Curricula

Objectives

Student
- understands the concept of sustainable food system and the meaning of the closed circuit
- is aware of the global environmental challenges for food
- understands the consequences of final foods
- is able to measure environmental impact of food
- understands the meaning of food security both at local and global level

Content

Sustainable food system and chain Global environmental challenges
Final foods and their consequences
Measuring environmental impact of food
Food security

Time and location

The webinar dates will be communicated later on, before the beginning of the course.

Learning materials and recommended literature

The learning material will be appointed in the beginning of the course and will be available through Moodle.

Teaching methods

The course will include webinar lectures. Assignments will include individual assignments.

Practical training and working life connections

The course aims at developing up to date knowledge on food sustainability issues, as well as interpersonal skills that are crucial in working life.

Exam dates and retake possibilities

No exams, grading done through assignments.

International connections

Several international case studies will be presented during the course. The UN Sustainable Development Goals will be presented and used as a framework for the course.

Student workload

135h

Further information for students

Avoin amk 4 (polku)
Avoin AMK 5
Vaihto-opiskelijat 10

Evaluation scale

0-5

Evaluation criteria, satisfactory (1-2)

For the general assessment criteria of the competence generated by the Bachelor of Hospitality Management degree, please see the website of JAMK University of Applied Sciences (www.jamk.fi/english/forstudents/studyguide). The learning outcomes of a course will be assessed in accordance with its learning objectives on the basis of the skills and knowledge and general competences specified in The National and European Quality Management Systems (NQF/EQF, level 6). The student displays the achievement of the learning objectives for the course through versatile learning assignments.
In addition to the core competence required for grade 1, the student identifies what Food & Environment means and understands the factors affecting it.

In addition to the core competence required for grade 2, the student is capable of making use of the knowledge learnt.

In addition to the core competence, for grade 3 the student has a command of the skills listed below: the student is able to analyse topical phenomena associated with food & environment and he is familiar with both local and global situation. He is able to apply the knowledge for a chosen case.

In addition to the core competence, for grade 4 student is able to develop the case applied based on argumentation and is also capable of making use of the skills learnt in a critical and innovative way.

In addition to the core competence, for grade 5 student is able to present excellent theoretical and practical contribution. He shows creative and critical skills when completing the course assignments and uses international research information in all his work.

Unless otherwise specified in the curriculum, successfully completed courses will be assessed using a five-point scale: 5 (Excellent), 4 (Very Good), 3 (Good), 2 (Satisfactory), and 1 (Sufficient). A course will be graded as a 0 (Fail) if the student is unable to achieve the minimum objectives of the course. In special cases, a course may be graded as an S (Pass) or a 0 (Fail).

Evaluation criteria, good (3-4)

In addition to the core competence for grade 1 and 2, for grade 3 you will command the following skills: analysis of topical phenomena associated with food & environment; familiarity with both local and global situation: ability to apply the knowledge to a chosen case.

In addition to the core competence for grade 1, 2 and 3, for grade 4 you will be able to develop the case applied based on argumentation and will also use the skills learnt in a critical and innovative way.

Evaluation criteria, excellent (5)

In addition to the core competence for grae 1, 2, 3 and 4, for grade 5 student you will be able to present excellent theoretical and practical contribution, showing creative and critical skills when completing the course assignments, and using international research information.

Prerequisites

Food Culture

Objectives

Student
- understands the concept of sustainable food system and the meaning of the closed circuit
- is aware of the global environmental challenges for food
- understands the consequences of final foods
- is able to measure environmental impact of food
- understands the meaning of food security both at local and global level

Content

Sustainable food system and chain Global environmental challenges
Final foods and their consequences
Measuring environmental impact of food
Food security

Time and location

Contact lessons at Rajakatu campus.

Learning materials and recommended literature

Study material will be appointed in the beginning of the course. The material will consist from the books available via Jamk library and online materials available in the Moodle environment.

Teaching methods

Contact lessons at Rajakatu campus, individual assignments and group assignments.
Attendance of at least 80 % of lectures is required to pass the course.

Exam dates and retake possibilities

No exams, grading done through assignments.

