Semesters
ERAMAK101 Norwegian Food Culture
None.
Through the course the students will gain knowledge about, and skills in, Norwegian food culture and how this has developed until contemporary times. The students will meet the subject domain through both theoretical and practical approaches. Practical cooking and food preservation sessions play a pivotal role in the course.
The students will meet and practice communication of food culture in both traditional and modern ways, as the transfer of crafts-based procedural knowledge and skills, as well as via digital media.
The course is structured along six practical sessions that follow the food and food culture both chronologically as well as according to season and holiday/festive occasions.
The students will document their work by way of a digital portfolio in the shape of blog posts as well as a project according to a topic of their own choice documented by an individual project report.
I samsvar med det nasjonale kvalifikasjonsrammeverket har studenten følgjande læringsutbytte etter fullført emne:
- will be able to account for central topics in food culture and preservation, and describe how Norwegian food culture has developed through history until present time
- will be familiar with Norwegian and Scandinavian food traditions in a historical perspective
- will be able to compare and discuss issues related to food culture in different countries, regions, and cultures
- will be able to explain relations between lifestyles and technological, economic and cultural development impacts upon the contemporary food consumption
- will be able to explain relations between ways of living, and how technological, economical and cultural development impacts upon the contemporary food consumption
- will demonstrate skills in food gathering and cooking using methods from prehistoric times
- will be able to use traditional Norwegian cooking and preservation methods for a variety of foods
- will be able to plan and carry out food-related activities for people in various age groups where communication, practical work, or demonstration as key components
- will be able to document and communicate based on academic knowledge, in written and multimodal digital ways, about practical work and food cultural topics
- will be able to plan, structure and develop an individual project according to a food cultural topic of their own choice
- will be able to collaborate with others in planning and carrying through practical activities related to food and food culture
- will be able to position food and food culture into a broad societal perspective
- will be able to reflect in an academic and interdisciplinary manner on food and food cultural knowledge and skills
- will be able to select, critically reflect upon and evaluate information sources on food cultural topics
The course of study will include practical sessions indoors and outdoors, literature seminars in plenary, individual study, cultural historic museum communication activities and external placement.
The course presupposes active participation, where the students are also given responsibility for organizing activities as part of the course. Most practical food sessions are organised together with Norwegian language Food Culture students.
Attendance requirements:
- Attendance and contribution to four literature seminars
- Attendance in six day-long practical food sessions
- Preparations and participation in cultural historic museum communication activity
- Three instances of external placement of duration 1-2 days
The semester plan specifies the scope of the compulsory teaching.
Coursework requirements:
- Three individual blog posts related to practical food sessions are requirements to be allowed to submit exam in the course.
- Submission of individual project report in three steps. Total length 3000 +/- 10% words where up to 50% can be replaced by multimodal forms of communication. The project report will subsequently be submitted for final assessment/exam.
Grading will be done in accordance with the Regulations governing studies and examinations at Volda University College.
The course will be evaluated in accordance with the University College’s routines for quality assurance.
NOK 500
| Assessment Form | Grouping | Duration | Grading scale | Proportion | Comment | Support Materials | Scope |
|---|---|---|---|---|---|---|---|
Rapport | Individual | 1 Semester | A-F, A is the best grade and E is the lowest passing grade | 100 |