Final Year Language A

Languages & Cultures, School of Languages, Cultures, Art History and Music

College of Arts and Law

Details

Code 14607

Level of study Third/Final year

Credit value 10

Semester 1

Pre-requisite modules Advanced knowledge of Italian (level C1 of the European framework)

Module description

This module is divided into three sections:
Section 1, translation from Italian, concentrates particularly on comprehension, on the stylistic features of the original and the target languages and on the problems associated with appropriateness of register in the target language.
Section 2, Italian prose variety, examines different types and registers of Italian prose writing. Grammatical, syntactical and lexical features of Italian will also be examined and explained in the light of the passages dealt with and the students' work. The following types of prose will be examined:: informal, formal and commercial letters, letters to newspapers and magazines; newspaper language and newspaper articles: di cronaca, economici, di fondo; cvs. This section will also cover cultural elements related to the types of prose examined: in this semester, these will be the world of work and the press in Italy. Elements of lexical interface between Italian and English will also be examined in this section throughout the linked modules.
Section 3 Oral and Aural Italian concentrates particularly on spoken Italian. The section is based on a series of topics, relevant to modern Italian society. Students will be exposed to aural and written authentic material which will form the basis for classroom discussion, group and individual presentations.

Teaching and learning methods

There will be two contact hour per fortnight each for Sections 1 and 2.
There will be one contact hour per week for Section 3.
A dedicated part of the Departmental WebCT section contains information and additional practice material for this course.
Assessment
A 50-minute assessed piece each for Sections 1 and 2, counting 100% towards the mark for this module.