French 2 (B1)
| Structure Type: | Study unit |
|---|---|
| Code: | RMRP0438 |
| Type: | Optional obligatory / Basic Studies |
| Curriculum: | R-MR 2012 |
| Level: | Bachelor of Hospitality Management |
| Year of Study: | 2 (2013-2014) |
| Credits: | 4 cr |
| Responsible Teacher: | Piltti, Ulla |
| Language of Instruction: | Finnish |
Courses During the Academic Year 2013-2014
| Impl. | Study Time | Teacher(s) | Language | Enrolment |
|---|---|---|---|---|
| 1 | 2013-09-02 – 2013-12-20 | Ulla Piltti | Finnish | 2013-08-16 – 2013-09-13 |
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
Martikainen, T. & Lindgren O-P. 2010. Parfait 2. Helsinki. Otava
Hakulinen, L. & Sutinen, S. 2005. Chez Marianne 2. Helsnki. Finn Lectura
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).