Kitchen staff

The kitchen is staffed by three catering officers and one catering manager with a degree in nutrition and health. Work in the kitchen is divided into three shifts each with different duties. The kitchen is open only on weekdays from 07:00 to 20:00 (Fridays to 14:00).

Work in the kitchen
The kitchen staff prepare food and meals for the outpatient ward and the research department in connection with research projects; they also prepare food for purchase from the vending machine in the outpatient clinic’s waiting area.

Food can be ordered for courses held in the type 2 clinic, the youth clinic, receptions, and for national and international visitors.

The catering staff work with software called Dankost where most of their recipes are stored.

The aims of the kitchen
The kitchen adheres to the DNSG (Diabetes and Nutrition Study Group) and the Nordic guidelines for nutritional food composition.

Emphasis is on

• preparing food using raw materials as much as possible and processed food as little as possible
• using as much seasonal produce as possible
• offering a wide variety of foods
• serving appetising food
• serving food to inspire home cooking

Courses and further education
Both internal and external courses and education are offered, e.g., in the type 2 clinic, and work placement in the hospital in Hvidøre. It is also possible to join courses held in other schools and institutions.