Curriculum achelor s Degree in Nutrition and Health University College bsalon /achelor s Degree in Nutrition and Health/Curriculum 2 /55
PREFCE... 5 PRT 1 FCTS OUT THE NUTRITION ND HELTH STUDY PROGRMME... 6 1.1 Curriculum 6 1.2 Overview of the degree programme 8 Part 2 THE CONTENT OF THE DEGREE PROGRMME... 10 The degree programme within a developing health sector 10 Teaching and working methods 10 Different learning spaces 11 Internship 11 Study activity and mandatory participation and attendance 12 2.5.1 Failure to comply with the mandatory participation and attendance 13 2.5.2 The rules for assessment of the study activity 13 Talent programmes 13 2.6.1 dmission to the talent programmes 13 2.6.2 Talent programme on the diploma 13 PRT 3 THE 7 SEMESTERS OF THE DEGREE PROGRMME... 15 1st semester Health, Food and People... 16 2nd semester Food, Meals and Production... 18 Food and Management 3 rd - 6 th semester...20 3rd semester 20 4th semester 22 Food and Management: Management and Product Development of Food 22 5th semester 24 Food and Management: Food Innovation and Change Management Food Security and Food Scape 24 6th semester 26 Health Promotion and Dietetics 3 rd 6 th semester... 28 4th semester 30 5th semester 32 6th semester: Specialisation and Immersion within Health Promotion and Dietetics 34 6th semester: Specialisation Clinical Dietetics 36 7th semester Common for both fields of study Internship and bachelor project... 38 PRT 4 EXMINTIONS IN GENERL... 41 University College bsalon /achelor s Degree in Nutrition and Health/Curriculum 3 /55
4.1 Examination rules 41 4.2 Registration for examinations 41 4.3 Study start examination 41 4.4 Special examination terms 41 4.5 Make-up and re-examinations 42 4.6 Cheating, plagiarism and disturbing behaviour during the examinations 42 4.7 Examination complaints and appeals options 42 PRT 5 GENERL RULES... 44 5.1 Credit transfer 44 5.2 Internationalisation 44 5.3 Requirements for written assignments and projects 45 5.4 Reading of texts in foreign languages 45 5.5 Transfer to University College bsalon 45 5.6 Exemption 45 5.7 Commencement and transitional arrangement 45 5.8 Legal basis 46 ppendix... 47. Distribution of scientific areas in ECTS credits of the programme in the 5th to 7th semester, including subjects with a scope of at least 5 ECTS credits... 51. Objectives for learning outcomes completed after the 4th semester of the programme... 51 C. Objectives for learning outcomes completed after the 7th semester of the programme... 52 D. Overview of the examinations in the programme at the end of the semester... 55 University College bsalon /achelor s Degree in Nutrition and Health/Curriculum 4 /55
PREFCE Dear students, Welcome to University College bsalon and to the achelor s Degree Programme in Nutrition and Health. Your education contributes to a continuously healthy society for the benefit of both the individual as well as society as a whole. t University College bsalon we focus particularly on three perspectives of the education of the future healthcare professionals who together will ensure the high quality degree programmes: Professionalism with an opportunity for immersion in the topic and active involvement Presence focus on the students and their learning and development Knowledge which contributes to the development and creation of new solutions s a healthcare professional within nutrition and health you should be able to work with people of all ages which requires the development of many different living conditions who all need the efforts and solutions based on of different opportunities and conditions. You should also be able to seek, share and process knowledge and translate it into new practice. You should also be able to communicate and cooperate with people from other professions, understand and act in different sectors and succeed as a professional in both the public and private sectors. During the programme you should analyse, experiment, reflect on, explore and act actively in cooperation with fellow students, teachers and practitioners. You will set objectives and reflect upon your expectations and learning processes during the programme and in relation to your future job as a professional and, when it becomes relevant, as an authority. During the programme you will get challenging and relevant opportunities to learn which in return create the framework for developing your professional knowledge as a bachelor in nutrition and health, including both a general and a specialised knowledge. You will have to contribute actively in order to fully benefit from the programme. Our programmes are offered at the campus where we work together in order to create attractive learning environments. s a student you share the responsibility for your own and your fellow students learning and wellbeing. t University College bsalon we therefore expect you to contribute to a good and constructive study environment. We look forward to cooperating with you and your fellow students. Yours faithfully, The administration of the nutrition and health study programme at University College bsalon. University College bsalon /achelor s Degree in Nutrition and Health/Curriculum 5 /55
PRT 1 FCTS OUT THE NUTRITION ND HELTH STUDY PROGRMME 1.1 Curriculum This Curriculum establishes the rules, rights and obligations in relation to the students in the nutrition and health study programme at University College bsalon. This means that the curriculum applies to the following place: nkerhus in Sorø, Zealand. The curriculum unfolds the framework for and the demands of the ministerial order and provides an overview of the programme s structure, objectives, contents and scope. Furthermore, the curriculum describes the different teaching methods and study activities used in the programme. The objectives, duration and structure of the programme are established according to the Ministerial Order on the achelor's Degree Programme of Nutrition and Health. Ministerial order no. 502 of 30/05/2016. The purpose of the achelor s Degree Programme of Nutrition and Health is described as: The purpose of the achelor s Degree Programme of Nutrition and Health is to qualify graduates to work independently and in a professional manner on the promotion of health, illness prevention, treatment and rehabilitation via food, meals and nutrition within the frameworks and ethics of the profession and in a national and international perspective. Graduates will achieve both practical and theoretical competencies and will be trained to be reflective and critical. The graduate possesses the competencies to participate in research and development Through the programme in nutrition and health the students achieve qualifications to work professionally within two overall areas: Health Promotion and Dietetics as well as Food and Management. The graduate will achieve both theoretical and clinical competencies and will be trained to be reflexive, analytical and ethical in relation to the profession in a both national and international perspective. University College bsalon /achelor s Degree in Nutrition and Health/Curriculum 6 /55
