| TUACHP/TE1ZB |
Basics of Biology
|
| TUACHP/TE1ZB |
Basics of Biology |
Winter |
English
|
3
|
The course is available to visiting students
|
| The course is available to visiting students |
| TUACHP/TE2GT |
Gastronomic Technology I
|
| TUACHP/TE2GT |
Gastronomic Technology I |
Summer |
English
|
3
|
The course is available to visiting students
|
| The course is available to visiting students |
| TUACHP/TE2UB |
Introduction to Biotechnology
|
| TUACHP/TE2UB |
Introduction to Biotechnology |
Summer |
English
|
3
|
The course is available to visiting students
|
| The course is available to visiting students |
| TUACHP/TE3CP |
Food Chemistry
|
| TUACHP/TE3CP |
Food Chemistry |
Winter |
English
|
4
|
The course is available to visiting students
|
| The course is available to visiting students |
| TUACHP/TE5GT |
Gastronomic Technology III
|
| TUACHP/TE5GT |
Gastronomic Technology III |
Winter |
English
|
5
|
|
| TUACHP/TE6AN |
Food Analysis
|
| TUACHP/TE6AN |
Food Analysis |
Summer |
English
|
6
|
The course is available to visiting students
|
| The course is available to visiting students |
| TUACHP/TE7AH |
Food Analysis and Evaluation
|
| TUACHP/TE7AH |
Food Analysis and Evaluation |
Winter |
English
|
6
|
The course is available to visiting students
|
| The course is available to visiting students |
| TUACHP/TE7CP |
Food Chemistry II
|
| TUACHP/TE7CP |
Food Chemistry II |
Winter |
English
|
4
|
|
| TUACHP/TE7DP |
Chemistry of Food Additives and Supplements
|
| TUACHP/TE7DP |
Chemistry of Food Additives and Supplements |
Winter |
English
|
3
|
|
| TUACHP/TE7FP |
Functional Foods
|
| TUACHP/TE7FP |
Functional Foods |
Winter |
English
|
3
|
|
| TUACHP/TE7PU |
Principles of Food Preservation
|
| TUACHP/TE7PU |
Principles of Food Preservation |
Winter |
English
|
6
|
The course is available to visiting students
|
| The course is available to visiting students |
| TUACHP/TE8BI |
Analysis of Bioactive Coumpounds in Food
|
| TUACHP/TE8BI |
Analysis of Bioactive Coumpounds in Food |
Summer |
English
|
4
|
|
| TUACHP/TE8DD |
Dietetics and Dietology
|
| TUACHP/TE8DD |
Dietetics and Dietology |
Summer |
English
|
2
|
|
| TUACHP/TE8NU |
Chemistry of Nutraceutics
|
| TUACHP/TE8NU |
Chemistry of Nutraceutics |
Summer |
English
|
3
|
The course is available to visiting students
|
| The course is available to visiting students |
| TUACHP/TE8TG |
Trends in Gastronomy I
|
| TUACHP/TE8TG |
Trends in Gastronomy I |
Summer |
English
|
2
|
|
| TUACHP/TE9AF |
Authentication and Falsification of Food
|
| TUACHP/TE9AF |
Authentication and Falsification of Food |
Winter |
English
|
4
|
|
| TUACHP/TE9TG |
Trends in Gastronomy II
|
| TUACHP/TE9TG |
Trends in Gastronomy II |
Winter |
English
|
4
|
