Undergraduate Course: Consuming Practice: Food in Christian Religion (THET10052)
Course Outline
| School | School of Divinity |
College | College of Humanities and Social Science |
| Credit level (Normal year taken) | SCQF Level 10 (Year 3 Undergraduate) |
Availability | Available to all students |
| SCQF Credits | 20 |
ECTS Credits | 10 |
| Summary | This course explores fascinating and sometimes bizarre Christian traditions of food and eating in order to understand consumption, addiction and abstinence today. |
| Course description |
Not entered
|
Entry Requirements (not applicable to Visiting Students)
| Pre-requisites |
|
Co-requisites | |
| Prohibited Combinations | |
Other requirements | None |
Information for Visiting Students
| Pre-requisites | Visiting students should have at least 3 Divinity/Religious Studies courses at grade B or above (or be predicted to obtain this). We will only consider University/College level courses. |
Course Delivery Information
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| Academic year 2015/16, Available to all students (SV1)
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Quota: None |
| Course Start |
Semester 1 |
| Timetable |
Timetable |
| Learning and Teaching activities (Further Info) |
Total Hours:
200
(
Seminar/Tutorial Hours 22,
Feedback/Feedforward Hours 1,
Summative Assessment Hours 2,
Revision Session Hours 1,
Programme Level Learning and Teaching Hours 4,
Directed Learning and Independent Learning Hours
170 )
|
| Assessment (Further Info) |
Written Exam
45 %,
Coursework
45 %,
Practical Exam
10 %
|
| Additional Information (Assessment) |
seminar presentation and participation (10%);
essay of 3,000 words (45%);
written examination (45%).
|
| Feedback |
Not entered |
| Exam Information |
| Exam Diet |
Paper Name |
Hours & Minutes |
|
| Main Exam Diet S1 (December) | | 2:00 | |
Learning Outcomes
On completion of this course, the student will be able to:
1. identify and understand key texts and traditions that inform a Christian view of food and diet;
2. compare and contrast different Christian attitudes to food and diet;
3. bring perspectives developed from textual reading and historical research to bear on current practical issues;
4. engage in constructive scholarly debate with other seminar members;
5. demonstrate an ability to identify key terms and their meanings;
6. demonstrate good judgement about how to judge the relative importance of items on course bibliographies.
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Additional Information
| Graduate Attributes and Skills |
Not entered |
| Keywords | ConPFood |
Contacts
| Course organiser | Dr David Grumett
Tel: (0131 6)50 8970
Email: |
Course secretary | Ms Katrina Munro
Tel: (0131 6)50 8900
Email: |
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