Course: FRE115 First Term: 1994 Fall
Final Term: Current
Final Term: 9999
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Lecture 3 Credit(s) 3 Period(s) 3 Load
Credit(s) Period(s)
Load
Subject Type: AcademicLoad Formula: S |
MCCCD Official Course Competencies | |||
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1. Repeat French words using basic rules for pronunciation. (I)
2. Form short oral French sentences in response to basic questions and situations. (II) 3. Identify parts of speech in French. (III) 4. Identify and form French adjectives. (III) 5. Form common French verbs in the indicative mood, present and past tenses, and the imperative mood. (III) 6. Differentiate between the French verbs requiring avoir and etre in the past tense. (III) 7. Use numbers 1 to 1,000,000 in French. (III) 8. Identify and correctly use vocabulary in basic French sentences. (IV) 9. Describe the customs and culture of the French people. (V) | |||
MCCCD Official Course Competencies must be coordinated with the content outline so that each major point in the outline serves one or more competencies. MCCCD faculty retains authority in determining the pedagogical approach, methodology, content sequencing, and assessment metrics for student work. Please see individual course syllabi for additional information, including specific course requirements. | |||
MCCCD Official Course Outline | |||
I. Pronunciation
A. Alphabet B. Liaison C. Elision D. Emphasis E. Accents II. Conversation A. Oral drills 1. Repetition of single words 2. Repetition of short sentences B. Simple dialogues among students with assistance of instructor C. Response to simple questions by instructor III. Introduction to grammar A. Pronouns 1. Subject 2. Object B. Articles 1. Definite 2. Indefinite 3. Partitive C. Prepositions D. Adjectives E. Verbs 1. Moods a. Indicative b. Imperative 2. Regular 3. Irregular 4. Tenses a. Present b. Past F. Numbers 1. With money 2. With time IV. Vocabulary A. Greetings B. Days and months C. Seasons D. Weather E. Family F. Parts of the body G. Shopping H. Restaurants V. French culture A. People B. Music C. Films | |||
MCCCD Governing Board Approval Date:
4/26/1994 |