Vegetarian Diets (3cr)

Objective

The students are familiar with the implementation of alternative diets and their nutritional boundaries. They master the qualifiers of alternative diets in theory and in practice, being able to apply them in the kitchens of homes, restaurants and organisations.

Content

Nutritional recommendations, vegetarian diets and their implementation, new foodstuffs, dishes, nutrient calculations and their assessment against recommendations.

Qualifications

The students understand the business ideas of different service companies and are able to work accordingly. They have a basic knowledge of restaurant and catering services as a whole. They know the service systems related to different business ideas, related concepts, and can work according to different service processes. They are able to apply their knowledge to operational functions.

Assessment criteria, satisfactory (1)

Active participation in contact classes and exercises, successfully completed exercise set