Food Education (Blended intensive program) (4cr)

Evaluation scale

1-5

Content scheduling

part 1: online
part 2: contact teaching at SEAMK

Objective

Students can analyze the concept of food education. Student identifies food education as part of the field of welfare promotion. Students are able to compare different educational science approaches against the background of food and nutrition education. Students are also able to view food education through different perspectives. The student's food and nutrition education planning and analysis skills evolve. Students are able to justify the use of various teaching methods, materials and tools.

Content

Food education and welfare promotion
Ethical, ecological, social, cultural, psychological perspectives in food education
Approaches of educational science
Analysis of food and nutrition education projects

Location and time

Scheduled Online Course and Subsequent Intensive Week on Campus

Remote meetings on Teams:
- Thu, March 12, 2026, in the evening
- Thu, March 19, 2026, in the evening
- Thu, March 26, 2026, in the evening

Intensive Week at SEAMK:
- April 20-24, 2026, every day from 8.30 AM to 5 PM, with the possibility to participate in evening gatherings as part of the evenings.

Materials

Nutrition Recommendations
Finland's Sustainability Goals
Agenda 2030
Food Education Material

Teaching methods

SCHEDULED ONLINE STUDY:

The first part of the study is conducted online in the Moodle learning environment.
The study requires participation in scheduled online teaching.
The recordings of the teaching sessions are not available for later viewing in Moodle.
The study includes joint online meetings/pair or group work.
The study also includes independent work online.
The student familiarizes themselves with the theoretical material, completes online assignments according to the given instructions.
The study requires participation on part two, where students study in the class room and Prikka learning environment at SEAMK and on excursions.

Employer connections

Excursio to a xchool, eating school lunch
Excursion to a food industry / product development

International connections

Study is conducted in english and students from Finland, Germny, Neatherlands and Belgium will attend.

Completion alternatives

This implementation can not be completed in the alternative ways.

Student workload

The workload for the course is designed so that achieving the learning objectives requires an average of 27 hours of student work per credit.
- 9 hours of remote teaching
- 40 hours of intensive week
- 9-20 hours of study between remote teaching weeks
- 5 hours of reporting
- 23 hours of learning diary/portfolio

Assessment criteria, satisfactory (1)

Students can analyze the concept of nutrition education. He can portray the importance of food education as part of the field of welfare. Students identify approaches of educational science against the background of food and nutrition education. The student identifies different aspects of food education. Students are able to analyze the use of various teaching methods. Student shows interest in food education. He/she follows the instructions given in some respects and operates on the given schedule.

Assessment criteria, good (3)

Students are able to analyze the concept of nutrition education in a wide range. He can portray the importance of food education as part of the welfare field very well. Students are able to present educational science approaches against the background of food and nutrition education. Students are able to analyze different aspects of food education. Students are able to analyze the use of different teaching methods. Students are aware of the need for development in their own work and perceive development opportunities in their activities. He/she demonstrates insight and ability to analyze his/her own work. He/she follows the instructions given and operates on the given schedule.

Assessment criteria, excellent (5)

Students are able to analyze the concept of nutrition education in a diverse and profound manner. They can broadly describe the importance of food education as part of the field of welfare. Students are able to present educational science approaches against the background of food and nutrition education. Students are able to analyze in depth various aspects related to food education. Students can analyze the use of different teaching methods. Students are initiative and have the capacity to apply what they learn to practice. Students are able to develop their own and work community activities. Student follows the instructions given and will act on the schedule given accurately.

Qualifications

Food and nutrition (completed)
Nutrition quality in food services (completed)

Further information

The course is an excellent opportunity for home internationalization and get new approchies and making friends from Europe!