Courses



Compulsory Modules (100 ECTS-Credits)
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Compulsory Module 1: Principles of Nutrition & Housekeeping (5 ECTS-Credits; 3 h) (no courses)
Prerequisites for registration: none
Learning Outcome: Graduates - depict the private household as important economic factor and reflect on its tasks and its relevance for the political and economic system; - discuss household-related decisions multiperspectively and multidimensionally; - know about the topical areas of nutritional and household sciences and are able to classify and present the multidisciplinary relations in a well-founded way; - describe and reflect on the relationship between nutrition and health; - know the subject-scientific background and have a well-founded knowledge of nutritional physiology; - develop a subject-specific and contemporary awareness of the profession; - formulate basic issues of nutritional education at school; - compare and discuss different subject-specific frames of reference; - develop multidisciplinary approaches towards nutritional and household education; - formulate skills, analyse teaching principles and didactical principles for teaching the subject of nutrition and household;
Compulsory Module 2: Introduction to Kitchen & Serving Practices (7.5 ECTS-Credits; 6 h) (no courses)
Prerequisites for registration: none
Learning Outcome: Graduates - have a command of basic techniques in the kitchen and household; - practically apply hygiene and safety measures for maintaining health; - explain the principles of work science and ergonomics and substantiate interventions of observable work processes; - develop an understanding of the relations between theory and practice in the subject of nutrition and housekeeping; - independently plan and hold teaching sequences and assess them based on theory.
Compulsory Module 5: Housekeeping & Consumption (7.5 ECTS-Credits; 5 h) (no courses)
Prerequisites for registration: none
Learning Outcome: Graduates - discuss and analyse human-ecological and socioeconomic aspects of private households; - know the interests of producers and consumers and can discuss and critically substantiate consumer habits and decisions in a well-founded way; - develop, practice and reflect on teaching concepts in the field of consumer education based on theory; - critically assess methods of consumer education and discuss new proposals for solutions.
Compulsory Module 6: Kitchen Management (5 ECTS-Credits; 4 h) (no courses)
Prerequisites for registration: successful completion of Compulsory Module 2
Learning Outcome: Graduates - use product-specific working, preparation and presentation techniques and assess them based on different criteria; - use and reflect on the most important principles of work and time management for food preparation in consideration of different kitchen facilities; - explain the fundamentals of eating and table culture and are able to serve food and drinks.
Compulsory Module 9: Nutrition and Health I (7.5 ECTS-Credits; 5 h) (no courses)
Prerequisites for registration: none
Learning Outcome: Graduates - know and explain the fundamentals of metabolic physiology; - interpret evidence-based recommendations for dealing with stimulants and their importance and effects for nutritional physiology; - adequately prepare teaching materials for children and youths.
Compulsory Module 10: Health Promotion (5 ECTS-Credits; 4 h) (no courses)
Prerequisites for registration: none
Learning Outcome: Graduates - develop, plan and evaluate projects in the field of health and implement them based on theory; - know and describe basic key elements of health promotion; - critically discuss issues of health care policy and their targets; - know measures of health promotion in different settings; - discuss limits of health promotion and prevention in a well-founded way.
Compulsory Module 13: Nutrition and Housekeeping (7.5 ECTS-Credits; 5 h) (no courses)
Prerequisites for registration: none
Learning Outcome: Graduates - know selected analytical methods for determining ingredients; - explain the relevance of bioactive substances for nutritional physiology and substantiate preventive medical aspects in a professional way; - recognize and describe factors of influence with regards to ¿households¿; - develop an understanding for the educational mission of their subject through the ages; - plan, organize and conduct excursions and school outings and evaluate them.

Notes:
  • There may still be changes in the courses offered as well as room allocation and course dates.
  • The course descriptions found in the English version of the course catalogue are for informational purposes only. Authoritative information can be found in the "Vorlesungsverzeichnis" (German version of the course catalogue).