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Lecturer(s)
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Velichová Helena, Ing. Ph.D.
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Course content
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1. Basic terminology (gastronomy, tourism, gastrotourism) and current trends in tourism. 2. The relationship of the state's nutritional policy to the development of gastrotourism, European foods and nutrition trends. 3. Globalization and its impact on food production and world gastronomy. 4. Regional policy and planning of regional development of gastronomic tourism. 5. European food quality labeling, regional product brands in relation to gastronomic tourism. 6. Creation of gastronomic tourism products. 7. Experiential tourist gastronomy, prospects for the development of gastronomic tourism. 8. Gastronomy as an intangible cultural heritage, regional gastronomy. 9. Regional gastronomic tourism products, the importance of promoting local food sources for the development of gastrotourism. 10. Educational system for the field of gastrotourism, promotion of gastronomic tourism. 11. Historical changes in foods and dining, foods as symbolism, the influence of religious cultures on the perception of foods. 12. Specifics of the cuisines of individual European countries. 13. The importance of new trends and new products in gastronomy for the development of tourism. 14. Sustainable development and local culinary heritage, promotion of traditional culinary specialties.
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Learning activities and teaching methods
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Lecturing
- Participation in classes
- 42 hours per semester
- Preparation for course credit
- 10 hours per semester
- Preparation for examination
- 20 hours per semester
- Home preparation for classes
- 18 hours per semester
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| prerequisite |
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| Knowledge |
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| Knowledge in the field of theoretical principles, which were explained in physical, inorganic and organic chemistry, biology, is assumed. |
| Knowledge in the field of theoretical principles, which were explained in physical, inorganic and organic chemistry, biology, is assumed. |
| Furthermore, the discipline builds mainly on the knowledge gained in biochemistry, microbiology, food technology. |
| Furthermore, the discipline builds mainly on the knowledge gained in biochemistry, microbiology, food technology. |
| learning outcomes |
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| give information about the presence of water in food and its influence |
| give information about the presence of water in food and its influence |
| characterize the properties of the main food component - proteins and their changes |
| characterize the properties of the main food component - proteins and their changes |
| define the properties of the main food component - saccharides and their changes |
| define the properties of the main food component - saccharides and their changes |
| characterize the properties of the main food component - lipids and their changes |
| characterize the properties of the main food component - lipids and their changes |
| decribe other ingredients present in foods, such as vitamins, additives, contaminants, and their properties |
| decribe other ingredients present in foods, such as vitamins, additives, contaminants, and their properties |
| Skills |
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| create dissociation of aminoacids based on their structure and pH |
| create dissociation of aminoacids based on their structure and pH |
| create the structural formulas of monosaccharides and subsequently oligosaccharides |
| create the structural formulas of monosaccharides and subsequently oligosaccharides |
| describe the sequence of autoxidation reactions in lipids |
| describe the sequence of autoxidation reactions in lipids |
| teaching methods |
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| Knowledge |
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| Lecturing |
| Lecturing |
| Educational trip |
| Educational trip |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
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| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Educational trip |
| Educational trip |
| Individual work of students |
| Individual work of students |
| Analysis of a presentation |
| Analysis of a presentation |
| assessment methods |
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| Knowledge |
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| Written examination |
| Written examination |
| Analysis of seminar paper |
| Analysis of seminar paper |
| Preparation of a presentation |
| Preparation of a presentation |
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Recommended literature
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Jeřábek Tomáš a kol. Management služeb, hotelnictví a cestovního ruchu III. Ostrava: KEY Publishing, 2018. ISBN 978-80-7418-301-0.
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Kotíková H. Nové trendy v nabídce cestovního ruchu. Praha: Grada Publishing, 2013. ISBN 978-80-247-4603-6.
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Kráčmar Stanislav a kol. Kulinářský cestovní ruch-vybrané kapitoly. Ostrava: KEY Publishing, 2019. ISBN 978-80-7418-315-7.
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World Tourism Organization (UNWTO. Guidelines for the Development of Gastronomy Tourism. 2019.
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Zelenka, J., Pásková, M. Výkladový slovník cestovního ruchu. Praha Linde, 2012. ISBN 978-80-7201-880-2.
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