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Huang, Wenhong; Feng, Dezheng – Journal of Multilingual and Multicultural Development, 2019
This paper examines the motivations of Chinese learners of Japanese across three different grades through Elicited Metaphor Analysis and semi-structured interview. Year 1, Year 2 and Year 3 Japanese majors (55 in total) in a Chinese university were asked to produce metaphors that reflected their motivations to learn Japanese. The metaphor data…
Descriptors: Japanese, Second Language Learning, Learning Motivation, Figurative Language
Kim, Kitaek; Joo, Kum-Jeong – English Teaching, 2018
This paper explores the English needs of culinary college students in Korea, asking whether their English needs differ by their desired careers. To this end, we administered a survey to 123 culinary college students and divided them into six groups based on their desired careers. The results show that the type of desired career of the participants…
Descriptors: Food Service, Service Occupations, Cooking Instruction, Undergraduate Students
Jones, Christian; Waller, Daniel – TESOL International Journal, 2017
This article reports on a quasi-experimental study investigating the effectiveness of two different teaching approaches, explicit teaching and explicit teaching combined with textual and aural input enhancement used to teach lexical items to elementary level learners of Turkish in a higher education context. Forty participants were divided into…
Descriptors: Linguistic Input, Second Language Learning, Second Language Instruction, Language Tests
Lopez-Valadez, Jeanne, Ed.; Pankratz, David, Ed. – 1987
This guide is intended for vocational educators developing the vocational English as a second language (VESL) component of a course in cooking. The introductory section examines assumptions about second language learning and instruction and VESL classes, local adaptations of the curriculum, and sample VESL lessons. The chapter on language…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Foods Instruction