Рабочая программа по дисциплине б иностранный язык
Скачать 1.07 Mb.
|
| РАЗДЕЛ 2. Grammar. ЗАДАНИЕ 1. Выберите правильный вариант, определите вид и функцию причастия. Переведите предложения на русский язык. 1. A crowd of ___ people were watching the firemen trying to save the ___ building. a) being excited b) excited c) exciting d) to have excited a) burnt b) burning c ) being burnt d) having been burnt 2. I don’t know what was in the ___ letter. I didn’t read it. a) burnt b) burning c) to burn d) having burnt 3. ___ a car at night he met with an accident. a) Having driven b)Driving c) Being driven d) Driven 4. ___ the experiment the students left the laboratory. a) Finishing b) Being finished c) Finished d) Having finished 5. ___ all his money, Martin asked for a loan. a) To have spent b) Having spent c) To spend d) Spent 6. ___ into many languages Pushkin’s books became known all over the world. a)Having translated b) To translate c) Translated d) Having been translated 7. While ___ for an answer she looked through her notes. a) having prepared b) to prepare c) prepared d) preparing 8. Since ancient times nature has served man ___ the source of his life. a) having been b) being c) to be d) was 9. ___ of wood the bridge could not carry heavy loads. a) To build b) Being built c) To have built d) Built 10. The bridge ___ across the river is going to be beautiful. a) to build b) being built c) to have built d) built ЗАДАНИЕ II Поставьте глаголы, стоящие в скобках, в требуемом по смыслу времени. THE ASS WITH A SACK OF SALT (A Fable) An ass, who (to carry) a large sack of salt which his master (to place) on his back,(to come) to a stream over which there (to be) a bridge. As he (to cross) the bridge he (to slip) and (to fall) into the stream. The salt (to melt) in the water and the ass (to be) glad that his sack (to become) so light. The next day the ass (to cross) the bridge with another bag of salt. He (to remember) what (to happen) the day before, (to fall) into the stream on purpose and (to stay) there until the salt (to melt). After he (to do) the same thing a time, his master (to decide) to cure the lazy animal of his tricks. He (to fill) the bag sponges and (to tie) it on the ass's back. When the ass (to come) to the stream, he If) plunge) into the water at once, expecting that the bag (to become) still lighter. He (to be), however, greatly disappointed when a few-minutes later he (to find) that the bag (to be) ten times heavier than it (to be) before. II. Замените следующие действительные обороты страдательными. Переведите предложения на русский язык. 1. Russian scientists make wonderful discoveries. 2. Glinka composed the opera “Ivan Susanin”. 3. This mine will produce large quantities of coal this year. 4. A railway line connects the village with the town. III. Используя модальные глаголы и их эквиваленты, переведите предложения на английский язык. 1. Я не могу закончить работу сегодня. 2. Он, возможно, напишет вам об этом сам. 3. Тебе нужно будет встать рано завтра . IV. Перепишите следующие предложения; подчеркните Participle I и Participle II и установите функции каждого из них, т.е. укажите, является ли оно определением, обстоятельством или частью глагола-сказуемого. Переведите предложения на русский язык. 1. He speaks like a man having his opinion of everything. 2. While translating the article she used a dictionary. 3. Once started, the matter will take care of itself. 4. Pulp paper made from wood and improved printing presses helped to make books cheaper. Примерный перечень вопросов к зачету по дисциплине «Иностранный язык» (1сем.) К концу 1-го семестра студенты должны знать грамматический материал в следующем объеме: Reading rules; word order; questions; personal pronouns; verb to be; nouns; articles; my/mine; myself; prepositions of place and time; there is/are; have/have got; some/any/no/every; one/ones; a lot(of)/much, many/(a)few,(a)little; Present Simple Active; Present Continuous Active; Present Perfect Continuous Active; Past Simple/Past Continuous Active; compound nouns; regular verbs/irregular verbs; linking words(while/during/for); numerals; comparative and superlative adjectives; modals; verb patterns; relative clauses. Чтение, ответы на вопросы по тексту и пересказ связного по содержанию текста из повседневно-бытовой или социально-культурной сферы объемом 1500 печатных знаков BRITISH AIRWAYS CHECK-IN INFORMATION FOR PASSENGERS For all domestic and European flights, check-in is one and a half hours before departure. For international departure check-in is two hours before departure. You must check in within the recommended time before your departure. 1.Your baggage must be securely closed and locked. 2.Every piece of your checked baggage must be labelled with your name and destination address. We suggest a label should always be put inside each piece of baggage. 3.You must remove all old destination labels from previous trips. Old labels may delay your baggage. 4.Do not carry unidentified objects for other people. 5.You may carry personal items as cabin baggage. British Airways recommend passengers induce important documents, cash, valuable items, medication and laptops (portable computers) in their cabin baggage. Do not pack these in your checked baggage. 6.British Airways recommend passengers do not carry items which are considered a security risk in their cabin baggage (e.g. scissors, knives or similar items). 7.British Airways recommend that all software on lap-top computers is backed up before travelling. 8.Each item of checked baggage will be given a destination tag showing your fight number and a section, will be attached to your ticket. Please check that the tag shows the correct destination and flight number. The departure gates for British Airways flights close ten minutes before the aircraft departure time and late arrivals at the gate may not be allowed to board. Read the webpage again. Are the following statements true or false? Correct any false statements. 1 You have to be at the airport ninety minutes before your flight. 2 You mustn't put your name and address on your luggage. 3 It's not a good idea to have old labels on your luggage. 4 You can't take any objects on the flight that aren't yours. 5 You can take medicines and expensive objects on board with you. 6 You can take a child's toy gun on the flight with you. 7 You must make copies of your software before you fly. 8 You should look at the destination tag details on your ticket. Примерный перечень устных тем к зачету Talk on the topic: 1. Let me introduce a) myself b) my friend c) my family 2. My ideal neighbours. 3. The many ways we communicate. 4. What do you like best about living in your country? What would you miss if you lived abroad. 5. Speak about English-speaking countries the USA, Canada, Australia, New Zealand, South Africa, Scotland. 6. What annoys you about the people in your life. 7. My favourite room (flat, house). 8. My working day. 9. My day off. Leasure activities. 10. Shopping. 11. Travelling. Comparing four capital cities(Paris, Beijing, Stockholm, Brasilia). 12. Speak about famous people (writers, musicians, sportsmen).2семестр К концу 2-го семестра студенты должны знать грамматический материал в следующем объеме: Regular verbs/irregular verbs; linking words(while/during/for); numerals; comparative and superlative adjectives; modals; verb patterns; relative clauses; tenses active and passive; articles; prepositions; pronouns; causatives; conditionals; complex object/complex subject; gerund/infinitive; subjunctive; have/get smth done. Прочитать и пересказать на английском языке текст по специальности объемом 1500 печатных знаков. HOSPITALITY IN HISTORICAL PERSPECTIVE Hospitality industry is a current term to refer to a wide range of businesses, dedicated to the service of people away from home. The industry is concerned with their accommodation (provision of places to stay), provision of fare (food at table), transportation (traveling and tours), and recreation (relaxation and entertainment). The institutions which provide these services have undergone long evolution from the Roman and Greek taverns to the modem restaurants (the term was coined by the Parisian cook Boulanger who called his famous soups “restoratives”), from the Medieval inns to the modern five-star palace hotels, from the Persian khans (combination of stables for camels and sleeping places for people) to modem motels (hotels which provide accommodations for motorists). Service at these establishments has also undergone changes from discriminatory feeding (different meals served to the guests of different rank), the table d’hote (“table of the host” at which the guests had to eat with the landlord and his family at a nominal cost) to the ordinaries (eating places that served a fixed menu at a fixed price). The nineteenth century established a custom of eating out (having a good meal at a res-taurant as a treat) and created concepts such as a la carte (dishes cooked to order and priced individually), catering (arranging food and drink functions for big groups of people at a restaurant), institutional food service (serving members of particular societal institutions, such as schools, offices, industrial enterprises, etc.). Advanced technology of the twentieth century has brought great changes in hospitality industry. People expect a wide range of accommodations and rates: B&B (bed and breakfast) (a rate that combines a night’s accommodation with a breakfast the following day), American plan (a rate that includes three meals a day), and European plan (an accommo-dation-only rate that includes no meal). People also expect a wide range of dining choices from full-service restaurants (restaurants that cook to order more than a dozen main-course items) to cafeterias (self-service restaurants where food is displayed on a counter and the guests can pick what they like). The institutional food service establishments of this type are usually called canteens. The fast-paced century created fast food in¬dustry (quick-service restaurants that offer limited menus) and a great variety of tourist and leisure facilities, both commercial (which compete for their customers in the open market) and non-commercial (financed from the state budget). Примерный перечень устных тем к зачету (2 семестр)