fter completing the programme, the graduate possesses the competencies to participate in professional practice and development work and to participate in theoretical and clinical continuing and further education study programmes. Core competencies within Nutrition and Health independently initiate, carry out and manage processes within nutrition and health, food and meals analyse, methodically handle and quality assure at individual, group or organisation and society level work with regard to health promotion and illness prevention, treatment and rehabilitation develop and implement food and meal policy handle situation-specific communication based on a professional understanding of the context translate knowledge into practice, disseminate and teach perform evidence-based, development-oriented and interprofessionally Food and Management coordinate, develop and manage food and meals of high culinary and nutritional quality. initiate, document and quality assure processes in relation to food safety, hygiene, sustainability and economy work innovatively with product, prescription and concept development Health Promotion and Dietetics analyse, initiate, perform and evaluate health promoting initiatives handle dietary and nutritional issues in cooperation with citizens / patients diagnose nutrition issues, perform dietary treatment and nutritional therapy provide preventive and rehabilitating dietary and nutrition guidance and promotion The work of the graduates the healthcare system, institutions, interest groups, food producing companies, educational institutions and independent companies The effect of the graduates work supports the citizens / patients general state of health qualifies healthy food and meal solutions develops, manages and controls the production of food and meals of nutritional, sensory scientific and hygienic quality supports coherent care packages in the healthcare system for citizens/patients Development perspectives strengthens research and development of the profession s core elements strengthens the profession s technological, managerial and professional tools strengthens the importance of food and meals to health, rehabilitation and a healthy everyday life University College bsalon /achelor s Degree in Nutrition and Health/Curriculum 7 /55
1.2 Overview of the degree programme Semester start autumn: beginning of September Semester start spring: beginning of February The achelor s Degree Programme in Nutrition and Health, University College bsalon, consists of a common first year for all students who will be working with basic theories and methods that are relevant regardless of the study field and professional field chosen by the student. The student will then choose between two fields of study; Food and Management as well as Health Promotion and Dietetics. There are no limits as to the number of students in the two fields of study. oth fields of study are directed at several different professions, and the programme therefore contains elective elements where the student will be able to form his or her own education which supports the professional development. Within the study field called Health Promotion and Dietetics the student can choose to specialise in Clinical Dietetics. This specialisation has a limited number of study places, and the student may apply for a place through e.g. a motivated application, individual interview as well as the grades achieved in examinations. The selection criteria are published on University College bsalon s website. Scientific areas and ECTS credits 1 The programme is divided into 7 semesters of approximately six months each corresponding to 30 ECTS credits. ECTS credits (European Credit Transfer System) are the value that is ascribed to the education entity for the purpose of describing the work effort required from the student. One study week counts as 1.5 ECTS and corresponds to a work effort of minimum 40 hours. The programme covers a total of 210 ECTS credits of which the 30 ECTS credits are practical and the 180 ECTS credits are theoretical, however, in the specialisation Clinical Dietetics the practical part constitutes 42 ECTS credits and the theoretical part constitutes 168 ECTS credits. ll the semesters are organised as interdisciplinary courses covering four different scientific areas; health science, natural sciences, human science and social sciences. The distribution of the scientific areas is the same in all the semester with a share of 30 % for health and natural science corresponding to 9 ECTS credits for each area and 20 % for human and social sciences, corresponding to 6 ECTS credits for each area. 1 ECTS credit - European Credit Transfer System ECTS is a figure stating the rated workload of a completed degree programme. One student FTE is equivalent to a year of full-time study, and corresponds to 60 ECTS credits. The student FTE includes the student's entire study performance before, during and after participation in both theoretical lectures and practical training and internship. The study performance includes self-study, assignments, projects, examination participation, etc. University College bsalon /achelor s Degree in Nutrition and Health/Curriculum 8 /55
