Guide Course Unit - U of T Portal

Description of Individual Course Unit

French Language II (Francês II) Course Title: Tourism and Leisure Area of Study: Language Course Code: ECTS Credits: 3 Degree Degree Level: Bachelors Year: 1st 2nd Type of Course: Compulsory Student Workload: Theory (T) Theoretical Application (TA) Laboratory Work (LW) Fieldwork (F) Seminar (S) Prerequisites:

No

Bachelors Masters 3rd Elective 45 0 0 12,5 0

Semester: 1st

2nd

Work Experience (WE) Tutorial (T) Independent Study (IS) Assessment (A) Other (O) TOTAL Yes

0 15 15 0 3 90,5

Objectives

GENERAL AIMS The curricular unit of French Language II belongs to the 1st year of Bachelor’s Degree in Tourism and Leisure. The aim of this course will be to learn the basis and extend the communicative skills and linguistic knowledge of French. By improving both the fluency and accuracy of student’s spoken and written French and their confidence in listening to and reading French, it is hoped to empower them as future Tourism / hotel management experts. SPECIFIC AIMS With this program, one intends that the pupil widens its knowledge and develops abilities that allow it: 1. To communicate, correctly, in situations of verbal communication; 2. To express, in writing, with correctness, using necessary techniques; 3. To use the lexicon with property; 4. To apply the basic contents of grammar ; 5. To use techniques of study and documentation (inquiry); 6. To recognize the cultural nature of all the acts of the human being.

Contents

I – RÉSERVER À L’HÔTEL. 1. 2. 3. 4.

Réserver une chambre par téléphone. Réserver une table au restaurant. Réserver par internet. Confirmer une réservation.

II. ACCUEILLIR LES CLIENTS. 1. 2. 3. 4.

Accueillir un client particulier ou un groupe. Installer un client dans sa chambre. Accueillir au restaurant. Accueillir au standard.

III – LES SERVICES D’UN HÔTEL. 1. 2. 3. 4. 5. 6. 7.

Présenter les équipements d’un hôtel. Prendre une commande à l’étage. Informer sur les curiosités locales. Assurer le service à l’étage. Décrire un plat. Prendre une commande au restaurant. Répondre à une réclamation.

Grammaire : -Le présent de l’indicatif (suite et fin) ; -Le futur simple (abordage général) ; -L’impératif présent/ il faut ; -L’interrogation ; -les nombres ordinaux et cardinaux ; -les adjectifs possessifs; -Les adjectifs démonstratifs ; -L’expression du lieu (prépositions); -l’expression du temps : l’heure, la date et les saisons.

Teaching Methods

The contents will be developed in theoretical-practical lessons. There will be a reflection on the theoretical concepts, supporting them in concrete examples. Lessons and Tutorials, discussed between the professor and the students, will have, among others, the following aims: 1. Orientation of the work; 3. Accomplishment of practical exercises, by role-playing; 4. Reading of texts; 5. Research in the Library of the ESTTS and the Internet; 6. Others. The acquisition and deepening of the knowledge and abilities, as foreseen in this

program, must be achieved through individual study, essential for the success of the pupil. Assessment

Continual assessment: 1st Test – 50% Work in class – 50% homework, class work, presentations and attendance Periodical assessment: 1st Test – 50% Oral exam – 50% Final assessment: written exam – 50% Oral exam – 50% (minimum of 7,5% on written exam)

Bibliography

Dictionaries and Grammars: Dictionnaires bilingues Français/ Portugais et Portugais/ Français. Dictionnaire Le Petit Larousse Illustré, 2007 Dictionnaire Le Nouveau Petit Robert GF Millésime, 2007. AKYÜS, A ; BAZELLE-SHAHMAEI, B ; BONENFANT, J ; LIEMANN, M.-F, LES exercices de grammaire, Niveau A1, Hachette FLE, Paris, 2005. LOISEAU, Y., MÉRIEUX, R., Exercices de Grammaire Française, Cahier débutant, Didier/ Hatier, Paris, 1997. MAIA, G., Grammaire progressive du Français, Niveau débutant, Clé International, 1997. MAIA, G., THIÉVENAZ, O., Grammaire progressive du Français, 500 exercices, Paris, Clé International, 1995.

Other publications: CALMY, A.-M., Le Français du tourisme, Paris, Hachette FLE, 2004. CHANTELAUVE CHIARI, O., CORBEAU, S., DUBOIS, C., Les métiers du tourisme, Paris, Hachette FLE, 1991. CORBEAU, S. ; DUBOIS, C. ; PENFORNIS, J.-L. ; SERNICHON, L., Hôtellerie/ Restauration.com (niveau faux débutants/ intermédiaire), Clé International, 2006. DANILO, M. ; RENNER, Le Français de l’hôtellerie et de la restauration, Clé International, 1992. DESCOTES-GENON, C., ZILAGYI, E., Service compris, Pratique du Français de l’hôtellerie, de la restauration et de la cuisine, P.U.G., FLEM, 1995. LAFITI, M., L’hôtellerie en Français, Didier/ Hatier, 1993. PENFORNIS, J.-L. ; CORBEAU, S. ; DUBOIS, C., Tourisme.com, Clé International, 2004. RENNER, H., RENNER, U., TEMPESTA, G., Le Français du tourisme, Clé International, 1993.

