History and cultural heritage in regional practice (bachelor's full-time single-subject)
1st year
1st term
FPF:HKDRPBP001 Introduction to the Study of History • 92 %
FPF:HKDRPBP002 Introduction to the Study of Cultural Heritage • 92 %
FPF:HKDRPBP003 Regions and Regional Cultural and Historical Facilities • 92 %
FPF:HKDRPBP004 English I • 92 %
FPF:HKDRPBP005 German I • 79 %
FPF:HKDRPBP035 Cultural tourism destinations • 71 %
FPF:HKDRPBP042 Fundamentals of Latin grammar • 71 %
FPF:UHVHMBP053 A Historical Analysis of Poland in the 20th and 21st Centuries • 25 %
2nd term
FPF:HKDRPBP007 Cultural Heritage I • 100 %
FPF:HKDRPBP008 Tour guiding activities • 100 %
FPF:HKDRPBP009 English 2 • 100 %
FPF:HKDRPBP036 Culinary culture and gastronomy • 100 %
FPF:HKDRPBP006 Basics of auxiliary historical sciences • 93 %
FPF:HKDRPBP010 German II • 93 %
FPF:HKDRPBP011 Professional practice I • 93 %
FPF:HKDRPBP034 Museums, Galleries and Country Houses • 93 %
FPF:HKDRPBP043 Natural heritage protection • 64 %
FPF:HKDRPBP048 Sustainable tourism • 36 %
FPF:KTVAERO2 Aerobics 2 • 14 %
FPF:KTVBADM2 Badminton 2 • 14 %
FPF:UHVDB022 Preparation and realization of field trip • 14 %
2nd year
3rd term
FPF:HKDRPBP012 Medieval History I • 100 %
FPF:HKDRPBP013 History of the early modern period I • 100 %
FPF:HKDRPBP014 Cultural heritage II • 100 %
FPF:HKDRPBP015 Animation and presentation of cultural heritage • 100 %
FPF:HKDRPBP016 Leisure Time Product Preparation • 100 %
FPF:HKDRPBP017 English III • 100 %
FPF:HKDRPBP037 Cultural destinations of Europe I • 100 %
FPF:HKDRPBP044 German III • 100 %
FPF:HKDRPBP049 Experimental Practicals at Culinary Heritage • 67 %
FPF:HKDRPNP015 Religious Heritage • 17 %
FPF:HKDRPNP025 Experimental Practicals at Culinary Heritage I • 17 %
FPF:UHVHCOBP11 Introduction to Philosophy • 17 %
4th term
FPF:HKDRPBP018 Medieval History II • 100 %
FPF:HKDRPBP019 History of the early modern period II • 100 %
FPF:HKDRPBP020 Cultural heritage III • 100 %
FPF:HKDRPBP021 Realisation of Leisure Product • 100 %
FPF:HKDRPBP022 English IV • 100 %
FPF:HKDRPBP023 Bachelor Thesis Seminar I • 100 %
FPF:HKDRPBP024 Professional practice II • 100 %
FPF:HKDRPBP039 Experimental practice in cultural history • 100 %
FPF:HKDRPBP040 Cultural destinations of Europe II • 100 %
FPF:HKDRPBP045 German IV • 50 %
FPF:UHVDB022 Preparation and realization of field trip • 50 %
3rd year
5th term
FPF:HKDRPBP025 Modern History I • 100 %
FPF:HKDRPBP026 Recent history I • 100 %
FPF:HKDRPBP027 Media Image of Cultural Heritage • 100 %
FPF:HKDRPBP028 Bachelor Thesis Seminar II • 100 %
FPF:HKDRPBP038 Specific forms of cultural tourism • 100 %
FPF:FSZZKVETEN Final State Examination - May • 50 %
FPF:HKDRPBP049 Experimental Practicals at Culinary Heritage • 50 %
FPF:UBKKBPTP04 Book culture Seminar • 50 %
FPF:UHVHMBP003 Museum history • 50 %
FPF:UHVHMBP049 Ethnography and ethnology for museologists • 50 %
6th term
FPF:HKDRPBP029 Modern history II • 100 %
FPF:HKDRPBP030 Contemporary History II • 100 %
FPF:HKDRPBP031 Modern Methods of Cultural Heritage Access • 100 %
FPF:HKDRPBP032 Bachelor Thesis Seminar III • 100 %
FPF:HKDRPBP033 Professional practice III • 100 %
FPF:HKDRPBP047 Travel agencies and tour operators • 100 %
FPF:UHVD0015 Modern Media as Historical Source • 100 %
The information was preprocessed: 21/12/2024 12:28