3семестр К концу 3-го семестра студенты должны знать грамматический материал в следующем объеме: Reading rules; word order; questions; personal pronouns; verb to be; nouns; articles; my/mine; myself; prepositions of place and time; there is/are; have/have got; some/any/no/every; one/ones; a lot(of)/much, many/(a)few,(a)little; Present Simple Active; Present Continuous Active; Present Perfect Continuous Active; Past Simple/Past Continuous Active; compound nouns; regular verbs/irregular verbs; linking words(while/during/for); numerals; comparative and superlative adjectives; modals; verb patterns; relative clauses. Прочитать и пересказать на английском языке текст по специальности объемом 1500 печатных знаков. THE STRUCTURE OF MODERN HOSPITALITY INDUSTRY Being dedicated to the service of people away from home, hospitality industry is concerned with their accommodation, provision of food and drink, their transportation and entertainment. That is why the institu tions, which provide these services, are divided into three branches: hotel business (provision of places to stay), restaurant business (provision of food and drink), and tourist business (provision of transport and en tertainment). The HOTELS may be classified according to location, prices, and type of services offered. By virtue of their location, hotels may be cen tral (situated in the city center), resort (in exotic locations), airport (for air passengers), and freeway (on the highways). By virtue of prices, hotels can be classified into luxury, up-scale, mid-scale, and budget. And by virtue of services offered, hotels may be classified into full-service (with all sorts of services), economy (offering clean, reasonably sized and furnished rooms), residential (for long-term guests), all-suite hotels (rooms with adjacent lounge and kitchenette area). Classification of RESTAURANTS may be based on two factors: menu and services offered. According to the menu, there are two main categories: full-service and specialty restaurants. Restaurants of the first type have more than a dozen main-course items that are cooked to order. Specialty restaurants specialize in one dish (pizza, hamburger, chicken, steak, seafood, etc.). According to the services, the restaurants are classified into occasion (also called luxury) and casual restaurants. Two types of services are used in occasion restaurants: French service (the food arranged on platters and presented to guests, after which the preparation is completed on a trolley-like side table with a gas burner), and Russian service (the food is cooked in the kitchen, placed onto a serving dish, and served to the guests individually with a serving spoon and fork). Casual dining is characterized by relaxed atmosphere, where not only Russian service is typical, but also its simplified version called American service (the food is prepared and put into individual plates in the kitchen before being carried into the dining room), and even buffet- type service (self-service). The tourist business deals with promoting, transportation and accommodation. Among the promoters are tour wholesalers (who design and package tours), tour operators (who sell tour packages to tourists and act as escorts (guides), travel agencies (who sell on behalf of airlines, rail and bus companies). The transportation businesses are air lines, cruise lines, rental auto and bus companies. The accommodation businesses are motels (hotels for motorists), resort hotels (hotels in exotic places for people on holiday), destination-management companies (or ganizations in charge of developing and implementing tourist programs in the areas attractive to tourists). The tourist market is divided into segments (user-groups) according to the buying possibilities of the cli ents: mass, middle and luxury markets. People who travel with a group make a group inclusive tour, and those who prefer to travel alone are called independent. When the people are taught to deal with ecology of the region they are visiting, they are called ecotourists. Примерный перечень устных тем к зачету (3 семестр)
6.2. Контрольные вопросы и задания для проведения промежуточной аттестации Промежуточный контроль имеет форму экзамена, который проводится в конце 4-го семестра. Содержание экзамена (4 семестр)
К концу 4-го семестра студенты должны знать грамматический материал в следующем объеме: Causative verbs; relative clauses; inclusives; know/know how; clauses of concession; problem verbs; tell/say; redundancy; parallel structure; adverbials at the beginning of a sentence; ing/to; Active voice; Passive voice; reported speech. Тексты для письменного перевода по специальности HOSPITALITY THROUGH CENTURIES The word hospitality comes from “hospice”, an old French word meaning “to provide care and shelter”. The first institutions of this kind, taverns, had existed long before the word was coined. In Ancient Rome they were located on the main roads, to provide food and fresh horses and overnight accommodation for officials and couriers of the government with special documents. The contemporaries proclaimed these inns to be “fit for a king”. That is why such documents became a symbol of status and were subject to thefts and forgeries. Some wealthy landowners built their own taverns on the edges of their estates. Nearer the cities, inns and taverns were run by freemen or by retired gladiators who would invest their savings in this business in the same way that many of today’s retired athletes open restaurants. Inn keepers, as a whole, were hardly the Conrad Hiltons of their day. Inns for common folk were regarded as dens of vice and often served as houses of pleasure. The owners were required to report any customers who planned crimes in their taverns. The penalty for not doing so was death. The death penalty could be imposed merely for watering the beer! After the fall of the Roman Empire, public hospitality for the ordinary travelers became the province of religious orders. In these days, main purpose of traveling was pilgrimage to the holy places. The Pilgrims preferred to stay in the inns located close to religious sites or even on the premises of the monasteries. Monks raised their own provisions on their own grounds, kitchens were cleaner and better organized than in private households. So the food was often of a quality superior to that found elsewhere on the road. As travel increased during the Middle Ages, so did the number of wayside inns. In England, the stagecoach became the favored method of transportation. A journey from London to a city like Bath took three days, with several stopovers at inns or taverns that were also called “post houses”. Guests often slept on mattresses put in what would be called the lobby, ate what they had brought with them or what they could purchase from the house. The fare was usually bread, meat, and beer, varied occa sionally with fish. Frequently, the main dish served was a long-cooked, highly seasoned meat-and-vegetable stew. But the diners who were fre quenters were not choosy, neither did they often question what they were eating. Visas US visa requirements This is the American Embassy visa information line. This service includes information on various types of visa and related matters. A visa is not required for British citizens for most holidays and business visits of ninety days or less. In total citizens of twenty-five countries are able to travel to the US without a visa. You must be a citizen of one of the following countries: the United Kingdom, Andorra, Argentina, Australia, Austria, Belgium, Brunei, Denmark, Finland, France, Germany, Iceland, Ireland, Italy, Japan, Liechtenstein, Luxembourg, Monaco, the Netherlands, New Zealand, Norway, San Marino, Spain, Sweden, and Switzerland. In addition to being a citizen of a qualifying visa-free travel country, you cannot stay in the US for longer than ninety days, you cannot perform productive work, and you are not allowed to accept paid or unpaid employment while in the US. If you are entering by air or sea (including ferry) you must hold a return ticket or an onward ticket, and you must enter on board an air or sea carrier that has agreed to participate in the programme. Please check with your airline to make sure they participate in the programme. If your onward ticket terminates in Canada, Mexico, Bermuda, or one of the Caribbean Islands, you must be a resident of that country of destination. You must carry an unexpired passport valid for more than ninety days. If you are entering the US overland from Canada or Mexico you don't need to have a visa. However, you need to complete a visa-waiver application form at the border crossing. Once you enter the US you may make side-trips to Canada, Mexico, and the Caribbean Islands and return without needing a visa. If you are not a citizen of one of the countries named, or you plan to be in the US for longer than ninety days, you need a visa. A B1/B2 visitor's visa is the appropriate visa for holiday and business visits. You cannot perform productive work or accept paid or unpaid employment while in the US. If you require a visa for travel to the US the embassy strongly recommends that you obtain a visa before purchasing your ticket. You may apply for a visa through the post. Unfortunately, because of the high demand, an appointment to apply in person at the embassy may not be available for several weeks. In addition, those who have been refused visas twice in the past six months are not eligible for further consideration. Please note that applications by post take three weeks. To apply by post, please send a completed visa application form, your passport, a receipt showing payment of the visa application fee, a passport-sized colour photo, and a stamped self-addressed envelope to the following address: Visa Branch, US Embassy, 5 THE ACCOMMODATIONS INDUSTRY A hotel is a temporary home for people who are travelling. In a hotel the traveller can rest and has access to food and drink. The hotel may also offer facilities for recreation, such as a swimming pool, a golf course or a beach. In many cases the hotel also provides free space for the traveller’s means of transportation. All of these services are designed to accommodate the traveller, so the hotel business is often referred to as the accommodations industry. Travel and hotels have always been closely related. In Europe and America, inns and taverns were spaced along the roads at the distance a horse could travel in a day. The inns were primitive by modem standards. The traveller usually had to share his bed with at least one other person, and as many as four other persons in some remote areas. The old-fashioned inns, however, did provide food and shelter for both men and horses and therefore became a symbol for hospitality. Indeed, the word “inn” has been used recently by many modern hotels and motels. Modem mass transportation, that is, the movement of large numbers of people at relatively low prices, began with the deaccommodations on a seasonal basis or even permanently in many hotels. No firm distinction exists between the different kinds of hotels. In large cities that are also tourist centres, such as New York, Paris, Tokyo, London