Food and Environment (5 cr)

Evaluation scale

0-5

Objective

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

Materials

Sage, Colin. 2012. Environment and Food. Abingdon, UK & New York: Routledge. (relevant chapters)

Completion alternatives

Individual assignments 40% Small-scale group project40% Performance on weekly assignments 20%

Student workload

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

Assessment criteria, satisfactory (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).

Assessment criteria, good (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.

Assessment 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.

Qualifications

Food Culture