The table below shows the 7 semesters and the two study fields of the programme Semester The title of the semester 1st semester 2nd semester 3rd semester 4th semester Health, Food and People Food, Meals and Production Study field: Food and Management (FM) Quality ssurance and Management of Food and Meal Production Management and Product Development of Food 5th semester* Food Innovation and Change Management Food Security and Food Scape 6 th semester* Specialisation and immersion within Food and Management 7 th semester Internship and bachelor project *The 5 th and 6 th semester may be organised in random order. Study field: Health Promotion and Dietetics (SD) Dietetics and Learning Life Cycle, Nutrition and Health Healthy Meals for Specific Needs Specialisation and immersion within Health Promotion and Dietetics including the specialisation Clinical Dietetics. University College bsalon /achelor s Degree in Nutrition and Health/Curriculum 9 /55
Part 2 THE CONTENT OF THE DEGREE PROGRMME The degree programme within a developing health sector The nutrition and health sector is undergoing a rapid change: increased professional knowledge as well as a generally high level of knowledge among the population, changed dietary and meal patterns, new management and organizational forms, and a rapid technological development means that the students are entering challenging working life full of opportunities. This requires both solid core competencies and generic competencies that make the student capable of entering, understanding and contributing to the solutions that are in demand today and in the future. The programme focuses on different areas, such as: Technology and welfare technology: Technology and welfare technology cover opportunities within food development and production, welfare services and health. Technology understanding is an integrated part of the programme, and the students will work with different methods which are to be used and assessed. The students will also be able to join projects on the development of technological solutions in cooperation with both practices and enterprises. Quality and knowledge-based information: long with the increasing demand for evidencebased knowledge and documentation, the healthcare professionals must be able to work with knowledge-based information and documentation across the system, sector and citizens / clients also in organisational contexts in a broad sense. The student will learn how knowledge is obtained, developed and included in the daily solutions. The student will also have the opportunity to be a part of research and innovation activities which are connected directly to the teaching as well as activities that go beyond the teaching and therefore require special skills from the student. Interprofessional solutionsi: Cooperation within and across sectors is the foundation for society with well-functioning and coherent companies and organisations.through the interprofessional elements and interdisciplinary study activities, the student will among other things be able to develop competencies to understand, participate in and contribute to creating coherence in the development within production, nutrition and health. Citizens and organisations as partners: The student should be able to understand both the demands and the movements that companies, organisations and health systems are subject to. This requires understanding and respect for the different approaches and resources, and it requires that the student in collaboration with others is able to create interpretations and solutions based on the active role of the citizen / client /patient. Teaching and working methods Profesional bachelor degree programmes and specifically the Nutrition and Health programme are particularly known by the varied teaching methods. The teaching takes place at the educational institution and through authentic professional practice training. During the programme the students are associated with one or more work places for internship within the professional field. Here the student will cooperate with competent and experienced professionals. The programme is organised in collaboration with the educational institution and the clinical training site. This ensures that the internship constitutes an integrated part of the whole programme so that the student s education both at the educational institution and at the clinical training site supports each other. University College bsalon /achelor s Degree in Nutrition and Health/Curriculum 10 /55
Different learning spaces During the whole programme there will be particularly focus on how the profession is used in practice and how what is observed and practiced can also be justified, interpreted and thereby form the basis for developing processes and a new practice. The student will learn from participating in concrete task solutions and from the reflections that are carried out in the current situation. The theoretical part of the programme ensures a systematic understanding and concept development which is necessary in order for the learning to be used in other contexts. The student will also be involved in the development and documentation of knowledge e.g. in connection with the bachelor project. Therefore, during the programme the student will be taught in different spaces. In the different spaces, there are special frameworks, roles and perspectives to make sure that the student will have the best opportunities to achieve the knowledge and develop the skills and competencies defined in the objectives for the learning outcomes of the programme. The interplay between the different learning spaces is crucial to the student s learning outcome and development of a professional identity. The study activities are therefore organised focusing on how the link between the learning spaces is ensured to support the student s ability to use his or her knowledge and work systematically with reflection on the professional development. The individual learning spaces give the student an opportunity of immersion and repetition. The learning space functions simultaneously in a dynamic interplay and allows the student to put things into perspective, understand and think beyond the understandings and horizons that characterizes the individual learning spaces. The interplay between learning spaces develops the student s understanding of his or her own