International connections

International case studies and projects will be featured throughout the course.

Alternative completion methods

Recognition of Prior Learning and Experience:
Accreditation (replacement and inclusion)
Recognition of informal learning
Detailed instructions can be found in the degree regulations and study guide.

Student workload

In total 135 hours of work as following:
Contact lessons 30 h
Group working 50 h
Independent study 50 h
Self-assessment 5 h

Content scheduling

Global environmental challenges for food
Evaluating the environmental impacts of food
Sustainable food systems
Food security

Further information for students

The evalution criteria

The evaluation of this course is on scale 0-5. 

Grade 0 (Fail) 
The course will be graded as 0 if the student is unable to achieve the minimum objectives of the course.  

Grade 1 (Sufficient) 
The student identifies what food and environment means and understands the factors affecting it, but command of the subject area remains unclear. In the group working planning and implementation including scheduling has been only partly student-led. The aims of the group work have been achieved partially. The student can write an academic article analysis, but there are deficiencies in logic and consistency.

Grade 2 (Satisfactory) 
The student can use the knowledge that s/he has learnt. The theoretical knowledge of the subjects is at a reasonably clear level. The student has an obvious overall understanding of the subjects. In a group working the student contributes to the content and is a dependable member. The aims of the group work have been achieved rather well. The student can write an academic article analysis mainly logically and objectively.

Grade 3 (Good) 
The student can analyze topical phenomena associated with food and environment and is familiar with both local and global situation. The student also can apply the knowledge for a chosen case. In the group working the student contributes to the content adequately and participates actively in group meetings. The aims of the group work have been achieved and the results have some significance. The student can write an academic article analysis including justify her/his choice and presenting the information mainly logically and objectively.

Grade 4 (Very good) 
The student can develop the case applied based on argumentation. The student can use the skills learnt in a critical and innovative way when completing the learning assignments and uses international research information in almost all her/his work. In the group working the student contributes to the content providing relevant sources of information and is supportive of others and allows them to participate. The aims of the group work have been achieved well and the results are of significance. The student can write an academic article analysis including her/his own opinion, justify her/his choice and presenting the information mainly logically and objectively.

Grade 5 (Excellent) 
The student can present excellent theoretical and practical contribution. The student shows creative and critical skills when completing the learning assignments and uses international research information in all her/his work. In the group working the student contributes to the content extensively providing new and relevant sources of information. The aims of the group work have been achieved very well and the results are significant. The student can write an academic article analysis including her/his own opinion, justify her/his choice and presenting the information logically and objectively.

Evaluation scale

0-5

Evaluation criteria, satisfactory (1-2)

For the general assessment criteria of the competence generated by the Bachelor of Hospitality Management degree, please see the website of JAMK University of Applied Sciences (www.jamk.fi/english/forstudents/studyguide). The learning outcomes of a course will be assessed in accordance with its learning objectives on the basis of the skills and knowledge and general competences specified in The National and European Quality Management Systems (NQF/EQF, level 6). The student displays the achievement of the learning objectives for the course through versatile learning assignments.
In addition to the core competence required for grade 1, the student identifies what Food & Environment means and understands the factors affecting it.

In addition to the core competence required for grade 2, the student is capable of making use of the knowledge learnt.

In addition to the core competence, for grade 3 the student has a command of the skills listed below: the student is able to analyse topical phenomena associated with food & environment and he is familiar with both local and global situation. He is able to apply the knowledge for a chosen case.

In addition to the core competence, for grade 4 student is able to develop the case applied based on argumentation and is also capable of making use of the skills learnt in a critical and innovative way.

In addition to the core competence, for grade 5 student is able to present excellent theoretical and practical contribution. He shows creative and critical skills when completing the course assignments and uses international research information in all his work.

Unless otherwise specified in the curriculum, successfully completed courses will be assessed using a five-point scale: 5 (Excellent), 4 (Very Good), 3 (Good), 2 (Satisfactory), and 1 (Sufficient). A course will be graded as a 0 (Fail) if the student is unable to achieve the minimum objectives of the course. In special cases, a course may be graded as an S (Pass) or a 0 (Fail).

