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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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1. Gastronomy, perspectives, principles and rules. 2. Principles of legislation in gastronomy, work safety and occupational hygiene. 3. Meat, characteristics and composition, offal, application in gastronomy. 4. Meat products. 5. Milk, characteristics and composition, application in gastronomy. 6. Dairy products and eggs. 7. Bakery and confectionery. 8. Fruits and vegetables. 9. side dishes in gastronomy. 10. Alcoholic and soft drinks. 11. Soups and sauces. 12. Snacks. 13. Other raw materials and food in gastronomy. 14. Types of food and diets.
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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
- 48 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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| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Practice exercises |
| Practice exercises |
| 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. Keys to good cooking. Penguin books US, 2010. ISBN 978-0-14-312231-9.
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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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KOLOUCH, M. Stroje a zařízení v gastronomii a technologie přípravy pokrmů. Fortuna Praha, 2000. ISBN 80-7168-719-7.
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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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