Universität Wien

330021 VO+UE Household and food technology (2014S)

(unter Berücksichtigung gesellschaftskritischer, geschlechtsspezifischer Arbeitsteilung)

4.00 ECTS (3.00 SWS), SPL 33 - Ernährungswissenschaften
Continuous assessment of course work

LEHRVERANSTALTUNGS-TERMINE:

Block 1
DI 06.05.2014 13.00-16.30 Ort: Seminarraum 2E509 Ernährungswissenschaften UZA II; MI 07.05.2014 09.00-13.30 Ort: Seminarraum 2E509 Ernährungswissenschaften UZA II; DO 08.05.2014 10.00-15.30 Ort: Seminarraum 2E509 Ernährungswissenschaften UZA II;

Block 2
DI 24.06.2014 13.00-16.00 Ort: Seminarraum 2E509 Ernährungswissenschaften, UZA II, MI 25.6.2014 10.00-15.30 Ort: Seminarraum 2E509 Ernährungswissenschaften, UZAII, DO 26.06.2014 10.00-13.30 Ort: Seminarraum 2E509, Ernährungswissenschaften, UZA II

Im Falle einer VERHINDERUNG an der Teilnahme ist eine ABMELDUNG UNBEDINGT ERFORDERLICH, da bei unentschuldigtem Fernbleiben eine negative Bewertung erfolgt.

Abmeldungen außerhalb dieser Frist können nur mit Zustimmung des LV-Leiters 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

Currently no class schedule is known.

Information

Aims, contents and method of the course

Structure of the Lecture
The lecture is based on the book „Haushalttechnik: Verfahren und Geräte im Haushalt“ (s. literature):

1 Introduction

2 Preparing appliances
2.0 Basics of preparing

2.1. Appliances for cutting
(for example knife; food slicer, cutter; meet mincer)

2.2 Appliances for separating
(for example juice extractor; citrus press)

2.3 Appliances for mixing
(for example. blender)

2.4 Trends

3 Cooking appliances
3.0 Basics of cooking

3.2 Cooking zones

3.2 Oven

3.3 Mikrowave oven

3.4 Steamer

3.5 Grill

3.7 Combinated cooking appliances

3.8 Trends

6. Fridge and Freezer
4.0 Basics of cooling and freezing

4.1 Active fridge and freezer
4.1.1 Technology of cooling
4.1.2 Refrigerators
4.1.3 Freezers
4.1.4 Fritge-Freezer

4.2 Trends

7. Dishwashing appliances
5.0 Basics of cleaning

5.1 Dishwashers

5.2 Trends

6 Laundry
6.0 Basics of washing
6.0.1 Washing process
6.0.2 Spinning process
6.0.3 Drying process
6.0.4 Ironing process

6.1 Washing Machine

6.2 Spin Dryer

6.3 Tumble Dryer

6.4 Irons

6.5 Trends

7. Cleaning appliances
7.4 Vacuum cleaner

7.5 Special appliances

7.6 Trends

Seminar

The students independantly deal with an actual theme of household and food technology given by the leader. They present their results in a lecture or in a paper.

Assessment and permitted materials

VO: Test concerning the topics of the lecture (90 min); UE: paper oder presentation of a chosen theme

Minimum requirements and assessment criteria

The students were systematicly told about function and use of all the important household appliances (for preparing, cooking, cooling and freezing, washing, drying, claening). Special aspects of these appliances were discussed using examples. The students also were introduced to the technology of household working processes.
Physical basics are included too. Economic, ecological and social aspects of techniques are discussed, for example the „Design for all“ or “Man-machine-communication (Smart home)”. So the students can see interaction between household technics and other parts of their studies.

Examination topics

lecture, teamwork, individual work, presentation

Reading list

Pichert, Horst: Geräte und Verfahren. Stuttgart: Ulmer, 2002;
ISBN 3-8001-3668-6

Für die Vertiefung physikalischer Grundkenntnisse:
Pichert, Horst: Grundlagen der Haushalttechnik, Stuttgart: Ulmer, 1996
ISBN 3-8001-2147-6

Die Studierenden erhalten die charts der PowerPoint-Präsentation der Vorlesung ins Kopie .

Association in the course directory

LA-HE 231

Last modified: Mo 07.09.2020 15:44