Professional Swedish (5 cr)
Code: KY00DS46-3233
General information
- Enrollment
-
06.11.2023 - 17.11.2023
Registration for the implementation has ended.
- Timing
-
08.01.2024 - 31.05.2024
Implementation has ended.
- Number of ECTS credits allocated
- 5 cr
- Local portion
- 5 cr
- Mode of delivery
- Contact learning
- Unit
- Yhteisten opintojen koulutusyksikkö
- Campus
- Savonlinna Campus
- Teaching languages
- Finnish
- Swedish
- Seats
- 20 - 50
- Degree programmes
- Degree Programme in Bioproduct Technology
Realization has 3 reservations. Total duration of reservations is 10 h 0 min.
Time | Topic | Location |
---|---|---|
Thu 11.04.2024 time 16:00 - 20:00 (4 h 0 min) |
Ammattiruotsi KY00DS46-3233 |
SA418
Byod-/teorialuokka
|
Sat 20.04.2024 time 12:15 - 16:00 (3 h 45 min) |
Ammattiruotsi KY00DS46-3233 |
SA418
Byod-/teorialuokka
|
Fri 03.05.2024 time 12:15 - 14:30 (2 h 15 min) |
Ammattiruotsi KIRJALL.TENTTI |
SA418
Byod-/teorialuokka
|
Objective
You are able to communicate in spoken and written situations in your own field.
You are familiar with the terminology of your field and able to communicate in Swedish in professional situations.
The objectives are based on the Common European Framework of Languages, level B1 and Government Decree 1129/2014.
After completing the course with the grade of 3, you are able to:
- understand clear standard and work-related speech.
- use basic structures reasonably well both in spoken and written situations.
- speak relatively fluently so that occasional mistakes in pronunciation or prosody do not lead to misunderstanding.
- describe your education and work experience for example when applying for a job.
- describe and discuss key issues of your professional field (eg. the operation, products, processes or services of companies and/or organizations).
Content
How do you use Swedish vocabulary related to education, work environment and workplace duties?
How do you use Swedish in different communicative situations of working life, for example in emails, telephoning and meetings?
How do you use the basic professional vocabulary required in your field and operational environment?
Course material
Study material compiled by the lecturer will be available in Learn.
Recommended additional material:
Pietilä, Anna-Maija: Kontakt. Teknisk svenska (also available as e-book at Edita.fi)
Study forms and methods
This course has special focus on bioproduct tehcnology.
Scheduled learning:
Lessons according to the timetable.
Independent learning:
This course can also be taken as independent online studies during the summer term.
RDI and work-related cooperation
Integration with working life may be possible for some of the contents and tasks of this course. The student is asked to negotiate the options with the lecturer before the course starts.
Timing of exams and assignments
Home assignments are to be handed in within the course time frame and prior to the exam.
In order to pass the course the student has to pass both the oral and written exams. Both exams are taken under supervision.
The final exam will be open to students who have handed in all required course assignments in time.
In order to pass the course the student has to pass both the oral and written exams. Both exams are taken under supervision.
After a failed exam the student is entitled to two resit exams, the first one in May-June and the second one in August-October.
The resit exams will be organised upon the student's request.
Student workload
5 study credits equals 135 hours of studying.
Evaluation scale
1-5
Assessment methods and criteria
Course evaluation will be based on language skills proven in the written and oral exams. The oral and written skills in Swedish will be noted separately on the Bachelor's degree paper. Assessment grading is 1-3 for satisfactory and 4-5 for good skills, according to the national evaluation recommendations.
Qualifications
If you have been instructed to participate in the Intensive course in Swedish, you must complete it or independently acquire the equivalent knowledge and skills before you can participate in this course.