Spa Nutrition and Food Management

The course focuses on concepts of curative and healthy nutrition, which is a significant part of comprehensive spa treatment and on a diet system, which is based on physiological principles for providing balanced diets.

Brief description of content

Main components of food. Balanced nutrition. Recommendations for diet and nutrition. Trends in nutrition. Catering services and organisational structure of a catering establishment. Basics of drawing up menus. Specifics of catering for different ethnic groups. Estonian ethnic dishes. Adjustment of dishes to clients with special needs. Planning, preparation and process of catering services. The course is combined with e-studies and study trips to organisations in the wellness and spa service sector.

Read more in UT study information system.

Mida koolitusel õpid?

Students will know and understand:

* general principles and methods of nutrition;

and acquire the knowledge and skills to:

* describe the principles of curative and healthy nutrition as a significant part of comprehensive spa treatment, principles of spa catering, dietology;

* identify types of spa catering, dietary supplements and food allergies;

* analyse relevant academic literature set out in compulsory and recommended study materials and critically analyse and compare theories.

Maht: 5 ECTS - 8h lectures, 18 h practical classes, 28 h seminars, 76 h independent work h

Koolituskrediidi kohti 1

Tasulisi kohti: 1 (300€)

Keel: inglise keeles

Algus: 06. veebruar

Registreerimine: 05. veebruar 2023

Õppejõud

Anne Roosipõld (Associate Professor of Tourism Services at UT Pärnu College, PhD (Educational Sciences))

Toimumiskoht

Pärnu

Toimumisajad

Th 9 February 13:00-17:00 (seminar)
We 15 February 09:00-13:00 (lecture)
We 22 February 09:00-13:00 (lecture)
Th 9 March 13:00-17:00 (seminar)
Mo 20 March 13:00-17:00 (seminar)
Tu 21 March 09:00-13:00 (seminar)
Mo 3 April 06:30-14:00 (practical session)
Tu 4 April 06:30-14:00 (practical session)
We 5 April 06:30-14:00 (practical session)
Tu 11 April 09:00-18:00 (practical session)
We 12 April 13:00-17:00 (seminar)
Th 20 April 10:45-16:45 (seminar)
We 3 May 13:00-14:30 (seminar)

Õppevorm

blended learning

Hindamine

Differentiated (A, B, C, D, E, F, not present).

The exam for this course will be composed of graduated assessments, components of which will have the following weighting:
1) personal menu analysis - 20%
2) diet review - 20%
3) spa restaurants menu analysis - 30%
5) overview of two articles - 15%
6) final test - 15%

Home Assignments that are not graded:
7) Overview of your national cuisine of origin passed/not passed
8) Food hygiene test passed/not passed

Requirements for sitting or resitting the assessments will be established by the teaching staff member responsible for the course in accordance with the Study Regulations.

Kursuse kontakt

Kristel Teearu (kristel.teearu@ut.ee)

Spa Nutrition and Food Management

EI LEIDNUD HUVIPAKKUVAT KOOLITUST

AVASTA