Credits: 2

Schedule: 21.01.2019 - 01.04.2019

Teacher in charge (valid 01.08.2018-31.07.2020): 

Cheng Jinhua

Teaching Period (valid 01.08.2018-31.07.2020): 

III - IV

Learning Outcomes (valid 01.08.2018-31.07.2020): 

The course provides students with the knowledge required to pass four different levels of the international HSK Test in written Mandarin. During the course, the students learn TWO word lists and the grammatical structures needed in the test. Some of the words are familiar from the Chinese 1 and Chinese 2 course.

Content (valid 01.08.2018-31.07.2020): 

Getting to know the structure and answering techniques of the HSK test by completing a few mock tests with the listening comprehension tasks. The course also gives a brief introduction to the HSK beginners’ test of spoken Mandarin.

Assessment Methods and Criteria (valid 01.08.2018-31.07.2020): 

Self-study, mock tests and word quizzes. No final examination.

Workload (valid 01.08.2018-31.07.2020): 

24 + 30, 2 level groups (i.e. HSK level 1 and 2 group and HSK level 3 and 4 group) , each level group 12 contact hours and independent work 15 h. The course focuses on the first to fourth level of the HSK test.

Study Material (valid 01.08.2018-31.07.2020): 

HSK mock tests and related word list

Course Homepage (valid 01.08.2018-31.07.2020): 

https://mycourses.aalto.fi/course/search.php?search=LC-9150

CEFR level (valid 01.08.2018-31.07.2020): 

Starting level: A1, target level A1 - B1

Prerequisites (valid 01.08.2018-31.07.2020): 

At least Chinese 1 or students who have studied Chinese for half an academic year. The course does not require knowledge of Chinese characters as the course material has been written both in pinyin and with Chinese characters.

Grading Scale (valid 01.08.2018-31.07.2020): 

Pass/Fail

Registration for Courses (valid 01.08.2018-31.07.2020): 

WebOodi

Further Information (valid 01.08.2018-31.07.2020): 

Please note that the course will be organised if a minimum of 10 people register for it.

Description

Registration and further information