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2020/2021

Second Foreign Language III (French)

Code: 103718 ECTS Credits: 6
Degree Type Year Semester
2502904 Hotel Management OB 3 A
The proposed teaching and assessment methodology that appear in the guide may be subject to changes as a result of the restrictions to face-to-face class attendance imposed by the health authorities.

Contact

Name:
Yolande Juanola
Email:
Yolanda.Juanola@uab.cat

Use of Languages

Principal working language:
(fre)
Some groups entirely in English:
No
Some groups entirely in Catalan:
No
Some groups entirely in Spanish:
No

Prerequisites

There are no entry requirements but level A2.1 of the Common European Framework of Reference for Languages is recommended.

 

Objectives and Contextualisation

Students acquire the language content described in section 5 of this document. They also develop communicative competences in oral and written interaction, being able to do the following at the end of the course:

  • Use French as the working language in class.
  • Understand and appropriately use simple formulaic expressions for social interaction.
  • Improve their pronunciation.
  • Understand the overall meaning of specialised language texts (Hospitality).
  • Understand the overall meaning of spoken messages from speakers using standard forms of the language to talk about every day and professional matters.
  • Take notes from clear and precise spoken information. Write down brief dictated spoken messages. Respond to those messages adequately.
  • Select the information from a longer written or spoken message that is relevant to your own needs.
  • Describe people, places and things.
  • Describe personal experiences or those related to other people and experiences in the professional field.
  • Narrate events related to personal experience.
  • Recognise expressions revealing the mood of the speaker and express personal mood.
  •  Develop a degree of precision (in grammar, pronunciation, spelling, register, etc.) and fluency (speed of production, ability to express ideas and hold conversations), both in
  • writing and speaking to the equivalent of level A2.2 of the Common European Framework of Reference for Languages.
  • Develop strategies and skills to understand authentic written and spoken texts.
  • Develop strategies to continue learning independently outside the classroom.
  • Develop the capacity to be efficient in the use of language in the area of tourism and in everyday situations.
  • Use the necessary language learning resources: dictionaries, grammars, text books, practice exercises, etc.

Competences

  • Be able to self-evaluate knowledge acquired.
  • Communicate orally and in writing in a first, second and third foreign language in the areas of the hotel and catering industry and also in the different areas related to them.
  • Develop a capacity for independent learning.
  • Manage and organise time.
  • Manage communication techniques at all levels.
  • Manage techniques of internal and corporate communication in hotel and catering companies.
  • Work in teams.

Learning Outcomes

  1. Be able to self-evaluate knowledge acquired.
  2. Develop a capacity for independent learning.
  3. Identify the correct vocabulary and grammatical form to apply in the tourist sector in a first, second and third foreign language.
  4. Manage and organise time.
  5. Manage communication techniques at all levels.
  6. Produce discourses appropriate for different functions, means, activities and situations in the area of work.
  7. Use idiomatic peculiarities required in the tourist sector at intermediate and advanced level in a first, second and third foreign language.
  8. Use internet resources for tourism in a first, second and third foreign language.
  9. Work in teams.

Content

The linguistic contents are subdivided into language functions, grammar, vocabulary and phonetics and prosody.

 

Language functions

  Social function

  • Use the most common forms of courtesy.
  • Make apologies and justifications.
  • Use the correct forms of salutation and signing off (e‐mail, informal letter).

 Informative function

  • Describe people and workplaces. Ask for and give information about somebody's personality, training and professional skills.
  • Ask for and give information about places (personal environment, tourist destinations, heritage).
  • Ask for and give information about tourist services.
  • Ask for and give information about everyday activities, facts or events and the same for the world of tourism about things that have happened or will happen in the future.
  • Ask for and give information about times: from when something happens, when it will happen, how long it will last, how often it will happen, etc.
  • Ask for and give general information about a person: physical condition (tired, sleepy, thirsty) and mood (sad, happy, afraid).
  • Ask for and give explanations, explain the cause and the consequences of something, formulate a hypothesis.