ROESCH, R ; ROLLE-HAROLD, R, LA France au quotidien, Préparation au DELF, Presses Universitaires de Grenoble, 2001. Reviews : L’Hôtellerie Restauration ESPACES tourisme et loisirs Géo L’Express Le Guide du Routard. Note: Other complementary bibliographical references will be indicated during classes, according to specific contents.

Description of Individual Course Unit Spanish II Course Title: Tourism and Leisure Area of Study: Language Course Code: ECTS Credits: 3 Degree Degree Level: Bachelors Year: 1st 2nd Type of Course: Compulsory Student Workload: Theory (T) Theoretical Application (TA) Laboratory Work (LW) Fieldwork (F) Seminar (S) Prerequisites: Specify: Objectives

No

Bachelors Masters 3rd Elective 45 0 0 12.5 0

Semester: 1st

2nd

Work Experience (WE) Tutorial (T) Independent Study (IS) Assessment (A) Other (O) TOTAL Yes

0 15 15 0 0 90.5

GENERAL AIMS The aim of this course will be to learn the basis and extend the communicative skills and linguistic knowledge of Spanish. By improving both the fluency and accuracy of student’s spoken and written Spanish and their confidence in listening to and reading Spanish, it is hoped to empower them as future Tourism. SPECIFIC AIMS With this program, one intends that the pupil widens its knowledge and develops abilities that allow it: 1. To communicate, correctly, in situations of verbal communication; 2. To express, in writing, with correctness, using necessary techniques; 3. To use the lexicon with property; 4. To apply the basic contents of grammar ; 5. To use techniques of study and documentation (inquiry); 6. To recognize the cultural nature of all the acts of the human being. Contents

-

El Turismo:

-

Introducción: el origen del turismo.

-

Definición de turismo. Turismo interno y turismo emisor español. Hábitos turísticos de los residentes en España. Turismo receptor español. Hábitos turísticos del visitante internacional. Los beneficios económicos del turismo. Ética y turismo: el turista responsable. Los mejores para viajar. Alojamientos turísticos. Clasificación de alojamientos turísticos. Alojamientos hoteleros. Categorización hotelera. Hoteles de lujo. Servicios hoteleros. Cadenas hoteleras y clasificación. Actividades de consolidación. Alojamientos extrahoteleros. Alojamientos estatales españoles (Paradores).

Competências gramaticais: Grupo Verbal:

Tiempos Simples y Compuestos de Indicativo de los verbos regulares e irregulares más frecuentes. - Pretérito Perfecto. - Pretérito Indefinido. - Pretérito Imperfecto. - Condicional.

Grupo Nominal y Funcional:

- Numerales y Ordinales. - Adverbios de cantidad (muy-mucho). - Preposiciones. - Pronombres: Posesivos, demostrativos, interrogativos y numerales.

Teaching Methods

The contents will be developed in theoretical-practical lessons. There will be a reflection on the theoretical concepts, supporting them in concrete examples.

Lessons and Tutorials, discussed between the professor and the students, will have, among others, the following aims: 1. Orientation of the work; 3. Accomplishment of practical exercises, by role-playing; 4. Reading of texts; 5. Research in the Library of the ESTTS and the Internet; 6. Others. The acquisition and deepening of the knowledge and abilities, as foreseen in this program, must be achieved through individual study, essential for the success of the pupil. Assessment

Continual assessment: 1 Frequência – 50% Work in class – 50% homework, classwork, presentations and attendance Periodical assessment: 1 Frequência – 50% Oral exam – 50% Final assessment: written exam – 50% Oral exam – 50% (minimum of 7,5% on written exam) Final assessment - Recurso : written exam – 50% Oral exam – 50% (minimum of 7,5% on written exam) Bibliography

Dictionaries and Grammars: BIBLIOGRAFÍA Rosa de Juan C., de Prada M.,(2006): Temas de Turismo,. Manual para la preparación del Certificado Superior de Español del Turismo de la Cámara de Comercio de Madrid. Madrid, Edinumen. Aragonés, L. Palencia, R, (2005): Gramática de Uso del Español, teoría y práctica. Madrid, SM Ele. PRAGMA, (2002): Equipo, Para Empezar – Curso comunicativo de Español para Extranjeros. Edelsa. Grupo Didascalia, S.A. MARTINS Peris, E. y N. Sans Baulenas, (1997): Gente 1 Barcelona, Difusión. BENÍTEZ, P.,MADRIGAL, M.J., (1999): Español para extranjeros. Cuaderno de Ejercícios Edinumen. LOSADA DE MIGUEL, F., (2005): Lengua Fácil para bachillerato y acceso a la universidad. Espasa.

LÓPEZ,G. y LÒPEZ M.R., (2003): Conversemos en clase – Nivel ElementalIntermedio. Edinumen. MORENO, C. y TUTS, M., (1997): El español en el hotel. Sociedad General Española de Librería.

Other publications: Note: Other complementary bibliographical references will be indicated during classes, according to specific contents.