Evaluation criteria, good (3-4)

In addition to the core competence for grade 1 and 2, for grade 3 you will command the following skills: analysis of topical phenomena associated with food & environment; familiarity with both local and global situation: ability to apply the knowledge to a chosen case.

In addition to the core competence for grade 1, 2 and 3, for grade 4 you will be able to develop the case applied based on argumentation and will also use the skills learnt in a critical and innovative way.

Evaluation criteria, excellent (5)

In addition to the core competence for grae 1, 2, 3 and 4, for grade 5 student you will be able to present excellent theoretical and practical contribution, showing creative and critical skills when completing the course assignments, and using international research information.

Prerequisites

Food Culture

Objectives

Student
- understands the concept of sustainable food system and the meaning of the closed circuit
- is aware of the global environmental challenges for food
- understands the consequences of final foods
- is able to measure environmental impact of food
- understands the meaning of food security both at local and global level

Content

Sustainable food system and chain Global environmental challenges
Final foods and their consequences
Measuring environmental impact of food
Food security

Time and location

The webinar dates will be communicated later on, before the beginning of the course.

Learning materials and recommended literature

At least one webinar related to a relevant topic of the course will be organized.

Suggested literature includes selected chapters from the book "Achieving the Sustainable Development Goals Through Sustainable Food Systems" https://www.springer.com/gp/book/9783030239688

Teaching methods

The course will use group work and workshops. Assignments will include group and individual assignments.

Practical training and working life connections

The course aims at developing up to date knowledge on food sustainability issues, as well as interpersonal skills that are crucial in working life.

Exam dates and retake possibilities

No exams, grading done through assignments.

International connections

Several international case studies will be presented during the course. The UN Sustainable Development Goals will be presented and used as a framework for the course.
The Food Sustainability Index educational tool will also be used during class.

Alternative completion methods

Assignments are usually structured as follows, possible changes are communicated in the beginning of the course:
Sustainable Food Systems media follow-up - individual, pass/fail
Global Environmental Challenges and Food Security - group work, graded 0-5, 30% of final grade
Evaluating the environmental impact of foods - group work, graded 0-5, 40% of final grade
Article analysis - individual, graded 0-5 30% of final grade
Reflection on learning – individual, pass/fail

Student workload

135h

Further information for students

Avoin amk 4 (polku)
Avoin AMK 5
Vaihto-opiskelijat 10

Evaluation scale

0-5

Evaluation criteria, satisfactory (1-2)

For the general assessment criteria of the competence generated by the Bachelor of Hospitality Management degree, please see the website of JAMK University of Applied Sciences (www.jamk.fi/english/forstudents/studyguide). The learning outcomes of a course will be assessed in accordance with its learning objectives on the basis of the skills and knowledge and general competences specified in The National and European Quality Management Systems (NQF/EQF, level 6). The student displays the achievement of the learning objectives for the course through versatile learning assignments.
In addition to the core competence required for grade 1, the student identifies what Food & Environment means and understands the factors affecting it.

In addition to the core competence required for grade 2, the student is capable of making use of the knowledge learnt.

In addition to the core competence, for grade 3 the student has a command of the skills listed below: the student is able to analyse topical phenomena associated with food & environment and he is familiar with both local and global situation. He is able to apply the knowledge for a chosen case.

In addition to the core competence, for grade 4 student is able to develop the case applied based on argumentation and is also capable of making use of the skills learnt in a critical and innovative way.

In addition to the core competence, for grade 5 student is able to present excellent theoretical and practical contribution. He shows creative and critical skills when completing the course assignments and uses international research information in all his work.

Unless otherwise specified in the curriculum, successfully completed courses will be assessed using a five-point scale: 5 (Excellent), 4 (Very Good), 3 (Good), 2 (Satisfactory), and 1 (Sufficient). A course will be graded as a 0 (Fail) if the student is unable to achieve the minimum objectives of the course. In special cases, a course may be graded as an S (Pass) or a 0 (Fail).

Evaluation criteria, good (3-4)

In addition to the core competence for grade 1 and 2, for grade 3 you will command the following skills: analysis of topical phenomena associated with food & environment; familiarity with both local and global situation: ability to apply the knowledge to a chosen case.

