English Material Development for

Kitchen StaffBy. Lily Meilia and Wiji Hastuti

outlineO IntroductionO Reason to develop English Material

for Kitchen StaffO Goals and objectives of the programsO Need analysisO English Materials for Kitchen StaffO EvaluationO Conlusion

INTRODUCTIONO Globalization era makes English as a very

important tool of communication especially for those who are in tourism Industry.

O The beauty of the nature in Indonesia leads to the expanding of the tourism aspects.

O Not many books are available for tourism students, especially for kitchen staff

O Adapting and adopting materials for Kitchen staff is needed so teacher can expose the students with appropriate models of English

Reason to develop English Materials For Kitchen Staff

O Not many books are available for Kitchen Staff

O Not many teachers are creative enough to adopt and adapt materials for Kitchen staff students

O Adopting and adapting materials for Kitchen staff is not an easy task for teachers

O Students needs to be exposed to appropriate English used in their work field

Goals and Objective of The Programs

O GoalsStudents are able to use functional English related to the hospitality industry.Students understand the vocabulary commonly used in hospitality industry

O ObjectivesStudents are able to read the menuStudents are able to explain the process of making dishes

Time AllotmentTime allotment will be setting in this stage too. Setting Time Allotment 1 class hour = 60 Minutes 1 week x 5 hours x 60 Minutes = 300 M/week 24 Weeks x 300 M = 7200 Minutes = 120 Class Hour

Need AnalysisINFORMATION FROM THE QUESTIONAIRE

From The Students and a teacher of SMK Kasih Ananda From Mr. Pawan Deep Bhatnagar, The manager and Marketing advisor of PT. Ganesha Eksanskriti Indonesia

- The school requires the students to have at least 400 score on TOEFL

- They need to learn functional English which is related to their

future work field. - They get the materials from the website (They find them by

themselves not with the teachers help) - Students think that they lack of practicing English and

knowledge about hospitality Industry- Lacks of books about hospitality industry or tourism

- The restaurant does not require the kitchen staff to have TOEFL score but they require them to have good, fluent English spoken skill.

- The restaurant requires their kitchen staffs to be able to handle guest, taking order, master the vocabulary of kitchen appliances, vegetables, and spices.

- English needed in the restaurants is related to functioning of the kitchen, the service area and those regarding to the food and allied matters.

- Most of Indonesian workers working there are lack of knowledge and English about hospitality industry

English Materials for Kitchen Staff

O Materials will be adopted and adapted from:

a. Internetb. Authentic Materialsc. At Your Service (Teacher and

Students Books)d. High Season (Teachers’, Students’

and Workbooks)

O Blueprint of the materials will consist of:a. Syllabus: The syllabus used in this materials

(course books) is Functional syllabusb. Language skills: Listening, Speaking, Reading

and writingc. Functional Units:

1. Taking and serving orders 2. Reading the menu

3. Describing dishes4. Explaining the procedure to make dishes

d. Techniques within the Lesson Plan: Motivation Strategies, Presentation Stage, Skill Practice, Review, Assessment

SYLLABUS

Teaching

Students’ Requirements Teachers’ Requirements

1. Teenagers or Adult leaners

2. Having good motivation in learning

English for Kitchen Staffs

3. Planning to work in hospitality

industry

4. Ready to be posted in any

international restaurants for training

1. Having ability to use English both in

oral and written communication

2. Having good knowledge in hospitality

industry

3. Willing to work in team

4. Creative

5. Having ability to define and refine the

curriculum

EVALUATIONDoes the course book suit the environment in which it will be used?

Does the course book meet the needs of the learners?

Does the course book apply sensible principles of teaching and learning?

Does the goal of the course book match the goals of the course?

Does the content of the course book suit the proficiency level of the learners and reflect sensible selection and sequencing principles?

Is the course book interesting and does it use effective techniques?

Does the course book include tests and ways of monitoring progress?

CONCLUSIONO Teachers is the ultimate element of

the curriculumO In designing a course book, need

analysis should be conducted.O Good course book will enhance the

learning and teaching processO Any course book should be

evaluated so that material designer can find out whether the book meet the objectives or not.