Unit 1
Lesson 1 Cuisine
Warming up
Reading
Text A Chinese Cuisine Culture
Text B Western Cuisine Culture
Text C Development of Modern Foods
Practice
Writing
Reading Material Differences between Chinese Cuisine Culture and Western Cuisine Culture
Lesson 2 Cuisine Materials
Warming up
Reading
Text A Vegetables
Text B Meat
Text C Condiments
Text D Fruits
Practice
Writing
Reading Material Food Additives
Lesson 3 Recipes
Warming up
Reading
Text A Chinese Recipes
Text B Western Recipes
Text C How to Make a Fresh Fruit Platter
Practice
Writing
Reading Material Various Normal Cooking Oils
Lesson 4 Kitchenware
Warming up
Reading
Text A Classifcation of Kitchen Utensils and Appliances
Text B Kitchen Utensils and Appliances Components
Text C Cleaning Tips
Text D The Future Trend
Practice
Writing
Reading Material Status of Kitchenware
Unit 2
Lesson 5 Food Safety
Warming up
Reading
Text A Food Safety
Text B HACCP
Text C Prevention Methods in Foodservice Organization
Practice
Writing
Reading Material 4 Practices at Home to Prevent Food Poisoning
Lesson 6 Nutrition
Warming up
Reading
Text A Nutrition and Function
Text B Strictly for the Ladies
Text C Alternative Meat Can Sustain Food Systems
Practice
Writing
Reading Material The CDC Guide to Strategies to Increase the Consumption of Fruits and Vegetables
Unit 3
Lesson 7 Restaurant Service
Warming up
Reading
Text A Our Favorite Server Tricks and Tips that Make a Big Difference
Text B Restaurants Categorized by Services
Text C Service Dishes
Practice
Writing
Reading Material Service Orientation of Restaurant Employees
Unit 4
Lesson 8 Practical Writing
Warming up
Reading
Text A Writing of Scientifc Thesis
Text B Cover Letter
Text C Interview
Text D Notes and Notices
Practice
Writing
Reading Material Determination of L-color in Isocyanate by Colorimetry
Lesson 9 Innovation and Entrepreneurship
Warming up
Reading
Text A Innovation
Text B Entrepreneurship
Practice
Writing
Reading Material Michelin—Founder of a Transboundary Entrepreneur
References