In addition to the core competence for grade 1, 2 and 3, for grade 4 you will be able to develop the case applied based on argumentation and will also use the skills learnt in a critical and innovative way.

Evaluation criteria, excellent (5)

In addition to the core competence for grae 1, 2, 3 and 4, for grade 5 student you will be able to present excellent theoretical and practical contribution, showing creative and critical skills when completing the course assignments, and using international research information.

Prerequisites

Food Culture

Objectives

Student
- understands the concept of sustainable food system and the meaning of the closed circuit
- is aware of the global environmental challenges for food
- understands the consequences of final foods
- is able to measure environmental impact of food
- understands the meaning of food security both at local and global level

Content

Sustainable food system and chain Global environmental challenges
Final foods and their consequences
Measuring environmental impact of food
Food security

Learning materials and recommended literature

Suggested literature includes selected chapters from the book "Achieving the Sustainable Development Goals Through Sustainable Food Systems" https://www.springer.com/gp/book/9783030239688

Teaching methods

The course will use group work and in-class workshops. Assignments will include group and individual assignments.

Practical training and working life connections

The course aims at developing up to date knowledge on food sustainability issues, as well as interpersonal skills that are crucial in working life.

Exam dates and retake possibilities

No exams. Grading done through assignments.

International connections

Several international case studies will be presented during the course. The UN Sustainable Development Goals will be presented and used as a framework for the course. Depending on the schedule, there is also a possibility that students will work virtually together with students from another Bachelor course from Universita' La Sapienza in Rome, Italy.
The Food Sustainability Index educational tool will also be used during class.

Alternative completion methods

Assignments are usually structured as follows, possible changes are communicated in the beginning of the course:
Sustainable Food Systems media follow-up - individual, pass/fail
Global Environmental Challenges and Food Security - group work, graded 0-5, 30% of final grade
Evaluating the environmental impact of foods - group work, graded 0-5, 40% of final grade
Article analysis - individual, graded 0-5 30% of final grade
Reflection on learning – individual, pass/fail

Student workload

Lectures and workshops 40h Independent study (incl. virtual studies)30h Group study30h Assignments 35 In total 135h

Further information for students

Class attendance should be considered compulsory.

Evaluation scale

0-5

Evaluation criteria, satisfactory (1-2)

For the general assessment criteria of the competence generated by the Bachelor of Hospitality Management degree, please see the website of JAMK University of Applied Sciences (www.jamk.fi/english/forstudents/studyguide). The learning outcomes of a course will be assessed in accordance with its learning objectives on the basis of the skills and knowledge and general competences specified in The National and European Quality Management Systems (NQF/EQF, level 6). The student displays the achievement of the learning objectives for the course through versatile learning assignments.
In addition to the core competence required for grade 1, the student identifies what Food & Environment means and understands the factors affecting it.

In addition to the core competence required for grade 2, the student is capable of making use of the knowledge learnt.

In addition to the core competence, for grade 3 the student has a command of the skills listed below: the student is able to analyse topical phenomena associated with food & environment and he is familiar with both local and global situation. He is able to apply the knowledge for a chosen case.

In addition to the core competence, for grade 4 student is able to develop the case applied based on argumentation and is also capable of making use of the skills learnt in a critical and innovative way.

In addition to the core competence, for grade 5 student is able to present excellent theoretical and practical contribution. He shows creative and critical skills when completing the course assignments and uses international research information in all his work.

Unless otherwise specified in the curriculum, successfully completed courses will be assessed using a five-point scale: 5 (Excellent), 4 (Very Good), 3 (Good), 2 (Satisfactory), and 1 (Sufficient). A course will be graded as a 0 (Fail) if the student is unable to achieve the minimum objectives of the course. In special cases, a course may be graded as an S (Pass) or a 0 (Fail).

Evaluation criteria, good (3-4)

In addition to the core competence for grade 1 and 2, for grade 3 you will command the following skills: analysis of topical phenomena associated with food & environment; familiarity with both local and global situation: ability to apply the knowledge to a chosen case.

