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Foreingn language specialty

Course Code:

6.5.1

Semester:

6th Semester

Specialization Category:

SC

Course Hours:

2Θ

ECTS:

3


Course Tutors

Vassiliki Geka

Lesson Code: 6.5.1

Semester: 6th Semester

Category: Optionally

Hours: 2h (Theory)

ECTS credits: 3

 

LEARNING RESULTS

After the end of the course students will be able to:

  • To know and understand scientific English in order to serve communication and academic needs in an Oenological and Technological Environment.
  • Interpret and recognize the features of formulation and composition of the English Scientific language and understand the bibliography.
  • To attend an oral presentation by participating in subsequent discussions and learning the correct way of presentation.
  • To understand the technological concepts of Oenology and Beverage Technology and to combine and apply the foreign language to their professional needs.

General Skills

  • To make students able to develop the ability to understand and handle scientific English in order to serve their communication and academic needs in an Oenology and Beverage Technology work environment.
  • To understand and use the English literature on Oenology and Beverage Technology.
  • To recognize the features of formulation and composition of the English scientific language and specifically of their specialty.
  • Be able to attend or carry out an oral presentation of topics in their specialty by participating in a subsequent discussion and / or composing a concise and / or extensive written text with linguistic fluency using the required scientific terminology of their subject.

 

COURSE CONTENT

The curriculum, which consists of 15 modules, includes a reader folder with additional material – theory and exercises – and various handouts. In order to better serve the students, a list of printed bibliography is suggested, although the use of technological means – especially the internet, is a valuable teaching tool as long as the opportunity to find and select a lot of information is provided.

 

RECOMMENDED BIBLIOGRAPHY

  1. Richard Vine, Ellen Harkness and Theresa Browning, Cheri Wagner, Winemaking (From grape growing to Marketplace) Chapman & Hall, ITP..
  2. James Halliday and Hugh Johnson Tom Stevenson, The New Sotheby’s Wine Encyclopedia
  3. Kirszner and Mandell, (1989), The Holt handbook
  4. Michael Hennessy, (1989),Τhe Borzoi Practice Book for writers.
  5. tasting – wine.com
  6. wset.co.uk, wine and spirit