Curricula

Objectives

In this course you will be introduced to the framework and basic concepts of sustainable gastronomy. You will learn the broad definition of gastronomy focusing on issues on food culture and identity. You will understand the difference between food system and food chain. You will understand what is meant by the United Nations’ Sustainable Development Goals and the dimensions of sustainability in connection with food. After completing the course, you will have learned the basic tools for systems thinking and needed to delve deeper into the themes of sustainable gastronomy.

Content

The course contents provide you with the basic concepts of and create the framework for sustainable gastronomy. You’ll define gastronomy including issues on food culture and identity, food system vs. food chain, the dimensions of sustainability, the United Nations’ Sustainable Development Goals in connection with food, and systems thinking central in sustainable development.

Time and location

Online course 2 Oct - 31 Dec 2023. Online webinars including lectures, group work and discussions. In addition, scheduled coaching sessions and individual guidance.

Learning materials and recommended literature

UN Sustainable Development Goals Knowledge platform. N.d. Accessed on 25 April 2023. Retrieved from https://sdgs.un.org/

Kestävän kehityksen tavoitteet - YK:n alueellinen tiedotuskeskus. Accessed on 25 April 2023. Retrieved from https://unric.org/fi/kestavan-kehityksen-tavoitteet/

Nordic food systems for improved health and sustainability - Baseline assessment to inform transformation. 2019. Stockholm Resilience Center. Accessed on 25 April 2023. Retrieved from https://pure.iiasa.ac.at/id/eprint/16122/1/SRC_Report%20Nordic%20Food%20Systems.pdf

Government report on food policy Food2030 - Finland feeds us and the world. 2017. Accessed on 25 April 2023. Retrieved from
https://mmm.fi/documents/1410837/1923148/lopullinen03032017ruoka2030_en.pdf/d7e44e69-7993-4d47-a5ba-58c393bbac28/lopullinen03032017ruoka2030_en.pdf

Allievi, F., Antonelli, M., Dembska, K. and Principato, L. 2019. Understanding the Global Food System. 3-24. & Piselli, D., Loni, S. S., Colyard, K. and Nordquist, S. 2019. The Role of Youth in Achieving the SDGs: Supporting Youth-Led Solutions for Sustainable Food Systems. 229-245. In Valentini, R., Sievenpiper, J.L., Antonelli, M. and Dembska, K. (Eds.). 2019. Cham: Springer.

Teaching methods

Fully online course. Interactive webinars, project-based learning, case studies, lectures, practising study skills.
Both individual and group assignments, practising academic reporting and reflection.
Individual and group online coaching, both individual and group feedback given. Peer assessment.

Practical training and working life connections

The course theme related (SDGs) development project completed to a company (e.g. student's workplace).

Exam dates and retake possibilities

No traditional exams but both individual and group assignments.

International connections

The course is available also for exchange students. Group work in multicultural groups when possible. The course themes are discussed both in local and global context. UN SDGs create the framework for the course.

Alternative completion methods

Accreditation (replacement and inclusion)
Recognition of prior learning and assessment
Studification
Detailed instructions in the Degree Regulations and Study Guide

Further information: https://www.jamk.fi/en/for-students/degree-student/recognition-of-prior-learning-and-experience

Student workload

Interactive webinars 10h
Interactive online work (online discussions, peer comments) 15h
Unscheduled group working 40h
Scheduled group coaching 5h
Unscheduled individual study and assignments 50h
Reporting 5h
Reflection 10h

In total 135h

Content scheduling

Online webinars including both lectures, group work and discussions. In addition, scheduled coaching sessions. The group assignments and individual assignments will be instructed at the beginning of the course and run parallel with each other.

Further information for students

Evaluation scale 0-5. Evaluation based on the set learning goals. Feedback from the course tutor and peers. Reflection of learning and self-assessment.

Evaluation scale

Pass/Fail

Evaluation criteria, satisfactory (1-2)

Sufficient 1
You recognize the framework for sustainable gastronomy. You understand what is meant with gastronomy and food system. You recognize the United Nations’ Sustainable Development Goals and the dimensions of sustainability.

Satisfactory 2
You recognize the framework and central concepts for sustainable gastronomy. You understand what is meant with gastronomy and sustainable food system/food chain. You recognize the United Nations’ Sustainable Development Goals and the dimensions of sustainability in connection with food.

