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English 2Laajuus (2 cr)

Code: YELENGLI07

Objective

Students know the basic terminology and vocabulary within their special field. They can apply the above mentioned skills in spoken and written communication in different professional contexts and can search and obtain professional information from various sources and apply it in spoken and written communication

Content

Field specific contents (2 cr)
Specific terminology of the field, field related texts
Professions and duties in the field
Service situations
Field related conversations and oral presentations

Qualifications

English 1

Assessment criteria, satisfactory (1)

The student uses simple structures and a limited vocabulary in their communication, but errors hinder understanding. They understand slow and clear speech and relatively easy professional texts. They manage adequately in predictable work-related situations. There is noticeable influence from other languages in pronunciation. European Framework of Reference proficiency level B1.

Assessment criteria, good (3)

The student uses basic structures in communication almost flawlessly and employs professional vocabulary understandably. The student manages reasonably well in anticipated work-related situations. Pronunciation is understandable. European Framework of Reference proficiency level B1/B2..

Assessment criteria, excellent (5)

The student uses almost flawless communication with versatile structures and an extensive professional vocabulary. They are active and handle independently and fluently written and oral situations in the workplace. Pronunciation is native-like. European Framework of Reference proficiency level B2

Materials

Will be announced at the beginning of the course

Enrollment

11.11.2024 - 15.01.2025

Timing

07.01.2025 - 30.03.2025

Credits

2 op

Virtual proportion (cr)

1 op

Teaching languages
  • Finnish
  • English
Degree programmes
  • Bachelor of Engineering, Food Processing and Biotechnology
Teachers
  • Mari Heinonen
Student groups
  • BIELI23
    Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies

Objective

Students know the basic terminology and vocabulary within their special field. They can apply the above mentioned skills in spoken and written communication in different professional contexts and can search and obtain professional information from various sources and apply it in spoken and written communication

Content

Field specific contents (2 cr)
Specific terminology of the field, field related texts
Professions and duties in the field
Service situations
Field related conversations and oral presentations

Materials

Moodle material
Web-based literature
Academic journals

Teaching methods

Independent study
Written an spoken assignments
Peer assessment

Student workload

81 hours

Further information

80% attendance of class or grade affected.

50% minimum

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student uses simple structures and a limited vocabulary in their communication, but errors hinder understanding. They understand slow and clear speech and relatively easy professional texts. They manage adequately in predictable work-related situations. There is noticeable influence from other languages in pronunciation. European Framework of Reference proficiency level B1.

Assessment criteria, good (3)

The student uses basic structures in communication almost flawlessly and employs professional vocabulary understandably. The student manages reasonably well in anticipated work-related situations. Pronunciation is understandable. European Framework of Reference proficiency level B1/B2..

Assessment criteria, excellent (5)

The student uses almost flawless communication with versatile structures and an extensive professional vocabulary. They are active and handle independently and fluently written and oral situations in the workplace. Pronunciation is native-like. European Framework of Reference proficiency level B2

Assessment methods and criteria

Teacher based assessment of work produced
Peer review

Qualifications

English 1

Enrollment

03.04.2024 - 04.09.2024

Timing

26.08.2024 - 18.12.2024

Credits

2 op

Virtual proportion (cr)

1 op

Teaching languages
  • Finnish
Degree programmes
  • Degree Programme in Food and Hospitality
Teachers
  • Mari Heinonen
Student groups
  • RESTO23
    Bachelor of Hospitality Management, Full-time studies
  • MRESTO23
    Degree Programme in Food and Hospitality, Part-time studies

Objective

Students know the basic terminology and vocabulary within their special field. They can apply the above mentioned skills in spoken and written communication in different professional contexts and can search and obtain professional information from various sources and apply it in spoken and written communication

Content

Field specific contents (2 cr)
Specific terminology of the field, field related texts
Professions and duties in the field
Service situations
Field related conversations and oral presentations

Materials

Material in Moodle, supplementary reading Expert, English for Food Professionals

Teaching methods

Contact classes (hybride) and independent virtual studies (Moodle), oral and written exercises

Completion alternatives

Identification of prior learning (written, oral)

Student workload

Ca 15h contact classes, other work load independent studies in Moodle

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student uses simple structures and a limited vocabulary in their communication, but errors hinder understanding. They understand slow and clear speech and relatively easy professional texts. They manage adequately in predictable work-related situations. There is noticeable influence from other languages in pronunciation. European Framework of Reference proficiency level B1.

