|
Lecturer(s)
|
|
|
|
Course content
|
1.-3. Food and eating, quality of products, restaurant vs. homemade food, Russian cuisine. 4.-6. Healthy food, bioproducts, GMO products. 7.-9. Town, sightseeing. Cultural and historical monuments. 10.-12. Transport, means of transport, business travel, holidays. 13. Fixing the new vocabulary.
|
|
Learning activities and teaching methods
|
|
Monologic Lecture(Interpretation, Training), Dialogic Lecture (Discussion, Dialog, Brainstorming), Work with Text (with Book, Textbook)
|
|
Learning outcomes
|
This course follows the three previous terms and is designed for intermediate learners of Russian. The main attention is paid to communication, work with text and broadening the vocabulary. We shall work with authentic texts regarding various topics. Students are motivated to apply a creative approach to text and application of their communicative skills, they are asked to get prepared for the lessons at home and to form their own opinions. The course is held by a Russian lecturer.
An ability to talk about more advanced topics.
|
|
Prerequisites
|
A practical knowledge of Russian, at least B1 level of the European Framework of Reference for Languages. Completing the previous conversational courses.
|
|
Assessment methods and criteria
|
Oral exam, Written exam, Essay
Attendance, max. 2 absences Written or oral assignments Passing the written tests Submitting an essay, 1 standard page
|
|
Recommended literature
|
-
Internetové zdroje.
-
Csiriková, M. ? Vysloužilová, E. (2002). Ruština v praxi.. Praha.
-
Horvátová, M. (2004). Ruská konverzace. . Praha.
-
Ivanova, M., Franta, M. a kol. (2008). Ruština - Otázky a odpovědi.. Praha.
-
Tahovská, L. a kol. (2005). Ruština poslechem.. Praha.
-
Vysloužilová, E. (2004). Nezapomínejme ruštinu (ruská konverzace a základy translatologie pro středně pokročilé).. Olomouc.
|