ERN133 Practical cooking and diet planning

Teaching language

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

Recommended prerequisites

ERN132 Food science and practical cooking

Course contents

• Cooking in a sustainability perspective

• Planning, implementation and evaluation of a practical teaching program in the kitchen

• Cultural, religious and value aspects of the diet

• Food inspection for allergy and food sensitivity

• The meal as a social arena

• Industrial work and ultra-processed food

• Food additives

• Substances and undesirable substances in food

• The basis for different types of food labeling

• Food for different groups with different nutritional needs and cooking in different arenas

• Sensory science

• Using the right technique and tools in cooking

Learning outcomes

On successful completion of the course, the students will:

• be able to use the right tools and the right technique in cooking

• be able to discuss and reflect upon cooking in a sustainability perspective

• be able to plan, implement and evaluate a teaching program in practical cooking

• be able to plan meals based on cultural, religious and value considerations

• be able to plan and prepare meals based on food allergy and food sensitivity

• be able to reflect upon the importance of the meal as a social arena

• have knowledge of how different levels of processing of raw materials can affect diet quality

• have knowledge of additives, foreign substances and undesirable substances in food

• be able to discuss and reflect on different types of food labeling

• be able to plan and prepare safe food for different groups with different nutritional needs and know about cooking in different arenas (canteens / nursing homes / SFO School leisuretime etc)

• have knowledge of the sensory quality of food

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.

Assessment methods and criteria

The examination consists of:

1) Written group assignment, counts 40%

2) Practical individual examination based on group assignment, counts 60%

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