The objective of this course is to develop the essential professional English knowledge and skills required for Culinary Arts students to communicate effectively in international kitchen environments. Designed in allignment with CEFR A1-A2 levels, the course integrates the terminology of kitchen brigade, tools and equipment, hygiene rules, basic ingredients, cooking techniques, sauces and service stages with core grammatical rules, aiming to enhance students' sectoral communication competences in reading, listening, speaking, writing and mediation.

Integrated coverage of basic professiınal terminology specific to the culinary field, in-kitchen safety and hierarchical communication, knowledge of ingredients and equipment, international cooking methods, basic sauces and recipe reading processes with core grammatical structures ( tenses, imperatives,adjectives, and polite requests) at the CEFR A1-A2 level.