Course Dates At La vieille Ferme
At La vieille Ferme we offer a range of French language courses combined with cookery & skiing.
| Course | Dates | Level/Age | Group size | Cost *1 |
French Conversation & Skiing 1 A great opportunity to reinforce speaking & comprehension skills as well ski in the French Alps. |
02.01 - 08.01.2012 | A2 / Yr13 IB Level | FULL | £555.00 |
| French Conversation & Skiing 2 A great opportunity to reinforce speaking & comprehension skills plus ski in the French Alps. |
08.04 - 13.04.2012 | AS Level | 5 spaces | £495.00 |
French Conversation & Cookery 3 For those returning to do AS French who want to get the best start & want to acquire basic Cookery skills. |
03.06 - 08.06.2012 | Post GCSE | 4 spaces | £495.00 |
French Conversation & Cookery 3 For those returning to do AS French who want to get the best start & want to acquire basic Cookery skills. |
03.06 - 08.06.2012 | Post GCSE | 4 spaces | £495.00 |
French Conversation & Cookery 4 For those returning to do AS French who want to get the best start & want to acquire basic Cookery skills. |
18.07- 26.07.2012 | Post GCSE | 5 spaces | £495.00 |
French Conversation & Cookery 5 For those returning to do A2 French who want to get the best start & want to acquire basic Cookery skills. |
21.08 - 28.08.2012 | AS - A2 | 4 spaces | £555.00 |
| Progressing in French A full on 6 day French experience for those wanting to consolidate speaking, listening, comprehension & grammar skills. |
21.10 - 26.10.2012 | GCSE/AS Level | 4 spaces | £495.00 |
| I am always happy to consider a slight change in course dates or emphasis to accommodate the specific requirements of any group, so do contact me with your suggestions. |
| *1: |
Euro equivalent depends on the exchange rate at the time of booking. |
| Notes: |
| - Adult Courses: alternative dates could be Sunday-Friday of each week. |
| - Adult Courses include: airport pick-ups, Full board, ensuite double/twin rooms, French tuition, walking guide and transport to walks where appropriate. |
| - Student Courses include: airport pick-ups, Full board, double/twin rooms, French & Cookery tuition, ski guiding and adult presence on the slopes. |
| - Not included for any Courses: ski/lift pass, insurance, ski/walking equipment, flights. |
| - For a course to be viable the minimum number needs to be met. The number of firm bookings will be established at the time of each enquiry. Do not book flights until the course is viable. |
Course Outline:
Please substitute Skiing for Cookery for our Easter courses.
| Arrival: | Start days may vary. |
| All together on a Sunday mid afternoon flight to Geneva. Airport pick-up by hosts, Mitch & Ann Patching. |
|
| Sunday Evening - Friday | |
| 8.15 - 9.00 am | Breakfast - General conversation in French + intro of the day's objectives and format |
| 9.30 - 12.00 am | French Tuition and practical involvement in locality. Visits for conversation work to homes of local French people.* |
| 12.00 - 1.00 pm | Preparation and eating of lunch in French. Break from French conversation to focus on culinary skills. |
| 2.00 - 5.00 pm | Cookery classes focussing on the basic cookery techniques required in preparing traditional English and French cuisine e.g.: |
| Timings vary for skiing weeks | |
| 6.00 pm | Supper, if appropriate, depending on evening activity. Return to French conversation. |
| 7.00 pm | Evening visits to Restaurant, cinema, homes of local French people*, local lectures. Home visits from local people, oral presentations. |
| Constituent Parts Of The Week's Work: | Grammar Review: Appropriate to age and academic level. |
| Conversation: In house & out using local French people, Papers/TV/Radio… | |
| Translation: Local and national news, tourist, travel info… | |
| Visits & interviews: Round town – documented, prepared tasks in local shops, offices… | |
| Vocabulary: Reviewing and introducing relevant words and phrases… | |
| Oral presentations: 1-2 min. based on given topics. | |
| End of week test: Written, based upon what has been experienced during the week. | |
| End of week oral presentation: 3-5 min. presentation on relevant topic of the student’s choice. | |
| Objectives For The week: | To encourage confidence to speak French. |
| To increase the student’s knowledge and retention of salient vocabulary and grammar points. | |
| To enable student’s to successfully prepare & present a range of interesting and appropriate culinary courses. | |
| To help student’s feel “at home” in the kitchen and be able to look after their own future culinary requirements. | |
| Includes: | Airport transfers from Geneva. |
| Accommodation: Single, twin rooms and triple rooms, some ensuite. | |
| All meals: At La vielle Ferme and on our night out. | |
| All Tuition, books, paper, pens, worksheets. | |
| Use of WIFI network. | |
| Not Included: | Flights. |
| Personal spending money. | |
| Travel Insurance. | |
| Drinks with meals. | |
| photo gallery | guest comments | location |
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