Course Topics
Topics covered include a general revision of basic grammatical structures with subsequent consolidation through use of practical applications. Emphasis is placed on improving the four main skills (reading, writing, listening and speaking) through practical, communicative tasks. • General overview of grammatical structures at the B2/B2+ level; • Exploitation of authentic reading texts from the world of food, wine and agriculture; • Vocabulary acquisition and word-building techniques; lexicogrammar; • Writing skills: general writing skills to enable students to produce accurate connected texts in English at the B2/B2+ level, including emails (formal and informal), paragraphs, summaries and reports. • Presentation skills.

Propaedeutic courses
None

Teaching format
Teaching format is based on the seminar format which envisages teacher and student co-operation and participation in the classroom through individual, pair and group work. Any student who has specific learning needs that they feel may have an impact on their ability to benefit fully from this course will be offered individual support on request.

Educational objectives
An upper-intermediate English-language course based on the B2/B2+ level of the CEFR. This specifically designed course aims to develop some of the language used in the food and wine industry through use of general and specific texts, both written and spoken. The course aims to facilitate comprehension and participation in the other activities offered in English by the Faculty with emphasis on improving both receptive and productive skills. Specific educational objectives include the following: • to improve written skills through practice of writing emails, paragraphs, reports and other subject-specific texts; • to improve spoken interaction and production through the practice and production of presentations regarding food, wine and agriculture-related topics; • to improve receptive skills through the exposure to and analysis of various types of written and spoken discourse; • to develop grammatical and lexical range and accuracy so that communication has a degree of fluency.

Additional educational objectives and learning outcomes
Intended learning outcomes (ILO): 1. Knowledge and understanding: Knowledge of grammatical structures and subject-specific academic and professional lexis at the B2/B2+ level, understanding of authentic (general and subject-specific) short spoken and written texts including a limited number of specialised texts and other general texts, as well as different registers and styles. 2. Applying knowledge and understanding: Producing emails, paragraphs and descriptions about specific food and wine-related but also general topics providing opinions and accounting for the views presented. Presenting clear descriptions of processes involved in the food and wine industry, developing points and formulating opinions in short written and oral texts. 3. Making judgments: Integrating knowledge and understanding acquired in the course with knowledge and understanding from other courses to achieve academic and professional purposes especially within the specific fields covered by the degree programme. 4. Communication skills: Communicating (in both speaking and writing) with a degree of fluency. Ability to adapt language style to show awareness of both the intended purposes and audience. 5. Learning skills: Ability to pursue autonomous learning both during the course and subsequently based on the input provided in the classes and lectures and the feedback received.

Assessment
Assessment is the same for attending and non-attending students. Formative assessment - in class exercises - writing practice and exercises ILOs assessed: 1, 2, 3, 4 Non-attending students should complete all the writing exercises done in class (available on OLE) and they should send them to the lecturer for formative assessment following the submission guidelines posted with each exercise. Summative assessment - 60% written exam – exercises and writing task - 4/5 grammar and vocabulary exercises within a clear specialised context: open cloze, multiple choice, error correction, word and sentence transformation questions; 1 writing production task of 300 words based on subject-specific input ILOs assessed: 1, 2, 3, 4 40% Oral exam - discussion and tasks: to demonstrate an upper-intermediate (B2/B2+) command of both spoken production and interaction. ILOs assessed: 1, 2, 3, 4 Non-attending students are expected to contact the lecturer at the beginning of the course to organise an individual learning pathway in order to be prepared for the final exam as detailed above.

Evaluation criteria
60% final written exam, 40% oral exam Further details concerning the exam procedure will be provided during the course and online in the OLE for this course.