|
| TUACHP/TE9VC |
Human Nutrition
|
| TUACHP/TE9VC |
Human Nutrition |
Winter |
English
|
4
|
|
| TUACHP/TE9ZO |
Processing of Fruits, Vegetables and Minor Plant Raw Materials
|
| TUACHP/TE9ZO |
Processing of Fruits, Vegetables and Minor Plant Raw Materials |
Winter |
English
|
4
|
|
| TUACHP/TK1TO |
Service Industries and Services
|
| TUACHP/TK1TO |
Service Industries and Services |
Winter |
Czech
|
2
|
|
| TUACHP/TK1ZB |
Basics of Biology
|
| TUACHP/TK1ZB |
Basics of Biology |
Winter |
Czech
|
3
|
|
| TUACHP/TK1ZG |
Basics and Development of Gastronomy in the Society
|
| TUACHP/TK1ZG |
Basics and Development of Gastronomy in the Society |
Winter |
Czech
|
4
|
|
| TUACHP/TK2GT |
Gastronomic Technology I
|
| TUACHP/TK2GT |
Gastronomic Technology I |
Summer |
Czech
|
4
|
|
| TUACHP/TK2LB |
Biology Laboratory
|
| TUACHP/TK2LB |
Biology Laboratory |
Summer |
Czech
|
2
|
|
| TUACHP/TK2SE |
Branch Seminar
|
| TUACHP/TK2SE |
Branch Seminar |
Summer |
Czech
|
1
|
|
| TUACHP/TK2UB |
Introduction to Biotechnology
|
| TUACHP/TK2UB |
Introduction to Biotechnology |
Summer |
Czech
|
4
|
|
| TUACHP/TK2UP |
Introduction to Food Chemistry
|
| TUACHP/TK2UP |
Introduction to Food Chemistry |
Summer |
Czech
|
4
|
|
| TUACHP/TK2UV |
Introduction to Viniculture
|
| TUACHP/TK2UV |
Introduction to Viniculture |
Summer |
Czech
|
2
|
|
| TUACHP/TK3CP |
Food Chemistry
|
| TUACHP/TK3CP |
Food Chemistry |
Winter |
Czech
|
4
|
|
| TUACHP/TK3NV |
Nutraceuticals in Nutrition and a Healthy Lifestyle
|
| TUACHP/TK3NV |
Nutraceuticals in Nutrition and a Healthy Lifestyle |
Winter |
Czech
|
4
|
|
| TUACHP/TK3VG |
Wine in Gastronomy
|
| TUACHP/TK3VG |
Wine in Gastronomy |
Winter |
Czech
|
4
|
|
| TUACHP/TK4GT |
Gastronomic Technology II
|
| TUACHP/TK4GT |
Gastronomic Technology II |
Summer |
Czech
|
4
|
|
| TUACHP/TK4RG |
Regional and World Gastronomy
|
| TUACHP/TK4RG |
Regional and World Gastronomy |
Summer |
Czech
|
4
|
|
| TUACHP/TK4TZ |
Technological Equipment in Catering Services
|
| TUACHP/TK4TZ |
Technological Equipment in Catering Services |
Summer |
Czech
|
5
|
|
| TUACHP/TK4VT |
Winemaking Technologies and Wine Evaluation
|
| TUACHP/TK4VT |
Winemaking Technologies and Wine Evaluation |
Summer |
Czech
|
5
|
|
| TUACHP/TK4ZU |
Basics of Food Preservation and Storage
|
| TUACHP/TK4ZU |
Basics of Food Preservation and Storage |
Summer |
Czech
|
5
|
|
| TUACHP/TK5GT |
Gastronomic Technology III
|
| TUACHP/TK5GT |
Gastronomic Technology III |
Winter |
Czech
|
5
|
|
| TUACHP/TK5HR |
Hotel and Restaurant Management
|
| TUACHP/TK5HR |
Hotel and Restaurant Management |
Winter |
Czech
|
4
|
|
| TUACHP/TK5VC |
Human Nutrition
|
| TUACHP/TK5VC |
Human Nutrition |
Winter |
Czech
|
4
|
|
| TUACHP/TK6AN |