Assessment criteria, good (3)

The student uses basic structures in communication almost flawlessly and employs professional vocabulary understandably. The student manages reasonably well in anticipated work-related situations. Pronunciation is understandable. European Framework of Reference proficiency level B1/B2..

Assessment criteria, excellent (5)

The student uses almost flawless communication with versatile structures and an extensive professional vocabulary. They are active and handle independently and fluently written and oral situations in the workplace. Pronunciation is native-like. European Framework of Reference proficiency level B2

Assessment methods and criteria

Active attendance, written and oral assignments and tests (passed)

Qualifications

English 1

Enrollment

13.11.2023 - 17.01.2024

Timing

08.01.2024 - 28.04.2024

Credits

2 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Engineering, Food Processing and Biotechnology
Teachers
  • Christopher Hudson
Student groups
  • BIELI22

Objective

Students know the basic terminology and vocabulary within their special field. They can apply the above mentioned skills in spoken and written communication in different professional contexts and can search and obtain professional information from various sources and apply it in spoken and written communication

Content

Field specific contents (2 cr)
Specific terminology of the field, field related texts
Professions and duties in the field
Service situations
Field related conversations and oral presentations

Materials

Moodle material
Web-based literature
Academic journals

Teaching methods

Independent study
Written an spoken assignments
Peer assessment

Student workload

81 hours

Further information

80% attendance of class or grade affected.

50% minimum

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student uses simple structures and a limited vocabulary in their communication, but errors hinder understanding. They understand slow and clear speech and relatively easy professional texts. They manage adequately in predictable work-related situations. There is noticeable influence from other languages in pronunciation. European Framework of Reference proficiency level B1.

Assessment criteria, good (3)

The student uses basic structures in communication almost flawlessly and employs professional vocabulary understandably. The student manages reasonably well in anticipated work-related situations. Pronunciation is understandable. European Framework of Reference proficiency level B1/B2..

Assessment criteria, excellent (5)

The student uses almost flawless communication with versatile structures and an extensive professional vocabulary. They are active and handle independently and fluently written and oral situations in the workplace. Pronunciation is native-like. European Framework of Reference proficiency level B2

Assessment methods and criteria

Teacher based assessment of work produced
Peer review

Qualifications

English 1

Enrollment

13.11.2023 - 17.01.2024

Timing

08.01.2024 - 28.04.2024

Credits

2 op

Virtual proportion (cr)

1 op

Teaching languages
  • Finnish
  • English
Degree programmes
  • Degree Programme in Food and Hospitality
Teachers
  • Christopher Hudson
Student groups
  • RESTO22

Objective

Students know the basic terminology and vocabulary within their special field. They can apply the above mentioned skills in spoken and written communication in different professional contexts and can search and obtain professional information from various sources and apply it in spoken and written communication

Content

Field specific contents (2 cr)
Specific terminology of the field, field related texts
Professions and duties in the field
Service situations
Field related conversations and oral presentations

Materials

Material in Moodle, supplementary reading Expert, English for Food Professionals

Teaching methods

Contact classes (hybride) and independent virtual studies (Moodle), oral and written exercises

Completion alternatives

Identification of prior learning (written, oral)

Student workload

Ca 20h contact classes, other work load independent studies in Moodle

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student uses simple structures and a limited vocabulary in their communication, but errors hinder understanding. They understand slow and clear speech and relatively easy professional texts. They manage adequately in predictable work-related situations. There is noticeable influence from other languages in pronunciation. European Framework of Reference proficiency level B1.

