Food, culture and preservation (continuing education, part-time)

The course is aimed at people interested in food, food culture and food traditions. Practical, experience-oriented work is an important part of the course, which is taught as topic-based seminars during weekends approximately once a month (theory lectures on Fridays, practical work on Saturdays). The course is composed of two parts, MKK101 (autumn semester) and MKK102 (spring semester), each equalling 15 ECTS credits. MKK102 is based on MKK101, thus starting time for the course is the autumn semester.

It might also be possible to attend parts of the courses (separate weekend seminars) given there being room at the particular seminar.

Examples of topics taught:

hermetic preservation, pickling and jam making
dried and cured meat and fish
traditional baking
cheese making and cultured milk products
the effect of seasonal variations on food and food culture

For more information, see:

Semester schedules
Applicants – contact international office

For more information, contact Erik Fooladi (+47 7007 5322) or Heidi Brunstad (+47 7007 5272)

This web page in Norwegian.

Høgskulen i Volda, Postboks 500, 6101 Volda | Telefon: 70 07 50 00 | Telefaks: 70 07 50 51 | Contact us
Updated by Eirik Torheim Gilje 11. March 2011 kl. 13.57 | Published by NetEd : Publish

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Forskingsveiledning- Nasjonal konferanse

Høgskulen i Volda
International Office
Box 500,
NO-6101 Volda
Norway

Phone: + 47 70 07 50 00
Fax: + 47 70 07 50 51

cw@hivolda.no
beleuta@hivolda.no