Food Analysis
|
| TUACHP/TK6AN |
Food Analysis |
Summer |
Czech
|
6
|
|
| TUACHP/TK6BP |
Bachelor Thesis
|
| TUACHP/TK6BP |
Bachelor Thesis |
Summer |
Czech
|
10
|
|
| TUACHP/TK6HV |
Evaluation of Nutrition
|
| TUACHP/TK6HV |
Evaluation of Nutrition |
Summer |
Czech
|
4
|
|
| TUACHP/TK6SS |
Social Intercourse and Diplomatic Protocol
|
| TUACHP/TK6SS |
Social Intercourse and Diplomatic Protocol |
Summer |
Czech
|
3
|
|
| TUACHP/TK6UB |
Introduction to Biotechnology
|
| TUACHP/TK6UB |
Introduction to Biotechnology |
Summer |
Czech
|
4
|
|
| TUACHP/TK6WG |
Wellness Gastronomy
|
| TUACHP/TK6WG |
Wellness Gastronomy |
Summer |
Czech
|
3
|
|
| TUACHP/TK7AH |
Food Analysis and Evaluation
|
| TUACHP/TK7AH |
Food Analysis and Evaluation |
Winter |
Czech
|
7
|
|
| TUACHP/TK8DD |
Dietetics and Dietology
|
| TUACHP/TK8DD |
Dietetics and Dietology |
Summer |
Czech
|
2
|
|
| TUACHP/TK8TG |
Trends in Gastronomy I
|
| TUACHP/TK8TG |
Trends in Gastronomy I |
Summer |
Czech
|
2
|
|
| TUACHP/TK9TG |
Trends in Gastronomy II
|
| TUACHP/TK9TG |
Trends in Gastronomy II |
Winter |
Czech
|
4
|
|
| TUACHP/TK9VC |
Human Nutrition and Boarding
|
| TUACHP/TK9VC |
Human Nutrition and Boarding |
Winter |
Czech
|
4
|
|
| TUACHP/TK9ZO |
Processing of Fruits, Vegetables and Minor Plant Raw Materials
|
| TUACHP/TK9ZO |
Processing of Fruits, Vegetables and Minor Plant Raw Materials |
Winter |
Czech
|
4
|
|
| TUACHP/TP1AP |
Anthropology of Food and Nutrition
|
| TUACHP/TP1AP |
Anthropology of Food and Nutrition |
Winter |
Czech
|
5
|
|
| TUACHP/TP1SB |
Seminar in Biology
|
| TUACHP/TP1SB |
Seminar in Biology |
Winter |
Czech
|
3
|
|
| TUACHP/TP1SV |
Seminar on the Basics of Natural Sciences
|
| TUACHP/TP1SV |
Seminar on the Basics of Natural Sciences |
Winter |
Czech
|
1
|
|
| TUACHP/TP1TO |
Services Techniques
|
| TUACHP/TP1TO |
Services Techniques |
Winter |
Czech
|
3
|
|
| TUACHP/TP1VG |
Foundations and Development of Gastronomy in Society
|
| TUACHP/TP1VG |
Foundations and Development of Gastronomy in Society |
Winter |
Czech
|
5
|
|
| TUACHP/TP1ZB |
Basics of Biology
|
| TUACHP/TP1ZB |
Basics of Biology |
Winter |
Czech
|
3
|
|
| TUACHP/TP1ZG |
Basics and Development of Gastronomy in the Society
|
| TUACHP/TP1ZG |
Basics and Development of Gastronomy in the Society |
Winter |
Czech
|
4
|
|
| TUACHP/TP2GT |
Gastronomic Technology I
|
| TUACHP/TP2GT |
Gastronomic Technology I |
Summer |
Czech
|
4
|
|
| TUACHP/TP2LB |
Biology Laboratory
|
| TUACHP/TP2LB |
Biology Laboratory |
Summer |
Czech
|
2
|
|
| TUACHP/TP2OP |
Seminar on Professional Practice I
|
| TUACHP/TP2OP |
Seminar on Professional Practice I |
Summer |
Czech
|
2
|
|
| TUACHP/TP2P1 |
Professional Practice I
|
| TUACHP/TP2P1 |
Professional Practice I |
