| Faculty | Faculty of Technology (FT) |
|---|---|
| Study programme | Food Technology and Assessment (B0721A210002) |
| Branch of study / Specialization | Gastronomy Technology (T19002/GT - 2019) |
| Level of acquired qualification | Bachelor |
| Form of study | Full-time |
| Standard length of study | 3 years |
| Number of ECTS credits | 180 |
| Qualification awarded | Bachelor (0) |
| Access to further studies | Master study programme |
| Type of completion | Final state exam |
| Study and Examination Code | URL |
| Faculty coordinator for international students | unspecified |
| Key learning outcomes | In the three-year study programme Food Technology and Evaluation, experts are trained for technical, technological and control functions in production companies in the food industry, in public catering companies, business organizations and state administration. The aim of the study is to provide theoretical education and laboratory skills in general, inorganic, organic, analytical, physical chemistry, biochemistry and microbiology. In the field of the food industry, the emphasis is placed on knowledge of the properties of raw materials of food production, production processes of individual food commodities, chemical, microbiological, physical and sensory analyses of food and evaluation of quality and safety of final products. The aim of study in individual specializations (Food Technology, Gastronomic Technology, Food Chemistry and Analysis and Biotechnology and Applied Microbiology) is to provide graduates with deeper knowledge of individual segments of the food industry and provide them with appropriate competencies for the subsequent performance of the profession. The study is concluded with the defense of a bachelor thesis and a final state examination. |
| Specific admission requirements | Evidence of education required by law, no other requirements. |
| Specific provisions for recognition of prior learning | General Rules for the Recognition of Previous Studies |
| Qualification requirements and regulations | Completed secondary education finished with a school leaving examination. |
| Profile of the programme | academic |
| Persistence requirements | Podmínkou pro postup do druhého ročníku bakalářského studijního programu je získání alespoň 30 kreditů.(nezapočítávají se kredity z předmětů, které byly uznány z předchozího studia). Podmínkou pro postup do třetího ročníku bakalářského studijního programu je získání alespoň 60 kreditů za celé studium, z toho minimálně 30 kreditů za 2. ročník (do kreditů za 2. ročník se nezapočítávají kredity z předmětů, které byly uznány z předchozího studia) a zároveň splnění všech podruhé zapsaných předmětů. Podmínkou pro postup do čtvrtého (rozvolněného) ročníku bakalářského studijního programu je získání alespoň 120 kreditů za celé studium z toho minimálně 30 kreditů za 3. ročník (do kreditů za 3. ročník se nezapočítávají kredity z předmětů, které byly uznány z předchozího studia) a zároveň splnění všech podruhé zapsaných předmětů. Podmínky definuje vnitřní norma FT: "Pravidla průběhu studia ve studijních programech uskutečňovaných na Fakultě technologické" dostupná z: https://ft.utb.cz/o-fakulte/uredni-deska/vnitrni-normy-a-predpisy/vnitrni-predpisy-ft/ |
| Occupational profiles of graduates with examples | unspecified |
| Branch of study / Specialization guarantor | Škrovánková Soňa, doc. Ing. Ph.D. |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| TUIOZP/TP3MB | General Microbiology | 6 | Zk+ | 2+2+2 | 2 | Winter | |
| TUIOZP/TP3B1 | Biochemistry I | 4 | Zk+ | 2+0+2 | 2 | Winter | |
| TUACHP/TP3CP | Food Chemistry | 4 | Zk+ | 2+0+1 | 2 | Winter | |
| TUIOZP/TP3LA | Analytical Chemistry Laboratory | 3 | Klz | 0+3+0 | 2 | Winter | |
| TUCH/TP3LO | Organic Chemistry Laboratory | 3 | Klz | 0+3+0 | 2 | Winter | |
| TUIOZP/TP3AC | Analytical Chemistry | 4 | Zk+ | 2+0+2 | 2 | Winter | |
| TUTP/TP4VK | Selected Chapters of Epid. and Hygiene | 2 | Zk+ | 2+0+1 | 2 | Summer | |
| TUFMI/TP4FC | Physical Chemistry | 6 | Zk+ | 2+1+1 | 2 | Summer | |
| TUACHP/TP4RG | Regional and World Gastronomy | 4 | Zk+ | 2+2+0 | 2 | Summer | |
| TUACHP/TP4GT | Gastronomic Technology II | 4 | Zk+ | 2+2+0 | 2 | Summer | |
| TUIOZP/TP4LB | Laboratory of Biochemistry | 2 | Klz | 0+2+0 | 2 | Summer | |
| TUACHP/TP4TZ | Technolog. Equipment in Catering Serv. | 5 | Klz | 2+0+1 | 2 | Summer | |
| TUACHP/TP5HR | Hotel and Restaurant Management | 4 | Klz | 2+0+1 | 3 | Winter | |
| TUACHP/TP5GT | Gastronomic Technology III | 5 | Zk+ | 2+3+0 | 3 | Winter | |
| TUTP/TP5P1 | Food Technology and Biotechnology I | 6 | Zk+ | 2+2+2 | 3 | Winter | |
| TUIOZP/TP5PM | Food Microbiology | 5 | Zk+ | 2+2+1 | 3 | Winter | |
| TUTP/TP5L1 | Legislation in Food Industry I | 2 | Klz | 1+0+1 | 3 | Winter | |
| TUACHP/TP6HV | Evaluation of Nutrition | 4 | Zk+ | 1+0+2 | 3 | Summer | |
| TUTP/TP6P2 | Food Technology and Biotechnology II | 6 | Zk+ | 2+2+2 | 3 | Summer | |
