ISLA Santarém 11432

Spanish

• ApresentaçãoPresentation

  ´.
• ProgramaProgramme

  1. Phonetic and graphemic content 1.1 Vowel and consonant system 1.2 Sentence intonation 1.3 Elementary spelling rules 2. Grammatical content 2.1 Noun and adjective morphology, determiners and the pronominal system 2.2 Conjugation of essential verbs 3. Thematic content 3.1. Personal and professional presentation Vocabulary for interactions, bookings and general information on tourist activities (telephone, email, in accommodation, restaurants, travel agencies, airport and means of transport). 3.2 Terminology related to travel documents and administrative procedures 3.3 Useful expressions for dealing with common situations in tourism and leisure 4. Cultural content 4.1 Autonomous Communities and Spanish-speaking countries 4.2 Linguistic diversity (official languages) 4.3 Geographical and cultural heritage: traditions, uses and customs 4.4 Typical Spanish cuisine
• ObjectivosObjectives

  The objectives of the curricular unit are: O1. To promote the knowledge of the Spanish language, as regards the concept, expressions and specific terminology related to the tourism area. O2. To develop the Spanish language hillsides, oral and written, O3. Establish the connection between the skills developed and the seizure and transfer of knowledge, focusing specifically on pathways themed travel. At the end of the course, students should be able to: C1. Assimilate, understand and apply concepts, expressions and specific terminology related to the area of tourism and leisure in Spanish, ensuring effective communication; C2. Master the Spanish language both orally and in writing, enabling students to communicate efficiently in both forms.
• BibliografiaBibliography

  Alonso R. et al. (2015). Gramática básica del estudiante de español. Niveles A1-B1. Madrid: Difusión. Blanco, A. et al (2021). Turismo 1: Curso de español para profesionales . SGEL. Dicionário on line da Real Academia Española de la Lengua www.rae.es Ministerio de Educación y Formación Profesional, https://www.educacionyfp.gob.es/portugal/publicaciones-materiales.html Palomino, Maria Ángeles (2015). Correo Comercial. Técnicas y usos. Madrid: Edelsa Nuevo Prisma? Fusión A1/A2 (2014). Equipo Nuevo Prisma, Ed. Edinumen. Prada, Marisa, Mercé, Pilar (2018). Entorno laboral. Madrid: Edelsa. Prada, Marisa, Mercé, Pilar (2016). Entorno turístico. Madrid: Edelsa.
• MetodologiaMethodology

  The teaching approach adopted is based on the active method, encouraging co-operative (peer) and creative learning. Presencial: 1. theoretical-practical teaching: Presentation of concepts and discussion of programme contents. 2. Laboratory practice: Reading and writing activities, accompanied by the development and improvement of phonetics and knowledge of grammatical structures, using gamification and project/problem-based learning. Critical analysis of case studies related to the Hispanic language and culture. 3. Simulated practice: Scenarios and activities that allow students to explore real-world situations related to hospitality and catering. Autonomous: 4. Consolidation of the content taught in class by researching additional information on the different topics covered and developing additional work related to solving specific problems and group dynamics.
• LínguaLanguage

  Português
• TipoType

  Semestral
• ECTS

  5
• NaturezaNature

  Mandatory
• EstágioInternship

  Não
• AvaliaçãoEvaluation

   

  Descrição	Data limite	Ponderação
  Teste de avaliação	19-12-2025	50%
  Portfolio		10%
  Apresentação oral	09-01-2026	40%

   

  Adicionalmente poderão ser incluídas informações gerais, como por exemplo, referência ao tipo de acompanhamento a prestar ao estudante na realização dos trabalhos; referências bibliográficas e websites úteis; indicações para a redação de trabalho escrito...