English for Cooking at Greek Schools of Higher Vocational Training (S.A.E.K.)

Teaching English for Cooking at Greek Higher Vocational Schools is a growing area that is strongly related to Greece’s traditional culinary heritage and the highly increasing demand for chefs with strong communicative skills in English language.  The present paper raises certain issues that should be taken close attention in designing and teaching English for cooking courses.  It starts by making a strong introduction on the culinary profession, its hierarchy and the distinct roles of people working in the kitchen professional environment. It moves on by referring to Greek culinary industry and its significance to the country’s economy and prosperity. The main focus of the present paper is on the language skills that need to be developed within these courses as well as the suggested methodology that needs to be applied by the English instructors.  The methodology applied is descriptive by adopting a theoretical approach on the subject based on the description of the relative study guides provided through the sites of the Schools of Higher Vocational Training (S.A.E.K.) as well as the author’s professional experience in E.S.P. and, more particularly, in English for Cooking courses. What is suggested is a pedagogical approach based on humanistic teaching principles such as cooperative learning and research skill development as among the most basic qualifications for the people wishing to be involved in the culinary profession.