This course is taught in Norwegian and an English translation of the course description is not available.
On successful completion of the course, the students will:
have acquired basic skills in the areas of food preparation and use of kitchen tools
be able to prepare safe, healthy, and tasty food according to the national dietary recommendations
have knowledge about the most important raw materials in the Norwegian diet
have knowledge of how the processing of raw materials affects the food's content of nutrients
have knowledge and practical skills to be able to safeguard food safety
be able to describe what characterizes the nutritional content of different food groups
be able to calculate the content of energy and nutrients in foods and dishes and relate it to the recommended intake for different age groups
knowledge of raw materials
raw materials and diet quality
microbiology and food safety
practical kitchen hygiene and ICS in food
handling and preparing a wide variety of raw materials
basic techniques in food preparation and use of kitchen tools
preparation of healthy food in accordance with national recommendations
use of digital tools for calculating the food's nutritional content
Working methods are lectures, group work, presentations, station work, project work and practical cooking in groups. Participation in the practical teaching is compulsory. Details will be given at the start of the semester and in the semester plan. Supervision will be given both individually and in groups. Estimated student workload is approx. 270 hours.
Approved the requirements for compulsory participation, as well as passed work requirements which are described in more detail in the semester plan.
Assessment methods and criteria
A graded 3-day individual home examination.
The person responsible for the course, in consultation with the student representative, decides the method of evaluation and whether the courses will have a midterm- or end of term evaluation, see also the Quality System, section 4.1. Information about evaluation method for the course will be posted on Canvas.