Food and Environment (5 op)

Arviointiasteikko

0-5

Sisällön jaksotus

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

Tavoitteet

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

Sisältö

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

Aika ja paikka

Contact lessons at Rajakatu campus.

Oppimateriaalit

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.

Opetusmenetelmät

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

Tenttien ajankohdat ja uusintamahdollisuudet

No exams, grading done through assignments.

Kansainvälisyys

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

Toteutuksen valinnaiset suoritustavat

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.

Opiskelijan ajankäyttö ja kuormitus

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

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 & 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).

Arviointikriteerit, hyvä (3)

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.

Arviointikriteerit, kiitettävä (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.

Esitietovaatimukset

Food Culture

Lisätiedot

Avoin amk 5
Exchange students 2