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Giving and receiving feedback, observing, reporting: Case studies
The attached cases have been prepared for the following themes:
- giving and receiving feedback;
- conducting conversations and reporting.
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Organize a party: Independent work
The students create a script to organize a party (with a theme that fits within the period in which the assignment is given) for ten people. The dishes, groceries, budget, invitation, decoration and interior care are discussed.
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Meal care and fall prevention: Assignment series
The students put the theory around nutrition and fall prevention into practice during meal care. They are given time to complete their preparations. Meal care is then for another time.
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Cooking from stock: Case
Cooking from stock based on a case study. The students prepare the cooking assignment and afterwards reflect on their own skills and the result.
They take into account the wishes, needs, timing and challenges of the care recipient.
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HACCP: Exercises
Exercises on placing the HACCP steps in the correct order.
Students complete this task after receiving the lesson. They can use their manual if necessary.
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Looking for work: Lesson sheet
This lesson sheet lists the most important things for young people who enter the labor market after completing their studies (having graduated or quitting their studies). Looking for work is also something that young people have to learn and this …
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Malnutrition: Theory and application
Independent work on malnutrition in the elderly using a fictitious client file. The assignment is structured according to the OVUR method.
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Diabetes: Theory and Application
Assignment on diabetes based on a fictitious client file. The assignment is structured according to the OVUR method.
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Cooking assignment without a recipe
A cooking assignment without a recipe but with specified foods. The assignment is structured according to the OVUR scheme.
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The older care recipient: Nutrition
Independent assignment in which students work on healthy and varied nutrition for the elderly. The assignment consists of three major parts:
- daily amounts,
- nutrients,
- daily and weekly menu.
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Blank recipe sheet
Recipe sheet where students can record the ingredients and preparation method.
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Functional calculation with recipes: Adjust content and weight - LEF! 5/6
Task about adjusting quantities in a recipe according to a different number of people. Content and weight of the ingredients must also be adjusted.
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