This course provides students with a basic understanding of the fundamental functions and importance of the food and beverage department in hospitality operations and other contexts. Students will familiarise themselves with the main responsibilities, tasks, procedures and systems of food and beverage.

This is the first level in a sequential series of French Language courses for professional purposes, open to both beginners and false beginners. The module, as all language modules, is aligned with the Common European Framework of References for Languages (CEFR) and intends to introduce students to the world of gastronomy and catering industry while developing basic language, communication and professional skills in the French language. The course includes topics mainly related to the kitchen organization chart and staff functions, the kitchen and restaurant departments and functions, as well as the different ways of catering and vocabulary referring to fresh vegetables. At this level, students will acquire basic language skills of listening, speaking, reading and writing and basic grammatical structure of the French 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 A1.1 level of the CEFR.

This module, as all language modules, is aligned with the Common European Framework of References for Languages (CEFR).  It aims to further extend the basic language skills in English focusing on communication in culinary professions.  By the end of the semester, students are expected to have covered the B1 Level.