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Lecturer(s)
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Mlček Jiří, prof. Ing. Ph.D.
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Ondrášová Monika, Mgr. Ph.D.
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Course content
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- 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.
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Learning activities and teaching methods
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Lecturing, Dialogic (Discussion, conversation, brainstorming)
- Participation in classes
- 12 hours per semester
- Preparation for course credit
- 78 hours per semester
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| learning outcomes |
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| Knowledge |
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| characterize the development, principles and rules of gastronomy. |
| characterize the development, principles and rules of gastronomy. |
| describe raw materials and foods of animal origin used in gastronomy. |
| describe raw materials and foods of animal origin used in gastronomy. |
| describe raw materials and foods of plant origin used in gastronomy. |
| describe raw materials and foods of plant origin used in gastronomy. |
| orient yourself in the basic legislative regulations in gastronomy. |
| orient yourself in the basic legislative regulations in gastronomy. |
| master the principles of safety when working in catering establishments. |
| master the principles of safety when working in catering establishments. |
| Skills |
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| compile a suitable dish according to gastronomic rules and include it in the menu. |
| compile a suitable dish according to gastronomic rules and include it in the menu. |
| apply knowledge from the technology of acquisition, production, processing, storage, distribution and sale of food and meals. |
| apply knowledge from the technology of acquisition, production, processing, storage, distribution and sale of food and meals. |
| evaluate and describe the quality and safety of raw materials and foods of plant origin for the production of dishes. |
| evaluate and describe the quality and safety of raw materials and foods of plant origin for the production of dishes. |
| evaluate and describe the quality and safety of raw materials and foods of animal origin for the production of dishes. |
| evaluate and describe the quality and safety of raw materials and foods of animal origin for the production of dishes. |
| apply acquired knowledge about food safety and quality in practice. |
| apply acquired knowledge about food safety and quality in practice. |
| teaching methods |
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| Knowledge |
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| Lecturing |
| Lecturing |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
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| Practice exercises |
| Practice exercises |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| assessment methods |
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| Knowledge |
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| Composite examination (Written part + oral part) |
| Composite examination (Written part + oral part) |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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Gajdůšek S. Společné stravování. Brno, 1999. ISBN 80-7157-395-7.
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Harold G. On food and cooking. New York, 2004. ISBN 978-0-684-80001-1.
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Ingramová Ch. Všechno o jídle. Praha, 2006. ISBN 80-7321-251-X.
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Mikeš V. Proč se klepou řízky-chemie v kuchyni. Praha, 2008. ISBN 978-80-7363-143-7.
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Velíšek J., Hajšlová J. Chemie potravin. Tábor, 2009. ISBN 978-80-86659-16-9.
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