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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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- 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.
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Learning activities and teaching methods
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Monologic (Exposition, lecture, briefing), Dialogic (Discussion, conversation, brainstorming), Simple experiments, Practice exercises
- Preparation for examination
- 150 hours per semester
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| learning outcomes |
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| Knowledge |
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| to characterize the suitability of raw materials, the main components of food important in gastronomy and their changes. |
| to characterize the suitability of raw materials, the main components of food important in gastronomy and their changes. |
| to describe molecular gastronomy, new trends in food preparation. |
| to describe molecular gastronomy, new trends in food preparation. |
| to characterize special and non-traditional raw materials in gastronomy. |
| to characterize special and non-traditional raw materials in gastronomy. |
| to characterize convenience food, fast food, food from industrially processed raw materials. |
| to characterize convenience food, fast food, food from industrially processed raw materials. |
| to describe trends in Czech and world gastronomy. |
| to describe trends in Czech and world gastronomy. |
| Skills |
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| prepare a suitable procedure for the preparation of a modern and healthy dish. |
| prepare a suitable procedure for the preparation of a modern and healthy dish. |
| apply knowledge of molecular gastronomy and world trends for the preparation of dishes. |
| apply knowledge of molecular gastronomy and world trends for the preparation of dishes. |
| apply and use special and non-traditional ingredients for the preparation of dishes. |
| apply and use special and non-traditional ingredients for the preparation of dishes. |
| apply knowledge of accelerated processes and convenience food for the preparation of dishes. |
| apply knowledge of accelerated processes and convenience food for the preparation of dishes. |
| apply knowledge of trends in Czech and world gastronomy. |
| apply knowledge of trends in Czech and world gastronomy. |
| teaching methods |
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| Knowledge |
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| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Skills |
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| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Written examination |
| Oral examination |
| Oral examination |
| Analysis of works made by the student (Technical products) |
| Analysis of works made by the student (Technical products) |
| Written examination |
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Recommended literature
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Jan Velíšek, Jana Hajšlová. Chemie potravin II. Tábor, 2009. ISBN 978-80-86659-16-9.
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Jan Velíšek, Jana Hajšlová. Chemie potravin I. Tábor, 2009. ISBN 978-80-86659-15-2.
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Magdalena Beranová. Jídlo a pití v pravěku a ve středověku. Praha, 2005. ISBN 80-200-1340-7.
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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.
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This, Hervé. Molecular gastronomy : exploring the science of flavor. New York : Columbia University Press, 2006. ISBN 978-0-231-13312-8.
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Úlehlová-Tilschová, M. Chuťový místopis. Praha, 1997. ISBN 80-85926-16-4.
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