Sustainable Gastronomy and Meal Design, HT25, MÅ604A
Antal respondenter: 20
Antal svar: 3
Svarsfrekvens: 15,00 %
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 | 1 (33,3%) |
| 4 | 1 (33,3%) |
| 3 | 1 (33,3%) |
| 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? | 4,0 | 1,0 | 25,0 % | 3,0 | 3,5 | 4,0 | 4,5 | 5,0 |
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 | 2 (66,7%) |
| 4 | 0 (0,0%) |
| 3 | 1 (33,3%) |
| 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? | 4,3 | 1,2 | 26,6 % | 3,0 | 4,0 | 5,0 | 5,0 | 5,0 |
After completing the course, I am able to understand and discuss how gastronomy and meals can be studied from a sustainability and design perspective.
| After completing the course, I am able to understand and discuss how gastronomy and meals can be studied from a sustainability and design perspective. | Antal svar |
|---|---|
| 5. I agree | 2 (66,7%) |
| 4. | 0 (0,0%) |
| 3. | 1 (33,3%) |
| 2. | 0 (0,0%) |
| 1. I disagree | 0 (0,0%) |
| Summa | 3 (100,0%) |
| Medelvärde | Standardavvikelse | Variationskoefficient | Min | Undre kvartil | Median | Övre kvartil | Max | |
|---|---|---|---|---|---|---|---|---|
| After completing the course, I am able to understand and discuss how gastronomy and meals can be studied from a sustainability and design perspective. | 1,7 | 1,2 | 69,3 % | 1,0 | 1,0 | 1,0 | 2,0 | 3,0 |
After completing the course, I have a theoretical understanding of various ways to understand sustainable gastronomy and critically discuss the tensions and dilemmas in the field.
| After completing the course, I have a theoretical understanding of various ways to understand sustainable gastronomy and critically discuss the tensions and dilemmas in the field. | Antal svar |
|---|---|
| 5. I agree | 2 (66,7%) |
| 4. | 0 (0,0%) |
| 3. | 1 (33,3%) |
| 2. | 0 (0,0%) |
| 1. I disagree | 0 (0,0%) |
| Summa | 3 (100,0%) |
| Medelvärde | Standardavvikelse | Variationskoefficient | Min | Undre kvartil | Median | Övre kvartil | Max | |
|---|---|---|---|---|---|---|---|---|
| After completing the course, I have a theoretical understanding of various ways to understand sustainable gastronomy and critically discuss the tensions and dilemmas in the field. | 1,7 | 1,2 | 69,3 % | 1,0 | 1,0 | 1,0 | 2,0 | 3,0 |
After completing the course, I am able to use theoretical and methodological scientific approaches to understand how gastronomy, design and meals relate to the surrounding.
| After completing the course, I am able to use theoretical and methodological scientific approaches to understand how gastronomy, design and meals relate to the surrounding. | Antal svar |
|---|---|
| 5. I agree | 2 (66,7%) |
| 4. | 0 (0,0%) |
| 3. | 0 (0,0%) |
| 2. | 1 (33,3%) |
| 1. I disagree | 0 (0,0%) |
| Summa | 3 (100,0%) |
| Medelvärde | Standardavvikelse | Variationskoefficient | Min | Undre kvartil | Median | Övre kvartil | Max | |
|---|---|---|---|---|---|---|---|---|
| After completing the course, I am able to use theoretical and methodological scientific approaches to understand how gastronomy, design and meals relate to the surrounding. | 2,0 | 1,7 | 86,6 % | 1,0 | 1,0 | 1,0 | 2,5 | 4,0 |
After completing the course, I am able to understand the potential and challenges of meal designs in the green transition and the development of sustainable gastronomy.
| After completing the course, I am able to understand the potential and challenges of meal designs in the green transition and the development of sustainable gastronomy. | Antal svar |
|---|---|
| 5. I agree | 2 (66,7%) |
| 4. | 0 (0,0%) |
| 3. | 0 (0,0%) |
| 2. | 1 (33,3%) |
| 1. I disagree | 0 (0,0%) |
| Summa | 3 (100,0%) |
| Medelvärde | Standardavvikelse | Variationskoefficient | Min | Undre kvartil | Median | Övre kvartil | Max | |
|---|---|---|---|---|---|---|---|---|
| After completing the course, I am able to understand the potential and challenges of meal designs in the green transition and the development of sustainable gastronomy. | 2,0 | 1,7 | 86,6 % | 1,0 | 1,0 | 1,0 | 2,5 | 4,0 |
After completing the course, I am able to identify, argue and collect relevant material and data for studying and identify the cultural, analytical and sociological perspectives on food and meal sciences.
| After completing the course, I am able to identify, argue and collect relevant material and data for studying and identify the cultural, analytical and sociological perspectives on food and meal sciences. | Antal svar |
|---|---|
| 5. I agree | 2 (66,7%) |
| 4. | 0 (0,0%) |
| 3. | 0 (0,0%) |
| 2. | 1 (33,3%) |
| 1. I disagree | 0 (0,0%) |
| Summa | 3 (100,0%) |
| Medelvärde | Standardavvikelse | Variationskoefficient | Min | Undre kvartil | Median | Övre kvartil | Max | |
|---|---|---|---|---|---|---|---|---|
| After completing the course, I am able to identify, argue and collect relevant material and data for studying and identify the cultural, analytical and sociological perspectives on food and meal sciences. | 2,0 | 1,7 | 86,6 % | 1,0 | 1,0 | 1,0 | 2,5 | 4,0 |