Course: French B7

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Course title French B7
Course code UJP/FB7
Organizational form of instruction Lesson
Level of course Master
Year of study not specified
Semester Winter and summer
Number of ECTS credits 2
Language of instruction French
Status of course unspecified
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • Kocourková Pavla, Mgr.
Course content
Week 1 Introduction. Communicative activities. Week 2 Celebrations and feasts. Direct object. Week 3 Birthday. Talking about hobbies and things we like doing. Indirect object. Week 4 Vocabulary related to cooking. Recipes. Civilisation: French calendar. Celebrations and feasts. Week 5 Unusual stories. Present conditional. Expressing polite requests and advice. Week 6 Description of movement. Weekend. Week 7 Progress test. Vocabulary related to fun. Civilisation: wordplay, fun. Week 8 Colours and their meanings. Indirect speech in present tense. Week 9 Faire + verb, laisser + verb. Expressing misunderstanding. Reconciliation. Week 10 French in the eyes of other nations. Week 11 Revision ? Bilan. Week 12 Final test. Week 13 Correcting final test.

Learning activities and teaching methods
Collaborative instruction, Multimedia supported teaching, Skills demonstration, Individual study, Students' self-study, Practicum
  • Contact hours - 26 hours per semester
  • Preparation for formative assessments (2-20) - 10 hours per semester
  • Preparation for comprehensive test (10-40) - 18 hours per semester
prerequisite
professional knowledge
Students can: - produce conversation related to media; - understand simple newspaper and Internet articles related to media; - be familiar with TV program; - understand shorter texts from francophone literature; - get in touch with somebody by writing.
learning outcomes
Students can: - use direct and indirect object correctly; - express hypothesis, polite request, suggestion and advice; - tell a joke or a story; - have a conversation related to celebrations and feasts; - understand simple recipes; - use vocabulary related to cooking.
teaching methods
Practicum
Multimedia supported teaching
Skills demonstration
Collaborative instruction
Students' self-study
Individual study
assessment methods
Test
Skills demonstration during practicum
Continuous assessment
Recommended literature
  • Baylon, Ch.; Campa, A.; Mestreit, C.; Murillo, J.; Tost, M. Forum 1 (Livre de l´éleve, cahier d´exercices). Hachette, 2000.
  • Girardet, J. ; Pécheur, J. Écho 2 - cahier personnel d´apprentissage. Paris: CLE international, 2008.
  • Girardet, J. ; Pécheur, J. Écho 2 - méthode de français. Paris: CLE international, 2008.
  • Grégoire, M.; Thievenaz, O. Grammaire progressive du français - niveau intermédiaire. Paris. CLE international, 2003.
  • Miquel, C. Vocabulaire progressif du français - n. débutant, CLE International, Paris. 2002.


Study plans that include the course
Faculty Study plan (Version) Branch of study Category Recommended year of study Recommended semester