Artesis Plantijn Hogeschool Antwerpen
Wetenschap en Techniek
campus Kronenburg
Kronenburgstraat 47 - 2000 Antwerpen
T +32 3 220 55 80 - F +32 3 220 55 99
wt@ap.be
Practical Food Preparation 218393/1692/1920/1/85
Study guide

Practical Food Preparation 2

18393/1692/1920/1/85
Academic year 2019-20
Is found in:
  • Bachelor of Nutrition and Dietetics, programme stage 2
This is a single course unit.
Study load: 3 credits
It is not possible to enrol in this course unit under
  • exam contract (to obtain a credit).
  • exam contract (to obtain a degree).
Teaching staff: Bauwens Meghan, Le Bruyn Bente, Van Laer Sofie
Languages: Dutch
Scheduled for: Semester 1
This course unit is marked out of 20 (rounded to an integer).
Possible deadlines for learning account: 15.10.2019 ()
Re-sit exam: is possible.
Possibility of tolerance: This course unit is eligible for tolerance according to the criteria as determined by the degree programme you are enrolled in.
Total study time: 78,00 hours

Prerequisites

having finished at least 60 ects credits in programme part (year) 1 AND to be taken together with General dietetics.

Learning outcomes (list)

dietetics
establishes a link between food ingredients and applied diets
Applies nutritional principles in the kitchen
finds alternative solutions to problems that meet the imposed criteria
performs the imposed preparatory tasks in accordance with the described method
health promotion
finds alternative solutions to problems that meet the imposed criteria
kitchens and catering
performs the task as a coach in accordance with the imposed criteria
quality and food safety
works safely (HACCP and ergonomics)
methodology
Places a course in a creative and tasty way
problem solving
advises on (dietary) products on their applicability in the used diets
analyzes (dietary) products on their applicability in the used diets
establishes a link between food ingredients and applied diets
Applies nutritional principles in the kitchen
finds alternative solutions to problems that meet the imposed criteria
performs the imposed preparatory tasks in accordance with the described method
product assessment
advises on (dietary) products on their applicability in the used diets
analyzes (dietary) products on their applicability in the used diets
Places a course in a creative and tasty way
Teamwork
performs the task as a coach in accordance with the imposed criteria
environmental care
works safely (HACCP and ergonomics)

Educational organisation (list)

Exam duration
Estimated time for testing2,00 hours
Learning Activities
Collaborative learning
Lectures and / or tutorials
Practicum21,00 hours
Work time outside of contact hours55,00 hours
Workplace training and / or internship

Evaluation (list)

Evaluation(s) for first exam chance
MomentForm%Remark
Academic yearContinuous skills assessment hands off (Permanent evaluation)20,00Permanente evaluatie via gedragsevaluatie (beoordeling op attitude, vaardigheden, veiligheid, hygiënisch handelen).
Zie Toetsing (tekst).
Academic yearPortfolio20,00Beoordeling productmap en uitwerking coachtaken.
Academic yearSkills assessment hands off60,00Definitieve toets in de tussentijdse examenweek.
Bij het examen zijn geen hulpmiddelen toegestaan (ook geen rekentoestel).
Evaluation(s) for re-sit exam
MomentForm%Remark
2nd examination periodSkills assessment hands off100,00De toets van 1ste zittijd wordt hernomen, voor het praktische deel is er een vervangtaak voorzien.