Universität Wien FIND

330039 VO Basics in Community Nutrition (2022S)


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


Language: German

Examination dates


Classes (iCal) - next class is marked with N

Grundsätzlich ist eine Präsenzvorlesung geplant und ich freue mich über ihre Teilnahme. Falls es die COVID Lage erforderlich macht, Online-VO via Zoom. Bitte beachten sie dazu auch die Hinweise in der Lernplattform.

Thursday 10.03. 13:15 - 17:30 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
Thursday 17.03. 13:15 - 17:30 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
Thursday 24.03. 13:15 - 17:30 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
Thursday 07.04. 13:15 - 17:30 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
Thursday 28.04. 13:15 - 16:30 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG


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

If the COVID situation is normal: Written exam, offline MC test in the lecture hall. 60min
Allow tools: calculator
If there are COVID-related restrictions at the exam time: Oral exam ONLINE via Zoom-Meeting 30min

Aids not permitted: PC, documents, mobile phone, other devices

Minimum requirements and assessment criteria

more than 51 % of the points

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: Fr 02.12.2022 12:29