116-060 Italian Part 2: Cultural Studies

Availability

2nd and 3rd year

Credit Points

12.5

Coordinator

Assoc Prof Stephen Kolsky

Prerequisites

Completion of 116-057 Intermediate Italian A, 116-058 Intermediate Italian B and 116-059 Intermediate Italian C or 116-151 Italian Part 1: Language & Culture A, and 116-153 Italian Part 1: Language & Culture B.

Corequisites

116-061 Italian Part 2: Advanced Language 1.

Semester

1 (view timetable)

Contact

A 1-hour lecture and a 1.5-hour seminar per week

Subject Description

This subject allows students to study key aspects of Italian culture, primarily through the analysis of specific literary texts and/or films. Students will also have the opportunity to study the development of Italian society. By the end of the subject, students should have been introduced to a small number of literary texts and/or films in order to improve their standard of comprehension and to gain some understanding of the process of literary/cultural criticism. They should also have acquired the ability to examine critically various aspects of Italian history and culture.

Generic Skills

  • critical thinking and analysis: through required and recommended reading, essay writing and tutorial discussion, and by assessing the strength of arguments;

  • understanding of social, political, historical and cultural contexts and international awareness/openness to the world: through the contextualisation of judgements and knowledge, developing a critical self-awareness, being open to new ideas and new aspects of Italian culture, and by formulating arguments;

  • Written communication: through essay and assignment preparation and writing.

Assessment

A 15 minute presentation equivalent to 1,000 words 20% (due during semester), one written test 40% (due at the end of semester), 2 assignments of 1,000 words, totalling 20% (due during semester) and a 1,000 word essay 20% (due at the end of semester).

Prescribed Texts

A subject reader will be available from the University of Melbourne Bookshop.



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