Introduction to Sustainable Gastronomy (5 cr)

Evaluation scale

0-5

Content scheduling

Contact classes including both lectures and group work weekly. In addition, scheduled weekly group work session. The group assignments and individual assignments will be instructed gradually and run parallel with each other.

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 including issues on food culture and nutrition. 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 nutrition, food system vs. food chain, the dimensions of sustainability, the United Nations’ Sustainable Development Goals in connection with food, and systems thinking needed for sustainable development.

Location and time

4.10.-17.12.2021. Webinars and contact classes including both lectures and group work weekly. In addition, scheduled weekly group work session. Face to face & online. Provided that COVID-19 situation allows, an excursion to Tampere visiting various examples of initiatives and businesses related to sustainable food systems. Two online workshops on sustainability and systems thinking with three international partners (HAS University of Applied Sciences, Windesheim Honorary College, VIVES University of Applied Sciences.)

Materials

UN Sustainable Development Goals Knowledge platform. N.d. Accessed on 20 April 2020. Retrieved from https://sustainabledevelopment.un.org/

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.

Glossary from Government report on food policy Food2030 - Finland feeds us and the world. Accessed on 20 April 2020. Retrieved from
https://mmm.fi/documents/1410837/1923148/lopullinen03032017ruoka2030_en.pdf/d7e44e69-7993-4d47-a5ba-58c393bbac28/lopullinen03032017ruoka2030_en.pdf

Teaching methods

Experiential learning, interactive contact classes and webinars, project-based learning, case studies, lectures, practising study skills.
Both individual and group assignments, referencing technique and reflection.
Face to face and online guidance and coaching, both individual and group feedback given, also peer evaluation.

Employer connections

Provided that COVID-19 situation allows. the main group project will be Hidasta jouluun event at the end of November. The event will be implemented in cooperation with JAMK RDI project KEKO2 (Keski-Suomen ruokaketjun koordinaatio) and regional food companies.

Exam schedules

No traditional exams but both individual and group assignments. In addition some peer assessment included.

International connections

The course is recommended to exchange students, group working in multicultural groups. Cooperation with JAMK international partners on two online workshops. UN SDGs create the framework for the course.

Completion alternatives

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

Student workload

Weekly interactive contact classes 21h
Weekly scheduled group work and coaching 21h
Webinars (incl. international workshops) 19h
Unscheduled group working 20h
Unscheduled individual study and assignments 54h

Assessment criteria, satisfactory (1)

Sufficient 1
You recognize that there is a shared 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 in connection with food.

Satisfactory 2
You recognize the shared framework and basic 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 shared framework and basic concepts of sustainable gastronomy. You understand what is meant with 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.

Very good 4
You understand and are able to analyse the shared framework and basic 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.

Assessment criteria, excellent (5)

Excellent 5
You understand and are able to analyse the shared framework and basic 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. You understand the importance of systems thinking to sustainable development.

Further information

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