these tasks and processes in a timely manner and otherwise the grade of the corresponding semester will be penalized by up to 10%.
The student who does not pass the ongoing evaluation will have to take an ordinary first opportunity exam. . The student will be examined of all the activities and the following weights will be applied: grammatical competence: 30%, specific contents: 30%, oral comprehension: 20% and oral production: 20%. The average of the ongoing control will represent 60% of their grade and the ordinary first opportunity exam 40%.
Those students exempt from taking the ordinary first opportunity exam and who, however, want to raise grade, may sit the exam in this 1st opportunity. They will be examined of all the activities (written: grammatical competence and specific contents, oral comprehension and oral production) and the aforementioned weightings will be applied to them. In this case the marks of the ongoing control will be canceled.
In the CSHG class attendance is mandatory and an important part of the student's training, so repeated absences from class will affect the qualification of the subject as follows:
• Total calculation of class hours (65 hours): 30% of absences and penalty of -1 point (20 hours); 60% of absences and penalty of -2 points (39 hours).
• If the student reaches 80% of absences out of the total number of class hours, the subject will be considered failed with a grade of 0.
o Extraordinary second opportunity and subsequent calls:
Students who do not pass the subject at the first opportunity will be entitled to a second opportunity.
The student will be examined with the same weights applied during the course (grammatical competence: 30%; specific contents: 30%, oral comprehension: 20%, and oral production: 20%). To pass this exam, they must obtain a weighted average grade according to the indicated percentages of 5 or higher. The average of the tests of this second opportunity will constitute the final grade of the subject, not making an average with the continuous assessment, and will be the one that appears in the academic record as long as the grade achieved was higher than that of the first opportunity.
The same criterion will be applied in subsequent calls, on both opportunities.
The training activities and their dedication in hours will be the following:
• Lectures (4 hours), Interactive classes (51 hours), tutorials (10 hours) and autonomous student work (55 hours).
A minimum level A2 is assumed according to the CEFR. The student would improve their academic performance if they had made a previous stay in an English-speaking country.
Mobile phones or other devices (computer or tablet) must remain turned off in the classroom. Any use of mobile phones or other electronic devices must be expressly authorized by the lecturer. In the event that a student does not meet these conditions necessary for the proper development of their learning, the lecturer may deny their attendance at the class session. All these issues will have an impact on the student's grade.
Those students who have requested exemption from class attendance, as stated in section 3.1.3 of the Internal Regulations, will be summoned to an oral, listening and written exam to assess their language level. To obtain this exemption, they must pass the specific tests and obtain a minimum score of 8 out of 10 in each of the parts.
In this case, they will obtain an exemption for the first two years of the degree in English (English for Hospitality I and English for Hospitality II), they will not be able to attend class and the final grade obtained in the specific tests will be registered for each of the courses of the language in their official record.
Iria Pastor Gomez
Coordinador/a- Department
- Campus Sur
- Area
- Centro Superior de Hostelaría
- iria.pastor.gomez [at] usc.es
- Category
- Not Applicable
María Cristina Casal Barreiro
- Department
- Campus Sur
- Area
- Centro Superior de Hostelaría
- mariacristina.casal [at] usc.es
- Category
- Not Applicable