German 2 (B1)
| Structure Type: | Study unit |
|---|---|
| Code: | RTRP0436 |
| Type: | Optional obligatory / Basic Studies |
| Curriculum: | R-TR 2012 |
| Level: | Bachelor of Hospitality Management |
| Year of Study: | 2 (2013-2014) |
| Credits: | 4 cr |
| Responsible Teacher: | Granlund, Sören |
| Language of Instruction: | Swedish |
Courses During the Academic Year 2013-2014
| Impl. | Study Time | Teacher(s) | Language | Enrolment |
|---|---|---|---|---|
| 1 | 2013-09-02 – 2014-02-28 | Kristina Frank | Swedish | 2013-08-16 – 2013-11-30 |
Learning Outcomes
The student will develop his/her knowledge of vocabulary and grammatical structures and he/she will also get familiar with the professional vocabulary required for oral and written communication in the German business environment. The student will also be able to present his/her own country.
Student's Workload
Total work load 108 h.
- schedulded studies 52 h.
- autonomous studies 56 h.
Prerequisites / Recommended Optional Courses
German 1
Contents
Revision of grammar. Texts on German business situations. Oral and written communication: interviews, appointments, telephone conversations, presentations, written exercises. Information about Finland.
Recommended or Required Reading and Other Learning Resources/Tools
Miebs, U. Vehovirta, L. 1996. Kontakt Deutsch. Deutsch für berufliche Situationen. Stockholm. Sveriges utbildningsradio. Other material provided during the lectures.
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures, group work, individual studies.
Assessment Criteria
1=The student has a satisfactory command of the language both orally and in writing
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
5=The student has an excellent command of the language both orally and in writing and s/he can apply her/his skills in a versatile manner in working life.
Assessment Methods
Active course participation, completed oral and written tasks and examinations. Numerical (0-5).