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DEGREE REGULATIONS & PROGRAMMES OF STUDY 2014/2015
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DRPS : Course Catalogue : School of Divinity : Theology and Ethics

Undergraduate Course: Consuming Practice: Food in Christian Religion (THET10052)

Course Outline
SchoolSchool of Divinity CollegeCollege of Humanities and Social Science
Credit level (Normal year taken)SCQF Level 10 (Year 3 Undergraduate) AvailabilityAvailable to all students
SCQF Credits20 ECTS Credits10
SummaryThis 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-requisitesVisiting 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
Academic year 2014/15, Available to all students (SV1) 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.
Reading List
None
Additional Information
Graduate Attributes and Skills Not entered
KeywordsConPFood
Contacts
Course organiserDr David Grumett
Tel: (0131 6)50 8970
Email: David.Grumett@ed.ac.uk
Course secretaryMs Katrina Munro
Tel: (0131 6)50 8900
Email: Kate.Munro@ed.ac.uk
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