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Lecturer(s)
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Adámková Anna, doc. Ing. et Ing. Ph.D.
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Course content
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1. Organization of professional practice I - provision, communication, requirements for fulfillment. 2. Organization of professional practice II - course of implementation, rules of conduct, reporting, feedback. 3. Introduction to the basics of occupational hygiene. 4. Rules of personal hygiene when working with food. 5. Basics of occupational safety. 6. Organization of the student's independent work, learning styles (learning effectiveness). 7. Study information system at TUB, mobile applications and communication systems at TUB (Mail, login method, writing emails, Teams). 8. Principles of ethics of scientific work; Basics of critical thinking. 9. Structure of information sources; Working with the catalog of the TUB Library. 10. Formal and content side of the professional text; Methodology for processing seminar and laboratory tasks. 11. Processing of technical document and presentation. 12. Techniques for presenting the results of professional work (communication skills, presentation in front of an audience). 13. Presentation skills training I - basics of presentation behavior. 14. Presentation skills training II - argumentation techniques, working in teams.
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Learning activities and teaching methods
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- Preparation for course credit
- 60 hours per semester
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| learning outcomes |
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| Knowledge |
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| orient himself in basic information about professional practice |
| orient himself in basic information about professional practice |
| define and explain the rules of personal hygiene when working with food |
| define and explain the rules of personal hygiene when working with food |
| define and explain the rules of occupational safety in catering establishments |
| define and explain the rules of occupational safety in catering establishments |
| explain basic concepts from the field of writing professional texts |
| explain basic concepts from the field of writing professional texts |
| characterize the basic rules and techniques for presenting the results of professional work |
| characterize the basic rules and techniques for presenting the results of professional work |
| Skills |
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| apply basic information and instructions to the organization of professional practice |
| apply basic information and instructions to the organization of professional practice |
| apply the rules of personal hygiene when working with food |
| apply the rules of personal hygiene when working with food |
| apply the rules and instructions of the basics of occupational safety in catering establishments |
| apply the rules and instructions of the basics of occupational safety in catering establishments |
| present acquired skills from professional practice |
| present acquired skills from professional practice |
| take a position on the presented information and discuss it |
| take a position on the presented information and discuss it |
| teaching methods |
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| Knowledge |
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| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Skills |
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| Activating (Simulation, games, dramatization) |
| Activating (Simulation, games, dramatization) |
| Individual work of students |
| Individual work of students |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| assessment methods |
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| Knowledge |
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| Preparation of a presentation, giving a presentation |
| Preparation of a presentation, giving a presentation |
| Conversation |
| Conversation |
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Recommended literature
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CÓN, F. Zařízení provozoven v kostce. 2. vyd. Gastronomie.. Divec: R plus, 2020. ISBN 9788090409378.
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FIŠERA, M. Gastronomie: vybrané kapitoly. Český Těšín: 2 Theta, 2016. ISBN 9788086380780.
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GISSLEN, W. Professional Cooking. Hoboken: John Wiley and Sons, 2011. ISBN 9780470197523.
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HRBKOVÁ, Z. Nové stolničení v kostce. 1. vyd.. Úvaly: Ratio, 2012. ISBN 8086351122.
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VODOCHODSKÁ, L., ŠTĚPÁNEK, K. Technologie v kostce. 2. vyd. Gastronomie.. Divec: R plus, 2019. ISBN 9788090409361.
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