First-Year Spanish Review [CRN 29409]

106:
Discipline: Spanish
Instructor: Correa
Credits: 3
Day: B
Start: 0800
End: 0920
Field Work: Day 1 | April 11, 2018 | Morocco
Prerequisites: None. This class is for students with zero Spanish background, but it will be fast-paced. Download Syllabus

LSPA 106 is a student-centered, activities-driven class that employs an immersion, task-based approach to help students use Spanish to express themselves and be understood in realistic contexts and for real purposes. By the end of the semester, students will demonstrate proficiency at the novice-mid/novice-high level in Spanish (according to ACTFL proficiency levels) and will be familiar with selected cultural topics (products, perspectives and practices) in the Spanish-speaking world. This is a fast-paced beginner’s course for students with zero to minimal proficiency in Spanish. It offers an introduction and basic review of essential skills such as listening, speaking, reading, and writing (interpersonal, interpretive and presentational modes).

All cultures have their own music and food. In this voyage around the world we will take the opportunity to explore not only those two products (the what) but also their practices (the how) and their perspectives (the why), which will help us have a better understanding of other cultures and our own.

Class will be conducted in Spanish, but lessons will be structures in such a way as to help students participate comfortably on a daily basis.

Field Work

Country: Morocco
Day: 1
Date: April 11, 2018

Since students have been writing about food/cuisine in different ports, we will go to a food market where we can explore the food that is available and compare the food/ingredients with those in other ports they have visited. Then, we will take a cooking class where the person in charge will talk about the practices and perspectives associated with that dish (and its ingredients). After that, we will eat samples of authentic Moroccan food. Students should take notes and pictures throughout the visit for their project.

  Learning Objectives:

  1. Identify the relationship between the product (the what/ingredients and dishes), the perspectives (the why/history) and the practices (the how/the rites and customs) and compare it to the ones they have seen in class and other ports. Although the visit will be in English, they will be required to use Spanish for their written and oral projects.