Assessment criteria, good (3)

The student uses basic structures in communication almost flawlessly and employs professional vocabulary understandably. The student manages reasonably well in anticipated work-related situations. Pronunciation is understandable. European Framework of Reference proficiency level B1/B2..

Assessment criteria, excellent (5)

The student uses almost flawless communication with versatile structures and an extensive professional vocabulary. They are active and handle independently and fluently written and oral situations in the workplace. Pronunciation is native-like. European Framework of Reference proficiency level B2

Assessment methods and criteria

Active attendance, written and oral assignments and tests (passed)

Qualifications

English 1

Enrollment

17.04.2023 - 06.09.2023

Timing

04.09.2023 - 10.12.2023

Credits

2 op

Virtual proportion (cr)

1.5 op

Teaching languages
  • Finnish
  • English
Degree programmes
  • Degree Programme in Food and Hospitality
Teachers
  • Erja Heikkilä
Student groups
  • MRESTO22

Objective

Students know the basic terminology and vocabulary within their special field. They can apply the above mentioned skills in spoken and written communication in different professional contexts and can search and obtain professional information from various sources and apply it in spoken and written communication

Content

Field specific contents (2 cr)
Specific terminology of the field, field related texts
Professions and duties in the field
Service situations
Field related conversations and oral presentations

Materials

Material in Moodle, supplementary reading Expert, English for Food Professionals

Teaching methods

LAnguage classes (hybride) and independent virtual studies (Moodle), oral and written exercises

Student workload

54 h, of which 12 h language classes together

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student uses simple structures and a limited vocabulary in their communication, but errors hinder understanding. They understand slow and clear speech and relatively easy professional texts. They manage adequately in predictable work-related situations. There is noticeable influence from other languages in pronunciation. European Framework of Reference proficiency level B1.

Assessment criteria, good (3)

The student uses basic structures in communication almost flawlessly and employs professional vocabulary understandably. The student manages reasonably well in anticipated work-related situations. Pronunciation is understandable. European Framework of Reference proficiency level B1/B2..

Assessment criteria, excellent (5)

The student uses almost flawless communication with versatile structures and an extensive professional vocabulary. They are active and handle independently and fluently written and oral situations in the workplace. Pronunciation is native-like. European Framework of Reference proficiency level B2

Assessment methods and criteria

Active attendance, passed assignments, written and spoken tests, presentations

Qualifications

English 1

Enrollment

17.04.2023 - 06.09.2023

Timing

28.08.2023 - 17.12.2023

Credits

2 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Engineering, Food Processing and Biotechnology
Teachers
  • Christopher Hudson
Student groups
  • MBIELI22

Objective

Students know the basic terminology and vocabulary within their special field. They can apply the above mentioned skills in spoken and written communication in different professional contexts and can search and obtain professional information from various sources and apply it in spoken and written communication

Content

Field specific contents (2 cr)
Specific terminology of the field, field related texts
Professions and duties in the field
Service situations
Field related conversations and oral presentations

Materials

Moodle material
Web-based literature
Academic journals

Teaching methods

Independent study
Written an spoken assignments
Peer assessment

Student workload

81 hours

Further information

80% attendance of class or grade affected.

50% minimum

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student uses simple structures and a limited vocabulary in their communication, but errors hinder understanding. They understand slow and clear speech and relatively easy professional texts. They manage adequately in predictable work-related situations. There is noticeable influence from other languages in pronunciation. European Framework of Reference proficiency level B1.

Assessment criteria, good (3)

The student uses basic structures in communication almost flawlessly and employs professional vocabulary understandably. The student manages reasonably well in anticipated work-related situations. Pronunciation is understandable. European Framework of Reference proficiency level B1/B2..

