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Bilingual Vocational Training Program for Chinese Chefs [microform]
Bib ID 5475046
Format MicroformMicroform, BookBook
Author
China Inst. in America, New York, NY
 
Description [Washington, D.C.] : Distributed by ERIC Clearinghouse, 1984 
79 p. 
Summary

This document contains materials that can be used by instructors in an English-as-a-second-language course for Chinese kitchen workers or chefs. The materials consist of lessons on various topics that occur in the everyday life of Chinese chefs. Topics include: English names for Chinese dishes; phrases to employ when meeting people and when using the subway or visting the bank, the post office, and the supermarket; kitchen instructions and safety in the kitchen; conversation; time expressions; and a cooking test. Each topic contains practice sentences in English with Chinese translations, vocabulary, and sentence structure tips. Midterms and final tests are included. Other information for teachers includes letters and other materials needed to supervise students in field practice, information forms, graduate followup materials, and a newsletter. (KC)

Notes

Teachers.

Practitioners.

May also be available online. Address as at 14/8/18: https://eric.ed.gov/

Reproduction Microfiche. [Washington D.C.]: ERIC Clearinghouse microfiches : positive. 
Subjects Bilingual Education Programs.  |  Bilingual Instructional Materials.  |  Chinese.  |  Cooking Instruction.  |  Cooks.  |  English (Second Language)  |  Job Training.  |  Limited English Speaking.  |  Second Language Instruction.  |  Vocational Education.  |  Vocational English (Second Language)  |  Work Experience Programs.
Form/genre Guides, Classroom  |  Multilingual/Bilingual Materials.
Other authors/contributors China Inst. in America, New York, NY
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