This course is an applied course or English for Specific Purposes (ESP) for undergraduate students in the Nutrition study program. The main aim is to equip students to be able to communicate using English generally in the context of the fields of nutrition and health and nutritional sciences. The aim is that students will be able to implement English knowledge to support their ability to (1) communicate in acceptable language and (2) understand texts, in the field of Nutrition Institutional Food Service Management; For this reason, students must have the ability to read, listen, speak, write along with vocabulary and grammar skills. In this course, the four English language skills (reading, listening, speaking, and writing) will be taught in an integrated manner through a communicative approach, namely an approach that emphasizes language teaching as a means of communication. In this way, students will gain a more effective English learning experience and be able to use English in the world of work. Receptive abilities such as understanding English texts in written and oral form as well as productive abilities, namely conveying the ability to compose types of text in written and oral form communicatively conveyed in English. Meanwhile, language elements, namely vocabulary and grammar components, will be integrated into teaching in the four English language learning skills.