This course is taught in Norwegian and an English translation of the course description is not available.
ERN132 Food science and practical cooking
On successful completion of the course, the students will:
be able to use the right tools and the right technique in cooking
be able to discuss and reflect upon cooking in a sustainability perspective
be able to plan, implement and evaluate a teaching program in practical cooking
be able to plan meals based on cultural, religious and value considerations
be able to plan and prepare meals based on food allergy and food sensitivity
be able to reflect upon the importance of the meal as a social arena
have knowledge of how different levels of processing of raw materials can affect diet quality
have knowledge of additives, foreign substances and undesirable substances in food
be able to discuss and reflect on different types of food labeling
be able to plan and prepare safe food for different groups with different nutritional needs and know about cooking in different arenas (canteens / nursing homes / SFO School leisuretime etc)
have knowledge of the sensory quality of food
Cooking in a sustainability perspective
Planning, implementation and evaluation of a practical teaching program in the kitchen
Cultural, religious and value aspects of the diet
Food inspection for allergy and food sensitivity
The meal as a social arena
Industrial work and ultra-processed food
Substances and undesirable substances in food
The basis for different types of food labeling
Food for different groups with different nutritional needs and cooking in different arenas
Using the right technique and tools in cooking
Working methods are lectures, group work, presentations, station work, project work and practical cooking in groups. Participation in the practical teaching is compulsory. Details will be given at the start of the semester and in the semester plan. Supervision will be given both individually and in groups. Estimated student workload is approx. 270 hours.
Approved the requirements for compulsory participation, as well as passed work requirements which are described in more detail in the semester plan.
Assessment methods and criteria
The examination consists of:
1) Written group assignment, counts 40%
2) Practical individual examination based on group assignment, counts 60%
The person responsible for the course, in consultation with the student representative, decides the method of evaluation and whether the courses will have a midterm- or end of term evaluation, see also the Quality System, section 4.1. Information about evaluation method for the course will be posted on Canvas.