In addition to the core competence for grade 1, 2 and 3, for grade 4 you will be able to develop the case applied based on argumentation and will also use the skills learnt in a critical and innovative way.

Evaluation criteria, excellent (5)

In addition to the core competence for grae 1, 2, 3 and 4, for grade 5 student you will be able to present excellent theoretical and practical contribution, showing creative and critical skills when completing the course assignments, and using international research information.

Prerequisites

Food Culture

Objectives

Student
- understands the concept of sustainable food system and the meaning of the closed circuit
- is aware of the global environmental challenges for food
- understands the consequences of final foods
- is able to measure environmental impact of food
- understands the meaning of food security both at local and global level

Content

Sustainable food system and chain Global environmental challenges
Final foods and their consequences
Measuring environmental impact of food
Food security

Time and location

The webinar dates will be communicated later on, before the beginning of the course.

Learning materials and recommended literature

At least one webinar related to a relevant topic of the course will be organized.

Suggested literature includes selected chapters from the book "Achieving the Sustainable Development Goals Through Sustainable Food Systems" https://www.springer.com/gp/book/9783030239688

Teaching methods

The course will use group work and in-class workshops. Assignments will include group and individual assignments.

Practical training and working life connections

The course aims at developing up to date knowledge on food sustainability issues, as well as interpersonal skills that are crucial in working life.

Exam dates and retake possibilities

No exams, grading done through assignments.

International connections

Several international case studies will be presented during the course. The UN Sustainable Development Goals will be presented and used as a framework for the course.
The Food Sustainability Index educational tool will also be used during class.

Alternative completion methods

Sustainable Food Systems media follow-up - individual, pass/fail
Global Environmental Challenges and Food Security - group work, graded 0-5, 30% of final grade
Evaluating the environmental impact of foods - group work, graded 0-5, 40% of final grade
Article analysis - individual, graded 0-5 30% of final grade
Reflection on learning – individual, pass/fail

Student workload

135h

Further information for students

Avoin AMK 5
Vaihto-opiskelijat 10

Evaluation scale

0-5

Evaluation criteria, satisfactory (1-2)

For the general assessment criteria of the competence generated by the Bachelor of Hospitality Management degree, please see the website of JAMK University of Applied Sciences (www.jamk.fi/english/forstudents/studyguide). The learning outcomes of a course will be assessed in accordance with its learning objectives on the basis of the skills and knowledge and general competences specified in The National and European Quality Management Systems (NQF/EQF, level 6). The student displays the achievement of the learning objectives for the course through versatile learning assignments.
In addition to the core competence required for grade 1, the student identifies what Food & Environment means and understands the factors affecting it.

In addition to the core competence required for grade 2, the student is capable of making use of the knowledge learnt.

In addition to the core competence, for grade 3 the student has a command of the skills listed below: the student is able to analyse topical phenomena associated with food & environment and he is familiar with both local and global situation. He is able to apply the knowledge for a chosen case.

In addition to the core competence, for grade 4 student is able to develop the case applied based on argumentation and is also capable of making use of the skills learnt in a critical and innovative way.

In addition to the core competence, for grade 5 student is able to present excellent theoretical and practical contribution. He shows creative and critical skills when completing the course assignments and uses international research information in all his work.

Unless otherwise specified in the curriculum, successfully completed courses will be assessed using a five-point scale: 5 (Excellent), 4 (Very Good), 3 (Good), 2 (Satisfactory), and 1 (Sufficient). A course will be graded as a 0 (Fail) if the student is unable to achieve the minimum objectives of the course. In special cases, a course may be graded as an S (Pass) or a 0 (Fail).

Evaluation criteria, good (3-4)

In addition to the core competence for grade 1 and 2, for grade 3 you will command the following skills: analysis of topical phenomena associated with food & environment; familiarity with both local and global situation: ability to apply the knowledge to a chosen case.

In addition to the core competence for grade 1, 2 and 3, for grade 4 you will be able to develop the case applied based on argumentation and will also use the skills learnt in a critical and innovative way.

