| PROGRESSION PREMIERE BAC HÔTELLERIE RESTAURATION |
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| 1.SENTIMENT D’APPARTENANCE |
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| What motivates you at school ? |
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| 2.MYTHES ET HEROS |
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| U1 :Chef George Auguste Escoffier |
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| U2 :Anthony Bourdain and the importance of culinary schools |
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| U3.The phenomenon of celebrity chefs |
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| 3.ESPACES ET ECHANGES |
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| U4.Applying for a job. |
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| U5.Interview for a job (Describe your ideal job). |
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| U6.Jobs ans skills in the catering and hospitality industry |
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| HOTELS |
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| At reception |
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| U7 Describing hotels Asking and giving information ( HR U2) |
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| U8: Hotel positions. (See HR U5 jobs and workplaces) |
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| U9: The front office. |
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| U10 : Taking phone calls (HR U1) |
| U11 : Taking room reservations (HR U3) |
| U12 : Giving polite explanations (HR U5) |
| U13 : Receiving guests (HR U6) |
| At the bar |
| U14 : Serving in the bar |
| U 15: Instructions at the bar |
| At the restaurant |
| U 16 : Taking a food order (HR U9) |
| U 17 : Describing dishes (UR U13) |
| U 18 : Talking about wine (HR U11) |
| U 19 : Desserts and cheese (HR U10) |
| U 20 : Paying bills (HR U25) |
| At the kitchen |
| U 21 : Explaining and instructing (HR U16) |
| U 22 : Cooking skills |
| At the hotel |
| U 23 : Giving directions indoors ( HR U20) |
| U 24 : Giving directions outdoors (HR U21) |
| U 25: Facilities for the business traveler (HR U22) |
| U 26: Taking telephone requests (HR U17) |
| 4.IDEE DE PROGRES? |
| U27: The advantages of using social media in the hotel industry. |
| U28: employers are using social media to hire their employees |
| U29 : Workers’ rights and unions |
| U30 : Health and safety at work (HR U 19) |
