
Topsy by Michael Daly
University Success Oral Communication Transition Level is one strand of a three-strand developmental course designed for English language learners transitioning to mainstream academic environments. Authentic videotaped lectures delivered by top professors from Stanford University provide real-life learning experiences for students who need to achieve academic autonomy. The Oral Communication strand builds skills tied to specific learning outcomes that prepare students to understand and process lengthy academic lectures, defend their ideas, utilize the text to present concepts, speak thoughtfully in discussions, and contribute to group projects.Highlights
University Success Oral Communication integrates a flexible three-part developmental approach - authentic content woven through all three parts provides intensive skill development and expanded application.
- Parts 1 and 2 include short lectures and classroom discussions that allow students to build their essential listening, speaking, and critical thinking skills.
- Part 3 includes authentic 20--30 minute lectures built around five academic disciplines: Sociology, Economics, Biology, Humanities, and Environmental Engineering. These lectures enable students to apply and expand the skills acquired in Parts 1 and 2.
Strategies for academic success and soft skills delivered via online videos, including how to read a syllabus and make appointments with professors, prepare students to cope with college culture.
Skills include:
- Turn taking and active participation
- Elaboration
- Emphatic argumentation
- Recognizing asides and digression
| SKU | Unavailable |
| ISBN 13 | 9780802146052 |
| ISBN 10 | 0802146058 |
| Title | Topsy |
| Author | Michael Daly |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Grove Press / Atlantic Monthly Press |
| Year published | 2014-06-03 |
| Number of pages | 368 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |