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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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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.
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Learning activities and teaching methods
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- Preparation for course credit
- 240 hours per semester
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| learning outcomes |
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| Knowledge |
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| 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 |
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| 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 |
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| Knowledge |
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| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Demonstration |
| Demonstration |
| Skills |
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| 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 |
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| Knowledge |
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| 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 |
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Recommended literature
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CÓN, F. Zařízení provozoven v kostce. 2. vyd. Gastronomie (R plus).. Divec: R plus, 2020. ISBN 978-80-904093-7-8.
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FIŠERA, M. Gastronomie: vybrané kapitoly. Český Těšín: 2 Theta, 2016. ISBN 978-80-86380-78-0.
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GISSLEN, W. Professional Cooking. Hoboken: John Wiley and Sons, 2011. ISBN 978-0470197523.
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HRBKOVÁ, Z. Nové stolničení v kostce, 1. vyd.. Úvaly: Ratio, 2012. ISBN 80-86351-12-2.
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VODOCHODSKÁ, L., ŠTĚPÁNEK, K. Technologie v kostce. 2. vyd. Gastronomie (R plus).. Divec: R plus, 2019. ISBN 978-80-904093-6-1.
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