Assessment criteria, excellent (5)

The student uses almost flawless communication with versatile structures and an extensive professional vocabulary. They are active and handle independently and fluently written and oral situations in the workplace. Pronunciation is native-like. European Framework of Reference proficiency level B2

Assessment methods and criteria

Teacher based assessment of work produced
Peer review

Qualifications

English 1

Enrollment

14.11.2022 - 15.01.2023

Timing

09.01.2023 - 30.04.2023

Credits

2 op

Virtual proportion (cr)

1 op

Teaching languages
  • Finnish
  • English
Degree programmes
  • Degree Programme in Food and Hospitality
Teachers
  • Erja Heikkilä
Student groups
  • RESTO21

Objective

Students know the basic terminology and vocabulary within their special field. They can apply the above mentioned skills in spoken and written communication in different professional contexts and can search and obtain professional information from various sources and apply it in spoken and written communication

Content

Field specific contents (2 cr)
Specific terminology of the field, field related texts
Professions and duties in the field
Service situations
Field related conversations and oral presentations

Materials

Material annnounced at the beginning of the course, supplementary reading Expert, English for Food Professionals

Teaching methods

Contact classes and independent virtual studies (Moodle), oral and written exercises

Completion alternatives

Identification of prior learning

Student workload

Ca 20h contact classes, other work load independent studies in Moodle

Further information

Attendance requirement 80 %

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student uses simple structures and a limited vocabulary in their communication, but errors hinder understanding. They understand slow and clear speech and relatively easy professional texts. They manage adequately in predictable work-related situations. There is noticeable influence from other languages in pronunciation. European Framework of Reference proficiency level B1.

Assessment criteria, good (3)

The student uses basic structures in communication almost flawlessly and employs professional vocabulary understandably. The student manages reasonably well in anticipated work-related situations. Pronunciation is understandable. European Framework of Reference proficiency level B1/B2..

Assessment criteria, excellent (5)

The student uses almost flawless communication with versatile structures and an extensive professional vocabulary. They are active and handle independently and fluently written and oral situations in the workplace. Pronunciation is native-like. European Framework of Reference proficiency level B2

Assessment methods and criteria

Active attendance, written and oral assignments and tests

Qualifications

English 1

Enrollment

14.11.2022 - 15.01.2023

Timing

09.01.2023 - 30.04.2023

Credits

2 op

Virtual proportion (cr)

1 op

Teaching languages
  • English
Seats

16 - 30

Degree programmes
  • Degree Programme in Food and Hospitality
  • Bachelor of Engineering, Food Processing and Biotechnology
Teachers
  • Christopher Hudson
Student groups
  • BIELI21

Objective

Students know the basic terminology and vocabulary within their special field. They can apply the above mentioned skills in spoken and written communication in different professional contexts and can search and obtain professional information from various sources and apply it in spoken and written communication

Content

Field specific contents (2 cr)
Specific terminology of the field, field related texts
Professions and duties in the field
Service situations
Field related conversations and oral presentations

Materials

Material annnounced at the beginning of the course, supplementary reading Expert, English for Food Professionals

Teaching methods

Contact classes and independent virtual studies (Moodle), oral and written exercises

Student workload

54 h

Further information

Attendance requirement 80 %

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student uses simple structures and a limited vocabulary in their communication, but errors hinder understanding. They understand slow and clear speech and relatively easy professional texts. They manage adequately in predictable work-related situations. There is noticeable influence from other languages in pronunciation. European Framework of Reference proficiency level B1.

Assessment criteria, good (3)

The student uses basic structures in communication almost flawlessly and employs professional vocabulary understandably. The student manages reasonably well in anticipated work-related situations. Pronunciation is understandable. European Framework of Reference proficiency level B1/B2..

