French for Hospitality Studies (A1)
| Structure Type: | Study unit |
|---|---|
| Code: | RHP0317 |
| Type: | Optional obligatory / Basic Studies |
| Curriculum: | R-MR 2011 |
| Level: | Bachelor of Hospitality Management |
| Year of Study: | 2 (2012-2013) |
| Credits: | 4 cr |
| Responsible Teacher: | Piltti, Ulla |
| Language of Instruction: | Finnish |
Courses During the Academic Year 2012-2013
| Impl. | Study Time | Teacher(s) | Language | Enrolment |
|---|---|---|---|---|
| 6 | 2012-10-29 – 2013-03-01 | Ulla Piltti | Finnish | 2012-10-08 – 2012-10-29 |
Learning Outcomes
The students will learn the basic structures and vocabulary of the French language with. They will be able to carry out basic routine business tasks in French both orally and in writing.
Student's Workload
Total 108h; class hours 52h, supervised exercises 24h, autonomous studies 24h, oral and written tests 8h
Prerequisites / Recommended Optional Courses
No previous studies
Contents
Pronunciation, basic vocabulary and grammatical structures, everyday situations, travelling, working life situations.
Recommended or Required Reading and Other Learning Resources/Tools
Martikainen, T. - Mäkelä, M. 2008. Parfait! 1. Ranskaa aikuisille. Keuruu. Otava
Mode of Delivery / Planned Learning Activities and Teaching Methods
Supervised teaching, oral and written exercises based on the course material, pairwork, group work, assignments.
Assessment Criteria
Grade 1: The student has a satisfactory command of the language both orally and in writing
Grade 3: The student has a good command of the language both orally and in writng and s/he can apply her/his skills in practice
Grade 5: The student has an excellent command of the language both orally and in writing and s/he can äpply her/his skills in a versatile manner
Assessment Methods
Active class participation, completed assignments, oral and written tests. Numeric scale (0-5).