| 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 | Part 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 |
|---|---|---|---|---|---|---|---|
| AUM/TK1M1 | Mathematics I | 7 | Zk+ | 0S+0S+24S | 1 | Winter | |
| TUCH/TK1OA | General and Inorganic Chemistry | 4 | Zk+ | 8S+0S+8S | 1 | Winter | |
| TUACHP/TK1ZG | Basics and Develop. of Gastr.in the Soc. | 4 | Zk+ | 8S+4S+0S | 1 | Winter | |
| TUTP/TK1ZZ | The Principles of Food Commodities Scie. | 4 | Zk+ | 8S+4S+4S | 1 | Winter | |
| TUACHP/TK1TO | Service Industries and Services | 2 | Zp | 4S+8S+0S | 1 | Winter | |
| TUACHP/TK1ZB | Basics of Biology | 3 | Zk+ | 8S+0S+4S | 1 | Winter | |
| TUCH/TK1SC | Seminar in Chemistry | 2 | Zp | 0S+0S+8S | 1 | Winter | |
| TUFMI/TK1SF | Seminar in Physics | 2 | Zp | 0S+0S+8S | 1 | Winter | |
| TUIOZP/TK1ZT | Basics of Toxic.and the Conserv.Biology | 3 | Klz | 8S+0S+4S | 1 | Winter | |
| TUCH/TK2LA | Inorganic Chemistry Laboratory | 3 | Klz | 0S+12S+0S | 1 | Summer | |
| TUCH/TK2O1 | Organic Chemistry I | 4 | Zk+ | 8S+0S+8S | 1 | Summer | |
| TUTP/TK2ZA | The Principles of Sensory ASS | 2 | Klz | 4S+4S+0S | 1 | Summer | |
| TUFMI/TK2F1 | Physics I | 5 | Zk+ | 8S+0S+8S | 1 | Summer | |
| TUACHP/TK2LB | Biology Laboratory | 2 | Zp | 0S+8S+0S | 1 | Summer | |
| TUACHP/TK2SE | Branch Seminar | 1 | Zp | 0S+0S+4S | 1 | Summer | |
| TUACHP/TK2GT | Gastronomic Technology I | 4 | Klz | 8S+0S+4S | 1 | Summer | |
| AUM/TK2M2 | Mathematics II | 6 | Zk+ | 0S+0S+16S | 1 | Summer | |
| TUIOZP/TK3LA | Analytical Chemistry Laboratory | 3 | Klz | 0S+12S+0S | 2 | Winter | |
| TUCH/TK3LO | Organic Chemistry Laboratory | 3 | Klz | 0S+12S+0S | 2 | Winter | |
| TUIOZP/TK3AC | Analytical Chemistry | 4 | Zk+ | 8S+0S+8S | 2 | Winter | |
| TUIOZP/TK3B1 | Biochemistry I | 4 | Zk+ | 8S+0S+8S | 2 | Winter | |
| TUACHP/TK3CP | Food Chemistry | 4 | Zk+ | 8S+0S+4S | 2 | Winter | |
| TUIOZP/TK3MB | General Microbiology | 6 | Zk+ | 8S+8S+8S | 2 | Winter | |
| TUFMI/TK4FC | Physical Chemistry | 6 | Zk+ | 8S+4S+4S | 2 | Summer | |
| TUACHP/TK4TZ | Technolog. Equipment in Catering Serv. | 5 | Klz | 8S+0S+4S | 2 | Summer | |
| TUIOZP/TK4LB | Laboratory of Biochemistry | 2 | Klz | 0S+8S+0S | 2 | Summer | |
| TUACHP/TK4GT | Gastronomic Technology II | 4 | Zk+ | 8S+8S+0S | 2 | Summer | |
| TUACHP/TK4RG | Regional and World Gastronomy | 4 | Zk+ | 8S+8S+0S | 2 | Summer | |
| TUTP/TK4VK | Selected Chapters of Epid. and Hygiene | 2 | Zk+ | 8S+0S+4S | 2 | Summer | |
| TUIOZP/TK5PM | Food Microbiology | 5 | Zk+ | 8S+8S+4S | 3 | Winter | |
| TUTP/TK5L1 | Legislation in Food Industry I | 2 | Klz | 4S+0S+4S | 3 | Winter | |
| TUACHP/TK5VC | Human Nutrition | 4 | Zk+ | 8S+0S+8S | 3 | Winter | |