role and position within the profession. t the same time the student will gain competencies that contribute to creating new opportunities in the professional field. Internship The internship constitutes 30 ECTS credits of the programme s 210 ECTS credits, however, it constitutes 42 ECTS credits for students in the study field called Health Promotion and Dietetics with the specialisation Clinical Dietetics. The internship takes place at approved internship sites and is organised as an integrated part of the whole programme so that the student s knowledge acquisition experience and learning at the educational institution and the internship site supplement each other. The internship should therefore together with the programme s theoretical parts strengthen the student s learning and contribute to the fulfilment of the objectives for learning outcomes of the programme. The internship sites represent different areas of expertise, and the individual sites therefore have their own way of working towards the objectives for learning outcomes. University College bsalon is responsible for creating the necessary number of internship places in the region of Zealand. The criteria for being approved as a clinical training site are the following: The internship site provides the resources for guidance and cooperation with University College bsalon The internship site provides the settings and the conditions that ensure study activities supporting the student s opportunity to participate in the field of practice and thereby gain an insight into his or her own professional culture University College bsalon /achelor s Degree in Nutrition and Health/Curriculum 11 /55
The internship site organises a course to ensure that the student has the opportunity to achieve the learning relevant for the semesters in question and that the student is supported in relation to decision making and competence to take action regardless of the level of education The internship site supports the student s motivation and learning through a mutually binding agreement concerning the contents and personal objectives for the learning outcome of the programme. The agreement is also used as a foundation for the assessment of the fulfilment of the mandatory attendance The internship site is responsible for determining how the student s evaluations of the internship are integrated in a continued quality enhancement. Furthermore, quality assurance of the internship, including international internships, will be performed according to University College bsalon s quality policy for internship. This is published at University College bsalon s website. Study activity and mandatory participation and attendance In the nutrition and health study programme the student is obligated to study actively and participate in all the activities of the programme that appear from the study activity model and the educational plan. For some study activities, mandatory participation is specified as mandatory attendance. Mandatory attendance is defined as the student s obligation to be present during the programme activities which require attendance. Study ctivity Model Teaching with a teacher present. Guidance, practices, feedback, introductions, etc. Internship/clinical training, guidance during internship Examination, tests Initiated by: Teachers Project and teamwork Preparation for the teaching, internship and examination initiated by the teacher Working with e-learning elements Internship Participation of: Teacher and students Initiated by: Teachers Participation of: students Initiated by: teachers Participation of: Teacher and students Participation of: Students Participation of: Teacher and students Initiated by students Participation of students Initiated by students Debate events Individual follow-up on teamwork Student counselling Common classes Individual preparation for the classroom teaching, internship and exam Study groups Literature search Initiated by: Students University College bsalon /achelor s Degree in Nutrition and Health/Curriculum 12 /55
The programme is organised in collaboration with the educational institution and the clinical training site. This ensures that the clinical training constitutes an integrated part of the entire programme so that the student s education both at the educational institution and at the clinical training site constitutes a coherent programme. In the nutrition and health study programme mandatory attendance is required for the internship corresponding to a scope of 30 hours a week on average. t the beginning of the internship the person in charge of the internship and the student agree upon the attendance for the activities. Documented attendance is a prerequisite for the student to sit the exams related to the objectives for learning outcomes of the internship. 2.5.1 Failure to comply with the mandatory participation and attendance If the student does not comply with the mandatory participation and/or attendance, this will be registered as a used examination attempt unless the student is able to document an illness or in other ways obtain a dispensation. 2.5.2 The rules for assessment of the study activity The student is considered to show study activity as long as the mandatory participation and attendance for the programme is fulfilled. If the student does not pass at least one examination during the programme in a consecutive period of at least one year, the student is excluded from the programme. Talent programmes University College bsalon organises special talent programmes concurrent with the rated programme. The programmes are in accordance with the objectives of the programme. The purpose of organising talent programmes is to support particularly talented and motivated students so that these students are offered challenges that correspond to their prerequisites and potential. The planned talent programmes must not be an obstacle to the student's mandatory participation and attendance in relation to the ordinary learning activities. 