Evaluation criteria, good (3-4)

Good 3
You understand the framework and central concepts of sustainable gastronomy. You understand what is meant with gastronomy and the relationship of sustainable food system in relation to food chain. You recognize and understand the United Nations’ Sustainable Development Goals and the dimensions of sustainability in connection with food. You are aware of the role of systems thinking in sustainability.

Very good 4
You understand and are able to analyze the framework and central concepts of sustainable gastronomy. You understand the broad definition of gastronomy and the relationship of sustainable food system and food chain. You recognize the United Nations’ Sustainable Development Goals and the dimensions of sustainability in connection with food and you are able to apply them in your actions. You recognize the meaning of systems thinking in sustainable development.

Evaluation criteria, excellent (5)

Excellent 5
You understand analyze the shared framework and central concepts of sustainable gastronomy. You understand the broad definition of gastronomy and the relationship of sustainable food system and food chain. You recognize the United Nations’ Sustainable Development Goals and the dimensions of sustainability in connection with food and you are able to apply them in your actions. You understand the importance and the central role of systems thinking in sustainable development.

Further information

The course is essential for students in food studies (sustainable
gastronomy). It is available also for exchange students and students in Open UAS.

Objectives

In this course you will be introduced to the framework and basic concepts of sustainable gastronomy. You will learn the broad definition of gastronomy focusing on issues on food culture and identity. You will understand the difference between food system and food chain. You will understand what is meant by the United Nations’ Sustainable Development Goals and the dimensions of sustainability in connection with food. After completing the course, you will have learned the basic tools for systems thinking and needed to delve deeper into the themes of sustainable gastronomy.

Content

The course contents provide you with the basic concepts of and create the framework for sustainable gastronomy. You’ll define gastronomy including issues on food culture and identity, food system vs. food chain, the dimensions of sustainability, the United Nations’ Sustainable Development Goals in connection with food, and systems thinking central in sustainable development.

Time and location

Lessons in Rajakatu.

Learning materials and recommended literature

UN Sustainable Development Goals Knowledge platform. N.d. Accessed on 25 April 2023. Retrieved from https://sdgs.un.org/

Kestävän kehityksen tavoitteet - YK:n alueellinen tiedotuskeskus. Accessed on 25 April 2023. Retrieved from https://unric.org/fi/kestavan-kehityksen-tavoitteet/

Nordic food systems for improved health and sustainability - Baseline assessment to inform transformation. 2019. Stockholm Resilience Center. Accessed on 25 April 2023. Retrieved from https://pure.iiasa.ac.at/id/eprint/16122/1/SRC_Report%20Nordic%20Food%20Systems.pdf

Government report on food policy Food2030 - Finland feeds us and the world. 2017. Accessed on 25 April 2023. Retrieved from
https://mmm.fi/documents/1410837/1923148/lopullinen03032017ruoka2030_en.pdf/d7e44e69-7993-4d47-a5ba-58c393bbac28/lopullinen03032017ruoka2030_en.pdf

Allievi, F., Antonelli, M., Dembska, K. and Principato, L. 2019. Understanding the Global Food System. 3-24. & Piselli, D., Loni, S. S., Colyard, K. and Nordquist, S. 2019. The Role of Youth in Achieving the SDGs: Supporting Youth-Led Solutions for Sustainable Food Systems. 229-245. In Valentini, R., Sievenpiper, J.L., Antonelli, M. and Dembska, K. (Eds.). 2019. Cham: Springer.

Teaching methods

Interactive webinars, project-based learning, case studies, lectures, practising study skills.
Both individual and group assignments, practising academic reporting and reflection.
Individual and group coaching, both individual and group feedback given. Peer assessment.

Practical training and working life connections

Opintojakson aikana tehdään opintomatka Ahvenanmaalle ja tutustutaan erilaisiin yrityksiin ja tuottajiin 2.-6.10.2023

Exam dates and retake possibilities

No traditional exams but both individual and group assignments.

International connections

The course themes are discussed both in local and global context. UN SDGs create the framework for the course.

Alternative completion methods

Accreditation (replacement and inclusion)
Recognition of prior learning and assessment
Studification
Detailed instructions in the Degree Regulations and Study Guide

Further information: https://www.jamk.fi/en/for-students/degree-student/recognition-of-prior-learning-and-experience

Student workload

5 study points equal 135 hours studying.
Lessons 20 hours
Group assigment 40 hours
Individual assigments and reflection 45 hours
Study trip 30 hours

Further information for students

Evaluation scale 0-5. Evaluation based on the set learning goals. Feedback from the course tutor and peers. Reflection of learning and self-assessment.

