The university course is an in-service educational measure. The target groups for the 12-day course are teachers from non-agricultural subject areas at secondary level I and II as well as student teachers at secondary level I and II.
Educators at secondary level I and II have a varied field of activity and are very often confronted with complex tasks and challenges. In order to cope with the demanding day-to-day work, constantly expanded and/or new professional competencies are required.
This university course conveys in a compact form the interdisciplinary competencies that are required of teachers in middle schools and secondary schools, as well as vocational schools and schools of cooperative education in the field of "LIFE knowledge". Selected topics related to food are covered in a comprehensive and interdisciplinary manner. The graduates have a solid repertoire of "sustainable nutrition", which considers the dimensions of health/individual, ecology, economy, society and culture equally as well as the entire value chain around food. Graduates can pass on this knowledge to students in a qualified and safe manner.
Throughout the course, great importance is attached to a strong connection to everyday pedagogical life.
Course of studies
The extra-occupational university course is offered in the form of 5 modules, with 6 course blocks (each 2 days), spread over 2 semesters. Attendance phases and self-study are valued at a total of 6 ECTS credits.
Graduates receive a certificate after successful completion of the course.
April to November 2023 The exact dates can be found here.
Vienna or Carinthia
Detailed information and the possibility to register can be found at https://www.haup.ac.at/fortbildung/lebensmittelwissen/ .