Contact Varieties of EnglishLaajuus (5 cr)

Objective

Learning outcomes: On completion of the course the successful student will be able to - identify the basic principles of contact linguistics - describe variation in English in different parts of the world and the linguistic processes and contact factors affecting them - analyze the influence of colonial history for the development of varieties of English and understand the significance of political, sociolinguistic and identity factors in these processes - describe varieties of English in relation to learner language and English as a lingua franca This course develops the following work life skills: - Meaning-making, holistic management capability, information retrieval, presentation skills, language skills, reliability and punctuality, country and culture specialization, intercultural skills. Generic competences: leadership and development, internationality, sustainability and responsibility, critical thinking, identification and development of expertise, interaction and communication

Content

Contact linguistics, World Englishes, English as a second or foreign language, pidgins and creoles, the history and typology of varieties of English, language and dialect contacts and their outcomes, universals of second language acquisition, Angloversals, English as a lingua franca.

Qualifications

Basic studies in English and the courses 2130442 Structures of English 2 (or 2130404 English Grammar 2), 2130443 Changing English (or 2130405 History of English) and 2130444 English as a world language

Materials

Lecture handouts and required reading (c. 150 pages), to be announced during the course

Further information

Time: 3rd to 5th years of study, periods 1-2 Offering data: English language and culture, English language and translation Campus: Joensuu Further information: Language of tuition: English.

Accomplishment methods

Modes of study: Lectures (26h), presentation and a final exam, independent work (109h) Evaluation criteria: Presentations (33%) and final exam (67%)