Gastronomy - Master Thesis, 15 Credits

Contents

The aim of the course is for the student to independently conduct empirical research or development within the field of restaurant and culinary arts with a, for the field, relevant research problem. The student shall collect, process and analyse material as well as frame it in a scientific and societal context. As part of the course, the student will carry out critical reviews of other students’ theses. The course is conducted online with two meetings in Umeå (course start and examination seminar).
 
The course is divided into four parts.

1. Planning and Design of a thesis, 3,5 hp
2. 75 % seminar, 7,5 hp
3. Examination seminar, 2 hp
4. Examination of the thesis, 2hp 

Module 1. Planning and Design of a thesis, 3,5 hp, 3,5 hp
During the module, the student formulates a research aim and research problem, conducts a literature review and plans the study’s methodology. The work is be presented through a written report and an oral presentation at an online seminar.
 
Module 2. 75 % seminar, 7,5 hp
Throughout the module, supervision will be given individually and in groups with the aim to assist the student to independently develop and conduct the scientifical study as well as process, analyse and present the results. During the module, the student will develop the literature study, methodology and theoretical approaches further, in addition to contextualize the own work in a societal perspective
 
Module 3. Examination seminarium, 2 hp
In this module the student finalizes the thesis, prepares and conducts critical reviews of other students’ theses, as well as defends the own thesis at a seminar.
 
Module 4. Examination of the thesis, 2 hp
In this module the student completes the thesis based on the comments from the examination seminar. The thesis is examined by the examiner. Supervisor/course co-ordinator notifies the student of any necessary amendments. The student authors a popular science summary. The student prepares the publication of the, by the examiner, approved thesis in DiVA.

Expected learning outcomes

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

• demonstrate advanced knowledge of restaurant and culinary arts, both in regards to overview of the subject as to current research.
• demonstrate an advanced knowledge of methods relevant within the main field of study. 

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

• demonstrate developed skills and the ability to independently identify and formulate a relevant research problem and research questions.
• demonstrate developed skills and the ability to independently plan and conduct a research project within given timeframes and practically apply relevant research methods.
• demonstrate developed skills and ability to integrate knowledge, analyse results and discuss complex phenomena.
• demonstrate an advanced ability in compiling a scientific report; and through oral and written presentation demonstrate the ability to account for, communicate and discuss the thesis’ arguments, contents and conclusions.
• demonstrate the ability to conduct critical and constructive reviews of co-students’ theses. 

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

• demonstrate an advanced ability to evaluate collected materials on the basis of scientifical, societal and ethical aspects and principles.
• demonstrate insight into the possibilities and limitations of science, its role in society and people's responsibility for how it is used.
• demonstrate the ability to identify the need for further personal knowledge and take responsibility for personal knowledge development

Required Knowledge

90 ECTS within a major field of study with relevance for Restaurant and Culinary Arts, including a bachelor thesis of minimum of 15 ECTS. The major field of study could, for example, be a subject within social sciences or humanities. Additional requirements are courses on advanced level corresponding to 15 ECTS, of which 7,5 ECTS must be a course in scientific research methods. Requires English A.

Form of instruction

The instruction is primarily internet-based and consists of written instructions on the course site, independent literature studies, research/development work, written assignments, online seminars and an opposition seminar. At the first online seminar the study’s aim, methodology and initial literature review will be presented. At the second seminar (75 % seminar) the work conducted so far will be presented. The final examination seminar includes, besides a defence of the own work, oral and written critical reviews of other theses. The course includes individual supervision and some group work (online). The course has 1-2 scheduled meetings in Umeå. The student needs access to a computer, internet access and a headset. The course is taught in English.

Examination modes

The course is gradually examined in the different modules through the independent composing of a thesis.
 
Module 1. Planning and Design of a thesis, 3,5 hp
The module is examined through participation in a seminar and submitting text according to instructions. Assessment is done in a two-graded scale: pass or fail.
 
Module 2. 75 seminar, 7,5 hp
The module is examined through participation in text groups, participation i the 75 % seminar and by submitting text on time and according to instructions. The student will conduct written and oral critical reviews on other theses drafts. Assessment is done in a two-graded scale: pass or fail.
 
Module 3. Examination seminar, 2 hp
The module is examined through participation in the examination seminar and by submitting text according to instructions by a specific time. Further, the module is examined by oral and written critical reviews on other students’ theses. Assessment is done in a two-graded scale: pass or fail.
 
Module 4. Examination of thesis, 2 hp
The final module is examined through the finalized thesis, which after the examination seminar is amended according to instructions from teachers. The thesis is submitted according to instructed deadline. The student prepares the publication in DiVA as well as a popular scientific summary Assessment is done in a three-graded scale: pass with distinction, pass or fail.
 
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 (U), Pass (G) and Pass with distinction (VG).  To be awarded a final course grade of Pass with distinction, students must obtain the grade of Pass with distinction for examination 4.
 
Any supplements and amendments shall be made in correlation to the supervisor’s instructions and within the assigned time frame. 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.

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. http://www.umu.se/studentcentrum/regler_riktlinjer/index.html