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Field study methodology in applied Gastronomy

  • Number of credits 7.5 Credits
  • Level Master’s level
  • Study form Web-based (online)
  • Starting Spring Term 2019

About the course

The goal of the course is to provide tools for the students being able to collect field data and to analyze the data collected as well as being able to understand meals and details of meals in different contexts and from different perspectives. Students will be trained practically in conducting field observations. Different types of data analysis will be applied, for example image/picture analysis, content analysis and cultural analysis. Students will on their own critically discuss cultural aspects of meals.
 

Application and eligibility

Field study methodology in applied Gastronomy, 7.5 hp

Visa tillfällen för föregående termin Spring Term 2019 Det finns inga senare terminer för kursen

Starts

Lectures begin on week starting 18 February 2019

Ends

Lectures end during the week of 25 March 2019

Study location

Varied

Language

English

Type of studies

Mixed, 100%, Online learning (web-based)

Number of mandatory meetings

No mandatory meetings.

Number of on campus meetings

No on campus meetings.

Required Knowledge

A minimum of 90 ECTS, including a minimum of 15 ECTS bachelor thesis. English A.
 

Selection

Academic credits

Application code

UMU-29508

Application

Please note: This application round is intended only for applicants within the EU/EEA and Switzerland. Online application service is in Swedish. Notification of admission will be sent in mid-November. Contact the department for more information. Application deadline is 15 October 2018.

Application and Tuition fees

As a citizen of a country outside the European Union (EU), the European Economic Area (EEA) or Switzerland, you are required to pay application and tuition fees for studies at Umeå University.

Application fee

SEK900

Tuition fee, first instalment

SEK11,250

Total fee

SEK11,250

Contact us

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Course is given by
Umeå University School of Restaurant and Culinary Arts