Publication in the Diário da República: Despacho n.º 7822/2020 - 07/08/2020
4 ECTS; 1º Ano, 2º Semestre, 28,0 T + 28,0 TP + 14,0 OT
Lecturer
- Manuela Sofia da Conceição Silva
Prerequisites
A1 level.
Objectives
Students should enhance their communication skills and be able to master conversations in the foreign language. They should also be able to use vocabulary related to tourism, hotels and restauration correctly. They should also spell words correctly and have a good accent, according to the level of language studied.
Program
Personal, social and professional contacts: contact with the client in different professional contexts.
Professional Routines: reception, guidance, services and facilities.
Travelling and commuting: documentation, means of transport, boarding places.
Places of touristic interest: monuments, touristic attractions, social meeting places.
Leisure management and touristic animation: touristic resorts, nature and adventure companies, cultural centres.
Grammar topics according to the syllabus.
Evaluation Methodology
Continuous assessment:
Active participation in the classroom (exercises, working papers): 40%
Test: 60% (minimum for admission : 8 grade points)
Exam and Re-sit
Written exam: 50%
Oral exam: 50%
Bibliography
- AAVV, A. (2015). Bescherelle . (Vol. 1,2 et 3). Paris: HATIER
- A, M. (2016). Apprends et révise la grammaire. Gramática prática do Francês. (Vol. 1). Porto: Porto Editora
- Corbeau, S. e Dubois, C. e Penfornis, J. (2014). Tourisme.com. (Vol. 1). Paris: Clé International
- Dussac, E. (2017). Bon Voyage. (Vol. 1). Paris: Clé International
Teaching Method
Development of oral and written skills through practical written exercises and role-playing activities.
Software used in class
