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ö Module Energy Efficiency in Large-scale Kitchens


The training in this module enables the trainees to analyse the current state of the energy consumption in their own large-scale kitchen and to improve it in terms of an increased energy efficiency management.

Detailed Learning Objectives


  • of the current energy consumption in the kitchen, including its chronological dynamics
  • how to define the target state of the energy consumption in the own large-scale kitchen
  • how to define the way forward (measures towards reducing the energy consumption and flattening the consumption peaks)
  • the relevance of energy saving in large-scale kitchens (for cost saving and for climate protection reasons)
  • the energy consumption of the main appliances in the large-scale kitchen
  • how to select energy-saving appliances for the kitchen
  • how to organise the work sequences in the kitchen towards minimising the energy consumption
  • how to link the energy management of the kitchen with the other modules (waste management, foods use, menu design, information activities) as background and interaction



  • can recognise the most important energy-demand referring to appliances and processes
  • can recognise the consumption peaks and is able to develop measures towards smoothing them
  • develops and organises a concept of energy saving in the own large scale kitchen
  • knows how to implement, by independent action, concrete measures towards energy saving in the own large-scale kitchen
  • optimises the economic and ecological situation by an energy saving concept/a list of applicable measures in the own large-scale kitchen




  • analysis of the situation of the energy consumption in the own large-scale kitchen
  • development and implementation of concrete measures towards energy saving along the relevant processes and equipment in large-scale kitchens, e.g. opting for

energy-saving kitchen equipment; optimising the processes of food pre-processing and preparation/cooking in terms of human agencies and appliances, e.g. shaping the processes towards a minimal energy consumption

  • assess different large-scale kitchen systems (fresh, cook&chill, cook&freeze, etc) with regard to energy saving.


Training focus

The training is based on the following three issues:

  • Food sustainability; involvement of stakeholders
  • Communication & Marketing: Principles and tools; internal and external communication
  • Target stakeholders; educational activities



Training workshop design and test


The training workshop consist of 4 learning units per module, of 60 minutes each. The first 3 units are split into a 45-minute lecture and a 15-minute discussion. The 4th unit serves the working out of practice-related exercises together with the lecturer. A short instruction session helps the participants to fill in the training folder. To test the training materials and structure, 5 workshops are foreseen with at least 5 participants per country and module. After the test trainings, the workshop design is finalised and ready for implementation.


Training materials

Handbook (Download)

Script (Download)

Slides (Download)

Training Folder (Download)

Training Folder incl. Results (Download)

Checklist (Download)