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Lecturer(s)
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Course content
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Lesson 17 - Lesson 20 Topics: - cooking (recipe, Czech/Slovak traditional food, Japanese food) - sport (summer sports, winter sports, national sport of the Czech Republic/Japan, Olympic games, famous sportsmen, Olympic games etc.) etc.
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Learning activities and teaching methods
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Dialogic Lecture (Discussion, Dialog, Brainstorming), Work with Text (with Book, Textbook), Activating (Simulations, Games, Dramatization)
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Learning outcomes
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The course is designed to practise spoken Japanese based on selected topics. The aim of the course is to further develop both oral and listening skills, and practise the ability to comprehend and make adequate responses. Part of the lessons is based on listening to recordings. The students are led to increasing their vocabulary concerning the selected conversational topics and expressing themselves in grammatically correct and situation-suitable sentences. The programme of the course is coordinated with Japanese 3.
Upon successful completion of this course the students will be able to carry out a conversation in Japanese on various topics, such as cooking, national/traditional food, Czech cuisine, sport etc.
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Prerequisites
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The course is designed for students of the second year of Japanese Philology, who successfully passed Conversation 2 (1K2).
ASJ/1K2
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Assessment methods and criteria
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Oral exam, Analysis of linguistic, Dialog
70% attendance, active participation in classes, homework, role-play, interview in Japanese, oral presentation, oral exam
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Recommended literature
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Barešová, I., & Nakaya, T. Japonština.
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Tomisaka, Y. (1997). Nameraka nihongo kaiwa (Successful Communication in Japanese). Tokyo.
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TSUKUBA LANGUAGE CENTER. (2005). Situational Functional Japanese.. Tokyo.
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