|
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
|
|