Food Science as subject in the Master鈥檚 Teacher Training Course for Technical Education
(Master of Education)
Profile
German HZB: none
International application: German C1
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A school internship lasting at least four weeks must have been completed at a school of vocational education.
Stay abroad possible, but not obligatory.
Short Description
Food Science is offered as a vocational subject within the degree programme Master鈥檚 Teacher Training Course for Technical Education. In addition, a second teaching subject must be studied.
Graduates of this degree programme are entitled to embark on the preparatory phase of teacher training for technical education.
The degree programme equips students with subject-specific, didactic and vocational teaching skills for the planning, implementation, reflection and evaluation of teaching and learning processes at vocational schools. Building on the knowledge acquired during their Bachelor鈥檚 degree, students deepen their understanding of the fundamental principles of the natural sciences and key areas of food science, and develop the ability to analyse and evaluate technical, economic and legal contexts within the nutrition and food sector.
Graduates are able to tackle scientific questions independently, link the content of food science to practical professional requirements, and design teaching and advisory services in a way that is tailored to specific target groups and action-oriented. They can critically reflect on their pedagogical practice and continuously adapt to changing scientific, social and professional contexts.
Course Content
- Vocational Education and Training: School Practice
- Teaching Methods in the Field of Nutrition and Home Economics
- Teaching and Methodological Approaches in the Field of Nutrition and Home Economics
- Specialised Human Nutrition
- Process Engineering in Food Production
- Quality Management and Food Safety
This Master鈥檚 degree programme follows on from the Bachelor鈥檚 Teacher Training Course for Technical Education: subject area Food Science. From the first to the fourth semesters, students explore the following three areas in parallel:
- the vocational subject area Food Science
- the teaching subject
- Vocational and Business Education
During practical training at vocational schools, students try out in class teaching/learning arrangements developed at university, and analyse them. The fourth semester is set aside for completion of the Master鈥檚 thesis.
| Semester | 1 | 2 | 3 | 4 |
|---|---|---|---|---|
| Compulsory modules | Food Technology and Process Engineering 鈥� Catering, Cereal, Meat Quality Management Monitoring Toxicology Planning of Teaching/Learning Arrangements I Planning of Teaching/Learning Arrangements II | Nutrition-Associated Diseases Preventive and Therapeutic Aspects of Nutrition in Educational Practice | Preparation of the second period of practical training at a school Implementation of the second period of practical training at a school Following up of the second period of practical training at a school Methods and Media Planning, Implementation and Evaluation of a Teaching/Learning Arrangement | Master鈥檚 thesis |
| Optional modules | Technology and Process Engineering 鈥� Catering and Community Catering Technology and Process Engineering 鈥� Cereal, Bakery and Confectionery Technology | Professional Food Practice Technology and Process Engineering 鈥� Meat Technology |
An interest and a sound knowledge of science (e.g. chemistry) are the prerequisites for completing the degree programme. Students should also enjoy and have an interest in working with young people, and should have good communication and social skills.
- After completing the Master鈥檚 examinations, graduates are qualified to embark on the teacher training period for technical education. Graduates work as teachers at vocational schools, technical colleges and specialised grammar schools. At these schools, graduates train people learning to acquire skilled trades such as: hotel specialist, restaurant specialist, butcher, baker, confectioner, chef, specialist salesperson and chain catering specialist.
- Students may pursue a doctorate leading to the title of Dr. rer. nat. or Dr. phil.
Admission Requirements
An undergraduate degree in a related field of study, such as
For master's degree programmes with unrestricted admission, all applicants who fulfil the admission requirements will be admitted a university place. The exact admission requirements can be found in the admission regulations:
Application Deadlines
First-year students (application from non-EU countries: VPD from uni-assist is required)
- 1 June 鈥� 15 July of the year for the winter semester
- 1 December 鈥� 15 January of the year for the summer semester
Students resuming their studies and transfer students (application in a higher semester), (application from non-EU countries: VPD from uni-assist is required)
- 1 June 鈥� 15 July of the year for the winter semester
- 1 December 鈥� 15 January of the year for the summer semester
Do you have questions about studying? We are happy to help!
30167 Hannover
