Hauswirtschaft nach Lernfeldern

One of the main goals of the 2030 Agenda is reflected in this work: to shape production and consumption sustainably. This is particularly relevant for nutrition in special life situations and various care settings. Sustainable and intercultural nutrition, as well as health promotion, require a conscious selection of food, its proper handling, and competent coordination with different target groups. This guiding principle runs through the vocational training and the work with proven content from the KMK curriculum: preparing and serving food and beverages, catering to groups of people, and providing for individuals in different life situations. Frequently used work techniques and cooking methods are described as standard procedures.

What the new 8th edition offers: updates in hygiene concepts, particularly in social institutions, appreciative service in facilities, updates in the nutritional recommendations of the DGE, and additions regarding digitalization in the kitchen.