French for hotel and catering
This course is tailored for people working or aiming at working in the food and catering industry or related sectors, and who need both a cultural and a linguistic understanding of the French cuisine and art de vivre.
The content and length of the course will be based on your personal needs and objectives as determined thanks to the information you will provide me with.
About The Classes
- greet someone
- count in French
- identify the staff in a kitchen
- introduce yourself
- speak about vegetables
- complete a market sheet
- locate something in space
- find your bearings in a restaurant
- find your bearings in a kitchen
- speak about equipments
- speak about daily meals
- understand a schedule
- identify the parts of the body
- ask questions
- speak about professional attires
- understand and respect rules
- understand and give orders
- speak about fruits
- understand operating standards
- speak about dishes and the crockery
- make an inventory
- identify the staff in a restaurant
- use basic ingredients
- express preferences
- speak about a succession of actions
- speak about the cooking equipment
- speak about cooking and cooking times
- understand the technical characteristics of a device
- understand and follow a technical data sheet
- speak about meat and poultry
- use aromatic herbs and spices
- prepare a sauce
- complete a technical data sheet
- prepare fish
- speak about fishes and shellfishes
- cook fish
- speak about your tastes
- write a technical data sheet
- speak about desserts
- speak about creams
- dress and arrange food on a dish
- speak about the past
- give your opinion
- understand and prepare a menu
- understand concepts of dietetics
- express time
- communicate with the kitchen staff
- place an order from a supplier
- French and European cuisine
- the French cuisine in the world
- new trends: the "apéritif dînatoire"
- assistants and chefs in a kitchen
- the professional chef's attire
- instruments and cooking utensils
- food conservation
- staff and brigade in a hotel
- set the table for breakfast
- set the table for lunch and diner
- set up a menu
- categories in a menu
- children's menu
- organic cuisine and products
- vegetarian cuisine
- banquet, buffet and cocktail
- cuisine from northern France
- cuisine from southern France
- the French cuisine in Europe
- cooking process and utensils
- present a meal
- general principles of wine tasting
- classification of wines
- Describe a recipe
- present a dessert
- take a booking
- cancel a booking on the phone
- welcome customers
- take an order / a claim
- welcome children
- order in a café
- drinks, wines and cocktails' menu
- new trends in France
- different places for different tastes: bistrots, brasseries etc.
- chef on demand
I am flexible!
Please let me know your availabilities when contacting me by using the form at the bottom of this page.
I am based in Ealing and can travel to west and central London. Lessons can take place either at yours, at your place of work, or in any public place of your choice.
Duration & Frequency
Each lesson is a minimum of 1.5 hours but can last as long as you wish. Students usually opt for one class per week but there can be as many as you wish depending on your objectives.
I teach a wide range of students and adapt the content of all lessons to their goals.
Individuals: any adult including senior citizens willing to learn French, no matter what your goal or skill is, and because it is never too late to start learning a new language.
Couples/families/friends: learning with your partner, your bother(s) or sister(s), your friend(s) or anybody else can be great fun, especially if you are learning French for the same reasons. I teach to groups up to 4 persons.
The communicative activities that we do during the class aim at developing your fluency in French. Homework consists in exercises to do at home and on your own to strenghen what you have discovered and practised with me. They aim at developing your accuracy in French. It is essential to dedicate some time to do them.
For hotel and catering, the course will mainly be based on the coursebooks En cuisine and En salle (CLE International).
Even though many activities and games will be developed by myself and/or inspired from other books - especially if you have specific goals - following a textbook by adapting its content presents lots of advantages for students.
You may also consider buying a dictionary. To choose a good dictionary, make sure that it contains examples of use for each entry and for each definition (if there are many definitions for one single entry).
I also recommend that you buy a bilingual French-English English-French dictionary as you will need both. There exists some great apps for mobiles and tablets as well that I can recommend for you.
If you don't know your level in French, don't worry: the first class will be the chance to assess it. But you may already know your level if you have already attended a French class or sit a French test. To get an idea of your level, you can try my test (click here).
I teach French for hotel and catering for levels A1 to B2. If you are not yet familiar with the six levels of the CEFR system (Common European Framework of Reference for Languages), opposite is a scale to give you a rough idea.
Level A1 - Beginner (about 60 hours of classroom teaching)
Level A2 - Elementary (about 160 hours of teaching), equivalent to French GCSE
Level B1 - Intermediate (about 360 hours of teaching), equivalent to French AS/A2
Level B2 - Upper-Intermediate (about 560 hours of teaching), equivalent to French A Level
Level C1 - Advanced
Level C2 - Mastery
Each time you reach a new level in my course, you will be given a pretty certificate to acknowledge your language skills in French.
On demand, you can also be given a certificate to confirm your current level in French and/or state the number of hours you have been studying with me.
Group of 2: £20/hour per person
Group of 3: £15/hour per person
Group of 4 : £12.50/hour per person