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2023/2024

Second Foreign Language I (French)

Code: 103768 ECTS Credits: 6
Degree Type Year Semester
2502904 Hotel Management FB 1 A

Contact

Name:
Yolande Lydie Juanola Ep Sabaté
Email:
yolanda.juanola@uab.cat

Teaching groups languages

To check the language/s of instruction, you must click on "Methodolody" section of the course guide.


Prerequisites

There are no entry requirements 


Objectives and Contextualisation

 

 Students acquire the knowledge of the language 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:

  • Recognise the orthographic marks of French and relate them to the corresponding phonemes.
  • Recognise the letters that are pronounced and those that are not.
  • Progressively interiorise the rhythm and intonation of French.
  • Understand brief oral messages emitted in the media, by telephone or in public places.
  • Have a simple conversation related to basic situations in everyday life.
  • Understand announcements, news and brief pieces of journalistic information and extract information from a written text aimed at the general public (notices, posters, brochures, notes, etc.).
  • Write brief and simple message in French (postcards, notes, personal texts, etc.).
  • Fill in forms asking for personal information.

 


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. Demonstrate the acquisition of theoretical and practical knowledge of first and second foreign languages in area related to hotel and catering companies.
  3. Develop a capacity for independent learning.
  4. Identify the correct grammatical for communication management existing between companies in a first and second foreign language.
  5. Identify the correct vocabulary for communication management existing between companies in a first and second foreign language.
  6. Manage and organise time.
  7. Manage communication techniques at all levels.
  8. Use a first and second foreign language in specific contexts and real situations.
  9. Use the idiomatic peculiarities required in the hotel and catering sector in a first and second foreign language.
  10. Work in teams.

Content

The nature of the learning process for languages in all the skills and abilities are continually related and so the contents below are all worked on together. The linguistic content is subdivided in function of language, grammar and vocabulary.

 Language functions

 Social Function

  • Establish contact with people: greet and respond to greetings. Welcome people.
  • Say goodbye.
  • Introduce yourself and others.
  • Apologise.
  • Give thanks.

 informative function

  • Identify yourself and others. Ask for and give personal information (name, age, profession, address, nationality, civil status, family situation, customs, tastes, holidays). Describe somebody’s physical appearance.
  • Ask for and give information about places (situation, characteristics, etc.).
  • Ask for and give information about time: the time, timetables, dates, duration of an activity.
  • Ask for and give information about a present, past or future event.

Expressive function

  • Express satisfaction or insatisfaction.
  • Express preference.
  • Express desires.

 Inductive function

  • Ask questions and express the wish or desire to do something.
  • Shoe the possibility or impossibility of doing something.
  • Suggest an activity.

 Metalinguistic function 

  • Ask and tell how to say or pronounce words in French.
  • Ask and tell how to spell a word and which graphic signs are required (accents, apostrophes, commas, full stops, hyphens, etc.).
  • Ask to have spoken communication respected, to speak more slowly or louder.
  • Ask for the meaning of aword or expression.

 

Grammatical content

 Students should be able to recognise and use the following grammatical structures properly:

Determinant

  • Definite articles: le, la, les.
  • Indefinite articles: un, une, des.
  • Contractive articles: au, aux, du, des.
  • Partitive articles: du, de la, de l’, des (introduction).

Adjectives 

  • Demonstratives: ce, cet, cette, ces.
  • Possessives: mon, ton, son and their agreements.
  • Numerals: cardinals and ordinals.
  • Exclamations and interrogatives: quel, quelle, quels, quelles.

Nouns and adjective

  • Noun: gender and number.
  • Qualificative adjectives: agreement.

 Verb

  • Simple present tense of regular and irregular verbs.
  • Passé composé of regular and irregular verbs (introduction).
  • Auxiliary verbs être and avoir.
  • Present conditional (courtesy).
  • Verbs of possibility (pouvoir + inf.), and the near future (aller + inf.).

 Adverbs

  • Of quantity (beaucoup, peu, assez, très, trop).
  • Of frequency: (souvent, toujours...).
  • Of judgement (bien, mal).
  • Of time.
  • Of place.
  • Of affirmation or negation. 

 Pronouns

  • Personal pronouns as subjects: je, tu, il, elle, on.
  • Personal pronouns as direct objects : le, l’, la, les.
  • Reflexive pronouns: me, te, se, nous, vous.
  • Tonic pronouns and pronouns of preposition: moi, toi, lui, elle.

 Basic conjunctions 

  • Coordination: et.
  • Opposition: mais, ou.

