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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. Gastronomy as a scientific field. 2. Gastronomy, its perspectives, principles and rules. 3. Basics of legislation in gastronomy, occupational safety and health protection at work. 4. Raw materials and food in gastronomy. 5. Special gastronomy and raw materials I. 6. Special gastronomy and raw materials II. 7. Food properties. 8. Types of food. 9. Ready meals, minutes, meals made from industrially processed ingredients, classic meals. 10. Preparation of dishes. 11. Factors influencing the food preparation process. 12. Preliminary preparation of food and raw materials. 13. Changes During Preliminary Adjustments. 14. Advantages and risks of consuming raw foods.
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Learning activities and teaching methods
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- Preparation for course credit
- 90 hours per semester
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| learning outcomes |
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| Knowledge |
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| characterize basic concepts from the field of gastronomy |
| characterize basic concepts from the field of gastronomy |
| explain the difference between raw material and food in gastronomy |
| explain the difference between raw material and food in gastronomy |
| characterize the properties of food |
| characterize the properties of food |
| describe individual types of food and the factors influencing the process of their preparation |
| describe individual types of food and the factors influencing the process of their preparation |
| characterize the risks of consuming raw food |
| characterize the risks of consuming raw food |
| Skills |
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| apply the rules and instructions of work safety and health protection at work |
| apply the rules and instructions of work safety and health protection at work |
| take a stand on the individual processes of food preparation |
| take a stand on the individual processes of food preparation |
| apply the rules and recommendations for individual food preparation processes |
| apply the rules and recommendations for individual food preparation processes |
| describe the risks of consuming raw food and apply rules to reduce them |
| describe the risks of consuming raw food and apply rules to reduce them |
| take a position on the presented information |
| take a position on the presented information |
| 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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| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Didactic test |
| Didactic test |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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KADLEC, P. Technologie potravin - Co byste měli vědět o výrobě potravin? 1. vyd.. Ostrava: Key Publishing, 2010. ISBN 978-80-7418-051-4.
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McGEE, H. Keys to Good Cooking. New York: Penguin Books US, 2010. ISBN 978-0-14-312231-9.
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McGEE, H. On Food and Cooking. New York: Scribner, 2004. ISBN 978-0-684-80001-1.
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MIKEŠ, V. Proč se klepou řízky ? Chemie v kuchyni. Praha: Dokořán, 2008. ISBN 978-80-7363-143-7.
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VELÍŠEK, J., HAJŠLOVÁ, J. Chemie potravin I. Tábor: OSSIS, 2009. ISBN 978-80-86659-15-2.
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