Universität Wien

330010 UE Subject Didactics and Food Processing (2022S)

in Kooperation mit der PH NÖ

2.00 ECTS (1.00 SWS), SPL 33 - Ernährungswissenschaften
Continuous assessment of course work
MIXED PH-NÖ

Im Falle einer VERHINDERUNG an der Teilnahme ist eine ABMELDUNG innerhalb der Abmeldefrist UNBEDINGT ERFORDERLICH, da bei Abbruch und unentschuldigtem Fernbleiben eine negative Bewertung erfolgt.
Abmeldungen außerhalb dieser Frist können nur mit Nachweis eines triftigen Grundes (z.B. Erkrankung) erfolgen.
Moodle

Registration/Deregistration

Note: The time of your registration within the registration period has no effect on the allocation of places (no first come, first served).

Details

max. 20 participants
Language: German

Lecturers

Classes (iCal) - next class is marked with N

The course is mostly conducted online!
28. 3. 2022: Preliminary meeting for the personal preparation for the exercise - WEBINAR - Division of the groups for the presence
25. 4. 2022: WEBINAR
between 28. 3. and 20. 5. 2022: partly carry out the exercise on your own at home
PRESENCE: Production of some selected LM and didactic task
23. 5. 2022 - 15:00 - 19:00: PRESENCE group A
25. 5. 2022 - 15:00 - 19:00: PRESENCE group B
A full conversion to distance learning is possible if necessary!

  • Monday 28.03. 16:00 - 18:15 Digital
  • Monday 25.04. 16:00 - 19:15 Digital
  • Monday 23.05. 15:00 - 19:00 Seminarraum 2F546 Ernährungswissenschaften UZA II
  • Wednesday 25.05. 15:00 - 19:00 Seminarraum 2F546 Ernährungswissenschaften UZA II

Information

Aims, contents and method of the course

Acquire and apply theoretical and practical basic knowledge of goods and raw materials.
Practical production of selected foods (dairy products, baked goods, meat products, confectionery) based on theoretical principles.
The exercises are blocked and - if necessary - held via distance learning.

Assessment and permitted materials

Preparation of the exercise - written and practical (20%)
Food preparation work and results - practical (60%)
Didactic task at the end of the exercise - oral (20%)
all parts must be positive in order to complete the exercise positively overall.

Minimum requirements and assessment criteria

Carrying out the preparatory tasks
Presence and independent production of food
Basic knowledge of the foods presented

Weighting of the individual parts see "Type of performance assessment"

Examination topics

Partial performance Didactic task: Based on the theory according to the presentation (see Moodle), the didactic implementation is explained and assessed using an example.
Part performance practical work: The practical activity (work organization, execution of the work) and the result achieved are assessed.

Reading list

Innerhofer Georg (2005), The big book of fruit processing - handbook for practitioners, AV book
Johansson Martin (2014), Sourdough bread - recipes and tips for baking yourself, AT Verlag
Hanreich Lotte, Hanreich Ingeborg (2010), Yoghurt, cheese, cream & co - healthy things made from milk, Leopold Stocker Verlag

Association in the course directory

Last modified: Fr 30.06.2023 00:47