330039 VO Basics in Community Nutrition (2024S)

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