Introduction to Sustainable Gastronomy (5 cr)
Code: MP00BO07-3001
General information
- Enrollment
-
16.02.2021 - 30.04.2021
Registration for the implementation has ended.
- Timing
-
17.05.2021 - 31.08.2021
Implementation has ended.
- Number of ECTS credits allocated
- 5 cr
- Local portion
- 0 cr
- Virtual portion
- 5 cr
- Mode of delivery
- Online learning
- Unit
- School of Business
- Teaching languages
- Finnish
- Seats
- 0 - 30
- Degree programmes
- Bachelor's Degree Programme in Service Business
Evaluation scale
Pass/Fail
Content scheduling
Interaktiiviset verkkowebinaarit, joissa esityksiä, keskusteluja ja ryhmätyöskentelyä. Ryhmätyöskentelyn koutsaus. Yksilö- ja ryhmäoppimistehtävät annetaan opintojakson alussa ja etenevät ajallisesti rinnakkain opintojakson aikana.
Objective
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.
Location and time
Verkkokurssi 17.5.-31.7.2021. Verkkowebinaarit sisältäen esityksiä, keskusteluja ja ryhmätyötä. Lisäksi ryhmäohjausta sekä yksilöohjausta.
Materials
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
Verkkokurssi. Interaktiiviset webinaarit, projektiopinnot, caset, luennot, akateemisten opiskelutaitojen harjoittelu.
Sekä yksilö- että ryhmätehtävät, lähdeviitteiden käytön harjoittelu ja reflektointi.
Sekä yksilö- että ryhmäohjaus ja palaute.
Exam schedules
Ei tenttejä, sekä yksilö- että ryhmätehtävät
International connections
Teemoja tarkastellaan sekä globaalissa että kansallisessa viitekehyksessä.
YK:n kestävän kehityksen tavoitteet globaalit.
Completion alternatives
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
Interaktiiviset webinarit 10t
Mahdollisuus opettajan koutsaukseen 5t
Ryhmäkeskustelut verkossa 5t
Vertaispalautteen antaminen 5t
Yksilötyöskentely, materiaaleihin tutustuminen 50t
Yksilötyöskentely, oppimistehtävät ja reflektointi 50t
Yhteensä 135t
Assessment criteria, satisfactory (1)
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.
Assessment criteria, good (3)
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.
Assessment 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
CampusOnline 20, Avoin AMK 5