Please visit  at: www.srfacs.org

We are now offering E-Learning to our members.

For membership information, click here.

The Federation of Alliances Francaises USA and Middlebury Interactive Languages have joined forces to offer French through E-Learning.

As Middlebury Interactive Languages, LLC, is an accredited school and meets with the agreed upon standards with the accreditation agency, credit is available for these courses.

To sign up:

Please click MIL Enrollment Form to view and complete the MIL Enrollment Form.

Please click MIL System Requirements to view the complete list of 2011-2012 MIL System Requirements.

Middlebury will have a member list of all Alliances Françaises Chapters.

The cost:

The enrollment cost per semester is $329. Thus you are completing a full year, 180 hours of instruction, in two semesters for a total cost of $658.

Pour les étudiants intermédiaires A2.7

Le cours de Mme Palluel

• The subjunctivator!
• Un diaporama
• TV5 au subjonctif
• Conjuguemos
• Verbe aimer

• Le TEST!

“Voilà! An Introduction to French” Internet Resource

To purchase the  book: click here

Les salutations

1. Prononciation (pour les salutations)
2. Une chanson
3. La bise ou le bisou

Les nombres

1. Un jeu
2.  écoutez!
3. De 1 à 100

L’alphabet

1. ABC
2. Avec Vincent!

La prononciation

9) Les nasales

Date, jours et mois

1. La date
2.  Les mois
3.  Les jours
4.  Le calendrier

Les articles

1. Les articles définis (prononciation)
2. Les articles définis (expliqué)
3. Les articles définis (avec Tex!)

Les verbes

1. Le verbe être
2. Le verbe être
3. Le verbe être vidéo
4. Le verbe être avec TEX
5. Conjugating in French 1 ppt

Landmark Executive Center, 3883 Airway Dr. Come Early (11:30) to avoid the rush. Please call Christiane at 542-5411 by Monday February 6th to confirm.

Fondue for 4

• a clove of garlic
• dry white wine, about 1 cup
• 1-1/2 teaspoons of cornstarch
• 1-1/2 pounds grated cheese, approximately (good quality gruyere, appenzeller, emmenthal, or  a combination.)
• lemon juice, a splash — optional
• kirsch, several tablespoons
• ground nutmeg , a pinch
• 1 long baguette, cubed bite-sized

Rub the fondue pot all over inside with the clove of garlic, and drop the clove in.  Add the wine and the cornstarch, stir to dissolve, then heat over medium to medium high heat.  When the wine is hot, add the cheese by the handfuls, stirring constantly with a wooden spoon.  Continue stirring until the cheese is melted and the mixture comes together smoothly. This usually takes 15 minutes or so, so you might want to enlist someone to help. When the fondue is smooth, fish out the garlic clove if you want, season the fondue with lemon juice, kirsch, and nutmeg and heat through.  Serve with baguette cubes.  Keep warm over sterno (a candle isn’t hot enough) and adjust heat on the sterno by covering it partially, so the fondue doesn’t boil.  Stir the fondue often with your skewers, too.

Upcoming classes through SRJC’s Community Education

Why We Love Paris!  3 Wed., Feb. 15-29, 7-9 p.m.

Please email me for more details: Christine@piccin.com or visit www.santarosa.edu/communityed.

A real trip to Paris with amazing Gypsy Jazz musicians and French singers from the band “Rue Manouche” Ticket available now at the Sebastiani theater  (100 % of the benefits of the bar and 50 % of the entrance benefit are going to support the Sebastiani Theatre Foundation)

$5 to be paid at the door

The evening will begin with a short talk by Julia Fornage on the celebration of Mardi-Gras, which in France traditionally involves making crêpes. They are fun to make, once you have learned how and flipped a few yourself. If you wish, you can try your hand at    making your own crêpe, and then everyone will taste everything we make, bien sûr! Light refreshments will accompany the crêpes. This relaxed event will be presented in French and in English, making it appropriate also for guests who do not speak French. So please bring a friend!

Julia Fornage team-teaches a French conversation/cuisine class in the SRJC Community Education program. Her fascination with the French language and culture began at SRJC and led to a Master’s degree in French from UCSB. She is also a former pastry chef with restaurant experience in San Francisco and the Napa Valley.

Award-winning chef Christine Piccin, who writes a recipe every month in the AFSR newsletter, is currently training student chefs in the Culinary Arts program at SRJC. She also team-teaches with Steve Rabinowitsh a travel, food and wine class entitled “Why We Love Paris” in the SRJC Community Education program.