Teaching starts Autumn

Language of instruction Norwegian

Prerequisites and co-requisites As a minimum requirement the course is based on a Bachelor´s degree in which at least a 60-credit Food and Health or Health- and Social Work Programme is included.

Learning outcomes After having completed the course, students will:

• have acquired knowledge and skills in teaching Food and Health in primary and secondary school, and in various Health and Social Education Programmes in upper secondary school
• be able to plan, implement, conduct, document and evaluate teaching in the subject
• be able to supervise and assess pupils in the subject
• have acquired social skills, competence in social change and development, professional and ethical competence, and management skills

Course contents

• The subject as presented in the Knowledge Promotion ("Kunnskapsløftet": reform in the 10-year compulsory school and in upper secondary education and training)
• Theory from the main topics of Food and Health:
• food and lifestyle
• food and consumption
• food and culture
• Theory from the compulsory subjects in Health and Social Education:
• health promotional work
• communication and cooperation
• professional practice
• History and philosophy
• Teaching methods
• Organising the work through annual plans
• Supervising and assessing students
• Entrepreneurship
• Professional ethics
• Interdisciplinary and multi-disciplinary teaching
• Communication and problem solving
• The different needs of children - adapted education
• Information and Communication Technology and other professional teaching aids
• Development work as foundation for professional processes of change
• Practical cooperation with the local community
• Field work in primary, secondary and upper secondary school

Teaching methods and workload

Work methods include lectures, group work, practical and didactic assignments with presentations, portfolio, theme- and project work, problem-based learning, the use of computer programs and excursions. Parts of the instruction are compulsory. Information regarding this requirement will be given at the start of the semester. The work is based on the National Curriculum for the study programme in educational theory and practice ("Rammeplan for praktisk-pedagogisk utdanning", Utdannings- og forskningsdepartementet, 2003)

The students will have six weeks of field work during autumn and six weeks during spring. In spring the teachers will give the students necessary guidance and supervision during the practice periods. Additionally, the students will have practice in organising and implementing the subject, also at other times than the ordinary field work periods, by having practical exercises at the University.

Examination requirement

• Requirements for compulsory participation must be met
• Passed field work
• Passed two compulsory work requirements (please see the course brochure)

Assessment methods and criteria

The examination will be a project, e.g. a student enterprise, development work or a theoretical assignment, which preferably are carried out in groups and presented to the other students.

The project will be graded and must be assessed as pass before it can be presented to the examiner. In connection with the presentation, the students will individually be examined in the curriculum. Results from the presentation and the oral examination may adjust the grade given to the project, one level up or down, for the individual student.

Type of course Theoretical / practical

Level of course 1st cycle

Year of study Fourth year of Teacher Training Programme

Name of lecturer/contact person Coordinator: Anne S. Ask (anne.s.ask@uia.no) or Hilde Witsø (hilde.witso@uia.no)

Other information

The students will be qualified for teaching food and health for pupils in grades 5 - 7 and at secondary school level, and also for pupils at health- and social sciences in upper secondary school and in adult education. The curriculum is based on 'Rammeplan for praktisk-pedagogisk utdanning', laid down 3. april 2003 by the Ministry of education and research.