The Higher Canadian Institute for Business
and Engineering Technology
Quality Assurance Unit
Course Specification
Course Name: ENGL II
Course Code: English 102
I. Basic Course Information
Program(s) on which the course is given: Business Administration
Core or elective element of program core:
Department offering the course: Business
Academic level: Second
Semester in which course is offered: Spring
Course pre-requisite(s): ENGL 101]
Credit Hours:3
Contact Hours Through:
Lecture
3.0
Tutorial*
0.0
Practical*
3.0
Total
6.0
Approval date of course specification:January 2014
II. Overall Aims of Course
This course provides an insight of the recent changes in the world's business and
economic environment. It also explores the most important areas of management,
production, marketing, finance and macroeconomics. It helps students to understand
and talk about key concepts in business and economics. It uses the case studies,
discussions and role-plays, the course focuses on developing and defend their own
viewpoints, also it concerns on some topics such as : new audio featuring authentic
interviews with business people offers realistic listening practice.
III. Program ILOs covered by course
Program Intended Learning Outcomes (By Code)
Knowledge &
Intellectual Skills
Professional Skills
Understanding
K5
I6
P3
General
Skills
G2, G3,G6, G9,
G10
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The Higher Canadian Institute for Business
and Engineering Technology
Quality Assurance Unit
Course Specification
IV. Intended Learning Outcomes of Course (ILOs)
a. Knowledge and Understanding
Upon completion of the course, students should be able to:
K.1locate key information in complex sentences
K.2Identify topic development within a paragraph
K.3 Recognize different essay types/ structures
K.4 Infer implicit ideas
b. Intellectual/Cognitive Skills
Upon completion of the course, students should be able to:
I.1 Create topic sentences
I.2 Compose compound and complex sentences
I.3 Construct essay outlines
I.4 Compose different types of essays
I.5 Generate effective introductions/conclusions
c. Practical/Professional Skills
Upon completion of the course, students should be able to:
P.1 Use different reading skills
P.2 Utilize vocabulary as a key ingredient in developing advanced written skills
P.3 Compose better grammatical sentences that help them write better essays
d. General and Transferable Skills
Upon completion of the course, students should be able to:
G.1Develop comprehension of business and economics texts
G.2 Develop listening and speaking skills in the fields of business and economics
G.3 Conclude business concepts both verbally and in writing, while summarizing,
analyzing, criticizing and discussing ideas.
G.4Simulate appropriate written and oral communication in professional situations in
English.
G.5 Comply with the expectations of professional linguistic behavior in English
speaking business environments with regards to formal communication, politeness,
developing relations, and socializing.
V. Course Matrix Contents
Main Topics / Chapters
12345-
The business of business
The organization of work
The business of business
The organization of work
Getting the work done
The world of technology
Getting the work done
The world of technology
People and markets
Products and strategies
Duration
(Weeks)
Course ILOs Covered by Topic
(By ILO Code)
K&U
I.S.
P.S.
G.S.
1
G1, G2
1
G1, G2,
G3
I1
1
K2
P1, P2
G3
1
K2
P1, P2
G4
1
K1
I2
G3
2
The Higher Canadian Institute for Business
and Engineering Technology
Quality Assurance Unit
Course Specification
People and markets
6- Products and strategies
1
K1
I2
1
K3
I3
P3
G4
1
K3
I4
P3
G5
Managing financial accounts
9- Funding company activities
1
K4
Managing financial accounts
10- Funding company activities
1
K4
I5
P3
G5
1
K3
I5
P3
Operations: producing the
goods
7Operations: efficiency, costs
and quality
Operations: producing the
goods
8- Operations: efficiency, costs
and quality
External influences
Marketing
External influences
12Marketing
Net Teaching Weeks
11-
1
I5
12
VI. Course Weekly Detailed Topics / hours / ILOs
Week
No.
1
2
3
4
5
6
7
8
9
10
11
12
13
Sub-Topics
Types of business
The history of business
How organizations are structured
Leadership and teams
Productivity
Theories of motivation
Management by objectives
Computers for research
Technological change
Marketing
Total
Hours
Contact Hours
Theoretical
Practical
Hours
Hours*
6
6
6
3
3
6
3
3
6
3
3
6
Midterm Exam
The role of the product
6
The production process
6
Operations management
6
Accounting
6
Business Finance
6
External influences on business
6
Company performance: SWOT analysis
6
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
The Higher Canadian Institute for Business
and Engineering Technology
Quality Assurance Unit
Course Specification
14
Total Teaching Hours
Final Exam
72
39
33
VII. Teaching and Learning Methods
Teaching/Learning
Method
Lectures & Seminars
Tutorials
Computer lab Sessions
Practical lab Work
Reading Materials
Web-site Searches
Research & Reporting
Problem Solving /
Problem-based Learning
Projects
Independent Work
Group Work
Case Studies
Presentations
Simulation Analysis
Course ILOs Covered by Method (By ILO Code)
K&U
ALL
Intellectual
Skills
ALL
Professional
Skills
ALL
General
Skills
ALL
K4
G1
P1, P2
Others (Specify):
VIII. Assessment Methods, Schedule and Grade Distribution
Course ILOs Covered by Method
(By ILO Code)
Assessment
Method
K&U
I.S.
P.S.
G.S.
Midterm Exam
Final Exam
Quizzes
Course Work
Report Writing
Case Study
Analysis
Oral
Presentations
Practical
Group Project
Individual Project
Others (Specify):
K1, K3
I1, I2, I3
ALL
K4
ALL
I3,I4, I5
G1, G2.
G3, G4
ALL
ALL
G5
Assessment
Weight /
Percentage
Week
No.
20%
7
50%
10%
20%
14
6, 12
3, 10
4
The Higher Canadian Institute for Business
and Engineering Technology
Quality Assurance Unit
Course Specification
IX. List of References
Required Text Books
Course notes
Recommended books
Periodicals, Web sites,
etc …
Walker, Carolyn. English for Business Studies.2010.



X. Facilities required for teaching and learning
List the facilities required:
white board
Projector
Flashcards
Regalia
Course coordinator: Dr. Noha El-Torky
Head of Department: Dr. Dina Kreema
Date: January 2014
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