This course, which enables students to reach the A1.3 level in the Common European Framework of Reference for Languages, is for students who have previously taken the 'Language Skills 1 - Chinese (Mandarin)' module at the Peter B. Gustavson School of Business, University of Victoria, Canada. It will build on the first course and introduce students to more complex grammar, extend their reading and writing knowledge of Chinese to around 250/300 characters, and develop their oral and listening comprehension skills. The course will also enhance the students' knowledge of Chinese culture and enable them to avoid major social, cultural and linguistic faux pas when speaking Mandarin and/or when in China.

30 contact hours in total, spread over 3 weeks.

French Language 2 for MGB

European Business Context

New Business Development & Global Innovation (both taught by the Adam Smith Business School)

Various Language Exercises - 25%

Oral Assessment (1 In-class Presentation x 5 minutes) - 15%

Written Examination (1 hour) - 60%

This course aims to:

■ Enable students to reach the A1.3 level in the CEFR in spoken and written standard Chinese (Mandarin)

■ Enhance all four skills (listening, speaking, reading and writing) while developing the confidence to use the language accurately in a limited range of familiar situations

■ Enable students to extend the number of characters they can read to approx. 300, and they can write to approx. 250

■ Stimulate the students' interest in China and deepen their knowledge and understanding of Chinese society and culture 

By the end of this course students will be able to:

■ Read approx. 300 Chinese characters and write approx. 250 Chinese characters

■ Translate into English simple texts on familiar topics, as well as write short texts in Chinese

■ Comprehend the key information of audio and/or video material

■ Understand and make themselves understood by sympathetic native speakers

■ Communicate in routine situations, such as asking for the time, asking for and giving directions, shopping for food and clothes

■ Apply some intercultural competence to both daily life and business environments 

Students must submit at least 75% by weight of the components (including examinations) of the course's summative assessment.