2.6.1 dmission to the talent programmes The admission to the talent programmes is governed by the criteria that are linked to the respective activities. The student is informed about this in connection with the implementation of these. The decision on who will be offered participation in a specific talent programme depends on the objective and professional criteria that correspond to the purpose of the talent programme. It is a prerequisite for the talent programme that the student participating follows and completes the occupational therapy study programme within the stipulated time. 2.6.2 Talent programme on the diploma When a talent programme starts, you will be informed how this appears on the diploma. In accordance with the ministerial order on talent programmes, this will appear in one of the following ways: Distinction on the diploma. This requires a high professional level and fulfilment of certain specific criteria. Recognition of extracurricular activities on the diploma. This concerns the completion of specific professional activities e.g. participation in international conferences. University College bsalon /achelor s Degree in Nutrition and Health/Curriculum 13 /55
Talent programme with extra ECTS credits on the diploma. This concerns the completion of extra programmes that will give more ECTS credits than the nominal rating of the programme that the student is signed up for. University College bsalon /achelor s Degree in Nutrition and Health/Curriculum 14 /55
PRT 3 THE 7 SEMESTERS OF THE DEGREE PROGRMME In the following sections, each semester is presented with a description of the following: Title and contents Distribution of subject areas and ECTS in the semester Objectives for learning outcomes Exams in the semester University College bsalon /achelor s Degree in Nutrition and Health/Curriculum 15 /55
1st semester Health, Food and People The first semester focuses on health and people and the connection between health behaviour and diseases. The influence of nutrition on the body s function are analysed including the quality of food and meals. Problems and potentials in relation to health promotion and rehabilitation at an individual and societal level is a key element and will be analysed in relation to official recommendations. Through an introduction to the programme as well as the organisation of the semester around basic theories, concepts and methods within the professional field the student will be working with the development of his or her own study competencies. Distribution of ECTS in the 1st semester Subject areas Subject Number of ECTS credits Health science subjects Natural science subjects Human science subjects Social science subjects Dietetics, Dietary Planning and Evaluation as well as Food and Meals Nutrition, iochemistry, natomy and Physiology as well as Food Technology, Pedagogy and Communication Sociology, Political Science and Economy 9 9 6 6 In total 30 The distribution of theoretical and practical teaching/internship as well as interprofessional and elective study elements in ECTS credits in the 1st semester Teaching method Interprofessional elements Elective elements Number of ECTS credits Theoretical teaching 0 0 28 Practical training/internship 0 0 2 In total 0 0 30 University College bsalon /achelor s Degree in Nutrition and Health/Curriculum 16 /55
Objectives for learning outcomes in the 1st semester Knowledge Possesses knowledge of and is able to understand the connection between diet and physiological changes through life in a societal context Is able to reflect on health promotion, illness prevention, treatment and rehabilitation which will increase the citizen s and the patient s opportunity to master a healthy everyday life Is able to reflect on ethical issues Skills masters relevant study and working methods in order to seek, evaluate and interpret empirical evidence, theory and research methods Competencies Is able to handle and independently communicate in different situations Tested in partial exam Tested in partial exam Tested in partial exam Examinations The semester examination in the 1st semester is organised as two internal partial examinations. The assessment will be individual for each student in accordance with the 7-point grading scale with the pass mark 02 ( cf. the Ministerial Order on the Grading Scale and Other Forms of assessment no. 114 of 03/02/2015). The average of the grades is included in the total exam result where the partial examination is weighted with 50 % and the partial examination is weighted with 50 %. Partial examination : The examination is an individual, written examination corresponding to 15 ECTS credits. The examination is interdisciplinary and includes both theoretical and practical study elements from the semester. Partial examination : The examination is a group examination of max 6 students. It is a written and oral examination corresponding to 15 ECTS credits. The examination is interdisciplinary and includes both theoretical and practical study elements from the semester. University College bsalon /achelor s Degree in Nutrition and Health/Curriculum 17 /55
2nd semester Food, Meals and Production The second semester focuses on the production of food and meals. Planning and organisation of food and meal production seen in the perspective of food and management The students will learn about selected ingredients and quality parameters such as durability and taste. Food safety and internal inspection as well as sustainability is incorporated from a consumer and production perspective where food and meals are evaluated in terms of nutrition. The consumer s choice of meals and food is analysed in connection with the communication and marketing related to these. Distribution of ECTS in the 2nd semester Subject areas Subject Number of ECTS credits Health science subjects Natural science subjects Human science subjects Social science subjects Food and Meals, Microbiology as well as Dietetics, Dietary Planning and Evaluation Food Technology and iochemistry, natomy, Physiology and Nutrition, Communication as well as Psychology and Pedagogy Organisation and Management as well as Economy, Political Science and Sociology 9 9 6 6 In total 30 The distribution of theoretical and practical teaching/internship as well as interprofessional and elective study elements in ECTS credits in the 2nd semester Teaching method Interprofessional elements Elective elements Number of ECTS credits Theoretical teaching 0 0 27 Practical training/internship 0 0 3 In total 0 0 30 University College bsalon /achelor s Degree in Nutrition and Health/Curriculum 18 /55
