ERN909 Food and entrepreneurship
- ECTS Credits:
- 15
- Responsible department:
- Faculty of Health and Sport Sciences
- Course Leader:
- Margrethe Røed
- Lecture Semester:
- Spring
- Teaching language:
- Norwegian
- Duration:
- 1 term
The course is connected to the following study programs
- Food and Health 2
Teaching language
NorwegianPrerequisites
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
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Tradition and innovation
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Cooperation with trade and industry
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Product development
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Pedagogical entrepreneurship as learning strategy
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Programs based on the school subject Food and health in upper secondary education
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Elective courses with element from Food and health
-
Research and development work
Learning outcomes
Learning outcomes
Upon succesful completion of the course, students will:
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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
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be familar with programs in upper secondary education which are based on the primary and secondary school subject Food and health
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be familiar with elective courses which pick up elements from Food and health
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be able to make use of entrepreneurship as learning strategy
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be able to aply innovative skills to create and and try out new products, and use these skills in creative work with the pupils
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be able to establish, operate and liquidate a student enterprise
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demonstrate knowledge on research and development work in Food and health
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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 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.
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 |