Summer |
Czech
|
4
|
|
| TUACHP/TP2PG |
Project Management
|
| TUACHP/TP2PG |
Project Management |
Summer |
Czech
|
2
|
|
| TUACHP/TP2TG |
Technology in Gastronomy I
|
| TUACHP/TP2TG |
Technology in Gastronomy I |
Summer |
Czech
|
3
|
|
| TUACHP/TP2TO |
Service Industries and Services
|
| TUACHP/TP2TO |
Service Industries and Services |
Summer |
Czech
|
3
|
|
| TUACHP/TP2UB |
Introduction to Biotechnology
|
| TUACHP/TP2UB |
Introduction to Biotechnology |
Summer |
Czech
|
4
|
|
| TUACHP/TP2UP |
Introduction to Food Chemistry
|
| TUACHP/TP2UP |
Introduction to Food Chemistry |
Summer |
Czech
|
4
|
|
| TUACHP/TP2UV |
Introduction to Viniculture
|
| TUACHP/TP2UV |
Introduction to Viniculture |
Summer |
Czech
|
2
|
|
| TUACHP/TP3CP |
Food Chemistry
|
| TUACHP/TP3CP |
Food Chemistry |
Winter |
Czech
|
4
|
|
| TUACHP/TP3GT |
Gastrotourism
|
| TUACHP/TP3GT |
Gastrotourism |
Winter |
Czech
|
4
|
|
| TUACHP/TP3NV |
Nutraceuticals in Nutrition and a Healthy Lifestyle
|
| TUACHP/TP3NV |
Nutraceuticals in Nutrition and a Healthy Lifestyle |
Winter |
Czech
|
4
|
|
| TUACHP/TP3PP |
Chemical Composition and Evaluation of Foods and Dishes
|
| TUACHP/TP3PP |
Chemical Composition and Evaluation of Foods and Dishes |
Winter |
Czech
|
5
|
|
| TUACHP/TP3S2 |
Seminar on Professional Practice II
|
| TUACHP/TP3S2 |
Seminar on Professional Practice II |
Winter |
Czech
|
2
|
|
| TUACHP/TP3SS |
Technological Equipment in catering Services
|
| TUACHP/TP3SS |
Technological Equipment in catering Services |
Winter |
Czech
|
5
|
|
| TUACHP/TP3UG |
Sustainability in Gastronomy
|
| TUACHP/TP3UG |
Sustainability in Gastronomy |
Winter |
Czech
|
4
|
|
| TUACHP/TP3VG |
Wine in Gastronomy
|
| TUACHP/TP3VG |
Wine in Gastronomy |
Winter |
Czech
|
4
|
|
| TUACHP/TP3ZC |
Basics of Confectionery
|
| TUACHP/TP3ZC |
Basics of Confectionery |
Winter |
Czech
|
4
|
|
| TUACHP/TP4GT |
Gastronomic Technology II
|
| TUACHP/TP4GT |
Gastronomic Technology II |
Summer |
Czech
|
4
|
|
| TUACHP/TP4HP |
Food Evaluation in Control Practice
|
| TUACHP/TP4HP |
Food Evaluation in Control Practice |
Summer |
Czech
|
4
|
|
| TUACHP/TP4P2 |
Professional Practice II
|
| TUACHP/TP4P2 |
Professional Practice II |
Summer |
Czech
|
10
|
|
| TUACHP/TP4PS |
Principles of Extending the Shelf Life of Food and Storage
|
| TUACHP/TP4PS |
Principles of Extending the Shelf Life of Food and Storage |
Summer |
Czech
|
5
|
|
| TUACHP/TP4RG |
Regional and World Gastronomy
|
| TUACHP/TP4RG |
Regional and World Gastronomy |
Summer |
Czech
|
4
|
|
| TUACHP/TP4RP |
Hotel and Restaurant Operations
|
| TUACHP/TP4RP |
Hotel and Restaurant Operations |
Summer |
Czech
|
4
|
|
| TUACHP/TP4S3 |
Seminar on Professional Practice III
|
| TUACHP/TP4S3 |
