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Malmö universitet

Course syllabus

Autumn 2026

Course syllabus, Autumn 2026

Ladok version 1

Title

Cultural Heritage Internship Project Course

Swedish title

Cultural Heritage Internship Project Course

Course code

IS238E

Credits

15 credits

Grading scale

UA Excellent (A), Very Good (B), Good (C), Satisfactory (D), Pass (E) or Fail (U)

Language of instruction

The course is provided in English

Decision-making body

Faculty of Education and Society

Syllabus valid from

2026-08-31

Syllabus approval date

2026-02-12

Level

Bachelor's level

Entry requirements

General entry requirements + English 6.

At least 45 credits in cultural heritage studies, history, museology, ethnology or equivalent.

Main field

No main field of study

Progression level

G1F First cycle, has less than 60 credits in first-cycle course/s as entry requirements

Progression level in relation to degree requirements

.

Course contents

In the course, the student plans and carries out a project placement in an organization relevant to their studies. The project is conducted on site and in collaboration with the chosen organization in the form of field studies. After the fieldwork period, the implementation and results of the project are compiled in a project report. The aim of the course is for the student to develop the ability to independently and reflectively identify various needs within the cultural heritage sector and to design and carry out adapted projects.

Learning outcomes

Upon completion of the course, the student shall be able to

  1. Based on relevant problem areas, plan a practically oriented project within the cultural heritage sector
  2. Within a given timeframe, carry out, document, and evaluate the project
  3. Critically analyse the project process and compile and communicate the project’s purpose and results

Learning activities

The forms of instruction in the course consist of lectures, workshops, and fieldwork in an external organization.

Assessment

All learning outcomes are assessed through an individual written assignment and an oral presentation.

The grading criteria for the course will be provided by the course coordinator at the start of the course.

For all assessments, the material must be such that individual performances can be distinguished.

Course literature

Bowden, John (2011). *Writing A Report How to Prepare, Write & Present Really Effective Report. *Little: Brown Book Group (234 s.)

Kozien, Ewa (2024). Managing Cultural Heritage through Projects. I: Kozień, Adam, Dobosz, Piotr, Górny, Witold, Mazur, Anna & Mazurek, Bartosz (red.), New Trends in the Protection of Cultural and Natural Heritage. Krakow: Jagiellonian University Press, 2023:27–46 (19 s.)

Labrador, Angela M. & Silberman, Neil Asher (red.) (2018). The Oxford handbook of public heritage theory and practice. Oxford: Oxford University Press (456 s.)

Zinsser, William (2025). On Writing Well: The Classic Guide to Writing Non-Fiction. New York: Harper Collins Publishers (336 s.)

Course evaluation

Malmö University provides students who participate in, or who have completed a course, with the opportunity to express their opinions and describe their experiences of the course by completing a course evaluation administered by the University. The University will compile and summarise the results of course evaluations. The University will also inform participants of the results and any decisions relating to measures taken in response to the course evaluations. The results will be made available to the students (HF 1:14).

Interim rules

If a course is no longer offered, or has undergone significant changes, the students must be offered two opportunities for re-examination based on the syllabus that applied at the time of registration, for a period of one year after the changes have been implemented.

Additional information

If a student has a Learning support decision, the examiner has the right to provide the student with an adapted test, or to allow the student to take the exam in a different format. The syllabus is a translation of a Swedish source text.