Program Overview

Program Overview

The Swedish Culinary Traditions course is a 7.5-credit program that introduces students to Swedish cooking culture through practical work in the kitchen, combined with inspiring lectures and discussions. The course focuses on traditional cooking methods and Swedish kitchen traditions, as well as contemporary flavors and dishes.

Course Details

• Type: Course, first cycle
• Study pace: 25%
• Study location: Umeå
• Type of studies: On campus
• Language: English
• Application code: UMU-F2940 (Autumn 2025), UMU-F2803 (Autumn 2026)

Course Description

In the course, students will experience Swedish cooking culture through practical work in the kitchen, combined with inspiring lectures and discussions. The course focuses on areas such as taste, color, and presentation, through laboratories with fresh and dried ingredients. Local cooking methods and concepts, as well as typical kitchen utensils and their handling, are also introduced. Construction of dishes, aesthetic considerations, and sustainability perspectives are addressed.

Eligibility and Admission

• General entry requirements
• Selection: Results-National university aptitude test-Academic credits
• Application deadline: 15 January 2025 (Autumn 2025), 15 January 2026 (Autumn 2026)

Tuition Fees

• Application fee: SEK 900
• Tuition fee, first instalment: SEK 20,800
• Total fee: SEK 20,800

Course Schedule

• Starts: 1 September 2025 (Autumn 2025), 31 August 2026 (Autumn 2026)
• Ends: 18 January 2026 (Autumn 2025), 17 January 2027 (Autumn 2026)

Teaching and Study Environment

• Teaching hours: Mixed
• Study location: Umeå
• Language: English

About the University

Umeå University is a vibrant academic community where high-quality education meets groundbreaking research in science, technology, humanities, and the arts. The university is certified as a Healthy Campus, with many initiatives that promote health and well-being. Umeå University is ranked #1 globally in the main categories of Living, Support, and Overall Satisfaction.