Objectives
The main objective of the course is to improve the intercultural competence of students by raising their interest to-wards other cultures and culture-related issues, as well as by enhancing their communications skills in a foreign language to help them navigate in intercultural situations (work and studies at home and abroad) in a globalized world. The main focus is on developing speaking skills, but all four skills are developed through topics related to cultural differences and the respective course material
Academic results
Knowledge
- • are aware of the background of cultural differences
- • know the underlying values behind cultural differences
- • get familiar with the main principles of theories related to intercultural communication
- • are aware of the culture-related characteristics of English-speaking countries, as well as certain elements of high and popular culture
Skills
- • Are able to set their own viewpoints aside and see certain situations, reactions from an alternative per-spective and act accordingly.
- • Are capable of solving situations that may emerge in multicultural or international business and scien-tific settings involving debates, conflict management, co-ordinated planning and task implementation.
- • Are able to manage and solve potential conflicts arising from intercultural misunderstandings,
- • can easily compare the main characteristics of their own culture and that of target countries,
- • are able to understand and create written, oral and visual material on various intercultural topics.
Attitude
- • Strive to understand the characteristics of other cultures and are willing to communicate of their own culture to foreigners.
Independence and responsibility
- • Are constantly developing their intercultural skills, language knowledge and vocabulary autonomously.
Teaching methodology
Lessons involve group collaboration, individual presentations, pair work and group discussion. Part of the material needs to be managed in a self-access manner.
Materials supporting learning
- A kurzus anyaga elektronikus formában is hozzáférhető a GTK Moodle platformján, a segédanyagok egy része audi-ovizuális jellegű. - The teaching material is available online on the Moodle platform of the Faculty of Economic Sci-ences, some materials are in audio-visual mode.
General Rules
Evaluation comprises of regular attendance, (30% of lessons can be skipped), active participation in lessons, and completing and submitting assignments and tests at a satisfactory level.
Performance assessment methods
Communication exercises, presentations, assignments.
Percentage of performance assessments, conducted during the study period, within the rating
- Communication exercises, presentations, assignments.: 100
Percentage of exam elements within the rating
Conditions for obtaining a signature, validity of the signature
-
Issuing grades
% | |
---|---|
Excellent | 95-100 |
Very good | 89-94 |
Good | 76-88 |
Satisfactory | 63-75 |
Pass | 50-62 |
Fail | 0-49 |
Retake and late completion
According to the regulations of the Codes of Studies.
Coursework required for the completion of the subject
Nature of work | Number of sessions per term |
---|---|
participation in contact lessons | 28 |
preparation for practice sessions | 14 |
preparation for qualification procedures | 4 |
preparation of home assignements | 14 |
Total | 60 |
Approval and validity of subject requirements
Consulted with the Faculty Student Representative Committee, approved by the Vice Dean for Education, valid from: 06.11.2023.
Topics covered during the term
• Characteristics of the English-speaking countries • cultural differences between countries, • stereotypes and prejudices • Definition and elements of culture • Dimensions of culture (Hofstede) • The meeting of cultures, • verbal and non-verbal communication • Cultural aspects of everyday communication situations • Cultural aspects of professional communication (meetings, scheduling, negotiations, persuasion, proposals etc.)
Lecture topics | |
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1. | - |
Additional lecturers
Name | Position | Contact details |
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- |