Sr. No.

07010608: Foreign Language Skills – II (French/ Spanish/ German)

01 TOPICS TO BE COVERED TEACHING HOURS DOMAIN
Restaurant Brigade; Hotplate language and terminology; Name of herbs and spices; basic: Introducing each other, Short Guest Interactions.

Unit-2 : Kitchen Brigade; Name of Meat, Poultry and Game; ; Conversation basic : In the restaurant (how to place/take order, billing etc.)

Unit- 3 : Name of French wines , French cheese and seasonings ; Reading a wine lable ; The recent past tense ;: hotel room reservation (to make/cancel the reservation)

Unit – 4: The French Classical Menu with classic – examples of each course; Hot plate language and terminology; Interrogation; Conversation basic: Making/Cancelling a reservation (in train/on flight)

 

 

10

 

 

5

Must know
Plural of Nouns; Possessive adjectives; Conversation

The immediate future tense ; Conversation basic

4 Desirable to Know
Conjugation of irregular verbs : partir, faire, prendre, sortir, voir, vouloir, pouvoir; The interrogation with <est-ce que, qu’est-ce que et qui est-ce> 1 Nice to Know
(Oral)

Role-playing of different situations

Understanding questions

Conversation

Picture composition

10  

 

Must know

Syllabus books

  • Larousse compact Dictionary: French-English/ English-French
  • Conjugaison – Le Robert & Nathan
  • Larousse French Grammar
  • Grammaire Collection “Le Nouvel Entrainez vous” level debutant
  • Parlez à l’hotel by A. Talukdar
  • A Votre Service 1
  • French for Hotel and Tourism Industry by S.Bhattacharya
  • Jumelage 1 by Manjiri Khandekar and Roopa Luktuke
  • Basic French Course for The Hotel Industry by Catherine Lobo & Sonali Jadhav
Admissions