Traditional Food Studies

Content:

The programme provides an introduction to traditional food and food preparation considered in a cultural-historical perspective. Both the common Norwegian food culture and the diversity of local and regional traditions are investigated. Through practical exercises, students will gain a basic knowledge of food preparation and traditional food customs.
Courses on the programme:
Food and Culture (6 ECTS)
Food and Agricultural Policy (3 ECTS)
Food, Health and Hygiene (3 ECTS)
Food and Practical Preparation (15 ECTS)
Subject didactics (3 ECTS)

Teaching and learning methods:

This is a part time 30 ECTS programme spread over one year. Teaching comprises ten monthly sessions (from Wednesday to Friday). The teaching consists of practical food preparation, lectures and seminars. Between sessions, students are expected to study independently, practice and do project work.

Careers / further study:

Several of the graduates from the Department of Folk Culture at Rauland are now employed in teaching positions in various kinds of schools, and some combine this with careers in the field of the Arts. Depending on which specialisation was chosen as part of their degree, graduates may find careers as mediators in the cultural sector, folk music curators or handicraft consultants etc. The programme gives access to the international network of folk musicians and folk artists and may open for future careers. This programme may be combined with other higher education programmes within the cultural sphere, or form a part of the 4-year

General Teacher Education and a BA degree. The programme qualifies for admission to MA Traditional Norwegian Arts.