Topics in French Culture II

Subject 671-331 (2009)

Note: This is an archived Handbook entry from 2009. Search for this in the current handbook

Credit Points: 12.50
Level: 3 (Undergraduate)
Dates & Locations:

This subject has the following teaching availabilities in 2009:

Semester 1, - Taught on campus.
Pre-teaching Period Start not applicable
Teaching Period not applicable
Assessment Period End not applicable
Last date to Self-Enrol not applicable
Census Date not applicable
Last date to Withdraw without fail not applicable


Timetable can be viewed here. For information about these dates, click here.
Time Commitment: Contact Hours: A one and half hour lecture and an hour-long tutorial per week
Total Time Commitment: 2.5 contact hours/week , 5.5 additional hours/week. Total of 8 hours per week.
Prerequisites: French Language and Culture 1B
Corequisites: None
Recommended Background Knowledge: None
Non Allowed Subjects: None
Core Participation Requirements:

For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Student Support and Engagement Policy, academic requirements for this subject are articulated in the Subject Overview, Learning Outcomes, Assessment and Generic Skills sections of this entry.

It is University policy to take all reasonable steps to minimise the impact of disability upon academic study, and reasonable adjustments will be made to enhance a student's participation in the University's programs. Students who feel their disability may impact on meeting the requirements of this subject are encouraged to discuss this matter with a Faculty Student Adviser and Student Equity and Disability Support: http://services.unimelb.edu.au/disability

Coordinator

Dr Tess Do

Contact

Dr Tess Do
dot@unimelb.edu.au
Subject Overview: This subject is designed to allow students to explore in depth a particular theme, issue or movement in the cultural development and history of France. Topics will vary according to current research and teaching interests of academic staff and various approaches and methodologies will be used to analyse a particular “cultural object”. These cultural objects may include, for example, the emergence of gastronomy as an expression of French bourgeois cultural norms and identity, French language policy since the Revolution, or French travel writing in theory and practice.
Objectives:
  • have acquired a good understanding of a particular theme, issue or movement in the cultural development and history of France;
  • be able to apply various approaches or methodologies to their object of study.
Assessment: A 2000-word essay 50% (due during the semester) and one or two written tests totalling 1500 words 50% (due during the semester).
Prescribed Texts: Materials will be provided by the department at the beginning of semester
Breadth Options:

This subject potentially can be taken as a breadth subject component for the following courses:

You should visit learn more about breadth subjects and read the breadth requirements for your degree, and should discuss your choice with your student adviser, before deciding on your subjects.

Fees Information: Subject EFTSL, Level, Discipline & Census Date
Generic Skills:
  • Research: through frequent and systematic use of the library and other information sources, the definition of areas of inquiry and familiarisation with research methods;
  • Critical thinking and analysis: through required and recommended reading, essay writing and tutorial discussion, and by assessing the strength of arguments;
  • Thinking in theoretical and analytical terms: through lectures, tutorial discussion, essay writing and engagement in the methodologies of the humanities and social sciences;
  • Understanding of social, political, historical and cultural contexts and international awareness/openness to the world: through the contextualisation of judgements and knowledge, developing a critical self-awareness, being open to new ideas and new aspects of French and Italian culture, and by formulating arguments;
  • Communicating knowledge intelligibly and economically: through essay and assignment writing, tutorial discussion and class presentations;
  • Time management and planning: through managing and organizing workloads for required and recommended reading, essay and assignment completion and revision for examinations.
Notes: Students who have completed 116-218 Matters of Taste: French Eating Cultures may not enrol in this subject.The subject is taught and assessed in French.
Related Course(s): Diploma in Modern Languages (French)
Related Majors/Minors/Specialisations: French
French Major

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