Laboratory canteen kitchen Building 11, Room 031

Out-of-home catering is a growth market and more and more consumers are regularly eating outside their own budget. Especially in communal catering facilities (company catering; care catering, e.g. hospitals, health and rehabilitation facilities, retirement homes; education catering, e.g. daycare centres, schools, training centres, universities), balanced, needs-based and high-quality catering can make a valuable contribution to a healthy lifestyle. To this end, the laboratory canteen kitchen offers future managers the opportunity to combine the theoretical knowledge they have acquired in the canteen kitchen sector with proven practical expertise and to expand their own competences (working with modern canteen kitchen technology, resource-conserving and energy-efficient handling).

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resources

  • The design and resources are modelled on a modern commercial kitchen: Multifunctional appliances and combi-steamers with process control, blast chiller/shock freezer, refrigeration and freezer room, tilting frying pan, cooking kettle, front cooking station, various small kitchen appliances.
  • The entire value-added process of a catering unit (procurement, storage, preparation, preparation, serving, disposal) can be represented.
  • The planning and procurement processes can be supported by IT using a professional merchandise management system and event planning software.
  • All commercial kitchen appliances are connected via a kitchen control system/process control system (KLT), which can display the test results of the cooking processes at the five desktop workstations in a browser-based manner.

    • Analysing the appliance parameters (cooking cabinet temperatures etc.)
    • Analysing the energy and water consumption of all kitchen appliances
    • Use of numerous wireless sensors with transmission to the KLT (temperatures, humidity/air quality, air flow, sound level, illuminance)

Methods

  • Continuous process monitoring and seamless documentation from the delivery of the goods to the serving of the food using batch allocation via the KLT
  • Assessment of various kitchen systems (Cook & Serve, Cook & Chill, Cook & Freeze, Cook & Hold), their influence on food quality and the consumption of resources (energy, water, etc.)
  • Mapping a hygiene management system (measures and quality assurance) and setting up a HACCP concept for hazard prevention
  • Assessing the heat transfer of different cooking appliances (induction plates, tilting frying pan, various multifunctional appliances)
  • Tests on food storage (freezer room, cold room, blast chiller, shock freezer) and much more.

Courses

  • Lab exercises in nutrition and meal planning in communal catering, 3rd semester: module Nutrition and meal planning in communal catering (VVM)
  • Lab exercises in food processing, hygiene and technology, 3rd semester: module Food Processing, Hygiene and Technology (VVM)
  • Product development practice classes, 6th semester: VVM module or 8th semester: LCC module
  • Large Kitchen Planning practice classes, 6th semester: Large Kitchen Planning module (VVM)
  • Production & Technology lab exercises, 3rd semester: Production & Technology module (LCC)
  • Production & Equipment Technology lab exercises, 5th semester: Production & Equipment Technology module (LCC)

Specialist management

Prof. Dr. Stephanie Hagspihl

Catering • Food Supply

stephanie.hagspihl(at)oe.hs-fulda.de +49 661 9640-370

Technical and organisational management

Roman Lubnow

Laboratory Engineer

roman.lubnow(at)oe.hs-fulda.de +49 661 9640-3824
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