and Rome, one hotel may offer all types of service. And even a small hotel may have banquet rooms and meeting rooms in addition to its accommodations for transients. Another way of categorising hotels by its quality of service they offer. At the top are the luxury hotels, which generally offer their guests the greatest comfort and convenience possible. At the bottom are those that provide merely a place to sleep. A system for rating hotels according to quality is widely used in France and a number of other countries. This system puts the top hotels in a special deluxe category, with other receiving from five stars to one star or “A’s”. The standard features include private bathrooms, room telephones, recreational facilities and so on. The difference in quality between hotels is not entirely a matter of equipment or furnishings. The proportion of employees to guests and guest rooms is also a matter of prime importance. In general, the accommodations industry is labour-intensive; that is it employs a large number of people to perform its services. In a luxury hotel, there may be three employees for every guest room. In a large commercial hotel in a big city, the ratio is usually closer to one employee per guest room. Obviously, the services offered by a small hotel will be far more restricted than those provided by a luxury hotel. The larger and more luxurious the hotel, the greater the variety of jobs that it offers. Nevertheless, the administration and organisation of a small hotel is similar to a large one. Engineering and maintenance for a small establishment may be done by contract with local firms, whereas a large hotel will hire its own staff for these functions. Generally, the problems and opportunities in all hotels are comparable, since all provide shelter, food and other services for the travelling public. Прочитать без словаря текст по специальности. Кратко изложить его содержание на иностранном языке. Объем текста - 600 печатных знаков. CONFERENCE FACILITIES A convention is a meeting of members of a business or professional group, such as dentists, booksellers or language teachers. It is held to exchange information in the field and consider other business of the organisation. A typical convention lasts three or four days and includes business sessions, workshops and seminars, professional exhibits and special events. The facilities required for the convention are extensive. A large auditorium or hall is usually necessary for group meetings and events such as banquets. In addition, smaller rooms, probably of a variety of sizes, are required for workshops and seminars. An exhibit area, with adjacent loading and storage facilities, is almost always provided as well. Attendance at conventions runs to a thousand or more people. In fact, a figure of three or four thousand is not unusual. In some cases, the attendance is even higher and the facilities of more than one hotel are required. Attendance figures normally include only the people who actually register for the convention and do not take into account wives or other relatives or friends who may accompany the group members. Until recently, most conventions were held in one of a few large cities that were also transportation centres. In the United States, such cities as New York, Chicago and Washington D.C. were typical locations for conventions. Other popular cities for conference meeting are Paris, Tokyo, Moscow, Rome and some other European capitals. The growth of the airline industry has made the convention business a worldwide enterprise. Conventions are held every year in a greater variety of places than ever before. Many resort hotels nowadays have complete convention facilities, and most new city hotels have also been designed with the convention business in mind. Even some motels, as we have noted, have facilities for group meetings. The convention business is very profitable for the hotel industry. A convention guarantees a good occupancy rate for the hotel over a period of at least several days. In addition, the spe¬cial exhibit and meeting areas are rented by the sponsoring or¬ganization for a fee, and the people attending the convention also generate more business in the hotel’s restaurants, bars and shops. In many cases, the business and professional people who are members of the sponsoring group are accompanied by their families, and this means still more business for the hotel. For most people, in fact, a convention is a combination of business and pleasure, a chance to get away from the usual daily routine. This is one of the major reasons behind the increasing shift of conventions to resort areas. A hotel that handles conventions has several specialized people on the staff, perhaps the most important of whom are the salesmen who are responsible for bringing in the business. Most of them have special contacts among the groups that sponsor conventions. Negotiations for a convention may take place over a long period, particularly today, when the sponsors have nu-merous choices and can shop around for the best bargains. Standard arrangements include reduced room rates and the lowest possible fee for the other facilities and services that are required. The salesmen must coordinate their efforts carefully with their requirements for space in the hotel. Front Desk Agent Front Desk Agent Inn at Westminster Quay Tej's