| TUACHP/TK5GT | Gastronomic Technology III | 5 | Zk+ | 8S+12S+0S | 3 | Winter | |
| TUACHP/TK5HR | Hotel and Restaurant Management | 4 | Klz | 8S+0+4S | 3 | Winter | |
| TUTP/TK5P1 | Food Technology and Biotechnology I | 6 | Zk+ | 8S+8S+8S | 3 | Winter | |
| TUACHP/TK6AN | Food Analysis | 6 | Zk+ | 8S+12S+4S | 3 | Summer | |
| TUACHP/TK6SS | Social Intercourse and Dipl. Protocol | 3 | Klz | 4S+0S+4S | 3 | Summer | |
| TUTP/TK6P2 | Food Technology and Biotechnology II | 6 | Zk+ | 8S+8S+8S | 3 | Summer | |
| TUACHP/TK6HV | Evaluation of Nutrition | 4 | Zk+ | 4S+0S+8S | 3 | Summer | |
| TUACHP/TK6WG | Wellness Gastronomy | 3 | Klz | 4S+0S+4S | 3 | Summer | |
| TUACHP/TK6BP | Bachelor Thesis | 10 | Zp | 0S+20S+4S | 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/TK2AB | English Ib | 2 | Klz | 0+0+9S | 1 | Summer | |
| CJV/TK2AA | English Ia | 2 | Klz | 0+0+9S | 1 | Summer | |
| CJV/TK3AA | English IIa | 2 | Zk+ | 0+0+9S | 2 | Winter | |
| CJV/TK3AB | English IIb | 2 | Zk+ | 0+0+9S | 2 | Winter | |
| CJV/TK4AB | English IIIb | 2 | Klz | 0+0+9S | 2 | Summer | |
| CJV/TK4AA | English IIIa | 2 | Klz | 0+0+9S | 2 | Summer | |
| CJV/TK5AA | English IVa | 2 | Zk+ | 0+0+9S | 3 | Winter | |
| CJV/TK5AB | English IVb | 2 | Zk+ | 0+0+9S | 3 | Winter |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| TUACHP/TK3VG | Wine in Gastronomy | 4 | Klz | 4S+0S+4S | 2 | Winter | |
| TUACHP/TK3NV | Nutraceuticals in Nut. and a Heal. Life. | 4 | Klz | 4S+0S+4S | 2 | Winter | |
| TUACHP/TK4ZU | Basics of Food Preservation and Storage | 5 | Zk+ | 8S+0S+4S | 2 | Summer | |
| TUACHP/TK4VT | Winemaking Technolog. and Wine Evaluat. | 5 | Zk+ | 8S+4S+0S | 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 |
|---|---|---|---|---|---|---|---|
| AUM/TK1RM | Introduction to Mathematics | 2 | Zp | 0S+0S+8S | 1 | Winter | |
| TUCH/TK1RC | Revision of General and Inorganic Chem. | 2 | Zp | 0S+0S+8S | 1 | Winter | |
| TUACHP/TK2UV | Introduction to Viniculture | 2 | Klz | 4S+0S+4S | 1 | Summer | |
| MUPE/TK2PA | Business Activities I | 2 | Zk | 4S+0+4S | 1 | Summer |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| MUTV/PSAAF | Sports Activity - AmE football | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAPF | Sport Activities - Strength Training and | 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/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/PSAIL | Sports Activity - Roller Skating | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSALT | Skiing and Snowboarding Inland | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAKE | Sports Activity - Kendo | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAVK | Sports Activity - Canoeing Course | 1 | Zp | 0+2+0 | - | Summer |