Warning! The directory is not yet complete and will be amended until the beginning of the term.
330022 UE Practise in food preparation (2012S)
Continuous assessment of course work
Labels
VB: Fr. 16.3.2012, 16:00-17:30, SE546LV:Mo. 16.4.2012, 9:00-17:00, SE546Di. 17.4.2012, 9:00-17:00, SE546Mi. 18.4.2012, 9:00-17:00, SE546Do. 19.4.2012, 9:00-17:00, SE546Fr. 20.4.2012, 9:00-17:00, SE546Im Falle einer Verhinderung ist eine Abmeldung innerhalb der Abmeldefrist unbedingt erforderlich. Unentschuldigtes Fernbleiben hat eine negative Beurteilung zur Folge.
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Diese UE können nur von StudentInnen belegt werden, die ein Lehramtsstudium absolvieren. Alle anderen InteressentInnen können nur bei freien Plätzen teilnehmen.
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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).
- Registration is open from Su 12.02.2012 08:00 to Tu 28.02.2012 08:00
- Deregistration possible until Fr 16.03.2012 08:00
Details
max. 20 participants
Language: German
Lecturers
Classes
Currently no class schedule is known.
Information
Aims, contents and method of the course
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
Housework and short lecture students on a given theme
Reading list
Association in the course directory
LA-HE 221
Last modified: Mo 07.09.2020 15:44
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. 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.