A Needs Analysis of Culinary Arts Majors’ ESP Learning in Taiwan’s Context  

Oleh:

I Hou, Hsiao

Jenis: Article from Journal - ilmiah internasional
Dalam koleksi: The Asian ESP Journal vol. 9 no. 3 (2013), page 5-34.
Topik: English for Specific Purposes (ESP); needs analysis; culinary arts curriculum
Fulltext: 5-34.pdf (205.39KB)

Isi artikel

This paper investigates culinary arts majors’ learning and target needs to improve an existing ESP curriculum at a hospitality-specialized institution in Taiwan. The design of this study is largely influenced by the works of Purpura and Graziano-King (2004) and Kikuchi (2004). Their work suggests that a needs analysis should use multiple methods and multiple sources. Through documentary analyses, questionnaires with culinary arts majors including sophomores and seniors with internship experience, and interviews with an ESP instructor, a senior student, and a chef, this multi-faceted investigation has led to a deeper understanding of the English communication needs placed on culinary arts majors and this industry in Taiwan. The results show that there are some significant differences between learning needs and target needs. The problems of the current ESP program are also identified. A curriculum design model is proposed based on the research results. Recommendations for ESP curriculum design and teaching methodology for culinary arts majors in vocational programs in Taiwan are discussed.

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