The course is connected to the following study programs

  • Master's 5-Year Programme in Teacher Education, level 1-7

Teaching language

Norwegian

Prerequisites

ERN128 Food and nutrition and ERN129 Food and teaching

Course contents

The course comprises 15 credits of the subject Food and health 2 in the teacher education, grades 1-7, and will focus on food and cumsuption, entrepreneurship as learning strategy and R&D-work. Teaching and course requirements are according to the competence goals for food and health after the 4th and 7th grades.

The practice period

The subject will be related to practice in primary school. The students will during their practice period focus on entrepreneurship in their teaching.

Learning outcomes

Knowledge

On successfull completion of the course, the student will:

  • possess knowledge of how the food system and consumers can influence each other

  • possess knowledge of the role of children and young people as food consumers

  • possess knowledge of elective courses which include elements from food and health

  • possess wide-ranging knowledge of entrepreneurship as a learning strategy

  • have insight into the use of entrepreneurial methods to achieve competence goals in the curriculum

 

Skills

On successfull completion of the course, the student will:

  • be able to apply innovative skills to create and test new products

  • be able to create, run and close down a student enterprise

  • be able to use student enterprise as a learning method in primary school

  • be able to assess entrepreneurial activities

  • be able to supervise pupils and make use of mentors from business

  • be able to teach elective courses which include elements from food and health

  • be able to apply scientific theory and relevant methods to plan, implement and report from research and development projects in food and health

 

General competence

On successfull completion of the course, the student will:

  • be able to contribute to innovation and further development of the subject food and health

  • be able to update themselves academically and reflect up on their own teaching practice in food and health

  • be able to use food and health as a resource subject in multidisciplinary and interdisciplinary teaching

  • be able to apply experience-based and research-based knowledge in food and health

 

Examination requirements

Primary and lower secondary teacher education students must have passed:

  • the practice period

  • work requirements as described in the course brochure

The compulsory attendance requirements must be met.

 

Course students must have passed:

  • didactical assignment corresponding to the workload of the practice period

  • work requirements as described in the course brochure

The compulsory attendance requirements must be met.

Teaching methods

Teaching will be given as entrepreneurial activities, supervision, lectures and an educational trip. The students will use several relevant digital educational tools and will create a website for their student enterprise.

Estimated student workload is about 400 hours. Compulsory attendance is required. A minimum of 70% attendance for compulsory teaching is required.

10 days of practical studies are included for the Teacher Education students (GLU). Other students will do a didactical piece of work of an equivalent volume, which must be passed.

Evaluation

The study programme manager, 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.

Offered as Single Standing Module

Yes. Subject to availability or capacity.

Admission Requirement if given as Single Standing Module

Admission requirements for course students:

completed teacher education

Assessment methods and criteria

The group examination is divided into two parts and is assessed with one final grade

  • The students start, run and close down a student enterprise and submit a group assignment about the enterprise. See further description in the course brochure. The group assignment is assessed with one graded mark.

  • The group assignment must be assessed as a pass before the students can sit for an adjusting oral examination, in which the students are individually examined in the syllabus. Oral examination can adjust the grade of the group assignment with one grade for the individual student.

Reduction of Credits

This course’s contents overlap with the following courses. A reduction of credits will occur if one of these courses is taken in addition:

Course Reduction of Credits
ERN117 – Food and Health part four, Grades 5-10 15
ERN120 – Food and Health part four, Grades 1-7 15
ERN105 – Lecturing and practice 2 10
Last updated from FS (Common Student System) June 30, 2024 1:35:02 AM