Course: Gastronomic Technology I

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Course title Gastronomic Technology I
Course code TUACHP/TE2GT
Organizational form of instruction Lecture
Level of course Bachelor
Year of study not specified
Semester Summer
Number of ECTS credits 3
Language of instruction English
Status of course unspecified
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Course availability The course is available to visiting students
  • Mlček Jiří, prof. Ing. Ph.D.
  • Ondrášová Monika, Mgr. Ph.D.
Course content
- Development of gastronomy, perspectives, principles and rules. - Principles of legislature in gastronomy, labour protection and occupational hygiene. - Meat, characteristics and composition, offal, using in gastronomy. - Meat products. - Milk, characteristics and composition, using in gastronomy. - Dairy products and egg. - Bakery and confectionery. - Fruits and vegetables. - Appendices in gastronomy. - Alcoholic and soft drinks. - Soups and sauces. - Seasoning additives. - Other raw materials and foodstuffs in gastronomy. - Sorts of meal.

Learning activities and teaching methods
Lecturing, Dialogic (Discussion, conversation, brainstorming)
  • Preparation for course credit - 14 hours per semester
  • Participation in classes - 42 hours per semester
Learning outcomes
The subject is aimed at presenting the development of gastronomy, properties, composition and use of various kinds of raw materials and food catering to the students. Students are acquainted with the principles of safety and the principles of legislation in gastronomy.
The student has knowledge about development of gastronomy, about raw materials and food in gastronomy. He/she is well informed in gastronomy legislation and has the knowledge about principles of occupational safety in catering establishments.

Assessment methods and criteria
Composite examination (Written part + oral part)

Attendance: compulsory at the seminars (80%). Classified course credit: one test, 70% is the minimum requirement - knowledge of the curriculum content already dealt with. The result of a subject examination is expressed on a six-point scale: A "výborně" (i.e. "excellent"), B "velmi dobře" (i.e. "very good"), C "dobře" (i.e. "good"), D "uspokojivě" (i.e. "satisfactory"), E "dostatečně" (i.e. "sufficient"), F "nedostatečně" (i.e. "fail").
Recommended literature
  • Gajdůšek S. Společné stravování. Brno, 1999. ISBN 80-7157-395-7.
  • Harold G. On food and cooking. New York, 2004. ISBN 978-0-684-80001-1.
  • Ingramová Ch. Všechno o jídle. Praha, 2006. ISBN 80-7321-251-X.
  • Mikeš V. Proč se klepou řízky-chemie v kuchyni. Praha, 2008. ISBN 978-80-7363-143-7.
  • Velíšek J., Hajšlová J. Chemie potravin. Tábor, 2009. ISBN 978-80-86659-16-9.

Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester