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An HSK (Level 6) Examination Score Report. The Hanyu Shuiping Kaoshi (HSK; Chinese: 汉语水平考试; pinyin: Hànyǔ Shuǐpíng Kǎoshì), translated as the Chinese Proficiency Test, [1] is the People's Republic of China's standardized test of proficiency in the Standard Chinese language for non-native speakers.
The Putonghua Proficiency Test or Putonghua Shuiping Ceshi (PSC) is an official test of spoken fluency in Standard Chinese (Mandarin) intended for native speakers of Chinese languages. The test was developed in October 1994 by the Ministry of Education of the People's Republic of China, the Institute of Applied Linguistics at Beijing Language ...
The Test of Chinese as a Foreign Language (TOCFL) is a standardized language proficiency test developed for non-native speakers of Chinese. It is the result of a joint project of the Mandarin Training Center , the Graduate Institute of Teaching Chinese as a Second Language, and the Psychological Testing Center of National Taiwan Normal University.
Students may request a teacher with particular bilingual skills (Chinese-English, Chinese-Japanese, Chinese-Korean). Currently, 3 hours a day, 15 hours a week, Monday–Friday is the standard requisite for group classes in addition to an hour long weekly TOP ( Test of Proficiency-Huayu ) practice exam.
Practical Chinese Reader was completely revised in 2002 and was re-published as New Practical Chinese Reader. New teaching material and concepts were added, while older words not in common use were removed. The new series consists of six volumes: The first four target beginners, while the last two are geared for intermediate learners.
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Chemistry, biology, geography and history examinations are held in the summer of senior one; Chinese, mathematics, English, physics, politics examinations took places in the winter of senior two; and information technology and general technology examinations took up in the summer of senior two; physical education test is in the spring of senior ...
Rasa Malaysia. Also Called: Chǎomiàn “Other than rice, noodles are a mainstay in Chinese cooking,” Yinn Low says. “Just like with fried rice, there are endless variations on chow mein.
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