The subject of nutrition and home economics in the Master of Education course deals with topics related to digestive and metabolic processes, especially in humans, the industrial production and processing of food, and the economic, sociological and technical aspects of the agricultural and food industry. These include the fields of nutrition science, food technology, household science and food chemistry. In the course of study, the major professional field of nutrition and home economics is supplemented by the choice of one of the two small professional fields of food technology (food technology) or market and consumption. With the choice of the small professional specialization, the further technical specialization takes place.
While the focus of the Bachelor’s program is on the two specialist subjects, the Master of Education’s focus is more on educational sciences and subject didactics. The latter is intended to enable prospective vocational school teachers to adequately convey the specialist knowledge acquired during their studies in professional practice to students in relevant training professions (e.g. specialists for system catering, cooks, butchers, housekeepers).
In the teaching post for vocational colleges, a major vocational subject is studied in combination with a small vocational subject. In addition, the students take the subject of educational sciences. The practical semester is a central component of the course.
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