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Front Page > Archived Education > Hotel and Restaurant Business (R-HR) > 2006V > Year 2 > French for Hospitality Studies (B1) (RHP0318)

French for Hospitality Studies (B1)

Structure Type: Study unit
Code: RHP0318
Type: Optional obligatory / Basic Studies
Curriculum: R-HR 2006V
Level: Bachelor of Hospitality Management
Year of Study: 2 (2007-2008)
Credits: 4 cr
Responsible Teacher: Piltti, Ulla
Language of Instruction: Finnish

Courses During the Academic Year 2007-2008

Impl.Study TimeTeacher(s)LanguageEnrolment
22007-10-29 – 2008-03-07Ulla PilttiFinnish2007-10-08 – 2007-11-02

Learning Outcomes

The course prepares students to communicate in French in their working life. The students will achieve such proficiency in oral and written French as required in accommodation and catering business.

Student's Workload

Total 108h; class hours 52h, supervised exercises 24h, autonomous studies 24h, oral and written tests 8h

Prerequisites / Recommended Optional Courses

French level A2 or equivalent

Contents

Customer service situations in accommodation and catering business, Finland as a tourist attraction

Recommended or Required Reading and Other Learning Resources/Tools

Material supplied by the teacher.

Mode of Delivery / Planned Learning Activities and Teaching Methods

Study discussions, oral and written exercises based on the course material, pairwork, group work, assignments.

Assessment Criteria

Grade 1: The student knows the basic terminology of the field and has a satisfactory command of the language both orally and in writing. S/he understands the main points of texts in the field.
Grade 3: The student has a good oral and written command of the language and s/he can apply her/his skills in working life situations. S/he understands texts in the field.
Grade 5: The student has an excellent oral and written command of the language, s/he communicates fluently and can apply her/his skills in a versatile manner. S/he understands texts in the field without difficulty.

Assessment Methods

Active class participation, completed assignments, oral and written tests. Numeric scale (0-5).


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