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2017/2018  BA-BBLFO1002U  French Studies 2

English Title
French Studies 2

Course information
Language French
Course ECTS 7.5 ECTS
Type Mandatory
Level Bachelor
Duration One Semester
Start time of the course Spring
Timetable Course schedule will be posted at calendar.cbs.dk
Study board
Study Board for BSc og MSc in Business, Language and Culture, BSc
Course coordinator
  • Kim Kryger - Department of Management, Society and Communication (MSC)
Main academic disciplines
  • Language
  • Economics
Last updated on 21-06-2017

Relevant links
Learning objectives
To achieve the grade 12, students should meet the following learning objectives with no or only minor mistakes or errors:
  • Content:
  • present a well-structured summary of text excerpts and establish links between the topics and concepts raised in the text and the region-specific political, economic and social features introduced in the course literature of the 1st and 2nd semester, and
  • identify and describe key institutions, moments and figures in the regions studied.
  • Language:
  • communicate in sufficiently coherent French so that the responses are intelligible,
  • using appropriate French vocabulary, and
  • speak in grammatically accurate and well-pronounced French, that is, avoiding major grammatical, lexical, idiomatic or pronunciation errors that inhibit communication. At this stage, students should be able to show some degree of linguistic awareness by beginning to correct their errors in the exam situation.
Examination
The exam in the subject consists of two parts:
French Studies 2 Language:
Sub exam weight40%
Examination formOral exam
Individual or group examIndividual exam
This grade is given for the students' language skills.
Duration30 min. per student, including examiners' discussion of grade, and informing plus explaining the grade
Preparation timeWith the listed preparation time: 30 Minutes
Grading scale7-step scale
Examiner(s)Internal examiner and second internal examiner
Exam periodSummer
AidsOpen book: all written and electronic aids
The student is allowed to bring to the preparation room: Simple writing and drawing utensils, laptop/tablet as a reference book (NB: there are no electric outlets available), any calculator, books including translation dictionaries, compendiums, notes. PLEASE NOTE: Students are not allowed to communicate with others during the preparation time.
Make-up exam/re-exam
Same examination form as the ordinary exam
French Studies 2 Content:
Sub exam weight60%
Examination formOral exam
Individual or group examIndividual exam
This grade is given for the content of the oral presentation.
Duration30 min. per student, including examiners' discussion of grade, and informing plus explaining the grade
Preparation timeWith the listed preparation time: 30 Minutes
Grading scale7-step scale
Examiner(s)Internal examiner and second internal examiner
Exam periodSummer
AidsOpen book: all written and electronic aids
The student is allowed to bring to the preparation room: Simple writing and drawing utensils, laptop/tablet as a reference book (NB: there are no electric outlets available), any calculator, books including translation dictionaries, compendiums, notes. PLEASE NOTE: Students are not allowed to communicate with others during the preparation time.
Make-up exam/re-exam
Same examination form as the ordinary exam
Description of the exam procedure

The students will do one oral exam.

  • The examination is oral and based on the material from the 1st and 2nd semesters.
  • At the exam, the student will draw a page from the 250-page exam syllabus and has 30 minutes in which to prepare a summary of the text and discuss it in terms of the overall context of the curriculum and of the specific topic that it addresses.
  • Two grades are given: one for content and one for language. Weight: Content 60% and Language 40%.
Course content and structure

The course is built up around two dimensions – content and language. The content dimension builds upon knowledge and understanding acquired in the 1st semester with a view to further exploring the interaction between the global and local contexts in French-speaking parts of the world. In the second semester, focus is on exploring, in a comparative perspective, some of the key institutions, moments and figures that can illuminate our understanding of how a particular context encounters globalisation. Successive backward views in history will be introduced with a view to better comprehend present taken-for-granted values and practices as well as cooperation and conflicts betweenselected Francophone parts of the world.Topics include state and nation formation; colonialism, political, economic and educational institutions; social security and religion.
 

The language dimension is aimed at improving the students’ grammar skills, pronunciation and fluency as well as their listening and comprehension skills. Emphasis will also be placed on learning and exercising phrases needed in order to make presentations and participate in class discussions.
Teaching methods
All teaching and reading will be in French. A combination of lectures, class discussions and student presentations will develop students’ knowledge and ability to analyse and understand current cultural and social processes in the chosen region.
Feedback during the teaching period
The principal way for students to receive feedback on their readings and work for this course (Content and Language dimensions) is through active participation in classes. Classes will incorporate regular tests and interactive exercises (MCTs, problem solving, student presentations) as well as written assignments allowing students to measure their learning progress continuously and prepare for their final exam. Students are therefore expected to attend all classes and to come prepared and ready to participate actively.

The lecturers will also strive to be readily available for one-to-one dialogues during breaks and following each class session.
Student workload
Lectures 50 hours
Exam 1 hours
Preparation 155 hours
Total 206 hours
Expected literature

To be announced on Learn
Last updated on 21-06-2017