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Home Economics

More and more children in Europe spend more and more time of the day in day care institutions, or in extra-familiar child care schemes where they normally have several of their daily meals. A balanced diet contributes decisively to the well-being of a child and is crucial for the growth and the fostering of a child’s development.

 

Child care institutions have a number of possibilities to organise a healthy and balanced catering. Apart from cooking the meals with their own cooks in the institutions, there is also the widely used opportunity to have the food supplied by canteen kitchens, restaurants, or other caterers. For many among the external service providers accessing this new market of child catering and servicing it conforming to a balanced diet is a largely unexplored field.

 

The professional catering of young children means new challenges for the providers of group catering because menu composition, successfully targeting the new customer segment, as well as the successful handling of the institutions as much as the parents and children relies on a very detailed knowledge of demand and requirements of those groups. Specialised personnel in the field of home economics need highly specialised knowledge for the healthy diet of young children to successfully win and keep that customer circle.

 

Materials

The materials presented here

Structure

Please note that not all modules are made available in four languages (English, German, Hungarian and Swedish).

CHOCA-Concept

The pedagogical concept provides all teacher and training staff with an introduction into working with the training material (general objectives, target groups and structure). Upon using the material in any kind of learning situation we advice reading the CHOCA concept first.

 

The CHOCA-Concept has been designed by all project partners. It is availabele in German, English, Swdish and Hungarian.

 

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Basic knowledge (Module 1-5)

Module 1: Dietary reference values and guidelines for children

Module 1 has been designed by Volkshilfe Steiermark.

 

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Module 2: Basics of food science (ingredients, production methods) including aspects of wholefood

Module 2 has been designed by Volkshilfe Steiermark.

 

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Module 3: Methods of food preparation and catering systems of

Module 3 has been designed by Berufskolleg Lise Meitner.

 

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Module 4: Food hygiene

Module 4 has been designed by Szent Lörinc School.

 

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Module 5: Target group-specific menu design (incl. nutritional values) and client evaluation

Module 5 has been designed by Berufskolleg Lise Meitner.

 

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Special knowledge (Module 6-12)

Module 6: Physiological characteristics of the target group

Module 6 has been designed by Szent Lörinc School.

 

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Module 7: REVIS-concept (support the innovation and enhancement of nutrition and consumer education in schools)

Module 7 has been designed by the University of Paderborn.

 

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Module 8: Specific nutrition problems and dietetic demands of the target group (including obesity, diabetes mellitus, allergies)

Module 8 has been designed by Volkshilfe Steiermark.

 

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Module 9: Marketing tools (e.g. activities, events, special thematic days)

Module 9 has been designed by Szent Lörinc School.

 

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Module 10: Pedagogical basics (e.g. participation of children in preparation of food)

Module 10 has been designed by the University of Paderborn.

 

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Module 11: Communication with day care institutions and parents

Module 11 has been designed by Szent Lörinc School.

 

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Module 12: Handling of interface problems

Module 12 has been designed by Berufskolleg Lise Meitner.

 

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Concept of training material "Child oriented catering"

The concept of training material "Child oriented catering" has been designed by Berufskolleg Lise Meitner. It consists of the modules 3, 5 and 12 of the course "Home Economics".

 

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