KLJNEJ21 German I Pre-intermediate

Faculty of Philosophy and Science in Opava
Winter 2015
Extent and Intensity
0/3/0. 3 credit(s). Type of Completion: z (credit).
Teacher(s)
PhDr. Zdenka Jirásková (seminar tutor)
Mgr. Jana Matějčková (seminar tutor)
Mgr. Alena Němcová (seminar tutor)
Guaranteed by
PhDr. Zdenka Jirásková
Institute of Foreign Languages – Faculty of Philosophy and Science in Opava
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
The aim of the course is to acquire language and communicative skills necessary for efficient work in spas and tourism. The students will review, strengthen and improve the already acquired knowledge and skills with the aim to level them out within a particular group of students. The students will also learn basic special terminology in the area of gastronomy and tourism and will be informed of the facts, life and institutions of the German-speaking countries as well as of selected topics of business language.
Syllabus
  • 1. Article. Personal pronouns - nominative. Conjugation - present tense. Using the polite form of address. Conjugation, present tense - verb sein. Word order - declarative and interrogative clause.
    2. Declension - singular nouns with definite and indefinite article. Nouns - omission of article. Conjugation, present tense - verb haben. Negative (nein, nicht, kein). Adjective in predicate. Cardinal numbers.
    3. Prepositions with dative. Prepositions with accusative. Declension - personal pronouns. Word order of objects in German clause. Indirect word order in declarative clause. Declension - interrogative pronouns wer and was.
    4. Possessive pronouns. Expressing Czech "svůj". Conjugation, present tense - verbs with change in root. Imperative. Time telling.
    5. Declension - singular, weak nouns. Prepositions with dative and accusative. Plural nouns. Verbs stehen - stellen, liegen - legen. Phrase es gibt.
    6. FACHTHEMEN - GASTRONOMIE I.
    a) Gastronomische Betriebe, Restaurant-Einrichtung
    b) Personal im Gaststättenwesen, Bedienungssysteme
    c) Speisenbennenungen, Getränkebennenungen
    d) Speisekarte, Getränkekarte
    e) Merkmale der tschechischen Küche, gesunde Ernährung, Rezepte
    f) Deutsche, österreichische, schweizerische Küche; Spezialitäten; Getränke
Literature
    recommended literature
  • JIRÁSKOVÁ, Z. Deutsch in Kurwesen, Management und Marketing. Opava, 2013. info
  • JIRÁSKOVÁ, Z. Deutsch in Gastronomie, Hotelwesen und Tourismus. Opava, 2012. ISBN 978-80-7248-717-2. info
  • DUSILOVÁ, D. Sprechen Sie Deutsch? 1. a 2. díl. Praha, 2000. info
  • BENEŠ, E.a kolektiv. Praktická mluvnice němčiny. Praha: SPN, 1997. info
  • FORMANOVÁ, ŽMUDOVÁ. Němčina v gastronomii. Praha: Informatorium, 1996. ISBN 80-85427-77-X. info
  • HÖPPNEROVÁ, V. Němčina pro provoz hotelů a společného stravování. Praha: SPN, 1988. info
Language of instruction
German
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
Teacher's information
- 75% attendance in seminars, active participation
- presentation in front of the group - topic assigned by the lecturer
- written test in the extent of the given literature and the content of seminars - success rate 70 %
The course is also listed under the following terms Winter 2010, Winter 2011, Winter 2012, Winter 2013, Winter 2014, Winter 2016, Winter 2017, Winter 2018, Winter 2019, Winter 2020, Winter 2021, Winter 2022, Winter 2023.
  • Enrolment Statistics (Winter 2015, recent)
  • Permalink: https://is.slu.cz/course/fpf/winter2015/KLJNEJ21