Assessment criteria, excellent (5)

The student uses almost flawless communication with versatile structures and an extensive professional vocabulary. They are active and handle independently and fluently written and oral situations in the workplace. Pronunciation is native-like. European Framework of Reference proficiency level B2

Assessment methods and criteria

Active attendance, written and oral tests, presentations

Qualifications

English 1

Enrollment

16.04.2022 - 07.09.2022

Timing

12.09.2022 - 18.12.2022

Credits

2 op

Virtual proportion (cr)

1 op

Teaching languages
  • Finnish
  • English
Degree programmes
  • Degree Programme in Food and Hospitality
  • Bachelor of Engineering, Food Processing and Biotechnology
Teachers
  • Erja Heikkilä
Student groups
  • MRESTO21

Objective

Students know the basic terminology and vocabulary within their special field. They can apply the above mentioned skills in spoken and written communication in different professional contexts and can search and obtain professional information from various sources and apply it in spoken and written communication

Content

Field specific contents (2 cr)
Specific terminology of the field, field related texts
Professions and duties in the field
Service situations
Field related conversations and oral presentations

Materials

Material annnounced at the beginning of the course, supplementary reading Expert, English for Food Professionals

Teaching methods

Contact classes and independent virtual studies (Moodle), oral and written exercises

Student workload

54 h, of which 12 h contact classes

Further information

Attendance requirement 80 %

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student uses simple structures and a limited vocabulary in their communication, but errors hinder understanding. They understand slow and clear speech and relatively easy professional texts. They manage adequately in predictable work-related situations. There is noticeable influence from other languages in pronunciation. European Framework of Reference proficiency level B1.

Assessment criteria, good (3)

The student uses basic structures in communication almost flawlessly and employs professional vocabulary understandably. The student manages reasonably well in anticipated work-related situations. Pronunciation is understandable. European Framework of Reference proficiency level B1/B2..

Assessment criteria, excellent (5)

The student uses almost flawless communication with versatile structures and an extensive professional vocabulary. They are active and handle independently and fluently written and oral situations in the workplace. Pronunciation is native-like. European Framework of Reference proficiency level B2

Assessment methods and criteria

Active attendance, written and spoken tests, presentations

Qualifications

English 1

Enrollment

16.04.2022 - 07.09.2022

Timing

12.09.2022 - 11.12.2022

Credits

2 op

Virtual proportion (cr)

1 op

Teaching languages
  • English
Seats

16 - 30

Degree programmes
  • Degree Programme in Food and Hospitality
  • Bachelor of Engineering, Food Processing and Biotechnology
Teachers
  • Christopher Hudson
Student groups
  • MBIELI21

Objective

Students know the basic terminology and vocabulary within their special field. They can apply the above mentioned skills in spoken and written communication in different professional contexts and can search and obtain professional information from various sources and apply it in spoken and written communication

Content

Field specific contents (2 cr)
Specific terminology of the field, field related texts
Professions and duties in the field
Service situations
Field related conversations and oral presentations

Materials

Material annnounced at the beginning of the course, supplementary reading Expert, English for Food Professionals

Teaching methods

Contact classes and independent virtual studies (Moodle), oral and written exercises

Student workload

54 h

Further information

Attendance requirement 80 %

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student uses simple structures and a limited vocabulary in their communication, but errors hinder understanding. They understand slow and clear speech and relatively easy professional texts. They manage adequately in predictable work-related situations. There is noticeable influence from other languages in pronunciation. European Framework of Reference proficiency level B1.

Assessment criteria, good (3)

The student uses basic structures in communication almost flawlessly and employs professional vocabulary understandably. The student manages reasonably well in anticipated work-related situations. Pronunciation is understandable. European Framework of Reference proficiency level B1/B2..

