SubjectsSubjects(version: 945)
Course, academic year 2023/2024
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Czech for beginners – Survival skills - ABO100601
Title: Czech for beginners – Survival skills
Guaranteed by: Institute of Czech Language and Theory of Communication (21-UCJTK)
Faculty: Faculty of Arts
Actual: from 2022
Semester: both
Points: 0
E-Credits: 3
Examination process:
Hours per week, examination: 0/2, MC [HT]
Capacity: winter:unknown / 30 (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
4EU+: no
Virtual mobility / capacity: no
Key competences:  
State of the course: taught
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Level:  
Additional information: http://www.ff.cuni.cz/FF-1079.html
Note: course can be enrolled in outside the study plan
enabled for web enrollment
you can enroll for the course in winter and in summer semester
Guarantor: Mgr. et Mgr. Silvie Převrátilová, Ph.D.
Teacher(s): Mgr. et Mgr. Silvie Převrátilová, Ph.D.
Class: Exchange - 09.1 Modern EC Languages
Exchange - 09.7 Less Widely Taught Languages
Annotation
Last update: Mgr. et Mgr. Silvie Převrátilová, Ph.D. (31.08.2023)
This course is recommended to students with NO PRIOR knowledge of Czech who want to acquire only the essentials of the Czech language.
It is open to students from the FACULTY OF ARTS only due to limited capacity.
Aim of the course
Last update: Mgr. et Mgr. Silvie Převrátilová, Ph.D. (15.09.2021)

By the end of the course, students should be able to share basic personal information, apologize, navigate through town and ask for and give simple directions, order and pay for a meal at a restaurant.

Descriptors
Last update: Mgr. et Mgr. Silvie Převrátilová, Ph.D. (15.09.2021)

Regular attendance, classroom participation, homework.

Final test and/or project, quizzes during the semester.

Attendance is mandatory. Two absences are allowed.

Syllabus
Last update: Mgr. et Mgr. Silvie Převrátilová, Ph.D. (03.02.2023)

Course book: Čeština expres 1 (orange book) by Lída Holá.
 Additional materials will be provided during the lessons.

Content:

1. INTRODUCTION

2. DIRECTIONS

 3. RESTAURANT

4. TIME

 
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