HIST 5008EX - Food Choices and Food Ethics
External - Semester 1 - 2015
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General Course Information
Course Details
Course Code HIST 5008EX Course Food Choices and Food Ethics Coordinating Unit Historical and Classical Studies Term Semester 1 Level Postgraduate Coursework Location/s External Units 6 Contact Online (2 March to 5 June) Available for Study Abroad and Exchange Y Assessment 3500-4000 word final essay (40%), 1500 word mid-course essay (20%), 20 minute tutorial presentation accompanied by written outline (20%), 1500-2000 word portfolio of responses to questions or structured tasks relating to topic (20%) Course Staff
Course Coordinator: Dr Laura Prosperi
Dr Laura Prosperi, Course Coordinator
School of History and Politics
508 Napier Building
laura.prosperi@adelaide.adu.au
Phone: 8313 0054
A/Prof Rachel A. Ankeny, Program Coordinator
School of History & Politics
311 Napier Building
rachel.ankeny@adelaide.edu.auCourse Timetable
The full timetable of all activities for this course can be accessed from .
Not applicable. -
Learning Outcomes
Course Learning Outcomes
On successful completion of this course, students will be able to demonstrate:1 Familiarity with the history and evolution of views on food choice and ethics. 2 Understanding of and ability to apply the appropriate methodologies for research into questions and issues relating to food choice and ethics. 3 Appreciation of a variety of religious and secular views on ethical issues relating to food and drink. 4 Understanding of arguments associated with various positions on ethical issues relating to food and drink, including debates relating to food security and globalization. 5 Ability to evaluate and critically analyse current debates about food choice and ethics in a verbal presentation. 6 The written and research skills required to develop and present an extended argument on a central issue relating to food choice and ethics within a broader sociohistorical context. University Graduate Attributes
This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:
University Graduate Attribute Course Learning Outcome(s) Knowledge and understanding of the content and techniques of a chosen discipline at advanced levels that are internationally recognised. 1 - 6 The ability to locate, analyse, evaluate and synthesise information from a wide variety of sources in a planned and timely manner. 1 - 2, 5 - 6 Skills of a high order in interpersonal understanding, teamwork and communication. 5 - 6 A proficiency in the appropriate use of contemporary technologies. 2, 6 A commitment to continuous learning and the capacity to maintain intellectual curiosity throughout life. 1 - 6 An awareness of ethical, social and cultural issues within a global context and their importance in the exercise of professional skills and responsibilities. 1, 3 - 6 -
Learning Resources
Required Resources
Required readings will be made available in electronic form via the course’s MyUni site. Lectures
will be available in online form along with online tutorial sessions.Recommended Resources
A list of recommended resources will be made available via the course’s MyUni site including links to online versions of resources where available and to the library’s resource guide for food studies. Additional materials including essay writing and reference guides will be made available via MyUni, and Turnitin will be utilized via MyUni. Students have access to computing suites as well as IT support via the University, and are provided with a printing quota each semester. Other resources will be provided via the course MyUni site.Online Learning
A course website will be available via MyUni at https://myuni.adelaide.edu.au/webapps/login/ once the course begins, and all students must make access to this site to complete the course. Portfolio entries must be posted regularly via this site, and all assessment tasks will be submitted via MyUni. -
Learning & Teaching Activities
Learning & Teaching Modes
Online lectures, tutorials and assessment tasks are the main modes of learning supplemented by structured learning activities which support building the knowledge and skills which are the main foci of the course.Workload
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.
The information below is provided as a guide to assist students in engaging appropriately with the course requirements, and are based on approximations of average workload per week of the intensive term. During some parts of the term, workload may be heavy or lighter.
Virtual classroom lectures: 1 hour per week
Tutorials: 2 hours per week
Structured learning activities: 3 hours
The workload for this unit will include:
Listening/Reading: 4 hours per week
Researching and completing assignments: 2 hours/week
Please note that 6-unit courses in HUMSS are designed on the assumption that all learning and assessment activities (including reading, on-line viewing, preparatory work, research and writing of assignments etc.) will require approximately 312 hours.
Learning Activities Summary
Learning activities will be associated with the following key themes, and will utilize theoretical literature as well as a series of case studies examining historic and contemporary examples relating to food choice and food ethics.
Review of research methodologies and sources relating to food ethics/choice.
Overview of the history of concepts relating to values and food choice, with particular attention to the concepts of omnivorousness and how foods come to be considered as ‘edible’.
History and evolution of various types of individual food choices and their rationales, including vegetarianism, veganism, and locovorism.
Food avoidance and taboos with religious and secular bases within their cultural and historical contexts.
Food philosophies associated with the good of the broader community (such as the farmers’ market movement, community-supported agriculture, and fair trade).
The environmental impacts of food choices.
The science and ethics of organics and genetically-modified foods The impending crisis of food security locally and globally in the face of globalization. -
Assessment
The University's policy on Assessment for Coursework Programs is based on the following four principles:
- Assessment must encourage and reinforce learning.
- Assessment must enable robust and fair judgements about student performance.
- Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
- Assessment must maintain academic standards.
Assessment Summary
- Final essay
- Mid-course essay
- Tutorial presentation accompanied by written outline, due on assigned individual dates during the semester
- Student portfolio, at least one entry per topic/ every two weeks
All assessment tasks are formative, and all contribute to learning objectives 1-6. This course is not exempt from any requirement of the Assessment for Coursework Programs policyAssessment Related Requirements
All assessment tasks must be successfully completed in order to pass the course.Assessment Detail
- Final essay
- Mid-course essay
- Tutorial presentation accompanied by written outline, due on assigned individual dates during the semester
- Student portfolio, at least one entry per topic/ every two weeks
Submission
All assignments will be submitted online through MyUni. For essays and tutorial presentation
write-ups, the assignment must be submitted via Turnitin on the MyUni site. A dedicated folder will be established on MyUni for submission of portfolio entries.Course Grading
Grades for your performance in this course will be awarded in accordance with the following scheme:
M10 (Coursework Mark Scheme) Grade Mark Description FNS Fail No Submission F 1-49 Fail P 50-64 Pass C 65-74 Credit D 75-84 Distinction HD 85-100 High Distinction CN Continuing NFE No Formal Examination RP Result Pending Further details of the grades/results can be obtained from Examinations.
Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.
Final results for this course will be made available through .
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Student Feedback
The University places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.
SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the University to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy (http://www.adelaide.edu.au/policies/101/) course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.
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