Evaluation scale

0-5

Evaluation criteria, satisfactory (1-2)

Sufficient 1
You recognize the framework for sustainable gastronomy. You understand what is meant with gastronomy and food system. You recognize the United Nations’ Sustainable Development Goals and the dimensions of sustainability.

Satisfactory 2
You recognize the framework and central concepts for sustainable gastronomy. You understand what is meant with gastronomy and sustainable food system/food chain. You recognize the United Nations’ Sustainable Development Goals and the dimensions of sustainability in connection with food.

Evaluation criteria, good (3-4)

Good 3
You understand the framework and central concepts of sustainable gastronomy. You understand what is meant with gastronomy and the relationship of sustainable food system in relation to food chain. You recognize and understand the United Nations’ Sustainable Development Goals and the dimensions of sustainability in connection with food. You are aware of the role of systems thinking in sustainability.

Very good 4
You understand and are able to analyze the framework and central concepts of sustainable gastronomy. You understand the broad definition of gastronomy and the relationship of sustainable food system and food chain. You recognize the United Nations’ Sustainable Development Goals and the dimensions of sustainability in connection with food and you are able to apply them in your actions. You recognize the meaning of systems thinking in sustainable development.

Evaluation criteria, excellent (5)

Excellent 5
You understand analyze the shared framework and central concepts of sustainable gastronomy. You understand the broad definition of gastronomy and the relationship of sustainable food system and food chain. You recognize the United Nations’ Sustainable Development Goals and the dimensions of sustainability in connection with food and you are able to apply them in your actions. You understand the importance and the central role of systems thinking in sustainable development.

Further information

The course is essential for students in food studies (sustainable
gastronomy). It is available also for exchange students and students in Open UAS.

Objectives

In this course you will be introduced to the framework and basic concepts of sustainable gastronomy. You will learn the broad definition of gastronomy focusing on issues on food culture and identity. You will understand the difference between food system and food chain. You will understand what is meant by the United Nations’ Sustainable Development Goals and the dimensions of sustainability in connection with food. After completing the course, you will have learned the basic tools for systems thinking and needed to delve deeper into the themes of sustainable gastronomy.

Content

The course contents provide you with the basic concepts of and create the framework for sustainable gastronomy. You’ll define gastronomy including issues on food culture and identity, food system vs. food chain, the dimensions of sustainability, the United Nations’ Sustainable Development Goals in connection with food, and systems thinking central in sustainable development.

Time and location

Online course 9.1. - 19.3.2023. Online webinars including lectures, group work and discussions. In addition, scheduled coaching sessions and individual guidance.

Learning materials and recommended literature

UN Sustainable Development Goals Knowledge platform. N.d. Accessed on 20 November 2022. Retrieved from https://sustainabledevelopment.un.org/

Kestävän kehityksen tavoitteet - YK:n alueellinen tiedotuskeskus. Accessed on 20 November 2022. Retrieved from https://unric.org/fi/kestavan-kehityksen-tavoitteet/

Nordic food systems for improved health and sustainability - Baseline assessment to inform transformation. 2019. Stockholm Resilience Center. Accessed on 20 November 2022. Retrieved from https://pure.iiasa.ac.at/id/eprint/16122/1/SRC_Report%20Nordic%20Food%20Systems.pdf

Government report on food policy Food2030 - Finland feeds us and the world. 2017. Accessed on 20 November 2022. Retrieved from
https://mmm.fi/documents/1410837/1923148/lopullinen03032017ruoka2030_en.pdf/d7e44e69-7993-4d47-a5ba-58c393bbac28/lopullinen03032017ruoka2030_en.pdf

Allievi, F., Antonelli, M., Dembska, K. and Principato, L. 2019. Understanding the Global Food System. 3-24. & Piselli, D., Loni, S. S., Colyard, K. and Nordquist, S. 2019. The Role of Youth in Achieving the SDGs: Supporting Youth-Led Solutions for Sustainable Food Systems. 229-245. In Valentini, R., Sievenpiper, J.L., Antonelli, M. and Dembska, K. (Eds.). 2019. Cham: Springer.

