Study Guide

Objective

Student can define basic special dietary needs and diets. (S)he is also able to define ethnic and ethical reasons based diets. (S)he know diet food products and how to prepare different diets taking into consideration safety and economical aspects.

Content

Diets (milk-free, latose intolerance, celiac disease, grain-free, FODMAP, egg-free)
Diet-cooking
Ethical and ethnic diets

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

Student knows the most common special diets, as well diets based on ethnic and ethical reasons. (S)he can name special diet products and critical safety aspects in food service.

Assessment criteria, good (3)

Student is able to design the most common special diets, as well diets based on ethnic and ethical reasons. (S)he knows special diet products. S(he) can cook special diets considering safety aspects.

Assessment criteria, excellent (5)

Student is able to design the most common special diets, as well diets based on ethnic and ethical reasons. S(he) has a broad knowledge of special diet products. S(he) can cook and improve special diets considering safety aspects.

Further information

Full-time students - common with course Food and nutrition