UCP:JA020 English language - Course Information

JA020 English language II

Extent and Intensity

0/2. 3 credit(s). Type of Completion: z (credit).

Teacher(s)

Mgr. Lucie Bartošová (seminar tutor)
Ing. Jan Bořkovec (seminar tutor)
Mgr. Dana Kolářová, Ph.D. (seminar tutor)
Mgr. Šárka Masárová, Ph.D. (seminar tutor)
Mgr. Eva Mičková (seminar tutor)

Guaranteed by

Mgr. Dana Kolářová, Ph.D.
Katedra jazyků – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.

Prerequisites

JA020 - English language is the follow-up course to JA010 in which there is a general development of knowledge of the language as well as a focus on the individual fields of study offered at the school. Knowledge and skills are further developed and revised in the subsequent course - JA030 English language.

Course Enrolment Limitations

The course is also offered to the students of the fields other than those the course is directly associated with.

fields of study / plans the course is directly associated with

there are 6 fields of study the course is directly associated with, display

Course objectives

The goal of the course is to expand students’ knowledge of general language at levels B2-C1 according to CEFR and introduce specialized language for the hospitality industry and business environment. Students will expand on their ability to produce extended forms of oral and written communication.

Knowledge: Students if JA020 further enhance and expand their language skills and are familiarized with professional language terminology for general use and in the general working environment. They will learn the most commonly used communication patterns to be able to react correctly in all situations. During the second semester, students revise the most common grammar structures they will have to master.

Competencies: Upon completion of the course students will be able to respond appropriately in situations that may occur in environments such as organizing free time, both in professional and personal life. They will learn to understand the technical terms from the area of ​​tourism, especially gastronomy, hotels, and transportation. They will be able to talk about new projects, directions and changing trends in society and companies, the use of modern means of communication in the workplace and personal life and will acquire more knowledge about English-speaking countries.

Skills: This course will help students to be able to establish and deepen contacts with other people, readily react in different situations that require the acquisition, administration and exchange of information. Students will also be able to produce written documents for the transmission of information. They will be able to obtain and provide information on the topics covered.

Syllabus

• 1. Making plans and arrangements, present tense for future activities
• 2. Personal development, time management, calendar of events, present continuous tense versus going to
• 3. Prague as a tourist destination, reading then independently producing specially focused texts (leaflets, brochures, press releases..) presentations
• 4. Staying in a hotel, types of hotels, facilities, services, gerunds
• 5. Written communication, recognizing formal and informal register, using mobile phones, email
• 6. Trends in society, consumer behavior. describing changes and trends
• 7. Healthy lifestyles in the context of work, eating habits, leisure time, countable and uncountable nouns, articles
• 8. Restaurants, menus, meals and preparation, food-related vocabulary, ordering, offers, requests
• 9. Leisure time and leisure time activities, advertising, passive form
• 10. Living and working in a foreign country, advantages and disadvantages, autobiographical information, past and past perfect tenses
• 11. Gap years - when and why, obtaining and exchanging information, indirect questions
• 12. Travelling, airlines, organizing meetings, comparative and superlative forms
• 13. Revision and feedback

Literature

required literature
• BUCKINGHAM, A and B STEPHENS. International Express, Elementary. 3rd edition. Oxford: OUP, 2013. ISBN 978-0-19-459774-6. info
• HARDING, K and R APPLEBY. International Express, Pre-Intermediate. 3rd edition. Oxford: OUP, 2013. ISBN 978-0-19-459785-2. info
• HARDING, K and A LANE. International Express, Intermediate. 3rd edition. Oxford: OUP, 2013. ISBN 978-0-19-459786-9. info
• APPLEBY, R and F WATKINS. International Express, Upper-intermediate. 3rd edition. Oxford: OUP, 2013. ISBN 978-0-19-459787-6. info
• COTTON, D, D FALVEY and S KENT. Language Leader. Harlow: Pearson-Longman, 2008. info

recommended literature
• KOLLMANNOVÁ, L. Angličtina pro samouky. Leda, 1994. ISBN 80-85927-02-0. info
• LANSKÁ, Dagmar and Markéta MATOUŠKOVÁ. Úvod do studia odborné anglické terminologie hotelnictví – gastronomie. 1. část. Praha: VŠH,, 2007. ISBN 978-80-86578-66-8. info
• MURPHY, R. Essential Grammar in Use. Cambridge: CUP, 1997. info
• MURPHY, R. English Grammar in Use, third edition. Oxford: OUP, 2004. info
• YULE, G. Oxford Practice Grammar – Advanced. Oxford: OUP, 2006. info

Teaching methods

Class instruction is based on active student participation in dealing with select communicative situations both orally and in writing. Practical training takes the form of simulations of real-life scenarios focusing on situations in every-day life and professional environments. Simulations develop language skills and the ability to choose appropriate means of communication with respect to the specific situation and intercultural differences.

Assessment methods

Written test - minimum 70% needed to pass
Assignments, attendance and class participation
Special conditions and details - Min. 75% attendance

Language of instruction

Czech

Further comments (probably available only in Czech)

The course can also be completed outside the examination period.
The course is taught: every week.
Note related to how often the course is taught: KS: 3|3|3, celkem 9.

• Enrolment Statistics (summer 2017, recent)
  
• Permalink: https://is.ucp.cz/course/ucp/summer2017/JA020