|
|
Main menu for Browse IS/STAG
Course info
UJP / SB3
:
Course description
Department/Unit / Abbreviation
|
UJP
/
SB3
|
Academic Year
|
2023/2024
|
Academic Year
|
2023/2024
|
Title
|
Spanish B3
|
Form of course completion
|
Pre-Exam Credit
|
Form of course completion
|
Pre-Exam Credit
|
Accredited / Credits
|
Yes,
2
Cred.
|
Type of completion
|
-
|
Type of completion
|
-
|
Time requirements
|
Tutorial
2
[Hours/Week]
|
Course credit prior to examination
|
No
|
Course credit prior to examination
|
No
|
Automatic acceptance of credit before examination
|
Yes in the case of a previous evaluation 4 nebo nic.
|
Included in study average
|
NO
|
Language of instruction
|
Spanish
|
Occ/max
|
|
|
|
Automatic acceptance of credit before examination
|
Yes in the case of a previous evaluation 4 nebo nic.
|
Summer semester
|
0 / -
|
0 / -
|
0 / -
|
Included in study average
|
NO
|
Winter semester
|
0 / -
|
0 / -
|
6 / -
|
Repeated registration
|
YES
|
Repeated registration
|
YES
|
Timetable
|
Yes
|
Semester taught
|
Winter + Summer
|
Semester taught
|
Winter + Summer
|
Minimum (B + C) students
|
10
|
Optional course |
Yes
|
Optional course
|
Yes
|
Language of instruction
|
Spanish
|
Internship duration
|
0
|
No. of hours of on-premise lessons |
|
Evaluation scale |
S|N |
Periodicity |
každý rok
|
Periodicita upřesnění |
|
Fundamental theoretical course |
No
|
Fundamental course |
No
|
Fundamental theoretical course |
No
|
Evaluation scale |
S|N |
Substituted course
|
None
|
Preclusive courses
|
N/A
|
Prerequisite courses
|
N/A
|
Informally recommended courses
|
N/A
|
Courses depending on this Course
|
N/A
|
Histogram of students' grades over the years:
Graphic PNG
,
XLS
|
Course objectives:
|
The course prepares for the A1 level according to the Common European Framework of Reference for Languages
|
Requirements on student
|
- Regular completion of assigned tasks - progress test pass - min. 75% final test pass
|
Content
|
1. Food. Spanish cuisine.
2. Verbs "gustar, encantar"
3. At the doctor. The human body. Verb doler
4. Expression of consent and disagreement
5. Restaurant, bar
6. Weather on the coast, inland and in the mountains
7. Link is estar + gerundio
8. Seasons
9. Construction of Hacer + muy / mucho + noun / adjective
10. Shopping, shops. Shopping list
11. Spanish customs. Social relations in Spain
12. Birthday party
13. Final test.
|
Activities
|
|
Fields of study
|
|
Guarantors and lecturers
|
|
Literature
|
-
Basic:
Prisma, E. Prisma fusión A1+A2. Edinumen. 2007. ISBN 9788498480559.
-
Recommended:
László, Sándor. Conversar es fácil + audio MP3. Edelsa. 2011. ISBN 978-84-7711-963-0.
-
Recommended:
Jacobi,C., Melone, E., Menon, L. Gramática en contexto (A1-B2). 2011. ISBN 978-84-7711-716-2.
-
Recommended:
Palomino, María. Gramática en diálogo + CD audio (A1+A2). enClaveEle. 2006. ISBN 9788496942493.
-
Recommended:
FIN. Slovník španělsko - český a česko - španělsky. 2008. ISBN 80-86002-86-1.
-
Recommended:
Lingea. Slovník španělsko - český a česko - španělský. 2009. ISBN 978-80-97062-64-7.
-
Recommended:
Macíková O. - Mlýnková L. Učebnice současné španělštiny díl I..
-
Recommended:
Castro, Francisco. Uso de la gramática espaňola - elemental. 2010. ISBN 978-84-7711-710-0.
-
On-line library catalogues
|
Time requirements
|
All forms of study
|
Activities
|
Time requirements for activity [h]
|
Contact hours
|
26
|
Preparation for comprehensive test (10-40)
|
20
|
Preparation for formative assessments (2-20)
|
10
|
Total
|
56
|
|
Prerequisites
|
Knowledge - students are expected to possess the following knowledge before the course commences to finish it successfully: |
-distinguish between masculine and feminine, |
-distinguish singular and plural, |
-distinguish between definite and indefinite article, |
-distinguish forms of regular and irregular verbs in present tense, |
-distinguish forms of possessive pronouns, |
-enumerate numbers 0 - 101, |
-distinguish basic prepositions, |
-distinguish descriptive adjectives, |
- name pieces of clothing, |
- list parts of the day and days of the week |
Skills - students are expected to possess the following skills before the course commences to finish it successfully: |
-pronounce and read correctly the text in spanish, |
-say hello and goodbye adequately to the situation, |
-describe a person or thing in a simple way, |
-capture the main meaning of short and simple messages, |
-use the basic vocabulary and phrases related to person, |
-respond to questions within the given topics, |
-ask for basic information (time), |
-give information about time, place |
Competences - students are expected to possess the following competences before the course commences to finish it successfully: |
N/A |
|
Learning outcomes
|
Knowledge - knowledge resulting from the course: |
-name basic foods, |
-distinguish individual meals and courses, |
-name parts of the human body, |
-name basic drugs, |
-name weather conditions, |
-distinguish verb forms gustar, encantar, doler, |
-create a structure estar + gerundium, hacer+muy/mucho + noun/adjective, |
-name the seasons and months |
Skills - skills resulting from the course: |
-use the basic vocabulary and phrases related to eating, health, weather, |
-describe in a simple way food preparation |
-provide weather information, |
-express preferences, |
-ask about the weather, health condition, |
-order food, |
-write a simple recipe, |
-search for basic information in a simple authentic text |
Competences - competences resulting from the course: |
N/A |
N/A |
|
Assessment methods
|
Knowledge - knowledge achieved by taking this course are verified by the following means: |
Test |
Skills demonstration during practicum |
Skills - skills achieved by taking this course are verified by the following means: |
Skills demonstration during practicum |
Continuous assessment |
Competences - competence achieved by taking this course are verified by the following means: |
Test |
|
Teaching methods
|
Knowledge - the following training methods are used to achieve the required knowledge: |
Skills demonstration |
Collaborative instruction |
Discussion |
Practicum |
Skills - the following training methods are used to achieve the required skills: |
Practicum |
Collaborative instruction |
Discussion |
Skills demonstration |
Competences - the following training methods are used to achieve the required competences: |
Practicum |
E-learning |
Individual study |
Textual studies |
Collaborative instruction |
|
|
|
|