Course: Gastronomic Technology III

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Course title Gastronomic Technology III
Course code TUACHP/TE5GT
Organizational form of instruction Lecture + Lesson
Level of course Bachelor
Year of study not specified
Semester Winter
Number of ECTS credits 5
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
Lecturer(s)
  • Mlček Jiří, prof. Ing. Ph.D.
  • Míšková Zuzana, Ing. Ph.D.
  • Šenkýřová Jana, Ing. Ph.D.
  • Ondrášová Monika, Mgr. Ph.D.
Course content
- Gastronomy like science. - Biofood, GMO foodstufs and new type foodstuffs. - Antinutritive, toxic and contaminant matters. - Special gastronomy I. - Special gastronomy II. - Molecular gastronomy I. - Molecular gastronomy II. - World's gastronomy I. - World's gastronomy II. - Conventional dishes and foodstuffs (people's meals, regional dishes) I. - Conventional dishes and foodstuffs (people's meals, regional dishes) II. - Convenience food, fast food. - Ready-made meals, fast meal made to order, foods from manufactured wrought raw material (intermediate product, frozen raw material, preserves), classical foods. - Completion dishes.

Learning activities and teaching methods
Monologic (Exposition, lecture, briefing), Dialogic (Discussion, conversation, brainstorming), Simple experiments, Practice exercises
  • Preparation for examination - 66 hours per semester
  • Participation in classes - 70 hours per semester
  • Home preparation for classes - 14 hours per semester
Learning outcomes
The subject is aimed at presenting the special, traditional, molecular and international cuisine, the latest trends in gastronomy. Students will acquire knowledge about convenience food, fast food, GMO foods, a novel food and organic food used in catering, as well as knowledge about antinutritional, toxic and contaminants in gastronomy.
The student has a comprehensive knowledge about culinary technology, he/she is well informed in the latest trends in gastronomy in the Czech Republic and abroad and applies obtained knowledge in practice.
Prerequisites
unspecified

Assessment methods and criteria
Oral examination, Written examination, Analysis of works made by the student (Technical products)

Credit: compulsory attendance at the practice (100%). Examination: test (70% is the minimum requirement) and oral exam - knowledge of the curriculum content already dealt with.
Recommended literature
  • Jan Velíšek, Jana Hajšlová. Chemie potravin II. Tábor, 2009. ISBN 978-80-86659-16-9.
  • Jan Velíšek, Jana Hajšlová. Chemie potravin I. Tábor, 2009. ISBN 978-80-86659-15-2.
  • Magdalena Beranová. Jídlo a pití v pravěku a ve středověku. Praha, 2005. ISBN 80-200-1340-7.
  • This, Hervé. Kitchen mysteries : revealing the science of cooking = Les secrets de la casserole. New York : Columbia University Press, 2007. ISBN 978-0-231-14170-3.
  • This, Hervé. Molecular gastronomy : exploring the science of flavor. New York : Columbia University Press, 2006. ISBN 978-0-231-13312-8.
  • Úlehlová-Tilschová, M. Chuťový místopis. Praha, 1997. ISBN 80-85926-16-4.


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