2nd Bachelor in Dietetics
Clinical teaching, training courses, seminars
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ECTS Credits | 2 |
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Number of Hours (h/year) | 45 |
Teaching staff | BIQUET, Sabine; DE COCK, Caroline; de HAAS, Anne; GORGES, Cindy; KIRICZUK, Nathalie; KLINKENBERG, Isabelle; LABEYE, Nicole; Melotte, Pascale; Nihant, Nicole; VISINTIN, Annabella; Xhonneux, Annick |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0040/2 |
Prerequisite | 1st year’s control of hygiene rules in communities. 2nd year’s courses of collective catering. |
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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 Methods | Project or fieldwork Practical training course ( minimum 6 hours a day for one week). Seminars ( 15h ) |
Assessment Methods | Placements report |
Notes | Yes |
Language | French |
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