This course is taught in Norwegian and an English translation of the course description is not available.
ERN100 Basic nutrition and ERN132 Food science and practical cooking
On successful completion of the course, students will:
demonstrate knowledge of the concept of entrepreneurship and innovation
have knowledge about how to start, run and finish an enterprise
have experience from a student enterprise
be able to see the opportunities for innovation related to food, experience and lifestyle
have further developed their skills in cooking
entrepreneurship and innovationrelated to food and nutrition
different roles in a company
business models and marketing
budgets and accounting
Lectures, group work with presentations and cooperative learning. The students will start a student enterprise , manage it and close it down. Compulsory parts of instruction will be announced at the beginning of the semester.
The students will be supervised and supported by university teachers and people from the business sector.
See details in the course brochure. The work load is estimated to 270 hours.
Approved compulsory attendance
Passed work requirements
See details in the course brochure.
Assessment methods and criteria
The students start an enterprise in groups, manage it and close it down, and write a report which will be graded.
Please see guidelines in the course brochure.
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.