Swedish Culinary Traditions, 7.5 Credits

Contents

The course will provide you with the opportunity throughout the semester to engage, hands-on, with the food and meal culture of Sweden. The course will include both practical cooking classes, where you will learn how to prepare Swedish classics - both traditional and contemporary, and lectures where you will learn about the social, cultural, and historical aspects of Swedish eating habits. After the course, you will have developed your ability to prepare and present authentic Swedish courses based on the country's material, cultural and social heritage. The course level is adapted to be suitable for beginners and the experienced alike.

The course consists of two parts:

1. Food and Meal Cultures in a Historical and Contemporary Perspective, 6 hp
2. Swedish Culinary Tradition Survey, 1,5 hp

Part 1. Food and Meal Cultures in a Historical and Contemporary Perspective, 6hp
In the first part of the course, you will, under guidance, learn how to prepare Swedish dishes and thus develop your practical knowledge in food preparation. The practical training will be complemented with theoretical lectures that relates to the food that you have been and are going to prepare and how this food fits in the cultural and historical context of Sweden.

Part 2. Swedish Culinary Tradition Survey, 1,5 hp
In the second part of the course you will deepen your theoretical as well as your practical knowledge. You will create your own interpretation of a Swedish dish where you will be tasked to conceptualize, interpret, and prepare what could have been a "Swedish classic".

Expected learning outcomes

Part 1. Food and Meal Cultures in a Historical and Contemporary Perspective, 6 hp
On successful completion of the course, students will be able to:

Knowledge and understanding

• Understand how the historical, social, and cultural changes in Swedish society affected and affects food- and meal cultures

Skills

• Identify central ingredients in the cooking culture in Swedish society
• Use cooking methods commonly used in traditional Swedish cooking
• Plan, cook and reflect upon Swedish dishes

 Part 2. Swedish Culinary Tradition Survey, 1,5 hp
 On successful completion of the course, students will be able to:

Knowledge and understanding

• Explain the contextual influences, barriers and facilitators that have given rise to the Swedish material food heritage

Skills

• Design meals based on cultural, social, and historical contexts of Swedish society

Required Knowledge

Form of instruction

The teaching is conducted at a 25 percent study rate. and the study location is Umeå where mandatory physical meetings take place in the evening.

Part 1. Food and Meal Cultures in a Historical and Contemporary Perspective, 6 hp
The teaching consists of lectures, seminars and practical work in kitchen. Participation in practical work is mandatory.

Part 2. Swedish Culinary Tradition Survey, 1,5 hp
The teaching consists of lectures, seminars and practical work. Participation in practical work is mandatory.

Examination modes

Part 1. Food and Meal Cultures in a Historical and Contemporary Perspective, 6 hp
The module is examined through the following examinations:

• Practical group assignments in the kitchen (U or G)

 Part 2. Swedish Culinary Tradition Survey, 1,5 hp
The module is examined through the following examinations:

• Individual written assignment (U, G or VG)
• Design of a meal in group (U or G)
• Oral presentation in group (U or G)

Full course
To be approved for the entire course, it is required that all examining parts are approved. For VG (Pass with distinction) on a full course, VG is required on the second module.

A re-examination will be offered no later than two months after the ordinary examination, however, the re-examination will be offered no earlier than ten working days after the result of the ordinary examination has been announced and a copy of the student's exam is available for the student. For exams conducted during May and June, the first retest may be offered within three months of the regular examination.

In addition, at least one further re-examination must be offered within one year from the regular examination. In cases where exams or compulsory teaching elements cannot be repeated in accordance with current rules for re-examination and retraining, it may instead be replaced by another assignment. The scope and content of such a task must be proportionate to the missed mandatory element.
Deviations from the syllabus can be made for a student who has been granted educational support due to a disability. Individual adaptation of the examination form will be considered based on the student's needs. The form of examination is adapted within the framework of the syllabus's expected study outcomes. At the request of the student, the teacher responsible for the course, in consultation with the examiner, must promptly decide on an adapted examination form. The decision must then be notified to the student.

Students who fail at one examination have the opportunity to take part in renewed examination on at least five occasions. A student has the right to request a change of examiner after two failed tests on parts of the course. The Director of Studies is contacted in such cases. The examinations based on this syllabus can be guaranteed for two years after the student's first registration on the course. Students who have been graded pass on a test cannot undergo a re-examination. In the event that the syllabus expires or undergoes major changes, students are guaranteed at least three examination opportunities (including ordinary examination opportunity) according to current syllabus for a maximum period of two years from the date the previous syllabus expired or the course ceased to be offered.

Transfer of credits
Transfer of credits regarding this course (in whole or in part) can be tested. See the university's regulations and transfer of credit system. The application is made at the university's' e-service for credit transfer. Credit transfer is tested by the Student Center at Umeå University