Seminar on Professional Practice III |
Summer |
Czech
|
2
|
|
| TUACHP/TP4SG |
Regional and World Gastronomy
|
| TUACHP/TP4SG |
Regional and World Gastronomy |
Summer |
Czech
|
4
|
|
| TUACHP/TP4TG |
Technology in Gastronomy II
|
| TUACHP/TP4TG |
Technology in Gastronomy II |
Summer |
Czech
|
4
|
|
| TUACHP/TP4TZ |
Technological Equipment in Catering Services
|
| TUACHP/TP4TZ |
Technological Equipment in Catering Services |
Summer |
Czech
|
5
|
|
| TUACHP/TP4VD |
Nutrition and Dietetics
|
| TUACHP/TP4VD |
Nutrition and Dietetics |
Summer |
Czech
|
4
|
|
| TUACHP/TP4VT |
Winemaking Technologies and Wine Evaluation
|
| TUACHP/TP4VT |
Winemaking Technologies and Wine Evaluation |
Summer |
Czech
|
5
|
|
| TUACHP/TP4ZU |
Basics of Food Preservation and Storage
|
| TUACHP/TP4ZU |
Basics of Food Preservation and Storage |
Summer |
Czech
|
5
|
|
| TUACHP/TP5GT |
Gastronomic Technology III
|
| TUACHP/TP5GT |
Gastronomic Technology III |
Winter |
Czech
|
5
|
|
| TUACHP/TP5HR |
Hotel and Restaurant Management
|
| TUACHP/TP5HR |
Hotel and Restaurant Management |
Winter |
Czech
|
4
|
|
| TUACHP/TP6AN |
Food Analysis
|
| TUACHP/TP6AN |
Food Analysis |
Summer |
Czech
|
6
|
|
| TUACHP/TP6AP |
Principles of Food Authentication
|
| TUACHP/TP6AP |
Principles of Food Authentication |
Summer |
Czech
|
4
|
|
| TUACHP/TP6HV |
Evaluation of Nutrition
|
| TUACHP/TP6HV |
Evaluation of Nutrition |
Summer |
Czech
|
4
|
|
| TUACHP/TP6SS |
Social Intercourse and Diplomatic Protocol
|
| TUACHP/TP6SS |
Social Intercourse and Diplomatic Protocol |
Summer |
Czech
|
3
|
|
| TUACHP/TP6UB |
Introduction to Biotechnology
|
| TUACHP/TP6UB |
Introduction to Biotechnology |
Summer |
Czech
|
4
|
|
| TUACHP/TP6WG |
Wellness Gastronomy
|
| TUACHP/TP6WG |
Wellness Gastronomy |
Summer |
Czech
|
3
|
|
| TUACHP/TP7AH |
Food Analysis and Evaluation
|
| TUACHP/TP7AH |
Food Analysis and Evaluation |
Winter |
Czech
|
7
|
|
| TUACHP/TP7CP |
Food Chemistry II
|
| TUACHP/TP7CP |
Food Chemistry II |
Winter |
Czech
|
5
|
|
| TUACHP/TP7DP |
Chemistry of Food Additives and Supplements
|
| TUACHP/TP7DP |
Chemistry of Food Additives and Supplements |
Winter |
Czech
|
4
|
|
| TUACHP/TP7FP |
Functional Foods
|
| TUACHP/TP7FP |
Functional Foods |
Winter |
Czech
|
3
|
|
| TUACHP/TP7PU |
Principles of Food Preservation
|
| TUACHP/TP7PU |
Principles of Food Preservation |
Winter |
Czech
|
4
|
|
| TUACHP/TP8BI |
Analysis of Bioactive Compounds in Food
|
| TUACHP/TP8BI |
Analysis of Bioactive Compounds in Food |
Summer |
Czech
|
5
|
|
| TUACHP/TP8DD |
Dietetics and Dietology
|
| TUACHP/TP8DD |
Dietetics and Dietology |
Summer |
Czech
|
2
|
|
| TUACHP/TP8FP |
Functional Foods and Nutraceuticals
|
| TUACHP/TP8FP |
Functional Foods and Nutraceuticals |
