Entry requirements

General entry requirements and Mathematics 2a/2b/2c, Science Studies 2, Social Studies 1b/1a1+1a2 or Mathematics B, Science Studies B, Civics A

Aims

The goal for the Bachelor Programme in Food Service and Nutrition is that students shall acquire theoretical and practical skills that make them qualified to hold positions with responsibility for food services in the public and private sectors. Students will be trained to develop the knowledge and skills needed to actively work in planning, production, development and evaluation of the food service in areas such as municipalities, counties, FMCG, food industry and restaurants. This means that they will acquire the ability to work independently within food service and that they will learn to identify, analyse and resolve administrative and business problems related to food service.

The importance of food for human health and for a sustainable society, and methods for evaluating food and meal quality are central in the programme. The studies will promote a scientific attitude towards the knowledge covered and provide a systematic practice of applying scientific methods. The students will be able to choose a unique profile. The training is both theoretical and practical. It is research grounded and theoretically oriented and offered in collaboration with other departments at the Faculty of Social Sciences.

Learning outcomes

Knowledge and understanding

After completion of the programme the student will

• demonstrate knowledge and understanding of the scientific basis, where the importance of food to human health is central in relation to individuals, to different groups and in relation to social factors
• demonstrate knowledge and understanding of applicable methods in the field of nutrition science, and of current research and development

Skills and abilities

After completion of the programme the student will

• demonstrate the ability to search, collect, evaluate and critically interpret relevant information about a problem and to critically discuss phenomena, issues and situations
• demonstrate the ability to plan, evaluate and prepare food for people with different needs and apply this in the food services
• demonstrate the ability to identify, formulate and solve problems and to perform tasks in a timely manner
• demonstrate the ability to orally and in writing present and discuss information, problems and solutions in dialogue with different groups
• demonstrate the skills required to independently work with food related issues in various activities and then be able to take into account the complexity of food for nutrition, hygiene, sensory science, environment, economy, and with regard to cultural aspects

Judgement and approach

After completion of the programme the student will

• demonstrate an ability to make judgements with respect to scientific, social and ethical aspects, and be able to weigh different perspectives on food
• demonstrate an understanding of the role of knowledge in society and the responsibility for its use
• demonstrate an ability to identify their need of further knowledge and development of their own skills

Layout of the programme

The Programme in Food Service and Nutrition is a three-year programme of 180 credits on the first cycle level with the following content:

Semester 1

* Food Science and Nutrition A 30 credits

Semester 2

* Food Science and Nutrition B 30 credits

Semester 3

* Business Administration A 30 credits

Semester 4

* Dietetic and Public Health 15 credits

* Food Service and Food Production 15 credits

Semester 5 is optional and the following options are available:

* Practice Placement Learning in Foodservice 15 credits

* Sensory Evaluation and Product Development 15 credits

or

* Practice Placement Learning in Foodservice 15 credits

* Planning and Evaluation of Training 15 credits

or

* Business Administration 30 credits

or

* Practice Placement Learning in Foodservice 15 credits

* Marketing and Organisation 15 credits

Semester 6

* Food Science and Nutrition C: Sociology of Food and Nutrition7.5 credits

* Food Science and Nutrition C: Research Methods 7.5 credits and

* Bachelor's Thesis 15 credits

Students are guaranteed admission to courses that are compulsory in the programme, provided that the requirements for eligibility for each course are met. For elective courses the students apply with the same rules as for other applicants. The clinical education is done in occupations which have been accepted by the Department of Food, Nutrition and Dietetics.

Instruction

The studies are full-time, where the study rate means that a week is equivalent to 1.5 credits and 30 credits is equivalent to one semester. The studies will be done in lectures, group work, laboratory work, seminars, tutorials, field studies, study visits and practical training. Some of the teaching is compulsory as stated in the study guide/schedule for each course. It also provides forms for how to obtain compulsory elements which the student has missed for example due to disease. Individual examination will be oral and/or written tests. Other forms of examination are the presentation of written work (short essays, essay) or practical exercises during the course. During the course two opportunities for examination are offered. After each semester there is a further possibility for examination.

Degree

The programme leads to a Bachelor degree of 180 credits with 90 credits in the main field of study (Food Science and Nutrition) including an individual work (degree project) 15 credits and 30 credits in Business Administration.