Introduction to the class

Welcome to Culinary English 6!

In this course we are going to talk about different gastronomic topics related to gastronomic events in Chile and around the world, gastronomic services in a hotel, we are also going to cover the topics of banqueting and catering, and finally, you are generating a project in which you create a gastronomic product and offer it in the "INACAP New Gastronomy Fair."

The units of the course are ...

Unit 1: Culinary events

• Objectives: 
• Classify national and international culinary events to recommend them based on what is requested.
• Describe national and international culinary events.

Unit 2: Eating at the hotel

• Objectives: 
• Describe the different gastronomic services offered by a hotel.
• Explain the gastronomic roles in a hotel.

Unit 3: Banqueting and catering

• Objectives: 
• Describe the process of offering a banqueting service.
• Provide in detail all the tasks to offer a banqueting service.

Unit 4: Selling your business idea

• Objectives: 
• Create a gastronomic product targeting a specific audience.
• Sustain the creation of the product with real data and studies.
• Offer the product in a simulated gastronomic fair.