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Compulsory Module 6: Kitchen Management (5 ECTS-Credits; 4 h)
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.
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OLAT ML
913190
UE Fundamentals of Cooking (UE / 3h / 3 ECTS-AP)
Stephan Walch
Details of this course
OLAT ML
913191
UE Fundamentals of Cooking (UE / 3h / 3 ECTS-AP)
Stephan Walch
Details of this course
OLAT ML
913192
UE Fundamentals of Cooking (UE / 3h / 3 ECTS-AP)
Stephan Walch
Details of this course
OLAT ML
913200
PS Economic and Ecologic Kitchen Management (PS / 1h / 2 ECTS-AP)
Maria Lerchbaumer
Details of this course
OLAT ML
913201
PS Economic and Ecologic Kitchen Management (PS / 1h / 2 ECTS-AP)
Maria Lerchbaumer
Details of this course

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).