ERN132 Food science and practical cooking

Teaching language

This course is taught in Norwegian and an English translation of the course description is not available.

Course contents

• 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

Learning outcomes

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

Examination requirements

Approved the requirements for compulsory participation, as well as passed work requirements which are described in more detail in the semester plan.

Teaching methods

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.

Evaluation

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.

Offered as Single Standing Module

Yes. Subject to availability or capacity.

Assessment methods and criteria

A graded 3-day individual home examination.

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
ERN111 – Food science	5
ERN102 – Practical cooking	5
ERN138 – Food, nutrients and dietary recommendations	5