| TUACHP/TP6WG | Wellness Gastronomy | 3 | Klz | 1+0+1 | 3 | Summer | |
| TUACHP/TP6SS | Social Intercourse and Dipl. Protocol | 3 | Klz | 1+0+1 | 3 | Summer | |
| TUACHP/TP6AN | Food Analysis | 6 | Zk+ | 2+3+1 | 3 | Summer |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| TUACHP/TZNSG | Service in National and Global Gastro. | 0 | Szv | 1+0+0 | 3 | Summer | |
| TUACHP/TZGAT | Gastronomic Technology | 0 | Szv | 1+0+0 | 3 | Summer |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| CJV/TP3AC | English - Cabridge exam preparation II | 2 | Zk+ | 0+0+2 | 2 | Winter | |
| CJV/TP3AA | English IIa | 2 | Zk+ | 0+0+2 | 2 | Winter | |
| CJV/TP3AB | English IIb | 2 | Zk+ | 0+0+2 | 2 | Winter | |
| CJV/TP4AA | English IIIa | 2 | Klz | 0+0+2 | 2 | Summer | |
| CJV/TP4AB | English IIIb | 2 | Klz | 0+0+2 | 2 | Summer | |
| CJV/TP4AC | English - Cabridge exam preparation III | 2 | Klz | 0+0+2 | 2 | Summer | |
| CJV/TP5AA | English IVa | 2 | Zk+ | 0+0+2 | 3 | Winter | |
| CJV/TP5AB | English IVb | 2 | Zk+ | 0+0+2 | 3 | Winter | |
| CJV/TP5AC | English - Cabridge exam preparation IV | 2 | Zk+ | 0+0+2 | 3 | Winter |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| TUACHP/TP3VG | Wine in Gastronomy | 4 | Klz | 1+0+1 | 2 | Winter | |
| TUACHP/TP3NV | Nutraceuticals in Nutrition and a Health | 4 | Klz | 1+0+1 | 2 | Winter | |
| TUACHP/TP4VT | Winemaking Technolog. and Wine Evaluat. | 5 | Zk+ | 2+1+0 | 2 | Summer | |
| TUACHP/TP4ZU | Basics of Food Preservation and Storage | 5 | Zk+ | 2+0+1 | 2 | Summer |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| TUACHP/TZAPP | Food Analys. and Meals | 0 | Szv | 1+0+0 | 3 | Summer | |
| TUACHP/TZCPP | Food Chemistry and Meals | 0 | Szv | 1+0+0 | 3 | Summer | |
| TUACHP/TZVCL | Human Nutrition | 0 | Szv | 1+0+0 | 3 | Summer | |
| TUACHP/TZROG | Management and Organization in Gastrono. | 0 | Szv | 1+0+0 | 3 | Summer | |
| TUACHP/TZHVG | Technology and Evaluat. for Gastr. | 0 | Szv | 1+0+0 | 3 | Summer | |
| TUACHP/TZPOT | Food Technology | 0 | Szv | 1+0+0 | 3 | Summer |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| TUFMI/TP3E2 | Physical Experiments II | 2 | Zp | 0+0+1 | 2 | Winter |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| MUTV/PSALT | Skiing and Snowboarding Inland | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAPF | Sport Activities - Strength Training and | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAKE | Sports Activity - Kendo | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAIL | Sports Activity - Roller Skating | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAKP | Sports Activity - K2 Hiking | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSATE | Sports Activity - Tennis | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSACY | Sports Activity - Cycling | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSABD | Sports Activity - Badminton | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSALZ | Skiing and Snowboarding Abroad | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAAI | Sports Activity - Aikido | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSATI | Sports Activity - Tai Chi Chuan | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAIC | Sports Activity - Indoor Cycling | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSABX | Sports Activity - Boxing | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAAE | Sports Activity - Aerobics | 1 | Zp | 0+2+0 | - | - | The course is available to visiting students |
| MUTV/PSABA | Sports Activity - Basketball | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAFL | Sports Activity - Floorball | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAHO | Sports Activity - (Mountain) Climbing | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAPL | Sports Activity - Swimming | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSASB | Sports Activity - Self-defence | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSASK | Sports Activity - Indoor Soccer | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSASQ | Sports Activity - Squash | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSATW | Sports Activity - Taekwondo | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAVO | Sports Activity - Volleyball | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAAF | Sports Activity - AmE football | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAZT | Sports Activity - Health-related PT/PE | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAKL | Sports Activity - Summer Course | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAST | TableTennis | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAGO | Sports Activity - Golf | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSATK | Sports Activity - Tourist Course | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAVK | Sports Activity - Canoeing Course | 1 | Zp | 0+2+0 | - | Summer |