Universität Wien
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330021 VO+UE Household and food technology (2017S)

(unter Berücksichtigung gesellschaftskritischer, geschlechtsspezifischer Arbeitsteilung)

4.00 ECTS (3.00 SWS), SPL 33 - Ernährungswissenschaften
Continuous assessment of course work

Im Falle einer VERHINDERUNG an der Teilnahme ist eine ABMELDUNG UNBEDINGT ERFORDERLICH, da bei unentschuldigtem Fernbleiben eine negative Bewertung erfolgt.

Abmeldungen außerhalb dieser Frist können nur mit Zustimmung des LV-Leiters erfolgen.

Moodle

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

max. 20 participants
Language: German

Lecturers

Classes

Di 04.04.2017 13:00-16:30 UZA2-2F546
Mi 05.04.2017 09:30-12:30 UZA2-2C315
Mi 05.04.2017 13:00-15:30 UZA2-2D404
Do 06.04.2017 09:30-16:00 UZA2-2C315
Di 16.05.2017 13:00-16:00 UZA2-2F546
Mi 17.05.2017 10:00-16:00 UZA2-2F546
Do 18.05.2017 10:00-14:00 UZA2-2F546

Prüfung:
Dienstag 23.5.2017 8:00 - 9:30 Uhr SE Raum 562, UZA II

Information

Aims, contents and method of the course

Structure of the Lecture
The lecture is based on the book „Haushalttechnik: Verfahren und Geräte im Haushalt“ (s. literature):

1 Introduction

2 Preparing appliances
2.0 Basics of preparing

2.1. Appliances for cutting
(for example knife; food slicer, cutter; meet mincer)

2.2 Appliances for separating
(for example juice extractor; citrus press)

2.3 Appliances for mixing
(for example. blender)

2.4 Trends

3 Cooking appliances
3.0 Basics of cooking

3.2 Cooking zones

3.2 Oven

3.3 Mikrowave oven

3.4 Steamer

3.5 Grill

3.7 Combinated cooking appliances

3.8 Trends

6. Fridge and Freezer
4.0 Basics of cooling and freezing

4.1 Active fridge and freezer
4.1.1 Technology of cooling
4.1.2 Refrigerators
4.1.3 Freezers
4.1.4 Fritge-Freezer

4.2 Trends

7. Dishwashing appliances
5.0 Basics of cleaning

5.1 Dishwashers

5.2 Trends

6 Laundry
6.0 Basics of washing
6.0.1 Washing process
6.0.2 Spinning process
6.0.3 Drying process
6.0.4 Ironing process

6.1 Washing Machine

6.2 Spin Dryer

6.3 Tumble Dryer

6.4 Irons

6.5 Trends

7. Cleaning appliances
7.4 Vacuum cleaner

7.5 Special appliances

7.6 Trends

Seminar

The students independantly deal with an actual theme of household and food technology given by the leader. They present their results in a lecture or in a paper.

Assessment and permitted materials

VO: Test concerning the topics of the lecture (90 min); UE: paper or presentation of a chosen theme

Minimum requirements and assessment criteria

The students were systematicly told about function and use of all the important household appliances (for preparing, cooking, cooling and freezing, washing, drying, claening). Special aspects of these appliances were discussed using examples. The students also were introduced to the technology of household working processes.
Physical basics are included too. Economic, ecological and social aspects of techniques are discussed, for example design for all or man-machine-communication (smart home). So the students can see interaction between household technics and other parts of their studies.
grading key: 50 % test; 50 % chosen thema (33 % paper or presentation; 17 % handout)

Examination topics

lecture, teamwork, individual work, presentation

Reading list

Pichert, Horst: Geräte und Verfahren. Stuttgart: Ulmer, 2002;
ISBN 3-8001-3668-6

Physikal knowledge:
Pichert, Horst: Grundlagen der Haushalttechnik, Stuttgart: Ulmer, 1996
ISBN 3-8001-2147-6

The students get a copy of the charts presented during the lectures and the handouts of the themes they dealed with .

Association in the course directory

LA-HE 231

Last modified: Mo 07.09.2020 15:44