Objectives for learning outcomes in the 2nd semester Knowledge Is able to understand management, processes, development, planning and completion within food, nutrition and the health sector Is able to reflect on ethical issues Possesses knowledge of and is able to understand food, hygiene, culinary quality and sensory science in relation to meal and food production Skills Is able to use and justify different methods for assessing food and meals in connection with practical problems Competencies Is able to handle and independently communicate in different situations s able to independently handle the development of healthy meals taking living conditions into consideration Tested in partial exam Tested in partial exam Tested in partial exam Examinations The semester examination in the 2nd semester is organised as two internal partial examinations. The assessment will be individual for each student in accordance with the 7-point grading scale with the pass mark 02 ( cf. the Ministerial Order on the Grading Scale and Other Forms of assessment no. 114 of 03/02/2015). The average of the grades is included in the total exam result where the partial examination is weighted with 50 % and the partial examination is weighted with 50 %. Partial examination : The examination is an individual, oral examination corresponding to 15 ECTS credits. The examination is interdisciplinary and includes both theoretical and practical study elements from the semester. Partial examination : The examination is a group examination of max 6 students. It is a written and oral examination corresponding to 15 ECTS credits. The examination is interdisciplinary and includes both theoretical and practical study elements from the semester. University College bsalon /achelor s Degree in Nutrition and Health/Curriculum 19 /55
Food and Management 3 rd - 6 th semester 3rd semester Food and Management: Quality ssurance and Management of Food and Meal Production The third semester focuses on meal production for specific target groups based on perspectives such as sensory science, nutrition, food safety, health, culture and structure. ased on theory of science as well as quantitative and qualitative research methods the students will examine the demands and expectations from public and private clients in terms of quality and health while taking the structural framework into consideration. The starting point is the companies organisation, production and distribution of food and meals. Managerial and production technological perspectives are included in connection with ethical considerations. Facilitation, communication and cooperation in an interprofessional context are key elements. In connection with the internship in the third semester the students will work with examples of the above. Distribution of ECTS in the 3rd semester Subject areas Subject Number of ECTS credits Health science subjects Natural science subjects Human science subjects Social science subjects Food and Meals, Microbiology and Dietetics, Dietary Planning and Evaluation Food Technology and iochemistry, natomy, Physiology and Nutrition Communication as well as Psychology and Pedagogy Organisation and Management as well as Economy, Political Science and Sociology 9 9 6 6 In total 30 The distribution of theoretical and practical teaching/internship as well as interprofessional and elective study elements in ECTS credits in the 3rd semester Teaching method Interprofessional elements Elective elements Number of ECTS credits Theoretical teaching 0 0 25 Practical training/internship 5 0 5 In total 0 0 30 University College bsalon /achelor s Degree in Nutrition and Health/Curriculum 20 /55
Objectives for learning outcomes in the 3rd semester Knowledge Possesses knowledge of, and is able to reflect on the application of, communication theories and methods, and understand the communicative significance in relation to dialogue and forging relationships Possesses knowledge of methods and standards for quality assurance, consumer safety as well as quality enhancement, and is able to reflect on their use Possesses knowledge of, and is able to reflect on, their own practice, as well as their profession s duties and responsibilities, in an organisational, administrative and social perspective in relation to the food area Possesses knowledge of, and is able to reflect on, the theory of science, research methods and models for evaluation, quality assurance and quality enhancement, as well as relating this knowledge to research and development work in professional practice Possesses knowledge of and is able to reflect on processes and management of food and food preparation in relation to food and meals in relation to food and meals Skills Is able to use research- and development-based results and integrate different forms of knowledge from the professional field To be able to use, assess and justify methods and described standards for quality assurance and enhancement Is able to use theoretical knowledge in practice within management, development and planning Competencies Is able to handle and independently communicate in different situations Is able to handle complex and development-oriented issues based on analyses and methodology and is able to identify his or her own learning needs Tested in partial exam Tested in partial exam Tested in partial exam Examinations The semester examination in the 3rd semester is organised as two internal partial examinations. The assessment will be individual for each student in accordance with the 7-point grading scale with the pass mark 02 (cf. the Ministerial Order on the Grading Scale and Other Forms of assessment no. 114 of 03/02/2015). The average of the grades is included in the total exam result where the partial examination is weighted with 33 % and the partial examination is weighted with 67 %. ttendance during the internship is a prerequisite for the student to sit the exam. Partial examination : The examination is an individual, written and oral examination corresponding to 10 ECTS credits. The examination is interdisciplinary and includes both practical, theoretical and interprofessional study elements from the semester. Partial examination : The examination is a group examination of max 6 students. It is a written and oral examination corresponding to 20 ECTS credits. The examination is interdisciplinary and includes both theoretical and practical study elements from the semester. University College bsalon /achelor s Degree in Nutrition and Health/Curriculum 21 /55
