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Mandarin Chinese 1: Chinese for Beginners

Offered By: Shanghai Jiao Tong University via Coursera

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Course Description

Overview

Mandarin Chinese 1: Chinese for beginners is a beginner's course of Mandarin Chinese. It uses lectures, short plays, interactive exercises and cultural tips to help learners build a fundamental capability of oral Chinese in real-life situations. At the end of the 5-week course, the learners will reach the following proficiency: ♦ 150 words ♦ 20 language points ♦ handling 5 real-life situations This is a beginners' course, therefore no prerequisite is required.

Syllabus

  • Lesson 1 Nǐ hǎo 你好 Hello! Part 1
    • Learning how to greet people; Learning how to introduce one's name and nationality
  • Lesson 1 Nǐ hǎo 你好 Hello! Part 2
    • Learning how to greet people; Learning how to introduce one's name and nationality
  • Lesson 2 Xiànzài jǐ diǎn ? 现在几点? What's the time? Part 1
    • Learning how to express numbers; Learning how to express time: the time, years, month and dates
  • Lesson 2 Xiànzài jǐ diǎn ? 现在几点? What's the time? Part 2
    • Learning how to express numbers; Learning how to express time: the time, years, month and dates
  • Lesson 3:Nǐ mǎi shénme? 你买什么? What do you want to buy? Part 1
    • Learning how to talk about money; Learning the expressions used in shopping
  • Lesson 3:Nǐ mǎi shénme? 你买什么? What do you want to buy? Part 2
    • Learning how to talk about money; Learning the expressions used in shopping
  • Lesson 4 Nǐ jiā yǒu jǐ kǒu rén ? 你家有几口人? How many people are there in your family? Part 1
    • Learning how to talk about family, occupations and age.
  • Lesson 4 Nǐ jiā yǒu jǐ kǒu rén ? 你家有几口人? How many people are there in your family? Part 2
    • Learning how to talk about family, occupations and age.
  • Lesson 5 Nǐ xiǎnɡ chī shénme? 你想吃什么? What would you like to eat? Part 1
    • Learning how to order and talk about food.
  • Lesson 5 Nǐ xiǎnɡ chī shénme? 你想吃什么? What would you like to eat? Part 2
    • Learning how to order and talk about food.

Taught by

Wang Jun and An Na

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