LaTrobe-Spanish Language & Culture 3A
Subject 922-009 (2008)
Note: This is an archived Handbook entry from 2008. Search for this in the current handbook
Credit Points: | 12.500 | ||||||||||||
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Level: | Undergraduate | ||||||||||||
Dates & Locations: | This subject has the following teaching availabilities in 2008: Semester 2, - Taught on campus.
. Timetable can be viewed here. For information about these dates, click here. | ||||||||||||
Time Commitment: | Contact Hours: One 1.5 hour practical class and one 1.5 hour seminar per week Total Time Commitment: . | ||||||||||||
Prerequisites: | 60% or higher in 922011 Spanish Language & Culture 2B or 922215 Study Abroad Spain or 922216 Post-Intermediate Spanish B or approval of the subject coordinator. | ||||||||||||
Corequisites: | . | ||||||||||||
Recommended Background Knowledge: | . | ||||||||||||
Non Allowed Subjects: | . | ||||||||||||
Core Participation Requirements: | . |
Coordinator
Dr Isabel Moutinho & Mr Carlos UxoSubject Overview: | This is an advanced language subject which will focus on: (i) aural, oral and written language skills at an advanced level; (ii) aspects of diverse registers of Spanish language and regional variations; (iii) aspects of Spanish and Latin American culture. Students will work with a range of audio, audio-visual and written materials drawn primarily from cinema, television, radio and press. |
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Assessment: | Written work of 3500 words 65% and a 1.5-hour test 35% (due at the end of semester). Special assignments for 4th-year students. Students must pass the end of semester written test in order to pass the subject. |
Prescribed Texts: | . |
Recommended Texts: | . |
Breadth Options: | This subject is not available as a breadth subject. |
Fees Information: | Subject EFTSL, Level, Discipline & Census Date |
Generic Skills: |
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Notes: | Special enrolment arrangements apply. Students must contact the Faculty of Arts Office for application forms and further details. |
Related Course(s): |
Bachelor of Arts Diploma in Modern Languages (Spanish) |
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