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330039 VO Basics in Community Nutrition (2019S)

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

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

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