IT & Food Research ~ Autumn Term 2014

Course title: IT & FOOD RESEARCH
Course reference: C2334133 & C2334134
Tutor(s):   Joyce Thipa
Venue: Vernon Community College, Vern House, 187 Friar Lane, Nottingham, NG
Fee: £80.85 Fee Waived for those on income related benefits or low income; Evidence must be provided.
Start date: 7th October – 9th December 2014
Day(s)/time(s): Tuesday 10am – 12.10pm   or 12.30pm -2.40pm
Number of sessions: 10
Hours per session:  2.06

Course aims:
This course is aimed at people seeking to get more insight on food variations across different cultures, nutritional benefits and recipes by use of IT skills.
Essential materials e.g. books and equipment to be provided by the student

Course description: (This is displayed on the WEA website.)
The course will offer basic strategies, using basic IT skills to explore different world foods to appreciate diversity. and values

Any prior knowledge or entry requirements?

Learners will need to have basic computer knowledge.

Course content: what topics will the course cover?
introduction to internet searches
IT and world foods
IT and nutritional benefit of common foods
Project work

Teaching, learning and assessment methods:

Group work
Individual work
Project work
Question and answer

How will I receive feedback on my learning progress and achievement?
The tutor will provide information on progress and suggest your next steps with WEA or other local agencies. The course organisers will provide information on your achievements.

Learning outcomes: these are the intended outcomes and may be revised in discussion with the class. Students are encouraged to think about and identify their own individual outcomes.

By the end of the course, students should be able to:
1.To present findings of basic internet searches using Google engine search
2.To state at least 4 world foods (meals) and their recipes for different  occasions
3.To  research and state the nutritional benefits of the four world foods
4.Project work: To research on a food (meal) of choice, nutritional value, get the recipe and prepare a dish
5.Presentation of findings, table layout and serving.

Reading and information sources: Is any reading/preparation essential or desirable?
Visit websites for information on food.

Suggestions for progression to further study or for using the skills and knowledge gained:
Learners can use the IT skills gained to do more research work in work place or learning institutions. They can also enrol for higher level courses  in related fields.

Sound interesting?
Please email Caroline


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s