Teaching methods

Fully online course. Interactive webinars, project-based learning, case studies, lectures, practising study skills.
Both individual and group assignments, practising academic reporting and reflection.
Individual and group online coaching, both individual and group feedback given. Peer assessment.

Practical training and working life connections

The course theme related (SDGs) development project completed to a company (e.g. student's workplace).

Exam dates and retake possibilities

No traditional exams but both individual and group assignments.

International connections

The course is available also for exchange students. Group work in multicultural groups when possible. The course themes are discussed both in local and global context. UN SDGs create the framework for the course.

Alternative completion methods

Accreditation (replacement and inclusion)
Recognition of prior learning and assessment
Studification
Detailed instructions in the Degree Regulations and Study Guide

Further information: https://www.jamk.fi/en/for-students/degree-student/recognition-of-prior-learning-and-experience

Student workload

Interactive webinars 10h
Interactive online work (online discussions, peer comments) 15h
Unscheduled group working 40h
Scheduled group coaching 5h
Unscheduled individual study and assignments 50h
Reporting 5h
Reflection 10h

In total 135h

Content scheduling

Online webinars including both lectures, group work and discussions. In addition, scheduled coaching sessions. The group assignments and individual assignments will be instructed at the beginning of the course and run parallel with each other.

Further information for students

Evaluation scale 0-5. Evaluation based on the set learning goals. Feedback from the course tutor and peers. Reflection of learning and self-assessment.

Evaluation scale

Pass/Fail

Evaluation criteria, satisfactory (1-2)

Sufficient 1
You recognize the framework for sustainable gastronomy. You understand what is meant with gastronomy and food system. You recognize the United Nations’ Sustainable Development Goals and the dimensions of sustainability.

Satisfactory 2
You recognize the framework and central concepts for sustainable gastronomy. You understand what is meant with gastronomy and sustainable food system/food chain. You recognize the United Nations’ Sustainable Development Goals and the dimensions of sustainability in connection with food.

Evaluation criteria, good (3-4)

Good 3
You understand the framework and central concepts of sustainable gastronomy. You understand what is meant with gastronomy and the relationship of sustainable food system in relation to food chain. You recognize and understand the United Nations’ Sustainable Development Goals and the dimensions of sustainability in connection with food. You are aware of the role of systems thinking in sustainability.

Very good 4
You understand and are able to analyze the framework and central concepts of sustainable gastronomy. You understand the broad definition of gastronomy and the relationship of sustainable food system and food chain. You recognize the United Nations’ Sustainable Development Goals and the dimensions of sustainability in connection with food and you are able to apply them in your actions. You recognize the meaning of systems thinking in sustainable development.

Evaluation criteria, excellent (5)

Excellent 5
You understand analyze the shared framework and central concepts of sustainable gastronomy. You understand the broad definition of gastronomy and the relationship of sustainable food system and food chain. You recognize the United Nations’ Sustainable Development Goals and the dimensions of sustainability in connection with food and you are able to apply them in your actions. You understand the importance and the central role of systems thinking in sustainable development.

Further information

The course is essential for students in food studies (sustainable
gastronomy). It is available also for exchange students and students in Open UAS.

Objectives

In this course you will be introduced to the framework and basic concepts of sustainable gastronomy. You will learn the broad definition of gastronomy focusing on issues on food culture and identity. You will understand the difference between food system and food chain. You will understand what is meant by the United Nations’ Sustainable Development Goals and the dimensions of sustainability in connection with food. After completing the course, you will have learned the basic tools for systems thinking and needed to delve deeper into the themes of sustainable gastronomy.

Content

The course contents provide you with the basic concepts of and create the framework for sustainable gastronomy. You’ll define gastronomy including issues on food culture and identity, food system vs. food chain, the dimensions of sustainability, the United Nations’ Sustainable Development Goals in connection with food, and systems thinking central in sustainable development.

Time and location

Luennot sisältäen esityksiä, keskusteluja ja ryhmätyötä. Lisäksi ryhmäohjausta sekä yksilöohjausta.

