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Training

UCSJ Ankerhus - 3,5 Year

Interdisciplinary education with the following core areas: food, meals, health and service in technology and user perspective. As well as management, quality assurance, development, economy, innovation and concept development

Employed

Jensens Bøfhus - Present

Courses

Food and Hygiene

Language skills

Danish
English
French

IT-Skills

Office pack
Skype

Skype name: marie.lyngbye

Training – Bachelors degree

sep 12 – jan 16 – UCSJ Ankerhus

Bachelor of Science in Nutrition & Health (final grade A)

Specialty – Management, Food and Service

Electives – Quantitative Method

Qualifications obtained through education

knowledge about

  • Meal, food and service concepts in an economic and user perspective related to management technology, hygiene, quality, standardization and environment related to the practice of the profession.
  • Concept development, innovation and project management, including marketing and corporate culture, as well as communication, dissemination and professional conversation related to management in the professional practice.

capable of

  • Assess and optimize processes related to meal and food production and service concepts taking into account health promotion and environment.
  • Select, evaluate, develop and quality assure relationships between food, food and service concepts, corporate culture and customer areas.
  • Develop, plan and evaluate management tasks related to professional practice.

Competence to

  • Manage management issues in interdisciplinary cooperation in food, food and service concepts in relation to the working environment, technological opportunities and the wishes of the users.
  • Initiate, implement and reflect on relevant dissemination activities in the development of, for example, Food, food, or service concepts.
  • Analyze, document and convey the connection between concept development and market
  • Develop, document and evaluate management tools in a managerial perspective within food, food and service concepts.

marts 09 – jun 12

Vocational Nutrition Assistant

Competence for

  • To present food and serve customers / guests in different service and sales situations.
  • To include knowledge about the health and natural properties of the food and their importance to the individual Being able to use the correct raw materials, materials, working methods, tools and equipment in relation to simple and well-defined tasks
  • To be able to apply basic preparation methods and production methods and carry out self-control based on specific criteria
  • Being able to put together and advise on healthy and nutritious diet

aug 07 – jun 08

Academic course – Chemistry

aug 06 – dec 08

Vocational Training Technical Drawing

  • Preparation of documentation
  • Preparation of working drawings
  • Preparation of 2D and 3D modeling in Autocad and Solid works

High school- Aarhus Akademi

Higher Preparatory Examination