2nd Bachelor in Dietetics

Clinical teaching, training courses, seminars

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ECTS Credits2
Number of Hours (h/year)45
Teaching staffBIQUET, Sabine; DE COCK, Caroline; de HAAS, Anne; GORGES, Cindy; KIRICZUK, Nathalie; KLINKENBERG, Isabelle; LABEYE, Nicole; Melotte, Pascale; Nihant, Nicole; VISINTIN, Annabella; Xhonneux, Annick
Course UnitCompulsory
TermQuad. 1 and 2
CodePARA-D_DIET0040/2
Prerequisite

1st year’s control of hygiene rules in communities.

2nd year’s courses of collective catering.

Aims and Objectives

Training course of observation aiming at studying the general organization of community of a hospital type and to integrate in practice the theoretical notions relating to the production of the meals according to the diagram below:

Description

Store – stewardship.

Treatment of manufacture – Charts of composition and production.

Cold connection and hot connection.

Clearing the tables, washing up, waste cycle.

Office work.

Bibliography

References from "Restauration collective", "Technique culinaire", Technologie industrielle".

Teaching and Learning MethodsProject or fieldwork

Practical training course ( minimum 6 hours a day for one week). Seminars ( 15h )

Assessment MethodsPlacements

report

NotesYes
LanguageFrench

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