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330039 VO Basics in Community Nutrition (2019S)
Labels
Registration/Deregistration
Note: The time of your registration within the registration period has no effect on the allocation of places (no first come, first serve).
Details
Language: German
Examination dates
Thursday
11.04.2019
15:00 - 16:30
UZA2 Hörsaal 6 (Raum 2Z227) 2.OG
Thursday
09.05.2019
15:00 - 16:30
UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
Wednesday
23.10.2019
15:00 - 16:30
UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
Thursday
12.12.2019
15:00 - 16:30
UZA2 Hörsaal 6 (Raum 2Z227) 2.OG
Lecturers
Classes (iCal) - next class is marked with N
Thursday
07.03.
13:00 - 16:00
Seminarraum 2E562 Ernährungswissenschaften UZA II
Wednesday
13.03.
13:00 - 16:00
Seminarraum 2E560 Ernährungswissenschaften UZA II
Thursday
14.03.
13:00 - 16:00
Seminarraum 2E562 Ernährungswissenschaften UZA II
Wednesday
20.03.
13:00 - 16:00
Friedrich Becke Seminarraum 2C315 3.OG UZA II
Thursday
21.03.
13:00 - 16:00
Seminarraum 2E562 Ernährungswissenschaften UZA II
Wednesday
27.03.
13:00 - 16:00
Seminarraum 2F546 Ernährungswissenschaften UZA II
Thursday
28.03.
13:00 - 16:00
Seminarraum 2E562 Ernährungswissenschaften UZA II
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
Notenskala: max. Punkteanzahl (100%):
ab 87%> =1
ab 75% =2
ab 63% =3
ab 50% =4
kleiner gleich 50% =5
ab 87%> =1
ab 75% =2
ab 63% =3
ab 50% =4
kleiner gleich 50% =5
Examination topics
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.
Reading list
siehe in bereitgestellten VO Unterlagen
Association in the course directory
Last modified: Mo 14.06.2021 00:26