This course focused on speaking and listening skills in Japanese. Most of the classwork consisted of small conversations that targeted new vocabulary and conjugations of verbs from the Genki II textbook.
This was a video project that focused on using aizuchi and holding a conversation in Japanese. It was very important to use aizuchi in the conversation since it is similar to the way English speakers use “uh-huh” and “yeah” while listening to conversations.
| Objective | Fully Achieved | Partially Achieved | Not Achieved |
|---|---|---|---|
| Content Objectives | |||
| Identify some examples of food adaptation in Japan | ✔ | ||
| Understand that food adaptation is not unique to Japan but that it is also common in other cultures | ✔ | ||
| Identify the basic format of a Japanese TV restaurant guide | ✔ | ||
| Language Objectives | |||
| Identify basic information such as the name and location of a restaurant, and the name and simple description of its signature dish from an authentic TV restaurant guide presented in a conversational format | ✔ | ||
| Identify pragmatic features prevalent in Japanese conversation such as backchannel, filler, repetition and contrast with those of English | ✔ | ||
| Use key vocabulary words and phrases (e.g., 食べやすい, 〜に合(あ)う） in discussing restaurants, food items, ingredients, and tastes | ✔ | ||
| Use pragmatic features such as backchannel and filler, as well as confirmation questions | ✔ | ||
| Create a presentation with a classmate introducing a restaurant applying the learned pragmatic features | ✔ |