A SHORT-TERM ESP COURSE FOR RESTAURANT CHEFS IN UZBEKISTAN

Abstract

The goal of this study is to create a course that would meet the level and requirements of Uzbek restaurant chefs. The course's cultural material was chosen with a focus on "food" in order to relate to their line of work. The course syllabus is for three months’ period, including two lessons in a week in an evening shift. Initially, the choice of the entire syllabus is discussed following with materials selection and assessment development. At the end, the goals for the six-session syllabus and a sample lesson plan are highlighted with exercise materials in appendix.