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Lecturer(s)
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Mrázková Martina, Ing. Ph.D.
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Course content
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unspecified
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Learning activities and teaching methods
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Monologic (Exposition, lecture, briefing), Dialogic (Discussion, conversation, brainstorming), Practice exercises
- Preparation for course credit
- 90 hours per semester
- Preparation for course credit
- 90 hours per semester
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| learning outcomes |
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| Knowledge |
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| define wellness gastronomy, food and beverages in wellness gastronomy |
| define wellness gastronomy, food and beverages in wellness gastronomy |
| describe the quality of food and beverages in wellness gastronomy |
| describe the quality of food and beverages in wellness gastronomy |
| describe human nutrition in wellness gastronomy and a healthy lifestyle |
| describe human nutrition in wellness gastronomy and a healthy lifestyle |
| characterize gastronomy within the spa industry |
| characterize gastronomy within the spa industry |
| describe the technological procedures for the preparation of wellness dishes |
| describe the technological procedures for the preparation of wellness dishes |
| Skills |
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| describe the influence of wellness gastronomy on human health |
| describe the influence of wellness gastronomy on human health |
| put together suitable compositions of wellness dishes |
| put together suitable compositions of wellness dishes |
| apply knowledge of nutritional recommendations for individual physiological groups |
| apply knowledge of nutritional recommendations for individual physiological groups |
| apply diets within the spa industry |
| apply diets within the spa industry |
| apply knowledge of safety and hygiene in wellness gastronomy |
| apply knowledge of safety and hygiene in wellness gastronomy |
| teaching methods |
|---|
| Knowledge |
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| Monologic (Exposition, lecture, briefing) |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Monologic (Exposition, lecture, briefing) |
| Skills |
|---|
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Grade (Using a grade system) |
| Grade (Using a grade system) |
| Didactic test |
| Didactic test |
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Recommended literature
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CASEOVÁ, F. 1001 Chutí. Volvox Globator, 2010. ISBN 978-80-7207-770-0.
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DALLEN, M. Zelené potraviny. Ratio Bona, spol. s r.o., 2010. ISBN 978-80-254-4590-7.
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DOSTÁLOVÁ, J. Co se děje s potravinami při přípravě pokrmů. Forsapi, Praha, 2008. ISBN 978-80-903820-8-4.
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Kohout, P. Potraviny - Součást zdravého životního stylu. Forsapi, 2010. ISBN 9788087327395.
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Krejčí, M., Hošek V. Wellness. Grada, 2016. ISBN 978-80-271-0010-1.
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REGER-NASH, B., SMITH, M., JUCKETT, G. Foundations of Wellness. Human Kinetics, 2014. ISBN 1450402003.
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