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Food and Culture, practical 2

ERN106-1

Included in Study

  • 4-year Programme in General Teacher Education
  • Bachelor's Programme in Nutrition
  • Food and Health 2 (Nutrition, Food and Culture), One-semester Programme
  • Nutrition, Food and Culture, One-Year Programme

Recommended pre-requisites

ERN102 Food and Culture, practical 1

Course contents

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

 

Learning outcomes

On successful completion of the course, students will:

  • have improved their skills in food preparation
  • have experience in planning and preparing meals for different groups
  • be able to evaluate different meals according to recommendations from the Norwegian Directorate of Health and develop healthier alternatives

 

 

 

Teaching methods and workload

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 'Teaching Methods' in the course brochure.

 

Evaluation

The course coordinator decides whether a midway evaluation or a final evaluation will be carried out. The evaluation will be in the shape of a meeting between the lecturer and two-three student representatives of all theoretical courses, in accordance with the normal agreement of the quality assurance system, article 2.1.1. In some courses there may be a need for a final evaluation instead of a midway evaluation, or possibly both.

Examination requirements

 

  • Fulfilled the requirements for compulsory participation
  • Approved the compulsory work requirements according to the course brochure

 

Assessment methods and criteria

A two-part examination with individual 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

Each part must be assessed as a pass in order to pass the examination.

 

Type of course

Theoretical and practical, compulsory.

Level of course

1st cycle

Year of study

First cycle, normally first year.

Name of lecturer

Study programme coordinator Elling Bere (elling.bere@uia.no)

Language of instruction

Norwegian

Credit reduction

  • HE-105-1 with 10 credits.
  • ERN207-1 with 10 credits.
  • ERN209-1 with 10 credits.
  • ERN210-1 with 10 credits.

Choose year for topic

Duration

1 semester

Credits

10

Start

Spring

Campus

Kristiansand 

Faculty

Faculty of Health and Sport Sciences 

Schedule

Reading List

Exam Papers