The workbook "Professional Competence: Fundamentals of Food Science" offers a comprehensive introduction to food science and is aimed at students in home economics and culinary classes, as well as in integration and vocational preparation classes. It is designed to accommodate the varying performance levels and learning channels of the learners. A particular focus is placed on language sensitivity and action-oriented approaches to make the content accessible to everyone. The book includes a variety of working materials and tasks that deal with the basic nutrients carbohydrates, proteins, and fats. The learning situations are clearly structured and are supplemented by introductory checklists that document and promote the students' learning progress.