Culinary Arts and Hospitality Science, Second Cycle, Independent Project, 15 credits

Learning outcomes

After finishing the course the student should be able to demonstrate knowledge and understanding in the main field of study, including both broad and specialized knowledge in certain areas of the field as well as insight into the research field. The student should also be able to independently identify and formulate a scientific problem, and to carry out advanced research tasks within a specified time frame using methodological knowledge of relevance for the main field of study. The student should be able apply and use ethical guidelines for the project and make judgements in the main field of the course with regard to relevant scientific, social and ethical aspects. The student should be able to critically analyze and reveiw other students academic texts using written feedbeck and to identify the need for further knowledge and take responsibility for developing their knowledge.

Content

The course consists of an independent project work which includes problem formulation, information retrieval, ethical consideration and data collection, as well as analysis and synthesis of data. The project work is presented in the form of a paper and the student must, in addition, also critically evaluate other student academic texts.

Examinations and grades

Examination, 15 credits (Code: M100)
Grades used are Fail (U), Pass (G) or Pass with Distinction (VG).

According to the Higher Education Ordinance, Chapter 6, Section 18, a grade is to be awarded on the completion of a course, unless otherwise prescribed by the university. The university may determine which grading system is to be used. The grade must be determined by a teacher specifically nominated by the university (the examiner).

In accordance with university regulations on grading systems for first and second-cycle courses and study programmes (Vice-Chancellor’s decision ORU 2018/00929), one of the following grades is to be used: fail (U), pass (G) or pass with distinction (VG). For courses included in an international master’s programme (60 or 120 credits) or offered to the university’s incoming exchange students, the A to F grading scale is to be used. The vice-chancellor, or a person appointed by them, may decide on exceptions from this provision for a specific course, if there are special grounds for doing so.

The grades used on this course are Fail (U), Pass (G) or Pass with Distinction (VG).

Comments on grades

For Pass (G) is required Pass (G) on Examination (M100): Written Assignment and Oral Examination. For Pass with Distinction (VG) is required Pass with Distinction (VG) on Examination (M100): Written Assignment and Oral Examination.

The course will provide three occasions for examination, thereafter the student is referred to the next time the course is provided.
If the student has not achieved the grade Pass (G) at the examination of the independent project, a written supplement can be submitted within 10 working days from the date of notification of grade. Supplement is only possible if the examiner assesses that it is possible for the student to achieve the criteria for the grade Pass (G).

Modes of assessment

Examination (M100): Written Assignment and Oral Examination

For students with a documented disability, the university may approve applications for adapted or other modes of assessment.

For further information, see the university's local examination regulations.

Specific entry requirements

90 credits in Culinary Arts and Meal Science where a degree project of 15 credits is included or alternatively 90 credits in humanities, social science, natural science or art subject area where an independent work of 15 credits is included. In addition, 15 credits are required at the second cycle, of which 7.5 credits in scientific method. The applicant must also have qualifications corresponding to the course "English 6" or "English B" from the Swedish Upper Secondary School.

For further information, see the university's admission regulations.

Other provisions

Students who have been admitted to and registered on a course have the right to receive tuition and/or supervision for the duration of the time period specified for the particular course to which they were accepted (see, the university's admission regulations (in Swedish)). After that, the right to receive tuition and/or supervision expires.

Reading list and other learning resources

Additional Reading

Braun, Virginia & Clarke, Victoria (2022).
Thematic analysis: a practical guide
Los Angeles: SAGE

Bryman Alan (latest edition).
Social Research Methods
Oxford University Press

Swedish Research Council (latest edition).
Good Research Practice
Swedish Research Council, Pdf

Additional research articles and other material may be added that is of relevance for the course.