FALL / SPRING: "French through Food ." (Alimentary French?)
Texts ranging from classic literature to newspaper articles, videos, films,
and class discussion will all revolve around one main theme: Food and the
French--are they what they eat?
FRDML303: Le Français de l'Actualité [not offered in 2000]
4 credits. Prerequisite: Q++ on CASE exam, or French 213, or permission of
instructor.
Analysis of French televised news broadcasts and other media, discussion
with native speakers, and numerous related activities place the student at
the heart of today's France. Flexible, individualized approach allows each
student to perfect language skills and pursue individual interests.
Hadmn266: Le Français de l'Hôtellerie et du Tourisme
SPRING ONLY. 3 credits.
The emphasis in Hadmn266 is on improving all four language skills while at
the same time acquiring a basic knowledge of French culture, so as to facilitate
the effective communication particularly important in business. Topics are
related to the French hotel and tourism industry; the course treats four
principal themes: 1-Tourism and travel, 2-Cultural difference, 3-Hotels and
guides, 4-Restaurants and cuisine. Some information will be accessed through
the Web and by corresponding with French-speakers.