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Food and Culture

Food and Culture

Code: CUL8RB021
Extent: 6 ECTS (162 h)
Timing: Semester 1-2
Language: English
Level:  Free-choice Studies
Type: Free-choice

Learning objectives
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).

Active participation
Written Assignments

The course is assessed on a scale pass/fail.

The student
• 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

Learning methods
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.

Teachers responsible
Birgitta Nelimarkka, Haaga
Eeva Pajakkala, Haaga

Course materials
Kittler, P.,  Sucher, K. (2011) Food and culture. Belmont: Thomson Wadsworth.
Lecture slides, articles and other material given by the teacher.