Evaluation criteria, excellent (5)

In addition to the core competence for grae 1, 2, 3 and 4, for grade 5 student you will be able to present excellent theoretical and practical contribution, showing creative and critical skills when completing the course assignments, and using international research information.

Prerequisites

Food Culture

Objectives

Student
- understands the concept of sustainable food system and the meaning of the closed circuit
- is aware of the global environmental challenges for food
- understands the consequences of final foods
- is able to measure environmental impact of food
- understands the meaning of food security both at local and global level

Content

Sustainable food system and chain Global environmental challenges
Final foods and their consequences
Measuring environmental impact of food
Food security

Learning materials and recommended literature

Suggested literature includes selected chapters from the book "Achieving the Sustainable Development Goals Through Sustainable Food Systems" https://www.springer.com/gp/book/9783030239688

Teaching methods

The course will use group work and in-class workshops. Assignments will include group and individual assignments.

Practical training and working life connections

The course aims at developing up to date knowledge on food sustainability issues, as well as interpersonal skills that are crucial in working life.

Exam dates and retake possibilities

No exams. Grading done through assignments.

International connections

Several international case studies will be presented during the course. The UN Sustainable Development Goals will be presented and used as a framework for the course. Depending on the schedule, there is also a possibility that students will work virtually together with students from another Bachelor course from Universita' La Sapienza in Rome, Italy.
The Food Sustainability Index educational tool will also be used during class.

Alternative completion methods

Sustainable Food Systems media follow-up - individual, pass/fail
Global Environmental Challenges and Food Security - group work, graded 0-5, 30% of final grade
Evaluating the environmental impact of foods - group work, graded 0-5, 40% of final grade
Article analysis - individual, graded 0-5 30% of final grade
Reflection on learning – individual, pass/fail

Student workload

Lectures and workshops 40h Independent study (incl. virtual studies)30h Group study30h Assignments 35 In total 135h

Further information for students

Class attendance should be considered compulsory.

Evaluation scale

0-5

Evaluation criteria, satisfactory (1-2)

For the general assessment criteria of the competence generated by the Bachelor of Hospitality Management degree, please see the website of JAMK University of Applied Sciences (www.jamk.fi/english/forstudents/studyguide). The learning outcomes of a course will be assessed in accordance with its learning objectives on the basis of the skills and knowledge and general competences specified in The National and European Quality Management Systems (NQF/EQF, level 6). The student displays the achievement of the learning objectives for the course through versatile learning assignments.
In addition to the core competence required for grade 1, the student identifies what Food & Environment means and understands the factors affecting it.

In addition to the core competence required for grade 2, the student is capable of making use of the knowledge learnt.

In addition to the core competence, for grade 3 the student has a command of the skills listed below: the student is able to analyse topical phenomena associated with food & environment and he is familiar with both local and global situation. He is able to apply the knowledge for a chosen case.

In addition to the core competence, for grade 4 student is able to develop the case applied based on argumentation and is also capable of making use of the skills learnt in a critical and innovative way.

In addition to the core competence, for grade 5 student is able to present excellent theoretical and practical contribution. He shows creative and critical skills when completing the course assignments and uses international research information in all his work.

Unless otherwise specified in the curriculum, successfully completed courses will be assessed using a five-point scale: 5 (Excellent), 4 (Very Good), 3 (Good), 2 (Satisfactory), and 1 (Sufficient). A course will be graded as a 0 (Fail) if the student is unable to achieve the minimum objectives of the course. In special cases, a course may be graded as an S (Pass) or a 0 (Fail).

Evaluation criteria, good (3-4)

In addition to the core competence for grade 1 and 2, for grade 3 you will command the following skills: analysis of topical phenomena associated with food & environment; familiarity with both local and global situation: ability to apply the knowledge to a chosen case.

In addition to the core competence for grade 1, 2 and 3, for grade 4 you will be able to develop the case applied based on argumentation and will also use the skills learnt in a critical and innovative way.

Evaluation criteria, excellent (5)

In addition to the core competence for grae 1, 2, 3 and 4, for grade 5 student you will be able to present excellent theoretical and practical contribution, showing creative and critical skills when completing the course assignments, and using international research information.

Prerequisites

Food Culture