A syllabus proposal for teaching ‘menu design in esp’ for gastronomy students at a private university in Puebla
Date
2021-05
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Benemérita Universidad Autónoma de Puebla
Abstract
"Syllabuses are important in the teaching practice; some of them are focus on the learners’ needs and the course objectives. This study presents the proposal of a syllabus for teaching Menu Design in ESP for sixth semester focused on gastronomy learners’ eeds at Universidad Hotelera Suiza.
In order to carry out this research it has been reviewed many expert authors in topics like: Syllabus and types of syllabus, this part allowed the researcher define the syllabus proposal as a Content- based syllabus because the main objective of this proposal is to teach specific gastronomy content (menu designing), other topics tackle in this study are: the differences about syllabus, curriculum and course plan, syllabus designing, English for Specific Purposes and Gastronomy students’ needs about learning English.
After the application of a survey to the gastronomy students which give the researcher the data collection about what subject in the Gastronomy program they consider as a need to learn in an ESP class, the results showed Menu Design is the subject students are interested. Therefore, the final proposal includes the list of items that will help to teach a suitable content for the subject Menu designing in an ESP class".
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