《烹饪英语》是职业英语课程，面向烹饪专业学生、相关专业工作者和烹饪爱好者开放。根据高职教育专业英语教学的性质和目的的要求，将教学内容设计为以食品原料为主线，以实际工作流程和场景为辅助线，具有很强的针对性。

本课程遵循语言学的教学原则，采用多种教学模式。收集本专业最新、最实用的词汇、固定表达和功能句型，精选中西合璧的新材料。

本课程共9个单元。每个单元有至少2个视频。通过学习,可以掌握各种基本表达式在烹饪英语,翻译中英文之间菜肴和食谱,用英语处理实际工作中的实际问题,全面提高你的沟通能力,打下坚实的语言基础为未来在餐饮行业工作。

最重要的是，我们邀请了老师和同学为大家播放情景对话。每个人都有自己的角色。

欢迎来到这个大家庭，享受在这里的学习！

English for cuisine, as a basic professional course for cooking majors, is open to students majoring in cooking, relevant professional workers and cooking enthusiasts. According to the requirements of the nature and purpose of professional English teaching in higher vocational education, the teaching content is designed with food raw materials as the main line and the actual work flow and scene as the auxiliary line, which has strong pertinence. 

The course follows the teaching principles of linguistics and adopts a variety of teaching modes. It collects the latest and most practical vocabulary, fixed expressions and functional sentence patterns of the major, and selects novel materials with both Chinese and western characteristics. 

The course concludes nine units. There are two videos in each units. Through learning, you can master all kinds of basic expressions in cooking English, translate dishes and recipes between Chinese and English, deal with practical problems in practical work in English and comprehensively improve your communication ability in the industry, laying a solid language foundation for future work in the catering industry. 

The most important, we invited our teachers and students to play the situational dialogues for you. Everyone has a certain role to play. 

So welcome to the family and enjoy your learning here！

Unit One Titles， Kitchen Floor and Food Safety

Lecture 1 Titles in the kitchen

Lecture 2 Kitchen Floor and Food Saftey 厨房布局和食品安全

Test in Unit One

Unit Two Tools and Equipment in the Professional Kitchen 专业厨房的工具和设备

Lecture 1 Tools and Equipments in the Professional kitchen 厨房工具和设备

Lecture 2 HACCP Principles & Application Guidelines 危害分析和关键控制点

Test in Unit One

Test in Unit Two

Unit Three Cooking Technology

Lecture 1 Cooking Technology

Lecture 2 Dish name translation rules.

Test in Unit Three

Unit Four Seasoning and Condiments

Lecture 2 Recipe Card

Lecture 1 Seasonings and Condiments

Test in Unit Four

Unit Five Vegetables, Fruits and Nuts

Lecture 2 Fruits and Nuts

Lecture 1 Vegetables

Test in Unit Five

Unit Six Livestock and Dairy Produts 畜奶类

Lecture 2 Ingredient：Dairy Products 乳制品

Lecture 1 Ingredient： Livestock 畜肉类

Test in Unit Six

Unit Seven Poultry and Eggs 禽蛋类

Lecture 2 Translation: Poultry and Eggs 菜名及菜谱翻译

Lecture 1 Ingredient：Poultry and Eggs 禽蛋类

Test in Unit Seven

Unit Eight Fish and Shellfish水产

Lecture 1 Fish and Shellfish

Lecture 2 Translation on Fish and Shellfish

Test in Unit Eight

Unit Nine Grains, Starch, Legume and Dim sum

Lecture 2 Translation on Grains, Starch, Legume and Dim sum

Lecture 1 Grains, Starch, Legume and Dim sum

Test in Unit Nine

《烹饪英语》，中国旅游出版社，2018年12月出版。