Summer |
Czech
|
3
|
|
| TUACHP/TP8NU |
Chemistry of Nutraceutics
|
| TUACHP/TP8NU |
Chemistry of Nutraceutics |
Summer |
Czech
|
3
|
|
| TUACHP/TP8TG |
Trends in Gastronomy I
|
| TUACHP/TP8TG |
Trends in Gastronomy I |
Summer |
Czech
|
2
|
|
| TUACHP/TP9AF |
Authentication and Falsification of Food
|
| TUACHP/TP9AF |
Authentication and Falsification of Food |
Winter |
Czech
|
4
|
|
| TUACHP/TP9TG |
Trends in Gastronomy II
|
| TUACHP/TP9TG |
Trends in Gastronomy II |
Winter |
Czech
|
4
|
|
| TUACHP/TP9VC |
Human Nutrition and Boarding
|
| TUACHP/TP9VC |
Human Nutrition and Boarding |
Winter |
Czech
|
4
|
|
| TUACHP/TP9ZO |
Processing of Fruits, Vegetables and Minor Plant Raw Materials
|
| TUACHP/TP9ZO |
Processing of Fruits, Vegetables and Minor Plant Raw Materials |
Winter |
Czech
|
4
|
|
| TUACHP/TWFBA |
Biologically Active Substances in Food
|
| TUACHP/TWFBA |
Biologically Active Substances in Food |
Winter and summer |
Czech, English
|
0
|
|
| TUACHP/TWFIA |
Instrumental Analytical Chemistry
|
| TUACHP/TWFIA |
Instrumental Analytical Chemistry |
Winter and summer |
Czech, English
|
0
|
|
| TUACHP/TWFMD |
Managerial Skills and Didactics
|
| TUACHP/TWFMD |
Managerial Skills and Didactics |
Winter and summer |
Czech, English
|
0
|
|
| TUACHP/TWFMG |
Modern Gastronomic Technologies and Food Production
|
| TUACHP/TWFMG |
Modern Gastronomic Technologies and Food Production |
Winter and summer |
Czech, English
|
0
|
|
| TUACHP/TWFMT |
Modern Trends in Food Chemistry
|
| TUACHP/TWFMT |
Modern Trends in Food Chemistry |
Winter and summer |
Czech, English
|
0
|
|
| TUACHP/TWPI4 |
Instrumental Methods of Food Analysis
|
| TUACHP/TWPI4 |
Instrumental Methods of Food Analysis |
Winter and summer |
Czech, English
|
0
|
|
| TUACHP/TZAPP |
Food Analysis and Meals
|
| TUACHP/TZAPP |
Food Analysis and Meals |
Summer |
Czech
|
0
|
|
| TUACHP/TZCPP |
Food Chemistry and Meals
|
| TUACHP/TZCPP |
Food Chemistry and Meals |
Summer |
Czech
|
0
|
|
| TUACHP/TZGAT |
Gastronomic Technology
|
| TUACHP/TZGAT |
Gastronomic Technology |
Summer |
Czech
|
0
|
|
| TUACHP/TZHVG |
Technology and evaluation of wine for gastronomy
|
| TUACHP/TZHVG |
Technology and evaluation of wine for gastronomy |
Summer |
Czech
|
0
|
|
| TUACHP/TZNSG |
Service in National and Global Gastronomy
|
| TUACHP/TZNSG |
Service in National and Global Gastronomy |
Summer |
Czech
|
0
|
|
| TUACHP/TZPOT |
Food Technology
|
| TUACHP/TZPOT |
Food Technology |
Summer |
Czech
|
0
|
|
| TUACHP/TZROG |
Management and Organization in Gastronomy
|
| TUACHP/TZROG |
Management and Organization in Gastronomy |
Summer |
Czech
|
0
|
|
| TUACHP/TZVCL |
Human Nutrition
|
| TUACHP/TZVCL |
Human Nutrition |
Summer |
Czech
|
0
|
|