Ernährung Küche Service

What’s the deal with döner? This and other current questions in nutrition science will be addressed alongside the provision of basic knowledge in the areas of nutrition, cooking, and service. The cooking section covers product knowledge and purchasing as well as fundamental techniques and recipes; emphasis is placed on attractive recipes from other countries. The serving of dishes is presented in various situations. The target audience includes students in vocational and preparatory training as well as participants in continuing education courses for high school diplomas. Individual workflows are systematically and professionally outlined for both private households and service businesses. Extensive illustrations in the side column serve to clarify the factual information. Recurring elements such as work instructions, quality assurance measures, and additional notes on plating, serving, and using leftovers support the learning process, which includes self-directed learning. An accompanying CD includes additional recipes, guides for menu and place cards, table decorations for various occasions, conversion formulas for larger portion sizes, and a nutritional value table.

For vocational basic training year, vocational preparatory year, vocational school.