Learning materials and recommended literature

kirjallisuus
Suomeksi
UN Sustainable Development Goals Knowledge platform. Viitattu 15.2.2021. https://sustainabledevelopment.un.org/

Kestävän kehityksen tavoitteet - YK:n alueellinen tiedotuskeskus. Viitattu 15.2.2021. https://unric.org/fi/kestavan-kehityksen-tavoitteet/

Ruoka2030 - Ruokapoliittinen selonteko. 2017. Viitattu 15.2.2021 https://mmm.fi/documents/1410837/1923148/Ruokapoliittinen+selonteko+Ruoka2030/d576b315-41fe-4e9d-9d02-8462c5ae5895/Ruokapoliittinen+selonteko+Ruoka2030.pdf

Allievi, F., Antonelli, M., Dembska, K. and Principato, L. 2019. Understanding the Global Food System. 3-24. & Piselli, D., Loni, S. S., Colyard, K. and Nordquist, S. 2019. The Role of Youth in Achieving the SDGs: Supporting Youth-Led Solutions for Sustainable Food Systems. 229-245. Teoksessa Valentini, R., Sievenpiper, J.L., Antonelli, M. and Dembska, K. (Toim.). 2019. Cham: Springer.

Teaching methods

Interaktiiviset luennot, projektiopinnot, caset, luennot, akateemisten opiskelutaitojen harjoittelu.
Sekä yksilö- että ryhmätehtävät, lähdeviitteiden käytön harjoittelu ja reflektointi.
Sekä yksilö- että ryhmäohjaus ja palaute.

Exam dates and retake possibilities

Ei tenttejä, sekä yksilö- että ryhmätehtävät

International connections

Teemoja tarkastellaan sekä globaalissa että kansallisessa viitekehyksessä.
YK:n kestävän kehityksen tavoitteet globaalit.

Alternative completion methods

Osaamisen tunnistaminen ja tunnustaminen (sisällyttäminen tai korvaaminen)
Muulla tavoin hankittu osaaminen
Opinnollistaminen

Lisätietoja: https://opinto-oppaat.jamk.fi/fi/opinto-opas-amk/opiskelu/osaamisen-tunnistaminen-ja-tunnustaminen/

Student workload

Luennot 21t
Ryhmätyöskentely, koutsaus 40t
Ryhmätehtävät 20t
Yksilötyöskentely, oppimistehtävät ja reflektointi 54t

Content scheduling

Interaktiiviset luennot, joissa esityksiä, keskusteluja ja ryhmätyöskentelyä. Ryhmätyöskentelyn koutsaus. Yksilö- ja ryhmäoppimistehtävät annetaan opintojakson alussa ja etenevät ajallisesti rinnakkain opintojakson aikana.

Further information for students

Evaluation scale 0-5. Evaluation based on the set learning goals. Feedback from the teachers. Regular reflection and self-assessment. Peer assessment.

Evaluation scale

0-5

Evaluation criteria, satisfactory (1-2)

Sufficient 1
You recognize the framework for sustainable gastronomy. You understand what is meant with gastronomy and food system. You recognize the United Nations’ Sustainable Development Goals and the dimensions of sustainability.

Satisfactory 2
You recognize the framework and central concepts for sustainable gastronomy. You understand what is meant with gastronomy and sustainable food system/food chain. You recognize the United Nations’ Sustainable Development Goals and the dimensions of sustainability in connection with food.

Evaluation criteria, good (3-4)

Good 3
You understand the framework and central concepts of sustainable gastronomy. You understand what is meant with gastronomy and the relationship of sustainable food system in relation to food chain. You recognize and understand the United Nations’ Sustainable Development Goals and the dimensions of sustainability in connection with food. You are aware of the role of systems thinking in sustainability.

Very good 4
You understand and are able to analyze the framework and central concepts of sustainable gastronomy. You understand the broad definition of gastronomy and the relationship of sustainable food system and food chain. You recognize the United Nations’ Sustainable Development Goals and the dimensions of sustainability in connection with food and you are able to apply them in your actions. You recognize the meaning of systems thinking in sustainable development.

Evaluation criteria, excellent (5)

Excellent 5
You understand analyze the shared framework and central concepts of sustainable gastronomy. You understand the broad definition of gastronomy and the relationship of sustainable food system and food chain. You recognize the United Nations’ Sustainable Development Goals and the dimensions of sustainability in connection with food and you are able to apply them in your actions. You understand the importance and the central role of systems thinking in sustainable development.

Further information

The course is essential for students in food studies (sustainable
gastronomy). It is available also for exchange students and students in Open UAS.