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Chinese Culture and Social Customs (2 cr)

Code: C-10088-KK00CT19-3003

General information


Enrollment
01.12.2024 - 02.01.2025
Registration for the implementation has ended.
Timing
22.01.2025 - 16.04.2025
Implementation has ended.
Number of ECTS credits allocated
2 cr
Local portion
2 cr
Mode of delivery
Blended learning
Institution
University of Eastern Finland, Itä-Suomen yliopisto, Kuopion kampus
Teaching languages
English
Seats
0 - 20

Evaluation scale

Pass/Fail

Objective

The course is aimed at people who want to get a taste of Chinese culture and strengthen their knowledge of Chinese ways and manners. The course aims at supporting the students' social manners and giving them basic Chinese phraseology needed for elementary politeness and cultural communicativeness.

Methods of completion

Classroom teaching or online teaching

Methods of completion

Study methods: Class participation and completion of course assignments. Lectures, oral work including role-plays in pairs and small groups, pronunciation practice, independent learning tasks (e.g. collecting material), computer supported learning. Total working hours for each student 54 hours. Maximum contact hours 24 hours. Minimum attendance requirement: 50%. Evaluation criteria: The final grade consists of four parts: attendance, active participation, course assignments, and the final exam (e.g. essay) at the end of the semester. All four parts need to be successfully completed for a passing grade.

Content

The focus is on the introduction of different aspects of Chinese culture and on how to behave correctly and politely in different kinds of real life situations one meets in studies, working life and private social life. Topic areas covered include, e.g.: 1. The history of China and modern China. 2. Chinese food, tea, medicine, calligraphy, and festivals. 3. Chinese thoughts and philosophy. 4. Chinese social rules and behaviors.

Materials

Provided by the teacher.

Qualifications

The course requires no previous knowledge of Chinese language or culture.

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