Course syllabus OTAJT - English for specific Purpose (FA - SS 2019/2020)Help


     Czech          English          


Course code:
OTAJT
Course title in Czech:
English for specific Purpose
Course title in English: English for specific Purpose
Semester:
SS 2019/2020
Mode of completion and number of credits:
Exam (3 credits)
Mode of delivery and timetabled classes:
full-time, 0/2 (hours of lectures per week / hours of seminars per week)
Level of course:
bachelor
Course type:
optional
Type of delivery: usual
Mode of delivery for our mobility students abroad:
-- item not defined --
Language of instruction:
English
Course supervisor:
Ing. Denisa Kovářová
Course supervising department: Department of Languages (FRDIS)
Faculty: Faculty of AgriSciences
Teachers:
Mgr. Lea Hasíková (examiner, instructor)
RNDr. Mgr. Miroslav Horák, Ph.D. (examiner, instructor)
Ing. Denisa Kovářová (examiner, instructor, supervisor)
Prerequisites:
English - Exam or World Language - English Intermediate Course 2 or World Language - English Advanced Course 2
 
Timetable in this semester:
Day
From-tillRoom
Teacher
Entry
Frequency
Capacity
Tuesday
9.00-10.50
A11M. Horák
Seminar
Every week30
Wednesday
11.00-12.50A11
Seminar
Every week
35
 
Aim of the course and learning outcomes:
Ability to express opinion about the issues.
Oral/ written summarizing.
Listening - comprehension.
Reading - comprehension.
 
Course content:
1.
Food Preservation, Packaging & Labelling (allowance 0/2)
2.
Human Nutrition, Nutritional Properties & Digestion (allowance 0/2)
3.Functional Properties of Food (allowance 0/2)
4.
Recipes & Cooking (allowance 0/2)
5.Sugar Production (allowance 0/2)
6.
Cereals, Bread & Bakery Products (allowance 0/2)
7.
Meat & Meat Products (allowance 0/2)
8.Dairy Products (allowance 0/2)
9.
Drinking Water Treatment (allowance 0/2)
10.
Beer Brewing (allowance 0/2)
11.
Winemaking (allowance 0/2)
12.
Tea, Oxidation & Antioxidants (allowance 0/2)
Learning activities and teaching methods:
Type of teaching method
Daily attendance
practice
24 h
consultation
4 h
preparation for exam56 h
Total84 h
 
Assessment methods:
Exam
 
Assessment criteria ratio:
Requirement type
Daily attendance
Total
0 %
 
Recomended reading and other learning resources:
Basic:
CAMPBELL-PLATT, G. Food Science and Technology. Chichester: Wiley-Blackwell, 2009. 520 p. ISBN 978-0-632-06421-2.

Recommended:
MURPHY, R. Essential grammar in use: a self study reference and practice book for elementary students of English : with answers. 3rd ed. Cambridge: Cambridge University Press, 2009. 319 p. ISBN 978-0-521-67580-2.

Course listed in study plans for this semester:
Field of study B-FT-FT Food Technology, full-time form, initial period WS 2018/2019
 
Course listed in previous semesters:
SS 2018/2019, SS 2017/2018, SS 2016/2017, SS 2015/2016, SS 2014/2015, SS 2013/2014 (and older)
Teaching place: Brno


Last modification made by Ing. Michal Karhánek on 04/23/2020.

Type of output: