English in the Kitchen: A Practical Guide for Culinary Students
150 hlm; 21 x 29,7 cm
Cetakan Pertama, Agustus 2025
ISBN: (masih dalam proses)
Penulis : Sry Mulya Kurniati
Penyunting : Sry Mulya Kurniati
Tata Letak : Kangfatihh
Desain Cover : Ayu Lestari
Penyelaras Aksara : Redaksi Faith Books
Diterbitkan Oleh: Penerbit Faith Books
Harga: Rp71.000
Sinopsis:
Language is a vital tool of communication, and in today’s globalized world, the ability to speak English fluently and confidently has become more essential than ever especially in the professional realm. For students pursuing a vocational education in Culinary Arts, English is not just an academic subject, but a powerful medium that opens doors to international knowledge, global collaborations, and career opportunities in the hospitality industry.
This textbook “English in the Kitchen: A Practical Guide for Culinary Students” has been specially designed to meet the unique needs of SMK (Sekolah Menengah Kejuruan) students majoring in Culinary Arts. Understanding that these students are preparing for careers in dynamic, customerfocused environments, such as hotels, restaurants, cafes, caterinservices, and even international cruise ships. This book offers practical speaking exercises and realistic dialogues based on situations they are likely to encounter in their professional lives.
The material in this book is structured to gradually build students’ confidence and fluency in speaking English. Each unit covers essential topics such as: Restaurant Types, Explaining Food Recipe, The History of Chinese American Contributions to Food and Cuisine, The Impact of Fast Food, Restaurant Service Information, Indonesian Traditional Dishes, At the Coffee Shop, Chinese Cooking, Banqueting, Restaurant Table Set -up and Wine—all within the context of culinary and hospitality settings. The lessons are supported by vocabulary lists, pronunciation tips, role-play scenarios, and interactive activities that encourage active participation and collaborative learning.
We recognize that speaking a foreign language can be intimidating for many students. Therefore, this book aims to create a supportive learning environment by providing step-by-step guidance, simple yet effective strategies, and plenty of practice opportunities. The goal is not only to help students improve their linguistic abilities, but also to build their self-esteem and interpersonal communication skills, which are crucial in any culinary workplace. This textbook was developed with input from English teachers, culinary instructors, and industry professionals to ensure that the content is both pedagogically sound and industry-relevant. It is aligned with the national curriculum and competency standards, yet remains flexible enough to be adapted to various classroom settings and teaching approaches.
We hope that this book will serve not only as a useful educational resource, but also as a source of inspiration for students to become confident English speakers who are ready to thrive in the culinary world. Mastery of English speaking skills will empower them to communicate with colleagues and clients from diverse backgrounds, understand international culinary literature and trends, and pursue opportunities both locally and abroad. Finally, the writer would like to express her deepest appreciation to all the educators, contributors, and students who have supported the development of this book. May it serve its purpose well and contribute meaningfully to the language learning journey of every culinary student who opens its pages.
Pesan buku: wa.me/6282211904541