responsibility is to help the visitors have the best first impression of the hotel. "The front desk is the first thing guests see when they walk through the door, and it is my responsibility to make their visit memorable," she says. In this job you must have initiative and have communication skills. Reservations, helping guests, and giving information are her regular duties. The greatest difficulty of working at the front desk is to make every guest happy. Tej has learned that it is not always easy to please everyone. The best solution is to offer understanding and compassion.Tej is a full-time student and her job gives her a chance to use the things she learns at college in her work. Of all things, it's the "people" factor that draws her to work. Each day is different and offers something new. As for the industry, Tej has only the best things to say. She says that working in tourism will help you develop the best qualities. The job can be quite stressful, but when you love people and have a passion for service, great rewards and satisfaction await you in the tourism industry. Cooking has always been in Jamie Oliver's blood. His parents, Trevor and Sally, own a pub in Essex, which is famous for the quality of its food. Oliver is dyslexic - he has a brain disorder that makes it difficult for him to read and spell. He left school with poor grades. He then studied at Westminster Catering College and began working as a pastry chef at Antonio Carluccio's restaurant in London. Antonio taught him to love Italian food which has become an important part of his own culinary style. When he was working at another top London restaurant, the River Café, Jamie Oliver, easy-going, stubborn and knowledgeable, was 'discovered' by a BBC documentary team. This led to his own TV show on BBC. Later he began working for Channel Four. His programme, Jamie's Kitchen was a great hit. Besides his work on television, Jamie owns a very famous restaurant, called Fifteen, where disadvantaged teenagers, trained by Oliver himself, work. It is often impossible to book a table at Fifteen. The place is regularly packed and even former president, Bill Clinton, was once turned away. Now Jamie is trying to make the government improve school dinners and make pupils' menu healthier. Устно изложить любую пройденную тему по специальности с активным использованием формул речевого этикета. Talk on the topic:
6.3.Контрольные работы для студентов ЗФО Контрольная работа (2семестр) Содержание:
|
Похожие:
 | Рабочая учебная программа дисциплины Учебно-методическое обеспечение... Специальность 050303. 65 Иностранный язык (английский) с дополнительной специальностью 050303. 65 Иностранный язык (немецкий); 050303.... |  | Рабочая программа по дисциплине б иностранный язык Курс «Иностранный язык» занимает важное место в лингвистической подготовке будущих работников сферы туризма |
| Рабочая программа по дисциплине гсэ. Ф. 01 Иностранный язык ... | | Рабочая программа по дисциплине гсэ. Ф. 01 Иностранный язык Курс «Иностранный язык» занимает важное место в лингвистической подготовке будущих работников сферы «Социальный сервис и туризм» |
| Рабочая программа по дисциплине гсэ. В. 02. Деловой иностранный язык ... | | Рабочая программа по дисциплине «Иностранный язык» Целью освоения дисциплины «Иностранный язык» является приобретение студентами коммуникативной компетенции, обеспечивающей практическое... |
| Рабочая программа по дисциплине б иностранный язык (английский яз.) Целью дисциплины «Иностранный язык в неязыковом (технологическом) вузе является обучение практическому владению языком специальности... | | Программа вступительного экзамена в аспирантуру по дисциплине «иностранный язык» Данная программа составлена на основании федеральных стандартов высшего образования по общенаучной дисциплине «Иностранный язык»,... |
| Образовательная программа по дисциплине «Иностранный язык» разработана... Дисциплин английский язык, спецкурс по переводу профессиональных иностранных текстов, деловой иностранный язык | | Учебно-методический комплекс по дисциплине «Зарубежная литература... Специальность 050303. 65 Иностранный язык (английский) с дополнительной специальностью 050303. 65 Иностранный язык (немецкий); 050303.... |
| Рабочая учебная программа дисциплины учебно-методическое обеспечение... Специальность 050303. 65 Иностранный язык (английский) с дополнительной специальностью 050303. 65 Иностранный язык (немецкий) | | Учебно-методический комплекс по дисциплине гсэ. Ф. 4 Русский язык и культура речи ... |
| Программа дисциплины: иностранный язык для специальности (группы... Савиной Н. А. по дисциплине Иностранный язык в соответствии с «Государственным образовательным стандартом спо» | | Рабочая учебная программа дисциплины Учебно-методическое обеспечение... Иностранный язык (английский) с дополнительной специальностью 050303. 65 Иностранный язык (немецкий); 050303. 65 Иностранный язык... |
| Изложение содержания рабочей программы од. А. 02 по дисциплине «Иностранный язык (немецкий)» ОД. А. 02 по дисциплине «Иностранный язык (немецкий)» основной профессиональной образовательной программы послевузовского профессионального... | | Изложение содержания рабочей программы од. А. 02 по дисциплине «Иностранный язык (английский)» ОД. А. 02 по дисциплине «Иностранный язык (английский)» основной профессиональной образовательной программы послевузовского профессионального... |
