Meals for the Future - Trends and Innovations, Second Cycle, VT26, MÅ600A
Antal respondenter: 27
Antal svar: 3
Svarsfrekvens: 11,11 %
Kursansvarigs egen helhetsbild av kursen
Kommentar kring resultatet av studenternas kursvärdering
En sammanfattning av kursvärderingens fritextsvar
Eventuella händelser under kursens gång som påverkat resultatet av kursvärderingen
Kommentar kring examinationsresultat
Kommentar kring andra former av utvärdering som skett under kursen, exempelvis av enskilda läraktiviteter
Övriga kommentarer
Planerad kursutveckling
I vilken utsträckning har kursens innehåll och upplägg (t.ex. läraktiviteter, kursmaterial och examinationsuppgifter) hjälpt dig att nå kursens mål?
| I vilken utsträckning har kursens innehåll och upplägg (t.ex. läraktiviteter, kursmaterial och examinationsuppgifter) hjälpt dig att nå kursens mål? | Antal svar |
|---|---|
| 5 - Mycket hög | 3 (100,0%) |
| 4 | 0 (0,0%) |
| 3 | 0 (0,0%) |
| 2 | 0 (0,0%) |
| 1 - Mycket låg | 0 (0,0%) |
| Summa | 3 (100,0%) |
| Medelvärde | Standardavvikelse | Variationskoefficient | Min | Undre kvartil | Median | Övre kvartil | Max | |
|---|---|---|---|---|---|---|---|---|
| I vilken utsträckning har kursens innehåll och upplägg (t.ex. läraktiviteter, kursmaterial och examinationsuppgifter) hjälpt dig att nå kursens mål? | 5,0 | 0,0 | 0,0 % | 5,0 | 5,0 | 5,0 | 5,0 | 5,0 |
I am able to describe an applied gastronomic research perspective in culinary arts and meal science, based on craftmanship, aesthetic design and scientific knowledge.
| I am able to describe an applied gastronomic research perspective in culinary arts and meal science, based on craftmanship, aesthetic design and scientific knowledge. | Antal svar |
|---|---|
| 5. I agree | 2 (66,7%) |
| 4. | 1 (33,3%) |
| 3. | 0 (0,0%) |
| 2. | 0 (0,0%) |
| 1. I disagree | 0 (0,0%) |
| Summa | 3 (100,0%) |
| Medelvärde | Standardavvikelse | Variationskoefficient | Min | Undre kvartil | Median | Övre kvartil | Max | |
|---|---|---|---|---|---|---|---|---|
| I am able to describe an applied gastronomic research perspective in culinary arts and meal science, based on craftmanship, aesthetic design and scientific knowledge. | 1,3 | 0,6 | 43,3 % | 1,0 | 1,0 | 1,0 | 1,5 | 2,0 |
I am able to explain how interdisciplinary research on meals and gastronomy can be of significance for community development in various sectors.
| I am able to explain how interdisciplinary research on meals and gastronomy can be of significance for community development in various sectors. | Antal svar |
|---|---|
| 5. I agree | 3 (100,0%) |
| 4. | 0 (0,0%) |
| 3. | 0 (0,0%) |
| 2. | 0 (0,0%) |
| 1. I disagree | 0 (0,0%) |
| Summa | 3 (100,0%) |
| Medelvärde | Standardavvikelse | Variationskoefficient | Min | Undre kvartil | Median | Övre kvartil | Max | |
|---|---|---|---|---|---|---|---|---|
| I am able to explain how interdisciplinary research on meals and gastronomy can be of significance for community development in various sectors. | 1,0 | 0,0 | 0,0 % | 1,0 | 1,0 | 1,0 | 1,0 | 1,0 |
I am able to collect data and analyze innovations and trends in food and meal supply.
| I am able to collect data and analyze innovations and trends in food and meal supply. | Antal svar |
|---|---|
| 5. I agree | 3 (100,0%) |
| 4. | 0 (0,0%) |
| 3. | 0 (0,0%) |
| 2. | 0 (0,0%) |
| 1. I disagree | 0 (0,0%) |
| Summa | 3 (100,0%) |
| Medelvärde | Standardavvikelse | Variationskoefficient | Min | Undre kvartil | Median | Övre kvartil | Max | |
|---|---|---|---|---|---|---|---|---|
| I am able to collect data and analyze innovations and trends in food and meal supply. | 1,0 | 0,0 | 0,0 % | 1,0 | 1,0 | 1,0 | 1,0 | 1,0 |
I am able to demonstrate a scientific approach and critically examine innovations and trends in a wide gastronomic field of food supply.
| I am able to demonstrate a scientific approach and critically examine innovations and trends in a wide gastronomic field of food supply. | Antal svar |
|---|---|
| 5. I agree | 3 (100,0%) |
| 4. | 0 (0,0%) |
| 3. | 0 (0,0%) |
| 2. | 0 (0,0%) |
| 1. I disagree | 0 (0,0%) |
| Summa | 3 (100,0%) |
| Medelvärde | Standardavvikelse | Variationskoefficient | Min | Undre kvartil | Median | Övre kvartil | Max | |
|---|---|---|---|---|---|---|---|---|
| I am able to demonstrate a scientific approach and critically examine innovations and trends in a wide gastronomic field of food supply. | 1,0 | 0,0 | 0,0 % | 1,0 | 1,0 | 1,0 | 1,0 | 1,0 |
Vad tycker du har varit särskilt bra i kursen?
Finns det något som bör förändras eller utvecklas i kursen, i så fall vad?
Vilket omdöme vill du ge kursen som helhet?
| Vilket omdöme vill du ge kursen som helhet? | Antal svar |
|---|---|
| 5 - Mycket bra | 3 (100,0%) |
| 4 | 0 (0,0%) |
| 3 | 0 (0,0%) |
| 2 | 0 (0,0%) |
| 1 - Mycket dålig | 0 (0,0%) |
| Summa | 3 (100,0%) |
| Medelvärde | Standardavvikelse | Variationskoefficient | Min | Undre kvartil | Median | Övre kvartil | Max | |
|---|---|---|---|---|---|---|---|---|
| Vilket omdöme vill du ge kursen som helhet? | 5,0 | 0,0 | 0,0 % | 5,0 | 5,0 | 5,0 | 5,0 | 5,0 |