Assessment criteria, excellent (5)

The student uses almost flawless communication with versatile structures and an extensive professional vocabulary. They are active and handle independently and fluently written and oral situations in the workplace. Pronunciation is native-like. European Framework of Reference proficiency level B2

Assessment methods and criteria

Active attendance, written and spoken tests, presentations

Qualifications

English 1

Enrollment

19.04.2021 - 09.01.2022

Timing

10.01.2022 - 15.05.2022

Credits

2 op

Virtual proportion (cr)

1 op

Teaching languages
  • Finnish
Degree programmes
  • Degree Programme in Food and Hospitality
  • Bachelor of Engineering, Food Processing and Biotechnology
Teachers
  • Erja Heikkilä
Responsible person

Jukka Kauppila

Student groups
  • BIELI20

Objective

Students know the basic terminology and vocabulary within their special field. They can apply the above mentioned skills in spoken and written communication in different professional contexts and can search and obtain professional information from various sources and apply it in spoken and written communication

Content

Field specific contents (2 cr)
Specific terminology of the field, field related texts
Professions and duties in the field
Service situations
Field related conversations and oral presentations

Materials

Material annnounced at the beginning of the course, supplementary reading Expert, English for Food Professionals

Teaching methods

Contact classes and independent virtual studies (Moodle), oral and written exercises

Exam schedules

Final written test and oral tests (presentations)

Student workload

Contacts 12h , other work load independent virtual studies

Further information

Attendance requirement 80 %

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student uses simple structures and a limited vocabulary in their communication, but errors hinder understanding. They understand slow and clear speech and relatively easy professional texts. They manage adequately in predictable work-related situations. There is noticeable influence from other languages in pronunciation. European Framework of Reference proficiency level B1.

Assessment criteria, good (3)

The student uses basic structures in communication almost flawlessly and employs professional vocabulary understandably. The student manages reasonably well in anticipated work-related situations. Pronunciation is understandable. European Framework of Reference proficiency level B1/B2..

Assessment criteria, excellent (5)

The student uses almost flawless communication with versatile structures and an extensive professional vocabulary. They are active and handle independently and fluently written and oral situations in the workplace. Pronunciation is native-like. European Framework of Reference proficiency level B2

Assessment methods and criteria

Active attendance, written and oral tests, presentations

Qualifications

English 1

Enrollment

19.04.2021 - 09.01.2022

Timing

10.01.2022 - 06.03.2022

Credits

2 op

Virtual proportion (cr)

1 op

Teaching languages
  • Finnish
Degree programmes
  • Degree Programme in Food and Hospitality
  • Bachelor of Engineering, Food Processing and Biotechnology
Teachers
  • Erja Heikkilä
Responsible person

Jukka Kauppila

Student groups
  • RESTO20

Objective

Students know the basic terminology and vocabulary within their special field. They can apply the above mentioned skills in spoken and written communication in different professional contexts and can search and obtain professional information from various sources and apply it in spoken and written communication

Content

Field specific contents (2 cr)
Specific terminology of the field, field related texts
Professions and duties in the field
Service situations
Field related conversations and oral presentations

Materials

Material annnounced at the beginning of the course, supplementary reading Expert, English for Food Professionals

Teaching methods

Contact classes and independent virtual studies (Moodle), oral and written exercises

Exam schedules

Final written test and oral tests

Student workload

Contacts 12h, other work load independent virtual studies

Further information

Attendance requirement 80 %

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student uses simple structures and a limited vocabulary in their communication, but errors hinder understanding. They understand slow and clear speech and relatively easy professional texts. They manage adequately in predictable work-related situations. There is noticeable influence from other languages in pronunciation. European Framework of Reference proficiency level B1.

Assessment criteria, good (3)

The student uses basic structures in communication almost flawlessly and employs professional vocabulary understandably. The student manages reasonably well in anticipated work-related situations. Pronunciation is understandable. European Framework of Reference proficiency level B1/B2..

Assessment criteria, excellent (5)

The student uses almost flawless communication with versatile structures and an extensive professional vocabulary. They are active and handle independently and fluently written and oral situations in the workplace. Pronunciation is native-like. European Framework of Reference proficiency level B2

Assessment methods and criteria

Active attendance, written and oral tests, presentations

Qualifications

English 1