Universität Wien
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330039 VO Basics in Community Nutrition (2024S)

4.00 ECTS (2.00 SWS), SPL 33 - Ernährungswissenschaften
REMOTE
Moodle

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Details

Language: German

Examination dates

Lecturers

Classes (iCal) - next class is marked with N

The VO will be held ONLINE via Zoom. The respective, appointment-related link for participation is available via moodle.
PLEASE log in 5 minutes before the start of the VO.

  • Thursday 21.03. 13:15 - 17:00 Digital
  • Thursday 11.04. 13:15 - 17:00 Digital
  • Friday 12.04. 13:15 - 17:00 Digital
  • Thursday 18.04. 13:15 - 17:00 Digital
  • Thursday 25.04. 13:15 - 17:00 Digital
  • Thursday 02.05. 13:15 - 17:00 Digital

Information

Aims, contents and method of the course

General caterers, their importance in Austria and the role of ngswisseErnährunschfters in the GA. Forms of public catering usual (of communal catering to social catering) and their differentiation from gastronomy. Services that must be provided by GM plants. Today usual catering systems and their advantages and disadvantages from a nutritional point of view. Be addressed and the food service organization, hygiene and business management, as well as issues of quality management. Here, in connection with the practical implementation of the ROOF - Reference values ​​for the catering, especially the food plan design and recipe development, as an approach opportunities for nutritionists to optimize the nutrient supply.

Assessment and permitted materials

Written exam, offline MC test in the lecture hall. Duration 1.5UE = 60 minutes.
Calculator is required.
Allowed tools: calculator
Aids not permitted: PC, documents, cell phone, other devices

Minimum requirements and assessment criteria

more than 51 % of the points

Examination topics

Show the Trainee nutrition scientists, the practical aspects of nutritional work in public catering. The conditions of the Public catering and get to know the practical way of implementing the nutrient recommendation in theory. Theoretical knowledge of nutrient calculation, recipedevelopment and quality assurance to know in commercial kitchens and apply in practice.

Organization and establishment of a large kitchen for communal catering;
Advantages and disadvantages, areas of application of GM catering systems;
Services that must be provided by a communal catering establishment;
Requirements placed on communal catering;
The practical implementation of nutritional and nutritional knowledge in community catering when planning meals and developing recipes;
Quality assurance in commercial kitchens;
Hygiene in the commercial kitchen;
Basics and measures of good hygiene practice;
HACCP basics;
Practical implementation of HACCP

Reading list

siehe in bereitgestellten VO Unterlagen

Association in the course directory

Last modified: Th 11.07.2024 14:06