NORDIC FOOD

In collaboration with Institut Paul Bocuse Lyon and Food Tech College Aalborg we are proud to announce 3 practical insights workshops within the overall theme “"The best way to predict the future is to create it" focusing on the United Nations sustainable development Goals.

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“Multidisciplinary culinary workshop focused on valorising Nordic Ingredient Biodiversity”.

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Chefs from Institut Paul Bocuse Research Center Lyon and Food Tech College Aalborg will facilitate this 6 hour workshop focusing on the innovative Nordic cuisine with a touch of French elegance.

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Nordic Food

Trends show that consumers reduce their daily meat and fish consumption. They are in search for exquisite culinary experiences when it comes to animal products. The main objective of this workshop is to find ways to valorise underused fishes and meat pieces produces in Denmark.

The participants will join their knowledge and creativity in order to highlight the sensorial characteristics for 2 underused fishes and 2 underused meat pieces in the form of cocktail bites for all participants.

Price: 1,795 DKR

CO-CREATION

The workshop process is designed on the basis of the same principles of reflective practice-based learning that constitute the content of the workshop. This gives the participants the opportunity to experience how our institutional learning philosophy permeates our activities and inform our teaching practice, here at University College of Northern Jutland.

In the design of the workshop we thus focus on activating the participants and on sharing experiences from different parts of the world. We will be including elements of disturbance, encouraging exploration, and we will supply good and specific examples from UCN. We will facilitate both sharing, collaboration and dialogue in order to create a valuable learning environment for all participant and we will make sure that every single one leaves with at least one new exercise to easily implement at home.

During the workshop we will introduce the concept of co-creation and it’s roles and significance in our institution. We will focus on how the method creates both short and long term value in the educational processes and agendas of our institution and how it relates to our institutional learning approach, and to the skill needs of the workplaces, we educate for. In collaboration with participants we zoom in on, what defines the role of the facilitator in co-creation processes, and how it differs from more traditional teaching.

The workshop facilitator has been part of the Co-creation project at UCN for 3 years and have experience with a lot of different takes on teaching based on Co-Creation.

As a participant, you will benefit from a combination of information, theory and examples of how we work with co-creation, and we expect you to be ready to engage in both discussion and exploration of perspectives, experiences and potential of the approach. We promise that you will leave the workshop with new positive relations and with a new perspective on teaching.

SERVICE DESIGN & THE CREATIVE WORKSHOP RESEARCH LAB (CWRL)

Service Design is a multidisciplinary discipline which includes tourism, hospitality, management, ethnography, sociology, and organizational studies, just to mention a few.
The overarching scope of the theme in the conference is to reflect on the best way to predict the future - is to create it, but how can we think this into the service design framework. Our idea is to create an opportunity to sharing thoughts and experiences among scholars, practitioners and organizations, and thereby in a co-creation way reach into the horizon and try to become a creator of the future.

In this type of workshop, keynote speakers within hospitality and the hospitality business will engage in a panel discussion about a central topic from the research in hospitality. The objectives of this workshop are to identify lessons learned, next steps research and for furthering the implementation of using research results in the business.