330039 VO Basics in Community Nutrition (2025S)
Labels
MIXED
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
Language: German
Examination dates
Lecturers
Classes (iCal) - next class is marked with N
- Thursday 20.03. 13:15 - 17:30 Digital
- Thursday 27.03. 13:15 - 17:30 Digital
- Thursday 10.04. 13:15 - 17:30 Digital
- Thursday 08.05. 13:15 - 17:30 Digital
- Thursday 15.05. 13:15 - 17:30 Digital
- Thursday 22.05. 13:15 - 17:30 Digital
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
Written exam, offline MC test in the lecture hall. Duration 1.5UE = 60 minutes.
Calculator is required.
Allowed tools: calculator
Aids not permitted: PC, documents, cell phone, other devices
Calculator is required.
Allowed tools: calculator
Aids not permitted: PC, documents, cell 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.Organization and establishment of a large kitchen for communal catering;
Advantages and disadvantages, areas of application of GM catering systems;
Services that must be provided by a communal catering establishment;
Requirements placed on communal catering;
The practical implementation of nutritional and nutritional knowledge in community catering when planning meals and developing recipes;
Quality assurance in commercial kitchens;
Hygiene in the commercial kitchen;
Basics and measures of good hygiene practice;
HACCP basics;
Practical implementation of HACCP
Advantages and disadvantages, areas of application of GM catering systems;
Services that must be provided by a communal catering establishment;
Requirements placed on communal catering;
The practical implementation of nutritional and nutritional knowledge in community catering when planning meals and developing recipes;
Quality assurance in commercial kitchens;
Hygiene in the commercial kitchen;
Basics and measures of good hygiene practice;
HACCP basics;
Practical implementation of HACCP
Reading list
siehe in bereitgestellten VO Unterlagen
Association in the course directory
Last modified: Fr 07.03.2025 12:27