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Technical French I 2017/2018

  • 5 ECTS
  • Taught in Francês
  • Both continuous and final Assessment

Objectives

This course aims to provide students with basic communication skills, oral and written French language, level A1 / A2 of the CEFR, which allow students in professional environment, stimulate conversation. In this sense, through the themes worked in the classroom, it is intended that the students communicate in general and tourists in particular, valuing the principles of intercultural communication.
In this context, it is intended that students achieve the following specific objectives:
1. Apply oral communication skills in a professional context: the place of the Self and the Other;
2. Acquire vocabulary of everyday communication in French language: the development of oral and written skills;
3. Communicate in some tourist contexts: the hotel and catering.
4. Show knowledge of the France of interest to the area of Tourism, applying them in oral and written communication.
5. Demonstrate knowledge of the Francophonie of interest to the area of Tourism, applying them in oral and wr

Recommended Prerequisites

Knowledge of operating mode from a Latin root language.
Oral and written command of a Living Language.

Teaching Metodology

It will adopt an eclectic method, according to the student's learning needs, with the feature, among others, the discovery method (inductive learning), the method of discussion and the method of solving problems with the resource individual work in pairs and in groups and supported by written documents, oral and the use of ICTs. It will promote also the use of cognitive strategies, metacognitive and social-affective, which lead to different learning. Of note, too, sessions for the presentation of oral work done by students. In short, the classes will combine the exhibition methods, with the formal presentation of content and interactive, focusing on the question of technical / response, working with the large group and also the debate, based on the presentation of problems.

Body of Work

1.Me and Other.
1.1 Presentation;
1.2 Greeting;
1.3 Intercultural communication.

2. The basic communication in French.
2.1 Leisure;
2.2 Physical / psychological characterization;
2.3 The Human Body;
2.4 Clothing, accessories;
2.5 The house;
2.6 Food;
2.7 Transportation.

3. Tourism and some of its contexts.
3.1 Hotels and services;
3.2 Dream Hotels.
3.3 Reservations in hotels;
3.4 Restoration;
3.5 Dialogues in a restaurant.
3.6 French gastronomy.
3.7 Order meals.


4. France and Tourism.
4.1 Characterization geographic, social and political.
4.2 The French regions.
4.3 Paris for Tourism.
4.4 Cultural tourism, art and heritage.
4.5 The main wine regions in France.

5. The Francophonie and Tourism.
5.1 The Francophonie: a tourist destination.
5.2 Presentation geopolitics.
5.3 The Francophonie in Europe and America.
5.4 The Francophonie in Africa and Asia.
5.5 Francophone tourist circuits.
5.6 Francophone tourist offers.

Recommended Bibliography

- Laygues, Arnaud et Coll, Andreu (2014). Le Français en contexte. Tourisme. A1/ A2. Paris: Maison des Langues. (It exists in the library)

- Riegel, Martin et Pellat, Jean-Christophe (2014). Grammaire méthodique du français. Paris: PUF. (It exists in the library)

Complementary Bibliography

Dicionário Editora de Francês – Português (2014). Porto: Porto Editora. (It exists in the library)
Dicionário Editora de Português – Francês (2014). Porto: Porto Editora. (It exists in the library)

Weekly Planning

1 - Presentation of the course program. Indicating the essential bibliography and modeassessment to adopt.
Diagnosis of knowledge in written and oral French students.
Me and the Other:
- Introduce someone;
- Greeting expressions and delicacy (how to greet, how to say goodbye).
- Grammar exercises.
- Formative assessment: production and oral comprehension and written.

2- A presentation in a professional context.
- The importance of intercultural communication in the workplace: reading and discussing some items.
- Realization of grammar exercises.
- Seminar with the Director of Human Resources of the Interactive Shop North of aeroporto Francisco Sá Carneiro.
- Grammar exercises.
- Formative assessment: production and oral comprehension and written.


3 - The leisure. Hobbies - Vocabulary.
- Me and the Other: the description.
- Characterization (physical and psychological):
- The human body (essential constituent elements).
- Grammar exercises.
- Formative assessment: production and oral comprehension and written.


4 - Describe people: clothing and accessories; the colors.
- The house: rooms and furniture.
- Grammar exercises.
- Formative assessment: production and oral comprehension and written.

5 - Power: vocabulary and expressions.
- The travels today; purposes and means of transport: vocabulary and expressions.
- Grammar exercises.
- Formative assessment: production and oral comprehension and written.


