This study aimed at developing a course based on the level and the needs of second-grade tourism students at a vocational school in Turkey. Two data collection instruments, a needs analysis and an oral interview, were used to reveal students' level of English and their needs. It was found that the average level of English in the classroom is A2 according to Common European Framework standards and listening-speaking skills are perceived as the most needed skills at work. It was also revealed that most of them would like to work as waiters/waitresses or chefs and the restaurant is the most likely setting to use English. In link with their future career, the sub-theme of "food" was chosen as the cultural content of the course. Finally, doing pair-work in the classroom was marked as useful by most students. Considering these findings, a fifteen-week one-term course, each unit of which was developed around different sub-themes of culture was developed and one of the lessons developed around the sub-theme of food was presented with the related lesson plan and materials at the end of the study. Two appendices are included: (1) Needs Analysis Questionnaire; and (2) General Outline of Questions for the Semi-Structured Interview.