Universität Wien
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330022 UE Practise in food preparation (2010S)

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

Vorbesprechung mit persönlicher Anwesenheitspflicht: UZA II (Spange F, Ebene 5)
Diese UE können nur von StudentInnen belegt werden, die ein Lehramtsstudium absolvieren. Alle anderen InteressentInnen können nur bei freien Plätzen teilnehmen.

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 (iCal) - next class is marked with N

  • Thursday 18.03. 17:30 - 19:00 Seminarraum 2F546 Ernährungswissenschaften UZA II
  • Monday 17.05. 08:00 - 17:30 Seminarraum 2F546 Ernährungswissenschaften UZA II
  • Tuesday 18.05. 08:00 - 17:30 Seminarraum 2F546 Ernährungswissenschaften UZA II
  • Wednesday 19.05. 08:00 - 17:30 Seminarraum 2F546 Ernährungswissenschaften UZA II
  • Thursday 20.05. 08:00 - 17:30 Seminarraum 2F546 Ernährungswissenschaften UZA II
  • Friday 21.05. 08:00 - 17:30 Seminarraum 2F546 Ernährungswissenschaften UZA II

Information

Aims, contents and method of the course

The aim of the course:
Acquire theoretical and practical knowledge in the catering sector:
Kitchen technical term, basic cooking methods, alternative method of preparation and cooking techniques, changes in food ingredients during storage, preparation and holding of food, product knowledge, kitchen hygiene.
The exercises are divided into a theoretical and a practical part will be blocked and prevented. 5 whole day from 08.30 until 17.00 clock. Independent Preparing for a lecture (15 to 20 min) to a vorgegebnen topic. The exact dates will be determined by agreement with the participants only at the preliminary meeting.

Assessment and permitted materials

Participation in the practical part, the assessment of the food prepared. Evaluation of the prepared presentation and handouts.

Minimum requirements and assessment criteria

Learn about basics of cooking and cooking methods and using technology in instruction.

Examination topics

Practical cooking classes, lecture
Housework and short lecture students on a given theme

Reading list

Association in the course directory

LA-HE 221

Last modified: Sa 02.04.2022 00:27