Please note! Course description is confirmed for two academic years (1.8.2018-31.7.2020), which means that in general, e.g. Learning outcomes, assessment methods and key content stays unchanged. However, via course syllabus, it is possible to specify or change the course execution in each realization of the course, such as how the contact sessions are organized, assessment methods weighted or materials used.

LEARNING OUTCOMES

After the course, students recognize the main characteristics of the Finnish way of life and culture, and are able to talk about them as well as have basic knowledge about Finnish nature, history and society. They are also able to compare their own culture with that of Finland.

Credits: 1

Schedule: 14.09.2020 - 12.10.2020

Teacher in charge (valid 01.08.2020-31.07.2022): Aija Elg

Teacher in charge (applies in this implementation): Sanna Rämö

Contact information for the course (applies in this implementation):

CEFR level (applies in this implementation):

Language of instruction and studies (valid 01.08.2020-31.07.2022):

English

CONTENT, ASSESSMENT AND WORKLOAD

Content
  • Valid 01.08.2020-31.07.2022:

    The essential characteristics of the Finnish way of life and culture. Finnish nature and geography. The key events in Finnish history and modern-day Finland.

  • Applies in this implementation:

    Notice! This course is taught remotely.

Assessment Methods and Criteria
  • Valid 01.08.2020-31.07.2022:

    Lectures, discussions and group work. Going to the cinema or visiting some cultural venue. Homework includes reading short texts and searching for information. Written examination or written assignment and presentation. Passing the course requires regular attendance, active participation in class and doing the given homework.

Workload
  • Valid 01.08.2020-31.07.2022:

    Contact hours 12 h,  independent / group work 15–42 h

DETAILS

Study Material
  • Valid 01.08.2020-31.07.2022:

    Specified at the start of the course

FURTHER INFORMATION

Description

Registration and further information