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Cyprus International University
TR

FRENCH-I

Course
FREN101 - FRENCH-I
Department
School of Foreign Languages
Course Type
Course
Status
Required
Language
English
Credit
3
ECTS
4
T+P+L
3 + 0 + 0
Course Coordinator(s)
Sr. Instr. Eylem YAYLA
Prerequisite
-
Keywords

Course Description

FRE101 is the initial beginner level French language course which aims to facilitate the recognition and production by students of basic written and oral expressions used for describing themselves and people in their immediate environment through these concepts : French sounds and alphabet, some objects in one’s bag and in a class-room, French for communicating in class, numbers, dates, days, months, greetings, countries, nationalities, languages, contact info, professions, places of work, family, clothing items, colors, some descriptive adjectives, some regular (to be named, stay, speak, work etc.) and irregular verbs (avoir , être etc.), subject and object pronouns, feminine/masculine and plural/singular markers ( of : indefinite /definite articles, demonstrative nouns, descriptive and possessive adjectives , question words) and basic question and affirmative/negative phrases.

FRENCH-I

Evaluation Tools (Active Term)

Item Type Weight (%)
FREN 101 Quiz 25
FREN 101 Final 40
FREN 101 Midterm 35
Total 100

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Week Topic
Week 1 Les salutations, la culture française, découvrez la France, Se promoner dans le livre/ en France et ailleurs: les fetes,les jours, les mois, les saisons.
Week 2 Dossier 0 On y va!- En Classe:les mots de la classe, les objets personnels; les nombres.
Week 3 Dossier 1 - Leçon 1 Bienvenue! Demander / Dire le prénom et le nom - Les salutations
Week 4 Dossier 1 Leçon 2 Les mots à lire: Reconnaitre des mots Français a l'écrit / les accents
Week 5 Le genre des noms (masculin / féminin)
Week 6 Révision (les salutations, les jours de la semaine, l'alphabet, les mois, les saisons, le genre des noms, les nombres de 0-100, la culture française, le verbe s'appeler, les accents) + Quiz (%25)
Week 7 Révision (les salutations, les jours de la semaine, l'alphabet, les mois, les saisons, le genre des noms, les nombres de 0-100, la culture française, le verbe s'appeler, les accents)
Week 8 MIDTERM (09- 20 November 2026)
Week 9 MIDTERM (09- 20 November 2026)
Week 10 Dossier 1 Leçon 4 Saluer / La France : Prendre conscience du non-verbal dans la communication
Week 11 Dossier 2 Leçon 5 Moi, je suis... Se Présenter( Dire son age, sa situation de famille, sa proffession)
Week 12 Dossier 2 Leçon 6 Faire connaissance - Sensibilisation aux salutations
Week 13 Dossier 2 Leçon 7 Et pour vous? Commander au restaurant/ poser des questions en relation avec la commande: Est-ce que/ qu'est ce que? + Quiz (25%)
Week 14 Dossier 2 Leçon 8 Faire connaissance - Faits et Gestes / culture + Révision
Week 15 Final Exam (4-15 January 2027)

Reference Books & Course Materials

  1. 01 TEXTO A1 - METHODE DE FRANCAIS
  2. 02 TEXTO A1 - CAHIER D'ACTIVITE

Learning Outcomes

  1. L01 1-acquire necessary basic vocabulay for daily use.
  2. L02 2-be able to catch the main point in short clear messages (written/spoken).
  3. L03 3-be able to introduce themselves and exchange information.
  4. L04 4-be able to write and narrate a paragraph about themselves and family members.

Program Outcomes

  1. P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
  2. P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
  3. P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
  4. P04 4. Students will be able to internalize health and safety protocols as the focus of their studies.
  5. P05 5. Students will be able to compete at national and international scales.
  6. P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
  7. P07 7. Students will be able to organize and manage catering events.
  8. P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
  9. P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
  10. P10 10. Students will be able to apply food and beverage cost control methods.
  11. P11 10. Öğrenciler, yiyecek-içecek maliyet kontrol yöntemlerini uygulayabilecektir.
  12. P12 12. Students will be able to plan and maintain the professional processes.
  13. P13 13. Students will be able to acquire and develop entrepreneurial ability.
  14. P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
  15. P15 15. Students will be able to have knowledge of a foreign language at basic level.

Po-Lo Matrix

LO P01 P02 P03 P04 P05 P06 P07 P08 P09 P10 P11 P12 P13 P14 P15 Average
L01 - - - - - - - - - - - - - - - -
L02 - - - - - - - - - - - - - - - -
L03 - - - - - - - - - - - - - - - -
L04 - - - - - - - - - - - - - - - -