On successful completion of the course, students will:
Instruction consists of practical food preparation in groups of 16 students. Working methods may include presentations, laboratory work, theme and project work, use of IT, excursions, assignments with presentations, planning and execution of activities for various groups. Supervision will be given both individually and in groups. Instruction is compulsory (100 %), please see 'Teaching Methods' in the course brochure.
A two-part examination with individual differentiated marks:
Each part must be assessed as a pass in order to pass the examination.
Faculty of Health and Sport Sciences