Nutrition and Food Service Management 1
Integrated course, 2.00 ECTS
- are familiar with the general accident prevention regulations and can explain them
- are familiar with the different cutting techniques and are able to apply them in practice
- are familiar with basic kitchen terminology and can explain and apply it in practice
- are familiar with basic cooking methods (e.g. poaching, boiling, roasting) and can apply these in practice
- are familiar with special preparation methods such as cook and chill and can explain and critically reflect on them
- are familiar with the principles of quantity calculation for meals depending on the number and size of portions and can apply them in practice
- are familiar with special cooking skills, e.g. flavouring, thickening, stocks and can apply them in practice
- know simple basic recipes of doughs (e.g. sponge cake, shortcrust) and can apply them in practice
- are familiar with the principles of meal planning and can apply them in principle in a practical meal/menu plan
- are familiar with the principles of calculating the materials and time required for meal planning and can apply them in principle in a practical meal/menu plan.
In this module students acquire basic knowledge of food hygiene and food preparation. Theoretical basics of food hygiene, food microbiology, food spoilage, kitchen hygiene and the HACCP concept are applied in practical exercises and in food preparation. The students learn basic kitchen terminology and apply their knowledge in the preparation of basic recipes and in creating and modifying recipes. The principles of food hygiene and nutrition and food service management is a solid basis for advanced practical modules in a preventive and dietetic context.
- are familiar with the fundamentals of food microbiology and hygiene
- are familiar with the relevant requirements in kitchen hygiene, disinfection and the HACCP concept and can apply these in practice
- are familiar with kitchen terminology and are able to use it properly
- know basic recipes of meal components and cooking methods and can apply them in practice
- know basic aspects of creating and modifying recipes and can apply them correctly
Recommended or required reading and other learning resources / tools
Books, journals and relevant current primary literature will be announced by the lecturers at the start of the course or are included in the relevant syllabus.
Mode of delivery
Prerequisites and co-requisites
Assessment methods and criteria
Written/oral and practical exam