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Zamiast oscypków - uscypki, scypki i cypki
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Zobacz 
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| Og³oszeniodawca: |
www.professionalxcellence.com, edward.hopkin@telenet.be
woj. nie dotyczy
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| Data dodania: |
29.04.2008 |
| Tre¶æ og³oszenia: |
Kursy prezentacji i porozumiewania siê w jêzyku angielskim dla specjalistów z mleczarstwa
ProfessionalXcellance jest trzyosobowym zespo³em, których ojczystym jêzykiem jest angielski . Zespó³ oferuje kompleksowe kursy dla pracowników mleczarstwa w zakresie komunikacji pisemnej i ustnej w jêzyku angielskim . Kurs jest przygotowany dla specjalistów, których jêzykiem ojczystym nie jest angielski. Kurs trwa trzy dni i mo¿e byæ przeprowadzony w miejscu wskazanym przez zamawiaj±cego. Zespo³owi przewodniczy Edward Hopkin, by³y dyrektor generalny Miêdzynarodowej Federacji Mleczarskiej.
Grupa 15 specjalistów mleczarstwa z zarz±du spó³dzielni mleczarskiej TINE z Oslo (Norwegia) uczestniczy³a w takim kursie w koñcu lutego 2008r. TINE zamówi³o nastêpny kurs na pocz±tek 2009r.
Adres strony internetowej www.professionalxcellence.com
Krótki opis kursu w jêzyku angielskim
A brief description of the course
The main objective of the course is to build the participants’ self-confidence and skills in their English presentations (written and oral).
The course consists of short lectures, practical group sessions and individual coaching. Participants create and improve a variety of texts for different types of readers working closely with the trainers. They receive feedback both individually and as a group. They also make three individual oral presentations during the course. Two of these presentations are video-recorded and the recordings discussed individually with a trainer. A copy of their own recording is given to every participant at the end of the course.
The course focuses on
• who is in the target audience and what their needs are
• the content and how the message is structured
• techniques for oral presentations
• techniques for summarising
• clear, concise and accurate use of English
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This is an intensive three-day event, conducted in a "safe" environment and suited to professionals at all levels and from a broad range of specialisations, from scientific research to financial management.
Much of the material used in the course has been selected from material published by the International Dairy Federation (with permission). Participants are also encouraged to make use of professional material of their own choosing. The material used can be adapted to specific company needs.
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