ERN126 Food, Health and Entrepreneurship
- ECTS Credits:
- 15
- Responsible department:
- Faculty of Health and Sport Sciences
- Lecture Semester:
- Spring
- Teaching language:
- This course is taught in Norwegian and an English translation of the course description is not available.
- Duration:
- 1 term
The course is connected to the following study programs
- Bachelor's Programme in Bilingual Education, Bachelors Programme
Teaching language
This course is taught in Norwegian and an English translation of the course description is not available.Recommended prerequisites
Food and Health 1 (ERN 122 Food, Health, and Nutrition and ERN 121 Food, Health, and Learning) or equivalent
Course contents
-
Tradition and innovation
-
Cooperation with the business sector
-
Elective courses with elements from Food and Health
-
Programmes in upper secondary school which are based on the subject Food and Health
-
Product development
-
Educational entrepreneurship as learning strategy
-
Research- and development work
-
Enterprises in the school
-
Project work
Learning outcomes
On successful completion of the course students will be able to:
-
demonstrate knowledge of raw materials and technology related to tradition and innovation
-
see possibilities for cooperation between the school and the local business sector
-
demonstrate knowledge of programmes in upper secondary school which are based on the subject Food and Health
-
demonstrate knowledge of elective courses with elements from Food and Health
-
apply entrepreneurship as learning strategy
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apply innovative skills in the creation and examination of new products, and apply these skills in creative work with the pupils
-
establish, run and terminate a student¿s enterprise
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demonstrate knowledge about research- and development work in Food and Health and relevant elective courses
-
plan, implement and report projects in Food and Health
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demonstrate an insight into how new knowledge in the field of Food and Health is anchored and established
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demonstrate an insight in how to implement elective courses with elements from the subject Food and Health
Examination requirements
-
Requirements regarding compulsory participation must be met
-
Compulsory work requirements as described in the semester plan must be met
Teaching methods
Teaching consists of video lectures, demonstrations, assignments with or without presentations, internet discussions, use of digital tools, practical food preparation, and project work. Two meetings consisting of three days each.
The work load is approx. 400 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 avalibility or capacity.
Assessment methods and criteria
The examination consists of a project assignment. The assignment may be carried out individually or in group (with a maximum of three students). The assignment is graded (A-F).
For more information consult the semester plan.
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 |
| ERN909 – Food and entrepreneurship | 15 |