Skip to main content

Swedish, preparatory course (2 cr)

Code: YE00BS77-3009

General information


Enrollment
22.04.2024 - 04.09.2024
Registration for the implementation has ended.
Timing
26.08.2024 - 13.10.2024
Implementation has ended.
Number of ECTS credits allocated
2 cr
Local portion
2 cr
Mode of delivery
Contact learning
Campus
SeAMK Seinäjoki, Frami
Teaching languages
Finnish
Degree programmes
Bachelor of Engineering, Food Processing and Biotechnology
Degree Programme in Food and Hospitality
Teachers
Erja Heikkilä
Groups
BIELI23
Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies
Course
YE00BS77

Evaluation scale

Passed/failed

Objective

The student will have a good knowledge of Swedish standard language. He/she can use field related basic vocabulary in his/her studies in oral and written communication.
He /she can manage his/her learning both in oral and written communication

Content

Basic grammar: theory and assignments.
General and field related vocabulary assignments.

Materials

Material will be announced at the beginning of the course. Moodle -material and study book Reflex etc.

Teaching methods

Contact classes and virtual self-studies (Moodle)

Exam schedules

Level test at the beginning of the academic year, students will be invited to the course based on the test.

Student workload

Ca 10 h contact classes, other work load independent work in Moodle

Assessment criteria, satisfactory (1)

x

Assessment criteria, approved/failed

Approved: Students participate actively in contact classes (80 %) and complete all given assignments. They can use basic structures and limited vocabulary in spoken and written communication and they understand slow and clear speech and simple field-related texts. They manage reasonably well in familiar everyday situations. Their pronunciation is understandable.
Failed: Student does not do or fail assigments

Qualifications

No previous studies required.
Course is recommended to the students who fail or pass the level test with T1 or T2,

Go back to top of page