4th semester Food and Management: Management and Product Development of Food The fourth semester focuses on the connection between food and the market. The students will learn about food production from perspectives such as sensory science, nutritional consequences, food safety, health, culture and structure. In connection with food development, production and distribution the company's organisation and management as well as the student's choice of literature and study design. The development of the student's competencies within food production and communication, advice and facilitation as well as a partner in an interdisciplinary/intersectoral context is essential. Distribution of ECTS in the 4th semester Subject areas Subject Number of ECTS credits Health science subjects Natural science subjects Human science subjects Social science subjects Food and Meals, Microbiology as well as Dietetics, Dietary Planning and Evaluation Food Technology and iochemistry, natomy, Physiology and Nutrition Theory of science and methodology Communication as well as Psychology and Pedagogy Organisation and Management as well as Economy, Political Science and Sociology 9 9 6 6 In total 30 The distribution of theoretical and practical teaching/internship as well as interprofessional and elective study elements in ECTS credits in the 4th semester Teaching method Interprofessional elements Elective elements Number of ECTS credits Theoretical teaching 5 10 30 Practical training/internship 0 0 15 In total 5 10 30 University College bsalon /achelor s Degree in Nutrition and Health/Curriculum 22 /55
Objectives for learning outcomes in the 4th semester Knowledge Is able to reflect on the citizen s and the consumer s opportunity to master the healthy everyday life Possesses knowledge of and is able to reflect on health promotion and illness prevention at individual or group level as well as a structural level Possesses knowledge of, and is able to understand and reflect on, targets set for citizens and organisations, and is able to participate in interprofessional and intersectoral collaboration on care Skills Is able to communicate professional and practical issues and solutions at individual, group and structural level Masters relevant study and working methods both to search for, assess and interpret empirical evidence, theory and research methods, and to initiate and participate in innovation, development and research work Is able to select, develop and quality assure food and meal concepts Compentencies Demonstrates personal professional responsibility, and keep up-to-date by identifying and understanding their own learning processes and developmental needs Is able to independently handle and develop communication in connection with the development of food and meal concepts Examination The semester examination in the 4th semester is organised as an external examination.t he assessment will be individual for each student in accordance with the 7-point grading scale with the pass mark 02 (cf. the Ministerial Order on the Grading Scale and Other Forms of assessment no. 114 of 03/02/2015). The examination is a group examination of max 6 students. It is a written and oral examination corresponding to 30 ECTS credits. The examination is interdisciplinary and includes both theoretical, elective and interprofessional study elements from the semester. University College bsalon /achelor s Degree in Nutrition and Health/Curriculum 23 /55
5th semester Food and Management: Food Innovation and Change Management Food Security and Food Scape The fifth semester focuses on food innovation and management directed at the opportunities to work closely together with the regional food companies about developing and launching new products. User driven innovation and practical food development are important competencies in a rapidly changing and increasingly differentiated market where the parameters are health and optimisation of resources. The student will focus on food production and distribution, management, food trends, innovation processes, market understanding, consumers and user driven innovation compared to a local, regional, national or global food market and customer group. In the semester there is focus on more aspects at the same time and there is focus on the student being able to develop analytical reflective competencies in relation to their own professional identity and the ability to join an interprofessional collaboration with others. Perspectives which are tested practically and theoretically in the semester. The 5th and the 6th semester may be organised in random order. Distribution of ECTS in the 5th semester Subject areas Subject Number of ECTS credits Health science subjects Natural science subjects Human science subjects Social science subjects Food and Meals, Microbiology as well as Dietetics, Dietary Planning and Evaluation Food Technology and iochemistry, natomy, Physiology and Nutrition, Communication as well as Psychology and Pedagogy Organisation and Management as well as Economy, Political Science and Sociology 9 9 6 6 In total 30 The distribution of theoretical and practical teaching/internship as well as interprofessional and elective study elements in ECTS credits in the 5th semester Teaching method Interprofessional elements Elective elements Number of ECTS credits Theoretical teaching 5 0 20 Practical training/internship 5 0 10 In total 10 0 30 University College bsalon /achelor s Degree in Nutrition and Health/Curriculum 24 /55
