Dietetics and Nutrition

Nutrition and Food Service Management 2

Integrated course, 2.00 ECTS

 

Course content

The students
- are familiar with advanced kitchen terminology and the most common preparation methods and can apply them
- are able to calculate quantities for recipes and meals depending on the number and size of portions
- are able to develop meal plans for specific target groups in a preventive context and analyse them in principle
- are familiar with different methods of energy and nutritional calculation and can apply them
- are able to roughly estimate the energy and nutritional content of foods and meals without calculation
- are able to prepare recipes and meals
- are able to modify, adapt and recommend recipes and meals for specific target groups in a preventive context
- are familiar with the requirements of individuals, groups and community catering for specific target groups in a preventive context
- are familiar with the principles of the current rationalisation scheme

Learning outcomes

In this module students acquire in-depth knowledge of nutrition and food service management for different target groups such as individuals, groups and community catering, especially in a preventive context. The module also provides both basic and applied aspects of food sensory analysis. A special focus is placed on practising meal planning, recipe creation and modification, supplemented by energy and nutritional calculations. The students are also required to prepare and taste meals. They also receive an introduction to the fundamentals of sensory physiology and common methods of sensory analysis in theory and practice. The individual units of this module will be strongly interlinked with an application-oriented focus.

The students
- are familiar with advanced aspects of meal and menu planning for different target groups in the preventive context and can apply them
- are familiar with advanced aspects of recipe creation and modification and can apply them
- are familiar with different methods of energy and nutritional calculation and can apply them according to current recommendations
- are able to develop, calculate and adapt menu plans and recipes for specific target groups and quantities
- are able to prepare meals independently and derive recommendations for adapting them based on a sensory analysis
- are able to recommend meals and recipes for specific target groups in a preventive context
- are familiar with the fundamentals of food sensory analysis and sensory physiology
- are familiar with common methods of sensory analysis and can apply them

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

ILV

Prerequisites and co-requisites

None

Assessment methods and criteria

Written/oral and practical exam