 Prepositions

  • Of place: à, en, dans, devant, entre, sur.
  • Of time: en, à, après, avant.

 

Vocabulary

The vocabulary content is based around the following areas: presentations (professions, nationality, family, description of people), tastes, entertainment and sports, everyday activities and leisure activities, description of places (neighbourhood, city, house) holidays, tourist trips, transport,climate, accommodation, shopping, food and drink.

 

Gender perspective

In this subject:

  • Classes include a gender perspective to promote equality between women and men and avoid producing gender stereotypes.
  • Strategies to promote the participation of women in the classroom are used and they promote equal gender relations.
  • Knowledge of the social and cultural differences between men and women and gender inequalities in the structure of society and in cultural production is offered.
  • Knowledge is also offered on sexual and emotional diversity, gender identity and expression, knowledge and reflection on feminist thought and movements, the history of movements for womern’s rights, its evolution and critical repercussions in society, culture and philosophical and scientific thought, and the knowledge of the values of gender equality in professional practices.
  • Non-sexist and non-androcentric language is used in written, visual and audiovisual documents and other class materials. Since this is a langauge class specific resources are also provided in the language being studied for non-sexist language and critical reflection is encouraged on non-sexist language and its uses.

 


Methodology

Imparted language

The classes will be taught in French

Methodology

The methodology is basically interactive. Students have to put into practice their language knowledge in order to fulfil a series of tasks (spoken and written) in both a general context and in the field of hospitality. In other words, the emphasis is on the learning process rather than master classes by the teaching staff.

Annotation: Within the schedule set by the centre or degree programme, 15 minutes of one class will be reserved for students to evaluate their lecturers and their courses or modules through questionnaires.


Activities

Title Hours ECTS Learning Outcomes
Type: Directed      
Classroom based 56.5 2.26 8, 2, 7, 6, 5, 4, 10, 9
Non-classroom based 56 2.24 8, 2, 3, 7, 5, 4, 1, 9
Type: Supervised      
Tutorials classroom based 3 0.12 1
on line 5 0.2 1
Type: Autonomous      
Theory 10 0.4 8, 2, 3, 7, 5, 4, 1, 9
activities 10 0.4 8, 2, 3, 7, 5, 4, 1, 9

Assessment

Continuous assessment option

 

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

 

Continuous assessment activities: 60%

 

Writing activities. Between two and five writing tasks are performed. Students may be asked to rewrite their texts to improve on the first version.

 

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.

Transformation exercises

Mini tests

Exercises

Information search

Production of documents

 

Oral activities. Over the year, between one and two speaking activities will be conducted. These may be individual or group activities. Depending on the level, they could be monologues, dialogues, presentations, etc.

 

Tests. One or more tests are held during the year, consisting of a writing test and/or a speaking test.

 

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

 

Final continuous assessment test: 40%. This final test assesses the two skills of writing and speaking. This test is on the same day as the final single assessment exam.

 

To pass the course an overall mark of 60% must be obtained (continuous assessment activities plus final test.) Students who have failed are entitled to a reassessment.

 

Reassessment

 

In order to be eligible for reassessment, it is necessary to obtain at least a 3.5 in the set of evidence included in the continuous assessment (continuous activities and final test).

 

Reassessment involves retaking the parts of the final test in which their scores were below the overall average mark, in other words, the parts in which they obtained scores below 60%.

 

Single-assessment option  

 

The single assessment to pass the course is based on the completion of a final exam. This final exam assesses the two language skills of writing and speaking. This exam is on the same day as the final continuous assessment test.

 

To pass the final exam, and therefore the course itself, the following is required:

a minimum mark of 50% must be obtained in each skill (each part of the exam).

An overall average grade of 60% is required.

 

Students who have failed are entitled to a reassessment.

 

Reassessment

 

The reassessment exam, when the student is evaluated through a single assessment, will be the same as that of the rest of the students: that is, in order to be eligible for reassessment exam, it is necessary to obtain at least a 3.5 in the set of evidence included in the single assessment.

 

Reassessment involves retaking the parts of the final exam in 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

 

No level certificates of any kind are issued.


Assessment Activities

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

Bibliography

 

Essential bibliography:

  • Textbook (recommended at the beginning of the course).
  • 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 (nouvelle édition): La conjugaison pour tous
  • Vocabulaire progressif du français: A1 débutant (2017) CLE international

Web pages

  • www.podcastfrancaisfacile.com
  • www.apprendre.tv5monde.com
  • www.lepointdufle.net
  • www.lebaobabbleu.com
  • www.bonjourdefrance.com




Software

There isn´t any