Objectives for learning outcomes in the 5th semester Knowledge Possesses knowledge of, and is able to reflect on, the profession s use of information and communication technology, as well as the impact of technology Possesses knowledge of, and is able to understand innovation as a method to change practice and is familiar with simple implementation methodologies in relation to specific target groups Possesses knowledge of the priorities for deploying professional resources under the prevailing framework conditions within the food area Possesses knowledge of and is able to understand concept development, innovation and project management across the public and the private sector Skills Is able to master interdisciplinary and intersectoral cooperation Use professionally relevant information, communication and welfare technology that incorporates thinking about the client s own resources to the greatest possible extent Is able to assess and master the optimisation of processes related to the production of food and meal production taking the citizens needs and economy and sustainability Is able to work innovatively and entrepreneurially with food and meal concepts Is able to use theoretical knowledge in practice within management, development and planning Competencies Is able to act independently within organisational contexts, including the food area Is able to independently assume responsibility for working innovatively within food and meal concepts Is able to independently handle managerial issues in a monoprofessional and interprofessional cooperation in relation to working environment, economy and sustainability Is able to handle preparation, documentation, evaluation and development of control tools in a managerial perspective within food and meal concepts Tested in the semester exam Tested in the semester exam Prerequisite for learning of examination Prerequisite for learning of examination Tested in the semester exam Examinations The semester examination in the 5th semester is organised as two examinations. Examination is internal, and examination is external. The assessment will be individual for each student in accordance with the 7-point grading scale with the pass mark 02 (cf. the Ministerial Order on the Grading Scale and Other Forms of assessment no. 114 of 03/02/2015). ttendance during the internship is a prerequisite for the student to sit the exam. Examination : The examination is an individual, written and oral examination corresponding to 10 ECTS credits. The examination is interdisciplinary and includes both practical, theoretical and interprofessional study elements from the semester. Examination : The examination is a group examination of max 6 students. It is a written and oral examination corresponding to 20 ECTS credits. The examination is interdisciplinary and includes both theoretical, practical and interprofessional study elements from the semester. University College bsalon /achelor s Degree in Nutrition and Health/Curriculum 25 /55
6th semester Food and Management: Specialisation and immersion within Food and Management The study field, the professional field and the current opportunities and problems in the society forms the framework of this semester. The nutrition and health study programme offers several different forms of specialisation before the start of the semester that the student will choose between. This gives the student the opportunity to choose a specific profile within the given framework directed at the professional field of interest. For the individual student the concrete specialisation may form the direction for the rest of the education, including the internship in the 7th semester as well as being the focus of the following bachelor project. Furthermore, this semester will also include a special opportunity for the student to achieve an internationalisation of the education either through a study abroad in a partner institution abroad or through the areas in which the student chooses to specialise in. The 5th and the 6th semester may be organised in random order. Distribution of ECTS in the 6th semester Subject areas Subject Number of ECTS credits Health science subjects Natural science subjects Human science subjects Social science subjects Food and Meals, Microbiology as well as Dietetics, Dietary Planning and Evaluation Theory of science and methodology Food Technology and iochemistry, natomy, Physiology and Nutrition, Communication as well as Psychology and Pedagogy Organisation and Management as well as Economy, Political Science and Sociology 9 9 6 6 In total 30 The distribution of theoretical and practical teaching/internship as well as interprofessional and elective study elements in ECTS credits in the 6th semester Teaching method Interprofessional elements Elective elements Number of ECTS credits Theoretical teaching 0 10 30 Practical training/internship 0 0 In total 0 10 30 University College bsalon /achelor s Degree in Nutrition and Health/Curriculum 26 /55
Objectives for learning outcomes in the 6th semester Knowledge Is able to reflect on ethical issues Possesses knowledge of, and is able to understand innovation as a method to change practice and is familiar with simple implementation methodologies in relation to specific target groups Possesses knowledge of and is able to understand nutritional, hygienic, technological and sensory scientific quality as well as economy and sustainability Skills Is able to use research- and development-based results and integrate different forms of knowledge from the professional field Masters development, implementation and evaluation of processes and managerial tasks Competencies Is able to handle complex and development-oriented issues based on analyses and methodology and is able to identify his or her own learning needs Is able to make use of technology related to the profession, including information and communication technology in the relevant context Examinations The semester examination in the 6th semester is organised as an internal examination. The assessment will be individual for each student in accordance with the 7-point grading scale with the pass mark 02 (cf. the Ministerial Order on the Grading Scale and Other Forms of assessment no. 114 of 03/02/2015). The examination is a group examination of max 6 students. It is a written and oral examination corresponding to 30 ECTS credits. The examination is interdisciplinary and includes both theoretical and elective study elements from the semester. University College bsalon /achelor s Degree in Nutrition and Health/Curriculum 27 /55