Anglais 2

Anglais 2
2eme Année Restauration
2ème semestre
Raja Jendoubi


The students will be able to do the following:

  1. Communicate clearly, effectively, and respectfully in a variety of types of speeches.
  2. Use the language accurately and fluently.
  3. Understand different types of linear and nonlinear reading passages.
  4. Be familiar with the restaurant and food service industry and the most influential pioneers of culinary art.
  5. Be familiar with workplace safety.
  6. Be familiar with the kitchen essentials.
  7. Gain increased confidence in the ability to speak in public, as evidenced by decreased anxiety and improved physical and vocal delivery.
  8. Incorporate effective audiovisual materials in speeches when appropriate.
  9. Take part and communicate effectively in group discussions.
  10. Be able to write complaint letters, describe places and processes , write emails , give arguments and expose problems.
  11. Be able to give recipes and explain methods of cooking.


CHAPITRE 3: Some chefs who have made significant culinary contributions.

SECTION 1 : Listening to chefs giving recipes
1.1 : the imperative
1.2 : New lexis

SECTION 2 : Oral presentations
2.1 : Giving recipes and explaining methods of cooking.
2.2 : writing a recipe respecting chronological and logical orders.

CHAPITRE 4 : Keeping food safe

SECTION 1 : Guidelines to keep food safe.
1.1 : shopping
1.2 : storing and chilling

SECTION 2 : Sanitizing surfaces
2.1 : conditional sentences type 1
2.2 : new lexis