Course syllabus OTNJT - German for Specific Purpose (FA - SS 2018/2019)Help


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Course code:
OTNJT
Course title in Czech:
German for Specific Purpose
Course title in English: German for Specific Purpose
Semester:
SS 2018/2019
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: German
Course supervisor: Mgr. et Mgr. Irena Býčková
Course supervising department: Department of Languages (FRDIS)
Faculty:
Teachers:
Mgr. et Mgr. Irena Býčková (examiner, instructor, supervisor)
Prerequisites:
World Language - German Exam or World Language - German Intermediate Course 2 or World Language - German Advanced Course 2
 
Timetable in this semester:
-- item not defined --
 
Aim of the course and learning outcomes:
Ability to express opinion about the issues
Oral and written summarizing
Listening - comprehension
Reading - comprehension
 
Course content:
1.
Trophology (allowance 0/6)
 
a.
Nutrients
b.
Proteins
c.Carbohydrates
d.
Fats

2.Vitamins (allowance 0/2)
3.Minerals (allowance 0/2)
4.
Food preservatives (allowance 0/2)
5.
Milk (allowance 0/2)
6.
Cheese (allowance 0/2)
7.
Meat (allowance 0/2)
8.
Biofood (allowance 0/2)
9.
Vine (allowance 0/2)
10.Food hygiene (allowance 0/2)
11.
Presentations (allowance 0/2)
12.Assesment (allowance 0/2)
Learning activities and teaching methods:
Type of teaching methodDaily attendance
practice
24 h
consultation
4 h
preparation for exam16 h
preparation for regular assessment
12 h
preparation of presentation
14 h
writing of seminar paper
14 h
Total
84 h
 
Assessment methods:
Written/Oral exam, evaluation of participation in classes.
Written exam: 60-minutes written test (minimum passmark 65 %), subject-specific test, test will be written 11th week of the semester

Oral exam: a) subject-specific presentation in German language during the semester, 15-minutes
b) 20-minutes, presentation/defence of a subject-specific seminar work in German language -- using of the subject-specific german terminology and special grammar structures (minimum passmark 60 %)
 
Assessment criteria ratio:
Requirement typeDaily attendance
Total0 %
 
Recomended reading and other learning resources:
Basic:
BELÁKOVÁ, H. Čítanka německých odborných textů pro posluchače oborů technologie potravin a agroekologie. 1st ed. V Brně: Mendelova zemědělská a lesnická univerzita, 1999. 45 p. ISBN 80-7157-381-7.

Recommended:
TOMŠÍK, K. Zemědělská němčina. 1st ed. Praha: Profi Press, 2007. 338 p. ISBN 978-80-86726-23-6.
HEISS, R (. Lebensmitteltechnologie: Biotechnologische, chemische, mechanische und thermische Verfahren der . 4th ed. Berlin: Springer-Verlag, 1991. 432 p. ISBN 3-540-53972-7.

Course listed in study plans for this semester:
Field of study B-FT-FT Food Technology, full-time form, initial period WS 2017/2018
 
Course listed in previous semesters:
Teaching place: Brno


Last modification made by Ing. Michal Karhánek on 04/25/2019.

Type of output: