Objectives and competences
Students:
- understand social and economical circumstances of rural areas,
- are qualified for analysing and critical valuation of structures and processes on rural areas.
Content (Syllabus outline)
1. Rural geography and defining the rural.
2. Rurality and urbanity, the relations between urban and rural areas, urban-rural continuum.
3. Social structure of rural areas.
4. Demographic trends in rural
5. Rural identity, gender and sexuality.
6. Changing rural economies and transformation of rural areas.
7. Forest geography.
8. Agri-food system.
9. Environmental aspects of rural areas.
10. Rural development policies.
Learning and teaching methods
- lectures,
- seminary work,
- field work.
Intended learning outcomes - knowledge and understanding
- the student will be able to analyse and interpret the structure of rural areas,
- relating the elements, that built the rural landscape.
Intended learning outcomes - transferable/key skills and other attributes
- the knowledge of spatial komplex and the methods for analyising the lanscape,
- the abbilityy of cartographic modelling.
Readings
Potočnik Slavič, I. 2018: Endogeni razvojni potenciali slovenskega podeželja. GeograFF 7.
Woods, M. 2005: Rural Geography. Processes, Responses and Experiences in Rural Restructuring. SAGE
Halfacree, K. 1993: Locality and social representation: space, discourse and alternative definitions of the rural.
Journal of Rural Studies, 9, str. 23-37
Kumer, P. 2019: Lastniki gozdov v Sloveniji. Založba ZRC, 2019. 123 str.
Vsako študijsko leto bo seznam študijske literature posodobljen./ The list of study literature will be updated each school year.
Prerequisits
Conditions for inclusion in work: none.
Conditions for taking the exam: A positively graded seminar paper, active participation in lectures (at least 75% attendance at lectures and at least 80% attendance at seminars and tutorials), and active participation in fieldwork.
Additional information on implementation and assessment - seminar paper, 20 %
- oral exam. 80 %
