Difference between revisions of "Learning objectives"

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=Learning objectives AESOP4Food seminar=
=Learning objectives AESOP4Food seminar=


AESOP4food online seminar supports a broader and general understanding of the contemporary challenges and existing strategies of sustainable food planning and food systems transformation.
==Phase 1: Exploring the field of play ==


* Acquiring core competencies for sustainable food planning: systems thinking, values thinking, anticipatory and strategic competence and collaboration
Themes: Main challenges, Theoretical frameworks, Approaches and methods: PAR, living labs, analysing methods; Defining your position and values


* Awareness of main contemporary challenges to sustainable food systems, its  multiple dimensions (social, environmental, economic and spatial) and setting (cultural, local and regional) in the context of spatial planning  
* Understands the concept of food systems in their cultural, local and regional setting.
* Can explain the main concepts related to participatory learning and research and the role of living labs.
* Can explain the main concepts related to sustainable food planning.
* Is aware of contemporary challenges to sustainable food systems in the context of spatial planning.
* Develops an understanding of the multiple dimensions of food systems: social, environmental, economic and spatial.
* Can define her/his own position and values regarding sustainable food planning.


Learning objectives are:
Phase 2: Analysing your local foodscape - 2 sessions + 1 presentation and feedback session
Themes: Mapping a food system; Mapping the stakeholders, consumers, policymakers (power mapping);  SWOT analysis
g. Can map and evaluate a concrete situation of a food system.
h. Can select the most adequate methods and tools to be applied for analysis and evaluation.
i. Can identify stakeholders and power structures in a new and unknown context.
j. Can map a local or city/region food system.
k. Can define the most relevant challenges in a collaborative way.


* Critical reflection on personal values, competences, and especially the role of the planner in a pluralistic society (expert vs facilitator) in developing a more resilient food system
Phase 3. Collaborative goals and vision - 1 session + 1 presentation and feedback session
* General understanding of concepts such as City-Region food systems, theory of change, transition thinking and prototyping
Themes: Collaborative goal setting;  Selecting the challenges to address
* Analysing a part of a food system or a specific food initiative
l. Can apply techniques of collaborative goal setting.
* Engaging local community through participatory problem-solving techniques
m. Can formulate an approach and/or a possible solution for a selected challenge that is related to his/her own competences and role in the system.
* Mapping and evaluating the power structures and the role of main stakeholders in the food system  
 
* Exploring the techniques of collaborative challenges and goal setting
Phase 4: Strategy and interventions - 2 sessions
* Developing a joint vision and strategy based on suitable methods and tools for prototyping and transformative action
Themes: Scenarios, alternatives, strategy, prototyping, testing
n. Can develop a strategy based on a joint vision making use of methods of scenario planning of alternatives.
o. Can select and apply methods and tools for prototyping.
p. Can develop a prototype based on the strategy and present it to/ discuss it with others for testing and evaluating.
 
Phase 5: Evaluation & monitoring - 1 presentation and feedback session
Themes: collaborative evaluation; self-reflection
 
q. Is able to have a critical reflection of the role of the planner in a pluralistic society (expert vs facilitator).
r. Is able to reflect on his/her own process, using feedback from others reflecting on cultural, social and economic differences. 
Assignments and exercises AESOP4Food seminar - for discussion with partners
Phase 1: Exploring the field of play - 3 sessions + 1 presentation and feedback session Roxana & Jeroen
Themes: Main challenges, Theoretical frameworks, Approaches and methods: PAR, living labs, analysing methods; Defining your position and values
 
Exercises
● Defining the perspective, get into the ideas
Who might be a good example of a stakeholder in your local food system?
Have a conversation with that person and ask about the position, role and ask questions, such as:
What are his/her ideas and needs to develop the food system in a more sustainable way?
What kind of concerns does she/he have?
 
Note down the answers and make a story of it, can create a persona.
Tell the story to the other students, explaining about the persona.
 
● Exercise on values
Look at the definition of the common good and the UNESCO Sustainable Development Goals
( https://sustainabledevelopment.un.org/)
 
Think of your role as a (future) professional and leader.
Imagine the process you are going to undertake to map and analyse a food system and its community, define the main challenges, select the challenge that you can address, develop goals and a vision, and reflect on this.
Use the Mural and write down what you bring as values for this process:
- Write for yourself some important principles and values that you have on the mural
- Explain them to the others
- The moderator helps to groups the values and principles
- Conclude by stating what are common values and note down questions.
 
 
Assignment 1  Exploring the field of play – Roxana & Jeroen
The scope of the food system and the concepts and methods you use.
Answer the following questions:
- What is your given or self selected task (might be the Madrid case study, or a local case study)
- What skills and methods do you already had before the course started to address the assignment (methods of your discipline, personal skills)?
- Which methods and concepts that were presented in the first three sessions are suitable for addressing your task?
- …..
 
Reflection: What has changed in your perception by the first lectures?

Revision as of 13:47, 15 December 2022

Learning objectives AESOP4Food seminar

Phase 1: Exploring the field of play

Themes: Main challenges, Theoretical frameworks, Approaches and methods: PAR, living labs, analysing methods; Defining your position and values

  • Understands the concept of food systems in their cultural, local and regional setting.
  • Can explain the main concepts related to participatory learning and research and the role of living labs.
  • Can explain the main concepts related to sustainable food planning.
  • Is aware of contemporary challenges to sustainable food systems in the context of spatial planning.
  • Develops an understanding of the multiple dimensions of food systems: social, environmental, economic and spatial.
  • Can define her/his own position and values regarding sustainable food planning.

Phase 2: Analysing your local foodscape - 2 sessions + 1 presentation and feedback session Themes: Mapping a food system; Mapping the stakeholders, consumers, policymakers (power mapping); SWOT analysis g. Can map and evaluate a concrete situation of a food system. h. Can select the most adequate methods and tools to be applied for analysis and evaluation. i. Can identify stakeholders and power structures in a new and unknown context. j. Can map a local or city/region food system. k. Can define the most relevant challenges in a collaborative way.

Phase 3. Collaborative goals and vision - 1 session + 1 presentation and feedback session Themes: Collaborative goal setting; Selecting the challenges to address l. Can apply techniques of collaborative goal setting. m. Can formulate an approach and/or a possible solution for a selected challenge that is related to his/her own competences and role in the system.

Phase 4: Strategy and interventions - 2 sessions Themes: Scenarios, alternatives, strategy, prototyping, testing n. Can develop a strategy based on a joint vision making use of methods of scenario planning of alternatives. o. Can select and apply methods and tools for prototyping. p. Can develop a prototype based on the strategy and present it to/ discuss it with others for testing and evaluating.

Phase 5: Evaluation & monitoring - 1 presentation and feedback session Themes: collaborative evaluation; self-reflection

q. Is able to have a critical reflection of the role of the planner in a pluralistic society (expert vs facilitator). r. Is able to reflect on his/her own process, using feedback from others reflecting on cultural, social and economic differences.  Assignments and exercises AESOP4Food seminar - for discussion with partners Phase 1: Exploring the field of play - 3 sessions + 1 presentation and feedback session Roxana & Jeroen Themes: Main challenges, Theoretical frameworks, Approaches and methods: PAR, living labs, analysing methods; Defining your position and values

Exercises ● Defining the perspective, get into the ideas Who might be a good example of a stakeholder in your local food system? Have a conversation with that person and ask about the position, role and ask questions, such as: What are his/her ideas and needs to develop the food system in a more sustainable way? What kind of concerns does she/he have?

Note down the answers and make a story of it, can create a persona. Tell the story to the other students, explaining about the persona.

● Exercise on values Look at the definition of the common good and the UNESCO Sustainable Development Goals ( https://sustainabledevelopment.un.org/)

Think of your role as a (future) professional and leader. Imagine the process you are going to undertake to map and analyse a food system and its community, define the main challenges, select the challenge that you can address, develop goals and a vision, and reflect on this. Use the Mural and write down what you bring as values for this process: - Write for yourself some important principles and values that you have on the mural - Explain them to the others - The moderator helps to groups the values and principles - Conclude by stating what are common values and note down questions.


Assignment 1 Exploring the field of play – Roxana & Jeroen The scope of the food system and the concepts and methods you use. Answer the following questions: - What is your given or self selected task (might be the Madrid case study, or a local case study) - What skills and methods do you already had before the course started to address the assignment (methods of your discipline, personal skills)? - Which methods and concepts that were presented in the first three sessions are suitable for addressing your task? - …..

Reflection: What has changed in your perception by the first lectures?