ERN909 Food and entrepreneurship

The course is connected to the following study programs

• Food and Health 2

Teaching language

Norwegian

Prerequisites

A minimum of 180 ECTS points in teaching

Recommended prerequisites

Food and health 1 (ERN902 Food and nutrition and ERN903 Food and learning) or similar

Course contents

Contents

• Tradition and innovation

• Cooperation with trade and industry

• Product development

• Pedagogical entrepreneurship as learning strategy

• Programs based on the school subject Food and health in upper secondary education

• Elective courses with element from Food and health

• Research and development work

Learning outcomes

Learning outcomes

Upon succesful completion of the course, students will:

• demonstrate knowledge on raw materials and technology related to tradition and innovation

• be able to identify possibilities for cooperation between schools and local trade and industry

• be familar with programs in upper secondary education which are based on the primary and secondary school subject Food and health

• be familiar with elective courses which pick up elements from Food and health

• be able to make use of entrepreneurship as learning strategy

• be able to aply innovative skills to create and and try out new products, and use these skills in creative work with the pupils

• be able to establish, operate and liquidate a student enterprise

• demonstrate knowledge on research and development work in Food and health

• be able to plan, carry out and report on projects in Food and health

Examination requirements

• Approved compulsory attendance

• Passed coursework requirements as described in the course brochure

Teaching methods

Teaching consists of video lectures, demonstrations, assignments with and without presentations, internet discussions, use of digital tools, practical cooking, and project work.

Two meetings of three days each at UiA.

The work load is estimated to approx. 400 hours.

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.

Admission for external candidates

No

Offered as Single Standing Module

Yes. Subject to availability or capacity.

Assessment methods and criteria

Project assignment (individual or in groups of maximum three students). Grades A-F will be given.

See the course brochure for further information.

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
ERN126 – Food, Health and Entrepreneurship	15