Part of a YH programme at TUC Yrkeshögskola. This course cannot be applied for on its own. Programme code: ARMÅ20STO.
Menu Planning in Diet Data Systems, 20 YH credits, gives you the skills to use diet data systems to quality-assure the nutrition, recipes and prices of menus for different target groups. You develop knowledge of planning, nutritional value calculation and costing using digital tools. The course trains you in Livsmedelsverket's recommendations and guidelines and in adapting menus to different needs. The course is part of TUC's YH programmes in food service management.
Duration: 4 weeks
Language: Swedish
Level: Intermediate
CSN-eligible
Time commitment: Full-time study corresponding to 20 YH credits (approx. 4 weeks)
The aim is to develop skills in using diet data systems to quality-assure the nutrition, recipes and prices of menus for different target groups.
The goal is to develop knowledge and skills in using diet data systems for planning, nutritional value calculation and costing. The student will also develop knowledge of Livsmedelsverket's recommendations and guidelines for different target groups, and skills in adapting menus in diet data systems to different needs.
The aim is to develop skills in using diet data systems to quality-assure the nutrition, recipes and prices of menus for different target groups.
The goal is to develop knowledge and skills in using diet data systems for planning, nutritional value calculation and costing. The student will also develop knowledge of Livsmedelsverket's recommendations and guidelines for different target groups, and skills in adapting menus in diet data systems to different needs.
What you will learn
What you learn.
You can use diet data systems for planning, nutritional value calculation and costing.
You can quality-assure the nutrition, recipes and prices of menus for different target groups.
You have knowledge of Livsmedelsverket's recommendations and guidelines.
You can adapt menus in diet data systems to the needs of different target groups.
Curriculum
How the course is built.
Diet data systems as a tool
Using diet data systems for planning and quality assurance.
Nutritional value calculation and costing
Calculating the nutritional value and price of menus.
Livsmedelsverket's guidelines
Recommendations and guidelines for different target groups.
Adapted menus
Adapting menus in the system to different needs and target groups.
Target audience
Who is this for?
The course is aimed at YH students in food service management who want to work with digital menu planning in healthcare, schools or large-scale catering.
What "verified" means here
Verified credential.
When you complete the course, TUC Yrkeshögskola issues your certificate. Your name, the course content and the issue date are encrypted and secured on blockchain, so it cannot be changed, and anyone can check that it is genuine.
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