Food CultureLaajuus (10 op)

Osaamistavoitteet

Student is familiar with geographies of food and the centrality of place and identity in food culture.
Student knows the main stages in the history of food and understands how it has globalised.
Student can define New Nordic Food and Finnish food culture and use the knowledge in his work.
Student understands the meaning of sustainability in the food chain.
Student is able to use experiential learnig tools in his studies.

Sisältö

Food and environment, sustainable food chain
Food and identity
Food and place, geographies of food
History, traditions and memory in food culture
Globalisation of Food
New Nordic Food
Finnish food culture
Tools of experiential learning (observation, interviews, documentation)

Esitietovaatimukset

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Arviointikriteerit, tyydyttävä (1)

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 Culture is 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 analyze topical phenomena associated with food culture and he is familiar with both local and global Food Culture. He is able to apply the knowledge for the chosen cases.

In addition to the core competence, for grade 4 the student is able to develop the cases 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 the student is able to present excellent theoretical and practical contribution. He shows creative and critical skills by developing innovative food culture assignments using 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).