Course Curriculum
| Section 01: Introduction | |||
| Introduction | 00:03:00 | ||
| WHY this course matters | 00:04:00 | ||
| Who is Rachel | 00:02:00 | ||
| Section 02: Cultural identity | |||
| YOUR OWN Identity | 00:04:00 | ||
| Create your Fish Bowl. Fish3 jpg goes here | 00:05:00 | ||
| Fill in your cultural competence self-assessment | 00:10:00 | ||
| Section 03: OBSERVE | |||
| Know HOW to OBSERVE | 00:05:00 | ||
| OSEE | 00:05:00 | ||
| Section 04: Learn | |||
| Know What to LEARN | 00:03:00 | ||
| KEY Culture dimensions | 00:15:00 | ||
| Language has many meanings | 00:06:00 | ||
| No Need to Fly Across the Globe | 00:03:00 | ||
| Learn NOT to OFFEND | 00:06:00 | ||
| Section 05: APPLY | |||
| APPLY | 00:01:00 | ||
| APPLY AT HOME | 00:02:00 | ||
| APPLY in Business | 00:06:00 | ||
| APPLY when Traveling/Abroad | 00:02:00 | ||
| The Golden Rule | 00:03:00 | ||
| Remember one thing | 00:02:00 | ||
| Section 06: More practical TIPS | |||
| Tips and tricks to deal with cultures working/in business internationally | 00:05:00 | ||
| Section 07: Wrap up | |||
| Next Steps | 00:02:00 | ||
| Bonus Resources | 00:05:00 | ||
| Assignment | |||
| Assignment – Communicate and Work With People From Other Culture | 00:00:00 | ||
Instructors
16 STUDENTS ENROLLED
Food Hygiene
Health & Safety
Safeguarding
First Aid
Business Skills
Personal Development