  Expressive function

  • Express feelings of being worried, uneasy, surprised, satisfied, unsatisfied.

 Evaluating function

  • Talk about likes and dislikes and give reasons for them.
  • Compare and choose things according togiven criteria.
  • Express a supposition.

 Inductive function

  • Suggest or give advice on doing something or making somebody else do something. Offer to do something or refuse to.
  • Ask for something without any pressure.
  • Express willingness, obligation, necessity or desire to do something.
  • Ask for the reason and the purpose of an action.
  • Calm somebody down.
  • Complain.

 Metalinguistic function

  • Ask somebody to repeat what they have said or what somebody else has said.
  • Ask for and give clarification about the meaning of a word or expression, using examples or paraphrasing where necessary.

 

GRAMMAR CONTENT

Students must be able to recognise and appropriately use the following grammatical structures.

  1. Direct and indirect object pronouns: recapitulation and consolidation of the position.
  2. Indirect discourse in the present: demander si, où, quand, demander de + infinitif.
  3. Pronouns: ce qui, ce que,
  4. Demonstrative pronouns: celui, celle, ceux, celles que, qui.
  5. The passive tense.
  6. Oposició pour/par.
  7. Consolidation and braodening of time expressions: depuis, il y a, en, dans, pour, quand, pendant, avant de, après.
  8. Consolidation of the passé recent and the futur proche (perífrasis venir de + infinitif and aller + infinitif), 
  9. Adverbs ending in ‐ment
  10. Expressions of quantity: la moitié, letiers
  11. Adjectivesand indefinite pronouns: quelques, certains, plusieurs, tout, chaque, aucun, la plupart.
  12. The impersonal il and the ce for presentation.
  13. Cause: parce que, à cause de, grâce à, comme.
  14. Consequences: alors, donc.
  15. Opposition: mais
  16. Finality: pour, afin de
  17. Negation: ne... plus, ne... rien, ne... personne, ne... jamais, ne... que, sans, ne... ni... ni.
  18. Present conditional.
  19. Present hypothese

 

VOCABULARY

 The vocabulary content comes from the following semantic fields: daily experiences, sports activities, travel (car rental, itineraries, etc.), the French education system, recruitment issues labour, banking, organization of the company, hotel (departments, functions, personnel, employment rate, type of clientele, etc.), hotel equipment and tourism geography. Customs of the different nationalities.

 

PHONETICS AND PROSODIC CONTENT

 Students must recognise and appropriately use the prosodic features (intonation, rhythm, etc.) of the language. They must also recognise and appropriately use the basic sounds and sound symbols of French, as specified below.

  1. Consonant endings (s, t, r).
  2. Discriminating between /y/, /i/, /u/.
  3. Double vowels.
  4. Nasals.
  5. /¶/, /e/, /S/.
  6. Frequent consonants (ch, ll, b, v, ç, s, ss, r, g, j, qu, x).
  7. Phonic     units:     most     frequent    and      important       liaison     phenomena.

 

 

Methodology

The methodology is basically interactive. The students put all their knowledge of the language into practice in order to accomplish a set of oral and written tasks, both of a general nature and specifically related to tourism. In other words, the emphasis is placed on the learning process rather than on theoretical input from the teachers.

Activities

Title Hours ECTS Learning Outcomes
Type: Directed      
Classroom based 56.5 2.26 7, 6, 5, 3, 9, 8
Non-classroom based 56 2.24 7, 2, 6, 5, 3, 1, 8
Type: Supervised      
On line 5 0.2 1
Tutorials classroom based 3 0.12 7, 2, 6, 3, 1, 8
Type: Autonomous      
Activities 10 0.4 7, 2, 6, 5, 3, 1, 8
Theory 10 0.4 7, 2, 6, 5, 3, 1, 8

Assessment

Continuous assessment

 Students must have attended at least 80% of their classes in order to be included in the continuous assessment process.

 Continuous assessment activities

 Writing and speaking activities. Between three and seven activities are performed. Students may be asked to rewrite their texts to improve on the first version. Speaking activities may be individual or in group, and may take place in the classroom or be recorded and sent in. Depending on the level and the number of students in the class, they could be monologues, dialogues, presentations, etc.

 Portfolio. The portfolio contains between six and eight tasks, covering the four language skills. These may be done at home or in class.

The following are examples of these tasks.
Reading worksheets
Transformation exercises
Mini-tests
Self-assessment sheets
Information search
Production of documents

 The days allocated to mid-course exams can be used to work on portfolio activities, such as the listening and reading mini-tests.

 Mid-course tests. One or more mid-course tests are held on the days set aside for this purpose, consisting of a writing test (one or two tasks) and/or a speaking test. These tests are in the same format as the final exam.

 Attitude and participation. Students' degree of effort, attitude, and participation are assessed.

 Final continuous assessment test. This test assesses the four skills (reading, writing, listening and speaking) in accordance with the general exam specifications established by the Language Service.

 Students must obtain a minimum of 50% in each of the four parts to pass the test and an overall average of 60%. Failure topass this test means a fail for the course. A pass in this test has a weighting of 40% of the total continuous assessment grade.  

 The final continual evaluation test takes place on the same day as the final exam.

 Final exam

 Students who have failed or not taken the continuous assessment are entitled to take a final exam that tests the four language skills. In order to pass the exam, and therefore the course itself, a minimum mark of 50% must be obtained in each skill (each part of the exam) and a minimum 60% overall.

 Exam resits

 Students with an average score between 3.5 and 4.999 in the final exam or the final continuous assessment test are entitled to a resit.

 Resits involve retaking the parts of the exam on which their scores were below the overall average mark,  in other words, the parts in which they obtained scores below 60%.

 Changing the exam date

 Students who cannot take the exam on the set dates due to health, work (trips or other similar obligations) or on compassionate grounds may ask their teacher for a change of date, supplying any necessary documents, and giving notice of at least seven calendar days except in extreme cases such as accidents. If the request is accepted, the exams must still be taken within the period set by the School of Tourism and Hotel Management.

 Further points regarding assessment

 Students who pass the final exam or the final continuous assessment test are entitled to a Level A2 certificate issued by the Language Service and recognised by the Government of Catalonia.

 Students who attend the resit exam are not entitled to the Level A2 certificate in French from the Language Service.

Assessment Activities

Title Weighting Hours ECTS Learning Outcomes
Attitude and participation 10% 0 0 7, 2, 6, 5, 3, 1, 9, 8
Final exam 40% 1.5 0.06 7, 6, 5, 4, 3, 8
Mid-course tests 10% 1 0.04 7, 6, 5, 3, 8
Portfolio 20% 5 0.2 7, 2, 6, 5, 4, 3, 1, 8
Speaking activities 5% 0.5 0.02 7, 2, 6, 5, 4, 3, 1, 9, 8
Writing activities 15% 1.5 0.06 7, 2, 6, 5, 4, 3, 1, 8

Bibliography

 

Essential bibliography:

  • Textbook:
    • Hôtellerie-Restauration.com.CLÉ International.
  • Grammar exercise book:
    • Grammaire Progressive du Français avec 680 exercices (nouvelle version). Niveau intermédiaire. CLE International. (Used in first, second and third year).
  • Dossier with texts, exercises, ideas for classroom work and homework, which students must print and bring to class.
  • Online multimedia learning materials and Websites (see the Online Campus).

Supplementary Bibliography:

  • LE ROBERT: Dictionnaire de la langue française.
  • BESCHERELLE (1991): L’art de conjuguer.
  • GOLIOT-LÉTÉ, A. & MIQUEL, Claire (2011): Vocabulaire Progressif du Français- Niveau Intermédiaire (Livre + CD), Paris, CLE International.