330078 UE Practice: Basics in Food Preparation (2024W)
in Kooperation mit der PH Wien
Continuous assessment of course work
Labels
PH-WIEN
Die Inhalte dieser Lehrveranstaltung bilden die Grundlagen für die "UE Professionalisierung in der Nahrungszubereitung" (aus dem Modul HE 10 Wahlbereich), die im Sommersemester angeboten werden.Im Falle einer VERHINDERUNG an der Teilnahme ist eine ABMELDUNG innerhalb der Abmeldefrist UNBEDINGT ERFORDERLICH, da bei Abbruch und unentschuldigtem Fernbleiben eine negative Bewertung erfolgt.
Abmeldungen außerhalb dieser Frist können nur mit Nachweis eines triftigen Grundes (z.B. Erkrankung) erfolgen.
Abmeldungen außerhalb dieser Frist können nur mit Nachweis eines triftigen Grundes (z.B. Erkrankung) erfolgen.
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).
- Registration is open from Mo 09.09.2024 08:00 to We 25.09.2024 18:00
- Deregistration possible until We 25.09.2024 18:00
Details
max. 20 participants
Language: German
Lecturers
Classes
LV Termine:
Information
Aims, contents and method of the course
Assessment and permitted materials
Written examination of the theoretical contents of the seminar (40%)
Participation/attendance in the practical part (30%)
Process documentation/work assignments (20%)
Technical questions on kitchen practice (10%)All parts must be positive in order to complete the exercise positively.No aids are allowed in the examination. The examination is scheduled to take place in the teaching kitchen of the PH Vienna. If necessary, the examination modalities and learning environment will be changed. You must be registered for the course to receive the information of such a change.
Participation/attendance in the practical part (30%)
Process documentation/work assignments (20%)
Technical questions on kitchen practice (10%)All parts must be positive in order to complete the exercise positively.No aids are allowed in the examination. The examination is scheduled to take place in the teaching kitchen of the PH Vienna. If necessary, the examination modalities and learning environment will be changed. You must be registered for the course to receive the information of such a change.
Minimum requirements and assessment criteria
Students
- can explain, consider and implement the necessary hygiene and safety measures in the workplace,
- master basic technical vocabulary for professional communication in the workplace,
- handle food in a resource-conserving manner in the practical exercises and can justify necessary activities to avoid food waste at the school workplace,
- can apply simple cutting techniques, taking into account hygiene and safety measures,
- can justify and carry out the use of simple cooking techniques,
- know problem areas as well as educationally relevant aspects of recipe design and can apply them
- know essential didactical challenges in the design of learning situations in food preparation at various secondary school levels
- are able to reflect on possibilities of designing learning processes in practical lessons (food preparation) in a didactically justified way.
- can explain, consider and implement the necessary hygiene and safety measures in the workplace,
- master basic technical vocabulary for professional communication in the workplace,
- handle food in a resource-conserving manner in the practical exercises and can justify necessary activities to avoid food waste at the school workplace,
- can apply simple cutting techniques, taking into account hygiene and safety measures,
- can justify and carry out the use of simple cooking techniques,
- know problem areas as well as educationally relevant aspects of recipe design and can apply them
- know essential didactical challenges in the design of learning situations in food preparation at various secondary school levels
- are able to reflect on possibilities of designing learning processes in practical lessons (food preparation) in a didactically justified way.
Examination topics
Written and practical:
=> Hygiene and safety at the workplace
=> Workplace setting
=> Food quantities for food preparation
=> Kitchen measurements
=> Cooking methods
=> Hygiene and safety at the workplace
=> Workplace setting
=> Food quantities for food preparation
=> Kitchen measurements
=> Cooking methods
Reading list
Relevante Skripten zu den Seminarinhalten werden zeitgerecht auf Moodle online gestellt.Weiterführende Literatur:
Macher u. a. (2013): Küche: Planung, Vorbereitung, Praxis. Trauner-Verlag
Richter, R. (2012): Kreativ Ernährung entdecken. Verlag Europa Lehrmittel
Rützler, H. (2007): Kinder lernen essen. Strategien gegen das Zuviel. Hubert Krenn-Verlag
Leitner, G., Schuh, M. (2014): Gemeinsam haushalten. ÖBV
Macher u. a. (2013): Küche: Planung, Vorbereitung, Praxis. Trauner-Verlag
Richter, R. (2012): Kreativ Ernährung entdecken. Verlag Europa Lehrmittel
Rützler, H. (2007): Kinder lernen essen. Strategien gegen das Zuviel. Hubert Krenn-Verlag
Leitner, G., Schuh, M. (2014): Gemeinsam haushalten. ÖBV
Association in the course directory
Last modified: Tu 22.10.2024 12:10
Safety at the workplace
Equipment of the school kitchen
Organisation of the workplace in the school kitchenResource-saving handling of food
Cutting techniques
Basic cooking techniques
Measurements, weights and abbreviations
Technical vocabularyArrangement of food
Social manners at the table
Learning processes in practical lessons (food preparation) and
Recipe creation in line with the learning processLearning situations to promote the acquisition of practical skills in food preparation for pupils of various secondary school typesInteraction between teachers and learners, individual work, group work, Moodle
If necessary, the course will be converted to hybrid teaching or to digital. You must be registered for the course to receive the information of such a change.