French 1 (A1)
| Structure Type: | Study unit |
|---|---|
| Code: | RTBP0437 |
| Type: | Optional obligatory / Basic Studies |
| Curriculum: | R-TRB 2012 |
| Level: | Bachelor of Hospitality Management |
| Year of Study: | 2 (2013-2014) |
| Credits: | 4 cr |
| Responsible Teacher: | Piltti, Ulla |
| Language of Instruction: | English |
Courses During the Academic Year 2013-2014
| Impl. | Study Time | Teacher(s) | Language | Enrolment |
|---|---|---|---|---|
| 1 | 2013-09-02 – 2013-12-20 | Ulla Piltti | English | 2013-08-16 – 2013-09-13 |
Learning Outcomes
The students will learn the basic structures and vocabulary of the French language with emphasis on the French used in accommodation and catering business. They will be able to carry out basic routine business tasks in French both orally and in writing.
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
Oral and written exercises based on the course material, pairwork, 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 apply her/his skills in a versatile manner
Assessment Methods
Active class participation, completed assignments, oral and written examinations. Numeric scale (0-5).