330039 VO Basics in Community Nutrition (2014S)
Labels
LEHRVERANSTALTUNGS-TERMINE
DI 20.05.2014 12.00-17.00 Ort: UZA2 Hörsaal 6 (Raum 2Z227) 2.OG; MI 21.05.2014 10.30-15.30 Ort: UZA2 Hörsaal 6 (Raum 2Z227) 2.OG; MI 21.05.2014 15.30-18.30 Ort: UZA2 Hörsaal 8 (Raum 2Z206) 2.OG; DO 22.05.2014 12.00-15.30 Ort: UZA2 Hörsaal 6 (Raum 2Z227) 2.OG; DO 22.05.2014 15.30-17.00 Ort: UZA2 Hörsaal 8 (Raum 2Z206) 2.OG; FR 23.05.2014 08.00-15.30 Ort: UZA2 Hörsaal 6 (Raum 2Z227) 2.OG
DI 20.05.2014 12.00-17.00 Ort: UZA2 Hörsaal 6 (Raum 2Z227) 2.OG; MI 21.05.2014 10.30-15.30 Ort: UZA2 Hörsaal 6 (Raum 2Z227) 2.OG; MI 21.05.2014 15.30-18.30 Ort: UZA2 Hörsaal 8 (Raum 2Z206) 2.OG; DO 22.05.2014 12.00-15.30 Ort: UZA2 Hörsaal 6 (Raum 2Z227) 2.OG; DO 22.05.2014 15.30-17.00 Ort: UZA2 Hörsaal 8 (Raum 2Z206) 2.OG; FR 23.05.2014 08.00-15.30 Ort: UZA2 Hörsaal 6 (Raum 2Z227) 2.OG
Details
max. 100 participants
Language: German
Examination dates
- Friday 06.06.2014 12:30 - 14:00 UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
- Friday 27.06.2014 11:00 - 13:00 UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
- Friday 10.10.2014 10:30 - 12:00 UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
- Wednesday 21.01.2015 12:30 - 14:00 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
Lecturers
Classes
Currently no class schedule is known.
Information
Aims, contents and method of the course
General caterers, their importance in Austria and the role of ngswisseErnährunschfters in the GA. Forms of public catering usual (of communal catering to social catering) and their differentiation from gastronomy. Services that must be provided by GM plants. Today usual catering systems and their advantages and disadvantages from a nutritional point of view. Be addressed and the food service organization, hygiene and business management, as well as issues of quality management. Here, in connection with the practical implementation of the ROOF - Reference values for the catering, especially the food plan design and recipe development, as an approach opportunities for nutritionists to optimize the nutrient supply.
Assessment and permitted materials
Test, MC Test
Minimum requirements and assessment criteria
Show the Trainee nutrition scientists, the practical aspects of nutritional work in public catering. The conditions of the Public catering and get to know the practical way of implementing the nutrient recommendation in theory. Theoretical knowledge of nutrient calculation, recipedevelopment and quality assurance to know in commercial kitchens and apply in practice.
Examination topics
Vortrag mit Möglichkeit zur kurzen Disskusion
Reading list
siehe Empfehlungen Vortragsfolien
Association in the course directory
Last modified: Sa 02.04.2022 00:27