BUSINESS ENGLISH
cod. 1006551

Academic year 2020/21
1° year of course - First semester
Professor
BRESNAHAN FRASER HARRIS
Academic discipline
Lingua e traduzione - lingua inglese (L-LIN/12)
Field
Attività formative affini o integrative
Type of training activity
Related/supplementary
70 hours
of face-to-face activities
10 credits
hub: PARMA
course unit
in ENGLISH

Learning objectives

Overall spoken interaction
• Interact with a degree of fluency and spontaneity that makes interaction with speakers at a similar or higher level possible.
• Take an active part in discussion in familiar contexts, accounting for and sustaining personal views and opinions.
• Present clear, detailed descriptions on a wide range of subjects related to business management, marketing, and other topics.
• Explain a viewpoint on a topical issue giving the advantages and disadvantages of various options.
Overall listening comprehension
• Understand speech and presentations of moderate length and follow lines of argument provided the topic is reasonably familiar.
• Understand the important points of a short TV news and current affairs feature with standard British or American pronunciation.
• Develop strategies for difficult communication situations—phone conversations, strong accents, unfamiliar topics, etc.
Overall reading comprehension
• Read short to medium-length articles and reports on business management and marketing in which the writers adopt particular attitudes or viewpoints.
• Understand the overall meaning of more complicated texts—particularly articles regarding business and marketing topics.
Overall written interaction
• Write clear texts on subjects related to the business marketing and communication.
• Write a short report or analysis, passing on information or giving reasons in support of or against a particular point of view.
• Write emails to make arrangements or to provide updates or information on a topic.

Prerequisites

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Course unit content

Reading and writing for communication (Business emails
and newspaper articles)
Speaking and Listening (Presentation skills)

Full programme

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Bibliography

Food Processing textbook: ​http://bit.ly/2uV8aTt

Food Processing by Carl J. Schaschke, © 2011 Carl J. Schaschke & Ventus Publishing ApS, ISBN 978-87-7681-780-0
Food Systems textbook: https://bit.ly/2Fn5MKC
Robert Biel, Sustainable Food Systems. London, UCL Press, 2016

Teaching methods

This course integrates all core language skills—reading, writing, speaking, pronunciation, and listening—in a balanced and clear series of units all of which are centered on the work, life experiences, and communications needs of the participants.

Assessment methods and criteria

The final examination consists of one written test. The exam paper is the same for attending and non-attending students. The exercises are to be completed in 90 minutes. No dictionaries are allowed. Devices such as smartphones, smartwatches, tablets, etc. are forbidden.

The exam paper includes:
A. nineteen grammar multiple choice questions
B. one grammar and vocabulary exercise with ten multiple choice, gap-filling options
C. ten business collocations that must be matched to their synonyms
D. two content questions that are taken from the required reading for the course
E. one email writing exercise (one question with all pertainent information included)
F. one short opinion or analysis essay (one question given with a provided text to respond to; minimum length 200 words).

To pass the exam, students need to obtain a total score of at least 18 out of 30. The “lode” is awarded if the highest score is reached in every exercise.

Students who complete all the required homework for the class may receive up to two bonus points.

The final grade is published in esse3 within eight days of taking the exam.

All the components of the final exam refer to the grammar areas, the lexis, the text typologies, and the topics covered during the semester, both in class and for homework, with a view to properly assessing the extent to which students have reached the learning objectives described above.

Other information

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