GENERAL INFORMATION
  • Name of course :
    TURKISH I
  • Qualification awarded:
    Curs Superior Universitari (Degree Universitat Barcelona)
  • Number of credits:
    3,00
  • Centre responsible :
    Faculty of Philology and Comunication
  • Length of course (in academic years):
    1
  • Mode of delivery (face-to-face/ blended/ distance):
    Face-to-face
MANAGEMENT:
  • Millet Albà, Adelina

RECOMMENDED APPLICANT PROFILES AND ADMISSION REQUIREMENTS:

All applicants interested in Turkish language, literature and culture.

ADMISSION FOR APPLICANTS NOT HOLDING A DEGREE QUALIFICATION:

The course is also open to students with no prior university education, who will acquire the same knowledge and skills and receive a specific qualification for their learner group. Information on the access requirements and other conditions can be obtained from the course directors.

LEARNING OBJECTIVES:

Understand the basic rules of Turkish grammar and gain the skills needed to hold a simple conversation in Turkish.

FURTHER INFORMATION OF INTEREST
  • Enrolment fee:
    • 165,00 €
    • An increase of 10% is applied to the price, up to a maximum of € 70, as administration fee
  • In-company placement(s):
    No
  • Classes begin:
    10/21/2024
FACULTY OR SCHOOL WHERE THE COURSE IS TAUGHT
  • Name of individual or institution:
    Facultat de Filologia i Comunicació
  • Address:
    Gran Via de les Corts Catalanes 585
    08007 Barcelona
    Espanya
  • Email address:
    ipoa@ub.edu
  • Webpage:
    https://www.ub.edu/ipoa/curs-llengua-turca-i/
  • Telephone:
    934035697
  • Fax:
    934035697
  • Observations:
    Tuesday and Friday, from 10 a.m. to 2 p.m.
    and Wednesday, from 4 to 6 p.m.
FOR FURTHER ENQUIRIES
  • Name of individual or institution:
    IPOA
  • Address:
    Gran Via de les Corts Catalanes 585
    08007 Barcelona
    Espanya
  • Email address:
    ipoa@ub.edu
  • Webpage:
    https://www.ub.edu/ipoa/curs-llengua-turca-i/
  • Telephone:
    934035697
  • Fax:
    934035697
  • Observations:
    Tuesday and Friday, from 10 a.m. to 2 p.m.
    and Wednesday, from 4 to 6 p.m.