KOST 301

Communication and Management

Semester/Level

First semester, level 3

ECTS credits

0 ECTS from the subject area of Food and Nutrition Sciences
10 ECTS from the subject area of Economics and Administration.

Goals and objectives

Students are to:
- gain knowledge about various cultures so that they can organize inter-
  cultural occupational environments
- have knowledge of teaching and learning methods which are useful in
   training apprentices
- be able to have responsibility for apprentices set- up plans for training and
   instruction
- have knowledge about various marketing strategies and methods

Topic areas

- Communication
- Apprenticeship
- Inter-cultural occupational environment
- Marketing (and advertisement?)
- Communication and group psychology
- Organisational development
- Balanced score card

KOST 302

Food Culture, Nutrition and Health

Semester/Level

First semester, level 3

ECTS credits

15 ECTS from the subject area of Food and Nutrition Sciences
0 ECTS from the subject area of Economics and Administration.

Goals and objectives

Students are to be able to:
- Plan meals for groups of people with different cultural backgrounds
- communicate with health personnel on food and nutrition
- communicate with groups with different needs and cultural
   backgrounds on food and nutrition
- develop and carry out projects with goals for health promotion within
   various institutions

Topic areas

- Food and culture
- Living conditions, life-style and health
- Legislation, politics and nutrition
- Counselling pedagogy

KOST 303

Innovation and Project Management

Semester/Level

Second semester, level 3

ECTS credits

5 ECTS from the subject area of Food and Nutrition Sciences
10 ECTS from the subject area of Economics and Administration.

Goals and objectives

Students are to be able to:
- use techniques for problem identification and solving
- use techniques for clarifying new possibilities, products, processes and
  systems
- carry out a project with innovation as its goal
- plan and carry through expositions, trade fairs, conferences and other
  arrangements

Topic areas

Development of ideas
- Problem-solving methods
- Creativity, innovation, product, process and system development

Project work
- Project management
- Project economy
- Product development projects
- Vitalizing projects
- Structural change

KOST 304

Bachelor Project

Semester/Level

Second semester, level 3

ECTS credits

ECTS from the subject area of Food and Nutrition ECTS from the subject area of Economics and Administration.

Goals and objectives

Students are to be able to:
- shed light on, analyse and contribute new knowledge on a question
  relevant for the field of institutional catering management
- show the degree of depth and understanding that is relevant for the
   conclusion of a bachelor program

Topic areas

- Research methods
- Statistics
- Academic writing skills