6 - The different types of hotels and services: vocabulary and expressions.
- Reading and analysis of brochures.
- A dream hotel characterization.
- Grammar exercises.
- Formative assessment: production and oral comprehension and written.
- 1st time evaluation: written test.


7 - The hotel industry: study vocabulary.
- Restoration: vocabulary and dialogues analysis.
- Grammar exercises.
- Formative assessment: production and oral comprehension and written.

8- The cuisine: vocabulary.
- Study of French gastronomy: the importance for tourism.
- Grammar exercises.
- Formative assessment: production and oral comprehension and written.

9. France and the French today.
- Geographic, social and political characterization: reading and analysis of documents.
- A journey through the regions of France: presentation of different regions.
- Grammar exercises.
- Formative assessment: production and oral comprehension and written.

10 - Paris: a city to know.
- Cultural tourism: a trip to the museum: presentation of the expressions.
- The Orsay museum and the Louvre museum: a guided tour. Online presentation.
- Wine and major wine regions in France: reading and analysis of documents.
- Grammar exercises.
- Formative assessment: production and oral comprehension and written.
- 2nd time evaluation: writing activity.


11 - The Francophonie: a tourist destination. Geopolitical presentation.
- The Francophonie in Africa and Asia: tourism potential. Reading and discussion of articles.
- Grammar exercises.
- Formative assessment: production and oral comprehension and written.


12 - The Francophonie in America and Europe: tourism potential.
- Analysis of some French-speaking tours.
- Brochures Analysis.
- Grammar exercises.
3rd time evaluation: writing activity.

13 -
- Preparation / monitoring of oral work.

14- Preparation / monitoring of oral work.

15 – 3rd time evaluation: oral presentations of work done by students.
- Final considerations.
- Balance of their work.

Demonstration of the syllabus coherence with the curricular unit's objectives

To comply with the objective 1, Apply oral communication skills in a professional context: the place of Self and Other, it will be worked the contents 1.1, 1.2 and 1.3.

In turn, the goal 2, Acquire vocabulary of everyday communication in French language: the development of oral and writing skills, matches the contents 2.1, 2.2, 2.3, 2.4, 2.5, 2.6 and 2.7.

In the same vein of meaning, the goal 3 Report in some tourist contexts: the hotel and catering, covers the contents 3.1, 3.2, 3.3, 3.4, 3.5, 3.6 and 3.7.

Then, the objective 4, Show knowledge of the France of interest to the area of Tourism, applying them in oral and written communication, includes the contents 4.1, 4.2, 4.3, 4.4 and 4.5.

Ultimately, the goal 5, Demonstrate knowledge of the Francophonie of interest to the area of Tourism, applying them in oral and written communication, will be covered through the contents 5.1, 5.2, 5.3, 5.4, 5.5 and 5.6.

Demonstration of the teaching methodologies coherence with the curricular unit's objectives

So that students can meet all the learning goals will be privileged over all the teaching-learning process an eclectic method, combining the exhibition and interactive methods, and, according to the specific needs of each student at any time, apply will be cognitive, metacognitive and social-affective, valorizing the discovery, discussion and problem solving. However, for each learning objective, we will be using other methods to facilitate the performance of the student.

Thus, for the purpose 1 (Apply oral communication skills in a professional context: the place of Self and Other), it will be made of the work in pairs and technical question / answer. In turn, to comply with the objective 2 (Acquire vocabulary of everyday communication in French language: the development of oral and writing skills), will be privileged in the method of discussion and independent working method. In goal 3 (Report in some tourist contexts: the hotel and catering) value shall be technical problem solving and independent working method; in four (Show knowledge of the France of interest to the area of Tourism, applying them in oral and written communication) and 5 (Demonstrate knowledge of the Francophonie of interest to the area of Tourism, applying them in oral and written communication ), group work, the method of discussion and debate.

relevant generic skillimproved?assessed?
Achieving practical application of theoretical knowledge Yes
Adapting to new situationsYes 
Analytical and synthetic skillsYes 
Balanced decision makingYes 
Commitment to effectivenessYes 
Commitment to qualityYes 
CreativityYes 
Cultural awareness Yes
Ethical and responsible behaviourYes 
Event organization, planning and management Yes
Foreign language proficiency Yes
Information and learning managementYes 
Initiative and entrepreneurship capabilityYes 
IT and technology proficiencyYes 
LeadershipYes 
Problem Analysis and AssessmentYes 
Problem-solvingYes 
Relating to othersYes 
Self-assessmentYes 
TeamworkYes 
Understanding multiculturalism and valuing diversityYesYes
Written and verbal communications skills Yes
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