Extent: 6 ECTS (162 h)
Timing: Semester 1-2
Level: Free-choice Studies
The student learns about food cultures from different parts of the world by combining theory and practical work in the kitchen.
After completing this course the student
- Understands food selection, preparation, and storage with a cultural context.
- Can identify issues affecting the food choices of customers from different cultures.
- Has knowledge of cultural eating habits and family traditions such as staple foods, traditional celebrations and fasting.
- Has an understanding of the religious, symbolic and cultural aspects that are central to our representations of food.
- South American cuisine
- African kitchen
- Food and Islam
- Kosher food
- Indian cuisine / Asian cuisine
- Russian kitchen
- Scandinavian kitchen
- Other contents depending on students’ interests
Starting level and linkage with other courses
NOTE! The course fee is 60 euros. (Please pay it in advance).
The course is assessed on a scale pass/fail.
• has participated on lectures and visits 80%
• can introduce the main idea of the cultural context in introduced world cuisines/food-related restrictions during the course
• has done all the assignments
• has participated on lectures and visits less than 80%
• is not able to introduce the idea of world cuisines/ food-related restrictions because of the absence
• hasn´t done all the assignments
Lectures and visits 24 h
Practical kitchen work 48 h
Self-studies 87 h
The assessment of one’s own learning 1 h
Exam 2 h
Assessing one´s own learning is a compulsory part of the course.
Recognition of Prior Learning, RPL (in Finnish AHOT)
The required skills and competences can be demonstrated by a skills examination.
Birgitta Nelimarkka, Haaga
Eeva Pajakkala, Haaga
Kittler, P., Sucher, K. (2011) Food and culture. Belmont: Thomson Wadsworth.
Lecture slides, articles and other material given by the teacher.