Note: This is an archived Handbook entry from 2011.
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2011:Semester 1, Parkville - Taught on campus.
Timetable can be viewed here. For information about these dates, click here.
|Time Commitment:||Contact Hours: 1 x 1.5 hour lecture and 1 x 1 hour 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 or French Intermediate Language & Culture B or equivalent. |
Study Period Commencement:
Not offered in 2011
Not offered in 2011
|Recommended Background Knowledge:||None|
|Non Allowed Subjects:|| Students who have completed 116-218 Matters of Taste: French Eating Cultures or Topics in French Culture II at Level 3 may not enrol in this subject. |
|Core Participation Requirements:||
For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Students Experiencing Academic Disadvantage Policy, academic requirements for this subject are articulated in the Subject Overview, Objectives, 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 the Disability Liaison Unit: http://www.services.unimelb.edu.au/disability/
CoordinatorDr Tess Do
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.
A 2000-word essay 50% (due at the end of the semester) and one or two written tests totaling 1500 words 50% (due during the semester).
This subject has the following hurdle requirements:
|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|
|Notes:||The subject is taught and assessed in French.|
Diploma in Modern Languages (French) |
Graduate Diploma in Arts (French)
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