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FS0002

Food Planning

Information from the course leader

Dear students,

due to Covid 19, the first weeks of the course will be online. You will find the link to the course room in zoom under "course information". As soon as possible, we will go back to teaching at Campus Alnarp.

Looking forward to see you on the introduction!

/The teachers

Course evaluation

The course evaluation is now closed

FS0002-30245 - Course evaluation report

Once the evaluation is closed, the course coordinator and student representative have 1 month to draft their comments. The comments will be published in the evaluation report.

Additional course evaluations for FS0002

Academic year 2021/2022

Food Planning (FS0002-M3245)

2022-01-17 - 2022-03-23

Syllabus

FS0002 Food Planning, 15.0 Credits

Food Planning

Subjects

Food Studies Landscape Architecture

Education cycle

Master’s level

Advanced study in the main field

Second cycle, has only first-cycle course/s as entry requirements(A1N)

Grading scale

5:Pass with Distinction, 4:Pass with Credit, 3:Pass, U:Fail The requirements for attaining different grades are described in the course assessment criteria which are contained in a supplement to the course syllabus. Current information on assessment criteria shall be made available at the start of the course.

Language

English

Other information

  • The right to take part in teaching and/or supervision only applies to the course date to which the student has been admitted and registered on.
  • If there are special reasons, the student may take part in course components that require compulsory attendance at a later date. For more information on this, please refer to the regulations for education at Bachelor's and Master's level.

Responsible department

Department of People and Society

Grading criteria

Grading Criteria, FS0002 Food Planning, 15.0 Credits Spring 2022

General Examination requirements

To complete the course, the student must:

• Receive pass in compulsory assignments in group and individual assignments, both in oral presentations and written reports.

• Demonstrate active participation in compulsory activities (seminars, workshops, excursion/s).

Compulsory activities. Preparation and active participation is key for the fulfilment of learning outcomes in the course. If you miss a seminar or other compulsory activity (marked in the schedule), contact the teacher responsible for the activity. Grades: pass or fail.

Group assignment: outline and present a food strategy. Active contributions from all members of the group is required. Grades: pass or fail.

Final paper. A critical discussion of a selected food strategy, by applying literature and perspectives given in the course. Grades: fail, 3,4,5

The final grade of the course is: fail, 3,4,5. Requirements for each grade:

Grade 3

  • The student is able to on a general level, Analyse strategies and apply planning tools, that may contribute to sustainable landscapes at different levels landscape with food as an analytic lens.

  • The student is able to demonstrate, a general understanding and evaluation of how how individuals' and organisations' behaviours influences and are influenced by food landscapes.

  • The student can identify and discuss, at a general level, various incentives may influence and contribute to sustainable food landscapes and societies.

Grade 4

  • The student is able to, on a deeper level, Analyse strategies and apply planning tools, that may contribute to sustainable landscapes at different levels landscape with food as an analytic lens and show connections to relevant literature from the course

  • The student is able to demonstrate, a general understanding and evaluation of how individuals' and organisations' behaviours influences and are influenced by food landscapes, and apply these insights on specific cases.

  • The student can identify and discuss, at a deeper level, how various incentives may influence and contribute to sustainable food landscapes and societies.

Grade 5

  • The student is able to, on a deeper level, Analyse, assess and develop strategies, and apply planning tools, that may contribute to sustainable landscapes at different levels landscape with food as an analytic lens, and show strong connections to relevant literature from various themes in the course.

  • The student is able to demonstrate, a deep understanding of how natural and cultural aspects coexist within one or several foodscapes and it´s relations to other foodscapes. The student should be able to identify potential synergies and/or conflicting interests between different perspectives, and be able to synthesise these and present them with great scientific accuracy.

  • The student can identify and discuss, at a deeper level, how various incentives may influence and contribute to sustainable food landscapes and societies and show strong connections both to specific cases and to relevant literature dealt with in the course.

If the student is entitled to special pedagogical support due to special needs, the examiner has the right to give an adapted test or allow the student to take the test in an alternative way.

Litterature list

  1. Sustainable food planning: evolving theory and practice Författare: André Viljoen and Johannes S.C. Wiskerke ISBN: eISBN: 978-90-8686-826-1, ISBN: 978-90-8686-187-3 [Sustainable food planning: evolving theory and practice] (https://doi.org/10.3920/978-90-8686-187-3) Kommentar: Book is available online (you need to be logged in to the SLU network either on Campus, or through VPN)
  2. Routledge Handbook of Landscape and Food Författare: Joshua Zeunert and Tim Waterman ISBN: eBook ISBN 9781315647692 [Routledge Handbook of Landscape and Food] (https://doi.org/10.4324/9781315647692) Kommentar: Book is available online and is accessible when logged in to the SLU network either on campus, or through VPN
  3. Images of foodscapes: Introduction to foodscape studies and their application in the study of healthy eating out-of-home environments Författare: B.E. Mikkelsen [Images of foodscapes: Introduction to foodscape studies and their application in the study of healthy eating out-of-home environments] (https://journals.sagepub.com/doi/abs/10.1177/1757913911415150?casa_token=qc92vK-rEKgAAAAA:cdzO9aYzHQf12qjGJFEXp-euBiTZ0tSAzEXA6Ell9b6xgmQI1_X4T5jQSa75Cp_pQ3wF-V1XH0bSlg) Kommentar: The article is available as pdf on the course home page. You need to be logged in at the SLU network either at Campus or through VPN to access the article through the link.

Course facts

The course is offered as an independent course: Yes Cycle: Master’s level
Subject: Food Studies Landscape Architecture
Course code: FS0002 Application code: SLU-30245 Location: Alnarp Distance course: No Language: English Responsible department: Department of People and Society Pace: 100%