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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 main content of the course is continuous feedback collection in the form of discussions and presentations on the issues and the focus of professional practices and the ongoing status of implementation. The aim is to prepare students to independently solve a given problem, prepare a technical document and presentation, practice presentation skills and the ability to lead a professional discussion on a given topic.
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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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| Educational trip |
| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Educational trip |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Skills |
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| Activating (Simulation, games, dramatization) |
| Activating (Simulation, games, dramatization) |
| Educational trip |
| Educational trip |
| 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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