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Lecturer(s)
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Mlček Jiří, prof. Ing. Ph.D.
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Course content
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1. New concepts and trends for the third millennium. 2. Raw food. 3. Fusion cuisine. 4. Sous vide in gastronomy. 5. Foodstyling. 6. Enogastronomy. 7. Wellness gastronomy. 8. Nutraceuticals in gastronomy and healthy lifestyle. 9. Fast-casual concept, connection of global gastronomy. 10. Wasting food and meals. 11. Sustainability in gastronomy. 12. Future cuisine. 13. New technologies and equipment in gastronomy. 14. Restaurant trends.
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Learning activities and teaching methods
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Analysis of a presentation
- Participation in classes
- 16 hours per semester
- Preparation for course credit
- 30 hours per semester
- Preparation for examination
- 30 hours per semester
- Home preparation for classes
- 44 hours per semester
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| learning outcomes |
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| Knowledge |
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| to explain and characterize the basic concepts of gastronomic trends. |
| to explain and characterize the basic concepts of gastronomic trends. |
| to summarize the characteristics of current trends in world and Czech gastronomy. |
| to summarize the characteristics of current trends in world and Czech gastronomy. |
| to describe the characteristics of new concepts and trends in gastronomy for the third millennium |
| to describe the characteristics of new concepts and trends in gastronomy for the third millennium |
| to list and describe current gastronomic trends - Raw food, Fusion cuisine, Sous vide in gastronomy, Foodstyling, etc. |
| to list and describe current gastronomic trends - Raw food, Fusion cuisine, Sous vide in gastronomy, Foodstyling, etc. |
| be able to characterize the main sources of food waste and describe the principles of sustainability in gastronomy. |
| be able to characterize the main sources of food waste and describe the principles of sustainability in gastronomy. |
| Skills |
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| can select appropriate foods for application in selected gastronomic trends. |
| can select appropriate foods for application in selected gastronomic trends. |
| can use new technologies and equipment in the preparation of a simple dish according to a selected gastronomic trend. |
| can use new technologies and equipment in the preparation of a simple dish according to a selected gastronomic trend. |
| present the preparation of a dish in front of other consumers. |
| present the preparation of a dish in front of other consumers. |
| critically evaluate the created dish. |
| critically evaluate the created dish. |
| can apply the principles of sustainability in gastronomy. |
| can apply the principles of sustainability in gastronomy. |
| teaching methods |
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| Knowledge |
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| Analysis of a presentation |
| Analysis of a presentation |
| Lecturing |
| Lecturing |
| 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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Fic, V. a kol. Víno, analýza - technologie - gastronomie. 2 Theta, Český Těšín, 2015.
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Keller, T. Under Pressure. Cooking Sous Vide. Artisan, 2008. ISBN 978-1579653514.
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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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Myhrvold, N., Young, Ch., Bilet. The Art and Science of Cooking. The Cooking Lab US. 2015. ISBN 0982761007.
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Vega, C. a kol. The kitchen as laboratory. New York, 2012. ISBN 978-0-231-15344-7.
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