Teaching starts Spring

Language of instruction Norwegian

Recommended previous knowledge ERN102 Food and Culture, practical 1

Learning outcomes After having completed the course, students will: have acquired advanced skills in food preparation have experience with planning meals be able to assess foods and to develop sound alternatives

Course contents advanced instruction in food preparation experimental food preparation preparing food in the outdoors food and the senses varied menus for various events and celebrations food as cultural factor foreign food food and identity manufactured and half-manufactured food meal planning price calculations using IT food for particular groups of people, and labelling various types of food for these groups planning, carrying out and assessing practical activities for various groups

Teaching methods Instruction consists of practical food preparation in groups of 16 students. Working methods may include presentations, laboratory work, theme and project work, use of IT, excursions, assignments with presentations, planning and execution of activities for various groups. Supervision will be given both individually and in groups. Instruction is compulsory (100 %), please see 'Work Methods' in the course brochure.

Examination requirement Students must have passed: ERN102 Practical Food and Culture 1 requirements for obligatory participation those working requirements marked as obligatory in the course schedule

Assessment methods and criteria A two-part final group examination with differentiated marks: practical, didactic written assignment (with one teaching session), counts 25 % towards final mark practical examination with individual marks (based upon the teaching session), counts 75 % towards final mark

Type of course Theoretical and practical, compulsory.

Year of study First level degree, normally first year.

Name of lecturer/contact person Programme co-ordinator: Anne S. Ask

Recommended or required reading Available on request

Mode of delivery Face-to-face