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Intercultural Communication & Society
FRENCH CULTURAL PATTERNS
Taught in English, the summer version of the AUCP's cornerstone course in intercultural communication explores French societal structures and habits from the vantage point of the French "Art of Living" - from the concept of the table as the center of society to the attitudes and values that structure institutions and give importance to history, regional lands, family ties, wine, & food. Grounded in intercultural theory, the course also serves as an on-going orientation to French life and guides the students' adaptation process.
Intensive French
ELEMENTARY FRENCH I
Students learn to communicate about themselves, their lives and needs as well as to exchange with others in rehearsed daily situations.
ELEMENTARY FRENCH II
Students learn all basic verb tenses and vocabulary for general and specific needs. They write short descriptive paragraphs and undertake spontaneous common daily conversational exchange.
INTERMEDIATE FRENCH I
Students learn to express their feelings and opinions, resume events in writing, and understand short conversations on familiar topics.
INTERMEDIATE FRENCH II & III
Students learn to integrate nuance and syntactical complexity in their writing and speech. They compose creative and factual texts, and converse spontaneously on prepared topics.
ADVANCED FRENCH I & II
Students learn to converse with nuance and precision. They compose routine informal and formal correspondence, narratives, descriptions, and summaries of factual events. The second half of the course is devoted to intercultural journalism with emphasis on interviews and empathetic reporting.
All language courses place emphasis on reading, writing, speaking, and listening skills, are pertinent to communication needs, and balance ease and precision of expression.
All are taught in French.
Optional Non-Credit Course Offerings
COOKING IN SEASON
This hands-on cooking course, taught in English, includes four classes with a celebrated local chef. Each three-hour class allows students to explore the secrets of Provencal cuisine, using fresh local produce. At the end of each class, students sit down with the chef to taste the dishes prepared together.
FRENCH WINES
Taught in English by a renowned local expert, this course is comprised of four two-hour sessions, introducing wines from the Côte du Rhone, Bordeaux, Bourgogne and Champagne regions. A selection of four wines is tasted in each session.
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