English 2 (2 cr)
Code: YELENGLI07-3016
General information
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