Course: Professional Practice I

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Course title Professional Practice I
Course code TUACHP/TP2P1
Organizational form of instruction Practical training
Level of course Bachelor
Year of study not specified
Semester Summer
Number of ECTS credits 6
Language of instruction Czech
Status of course Compulsory
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • Adámková Anna, doc. Ing. et Ing. Ph.D.
Course content
The basis of this course is the completion of professional practice in a selected organization, in which the student gets to know and actively participates in solving specific practical situations. Depending on the type of organization selected and the assigned task, it can be, for example, meal preparation, menu preparation and planning, catering preparation, activities related to human nutrition, operational activities, etc.

Learning activities and teaching methods
  • Preparation for course credit - 240 hours per semester
learning outcomes
Knowledge
describe the basic operation depending on the type of catering establishment where they participated in the practice
describe the basic operation depending on the type of catering establishment where they participated in the practice
describe solutions to specific practical situations in this operation
describe solutions to specific practical situations in this operation
define links between individual parts of the operation
define links between individual parts of the operation
characterize the links between theoretical knowledge and acquired practical abilities and skills
characterize the links between theoretical knowledge and acquired practical abilities and skills
Skills
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
apply the rules of personal hygiene when working with food
apply the rules of personal hygiene when working with food
apply basic information and instructions to professional practice
apply basic information and instructions to professional practice
transfer theoretical knowledge into practical skills in professional practice
transfer theoretical knowledge into practical skills in professional practice
actively participate in solving specific situations in practice
actively participate in solving specific situations in practice
provide an opinion on completed professional practice
provide an opinion on completed professional practice
present acquired experience from professional practice
present acquired experience from professional practice
teaching methods
Knowledge
Dialogic (Discussion, conversation, brainstorming)
Dialogic (Discussion, conversation, brainstorming)
Demonstration
Demonstration
Skills
Individual work of students
Individual work of students
Training in motion and work skills
Training in motion and work skills
Observation
Observation
Dealing with situational issues - learning in situations
Dealing with situational issues - learning in situations
Experience (self-experience)
Experience (self-experience)
assessment methods
Knowledge
Analysis of another type of paper written by the student (Casuistry, diary, plan ...)
Analysis of another type of paper written by the student (Casuistry, diary, plan ...)
Analysis of the student's performance
Analysis of the student's performance
Recommended literature
  • CÓN, F. Zařízení provozoven v kostce. 2. vyd. Gastronomie (R plus).. Divec: R plus, 2020. ISBN 978-80-904093-7-8.
  • FIŠERA, M. Gastronomie: vybrané kapitoly. Český Těšín: 2 Theta, 2016. ISBN 978-80-86380-78-0.
  • GISSLEN, W. Professional Cooking. Hoboken: John Wiley and Sons, 2011. ISBN 978-0470197523.
  • HRBKOVÁ, Z. Nové stolničení v kostce, 1. vyd.. Úvaly: Ratio, 2012. ISBN 80-86351-12-2.
  • VODOCHODSKÁ, L., ŠTĚPÁNEK, K. Technologie v kostce. 2. vyd. Gastronomie (R plus).. Divec: R plus, 2019. ISBN 978-80-904093-6-1.


Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester