Field study methodology in applied Gastronomy, 7.5 Credits

Contents

The course aims to give students the tools to be able to independently collect and analyse field data, and understand meals and the elements of meals in different contexts and from different perspectives. Students are trained in a practical manner by conducting field observations. In doing so, they collect data and carry out different types of analysis, such as image analysis, content analysis and cultural analysis, which is applied within the main field of study, Restaurant and Culinary Arts. Students will critically discuss the cultural aspects of meals independently.

Expected learning outcomes

Knowledge and understanding
To pass the course, students shall be able to:

• demonstrate advanced knowledge of field methods
• demonstrate a deep understanding of meals in their cultural context 

Skills and abilities
To pass the course, students shall be able to:

• demonstrate developed skills and the ability to practically apply ethnographic and netnographic methods
• demonstrate developed skills and the ability to practically apply relevant analysis in the main field of study
• demonstrate an advanced ability in compiling a scientific report 

Values and attitudes
To pass the course, students shall be able to:

• demonstrate an advanced ability to evaluate the collected materials on the basis of ethical principles demonstrate insight into the possibilities and limitations of science, its role in society and people's responsibility for how it is used

Required Knowledge

A minimum of 90 ECTS, including a minimum of 15 ECTS bachelor thesis. English A.
 

Form of instruction

Teaching is web-based and consists of written instructions on the course website, literature studies, online group discussions and individual tasks. The course does not include any physical meetings. The course is taught in English.
 

Examination modes

The course is assessed continuously through four written submissions: by written papers and active student participation in discussions on the course platform. Detailed instructions will be given at the beginning of the course.
Grades for the course are only given after all of the compulsory modules have been completed. The grading scale comprises the grades Fail, Pass and Pass with distinction.
To be awarded a final course grade of Pass with distinction, students must obtain a grade of Pass with distinction for examinations 2 and 3. A further examination session is arranged for students who do not pass during the regular examination session. Anyone who has passed an examination may not retake the examination in order to achieve a higher grade.
A student who does not fully meet the criteria for an examination, but is close to the requirements of a Pass, may, after the examiner’s decision, be given the possibility to submit a supplement in order to obtain the assignment’s requirement for the grade Pass. Instructions for re-submissions of an examination shall be individually adapted in relation to the learning outcome(s) which haven’t been met, and shall take place within two weeks after the notice of the examination results, but before the next examination opportunity. It is only allowed to make a re-submission for a Fail to a Pass, re-submissions for higher grades are not allowed. The student has the possibility to make three re-submissions. If the assignment does not pass at the third re-submission, the student will be referred to the next examination opportunity. If the student wishes so, it is possible to the re-examination and obtain a higher grade than Pass.
 
Students who have not passed two examinations for a course or part of a course have the right to request that another examiner is appointed, unless there are specific reasons against this. Such requests must be made in writing to the Director of Umeå University School of Restaurant and Culinary Arts. 

Academic credit transfer
The transfer of credits from the course towards a degree is considered individually according to the university’s credit transfer regulations.