Description of Individual Course Units
|
Offered By |
Gastronomy and Culinary Arts |
Level of Course Unit |
First Cycle Programmes (Bachelor's Degree) |
Course Coordinator |
Offered to |
Course Objective |
The aim of this course is to provide the students with knowledge and skills necessary for using spoken language according to real situations and events that they meet during the working life; for understanding, writing and reading simple expressions in daily life and professional life. |
Learning Outcomes of the Course Unit |
||||||||||
|
Mode of Delivery |
Face -to- Face |
Prerequisites and Co-requisites |
None |
Recomended Optional Programme Components |
None |
Course Contents |
|||||||||||||||||||||||||||||||||||||||||||||||||||
|
Recomended or Required Reading |
V.E.Antonova, M.M.Nahabina, M.V.Safronova, A.A.Tolstyh: Doroga v Rossiyu 1. Istanbul: Multilingual, St. Petersburg: Zlatoust 2011. |
Planned Learning Activities and Teaching Methods |
Lecture, spoken and written exercises about the subjects, term paper / presentation. |
Assessment Methods |
||||||||||||||||||||||||
*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable. |
Further Notes About Assessment Methods |
None |
Assessment Criteria |
Will be annouced. |
Language of Instruction |
Russian |
Course Policies and Rules |
Will be annouced. |
Contact Details for the Lecturer(s) |
Will be annouced. |
Office Hours |
Will be annouced. |
Work Placement(s) |
None |
Workload Calculation |
||||||||||||||||||||||||||||||||
|
Contribution of Learning Outcomes to Programme Outcomes |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|