ࡱ> >@= bjbj F3rr >>>>>8,<R_ f$!w$b > >> 666j>>66666/ 0_ 6$T$6$>6> ,67$[)  N_ $ :  GROSSMONT COLLEGE Official Course Outline ITALIAN 121 ITALIAN II 1. Course Number Course Title Semester Units Semester Hours ITAL 121 Italian II 5 5 hours lecture 80-90 total hours 2. Course Prerequisites A C grade or higher or Pass in Italian 120 or two years of high school Italian or equivalent. Corequisite None. Recommended Preparation None. 3. Catalog Description Italian 121 is the continuation of Italian 120. The course will continue to develop oral and written skills based on practical everyday needs. 4. Course Objectives The student will: a. Use and understand Italian well enough to manage increasingly varied everyday situations. b. Derive meaning from increasingly varied authentic material such as brochures, travel guides, short newspaper items, commercials, poems and songs. c. Communicate in writing with emerging creativity in the form of notes, paragraphs and letters to express personal opinions, ideas and reflections on the cultural content of the course. d. Compare and contrast Italian cultures and their native cultures to develop an awareness and gain a well founded insight into the language, customs, attitudes, values, ideas, patterns of behavior, foods, music, art, institutions and geography of Italian speaking countries as demonstrated by class assignments. e. Pronounce and use Italian with increasing intelligibility and demonstrate creativity using the structure and vocabulary of Italian to express their own ideas. 5. Instructional Facilities a. Standard lecture classroom: b. SMART cart. 6. Special Materials Required of Student None. 7. Course Content a. Listening and speaking tasks organized around thematic units on everyday topics to enable students to manage increasingly varied situations dealing with transportation, living arrangements, leisure activities, work, school, health and money matters. b. Discussion of cultural differences between the Italian speaking world and the students' own cultures. c. Presentation of grammar explanations to facilitate the acquisition and oral production of the language. ITALIAN 121 ITALIAN II page 2 7. Course Content (continued) d. Development of students' writing skills to enable them to produce in writing what they can communicate orally. e. Presentation of authentic reading material through library resources and Internet research. 8. Method of Instruction a. Lecture and presentation of communicative activities and supporting target language structures. b. Discussion of cultural content. c. Multimedia presentations using the Internet, films, videos, audio CDs and cassettes. 9. Methods of Evaluating Student Performance a. Periodic written and oral evaluation of students proficiency in listening, reading, speaking and writing. b. Periodic tests. c. Comprehensive oral and written final exams to evaluate students performance. 10. Outside Class Assignments a. Regular homework assignments. b. Preparation for oral presentations. 11. Texts a. Required Text(s): Aski Janice M. and Musumeci Diane, Avanti! Beginning Italian, 3rd edition. McGraw-Hill. 2013. b. Supplementary texts and workbooks: Bilingual dictionary. Addendum: Student Learning Outcomes Upon completion of this course, our students will be able to do the following: a. Use language and cultural materials presented in class to evaluate specific examples of daily life situations, and describe how these situations would be addressed in the Italian culture. b. Use language and vocabulary skills developed in class to derive meaning from increasing varied c. Use language and cultural materials presented in class to compare and contrast the Italian culture to their own culture to develop an awareness of the customs, attitudes, values, ideas, and patterns of behaviors, foods, music, art, institutions, and geography of Italia speaking countries. d. Continue to interpret and apply the Italian sound system in order to improve proper pronunciation and oral comprehension. e. Utilize more complex vocabulary and grammatical structures as identified in class to communicate daily routine and past experience as it relates to health, food, celebrations, and technology and living arrangements. Date approved by Governing Board: May 20, 2014   ,/6;<=DGMZ[ghvw  , 3 E P X Y [ r % & + < h o hh7CJOJQJh^:h^:CJOJQJh^:>*CJOJQJh^:CJOJQJhzyCJOJQJh^:h^:>*CJOJQJhz>*CJOJQJhzy>*CJOJQJh>*CJOJQJhL>*CJOJQJhCJOJQJ3-./HIC D Q R Y  0@Dd*$^`D 0@d*$  `$d*$  `x$d*$ 0d*$ d*$Y Z s t { | & ' = > Q E  ;  0@pd*$^`p 0@Dd*$^`D 0@d*$o  ! 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