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Lecturer(s)
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Mlček Jiří, prof. Ing. Ph.D.
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Mrázková Martina, Ing. Ph.D.
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Fojtíková Lenka, Ing.
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Course content
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1. Arrangement for heat adjustment. 2. Technology for foods and drinks issue. 3. Arrangement for warm drinks production. 4. Technology for production and issue of frozen drinks. 5. Refrigerating and freezing arrangement. 6. Arrangement for ice cream, whipped cream and vacual machinery production 7. Arrangement for mechanical processing of raw material. 8. Using and servicing of arrangement, washing - machine. 9. Machinery for waste treatment. 10. Bases instrumentation and control. 11. Kitchen furniture. 12. Manipulation technology, snack vending machines, dishes, tools, implements. 13. Functional zones of working, working conditions. 14. Work safety and occupational hygiene.
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Learning activities and teaching methods
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Lecturing, Monologic (Exposition, lecture, briefing), Dialogic (Discussion, conversation, brainstorming)
- Preparation for course credit
- 150 hours per semester
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| prerequisite |
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| Knowledge |
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| Knowledge of gastronomic technology. |
| Knowledge of gastronomic technology. |
| learning outcomes |
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| characterize food pretreatment equipment. |
| characterize food pretreatment equipment. |
| characterize equipment for heat treatment of food. |
| characterize equipment for heat treatment of food. |
| characterize equipment for cooling and freezing food and dishes. |
| characterize equipment for cooling and freezing food and dishes. |
| characterize equipment for the production of ice cream, whipped cream, vacuuming. |
| characterize equipment for the production of ice cream, whipped cream, vacuuming. |
| characterize equipment for washing dishes, handling, for the production and dispensing of hot and cold drinks. |
| characterize equipment for washing dishes, handling, for the production and dispensing of hot and cold drinks. |
| Skills |
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| evaluate occupational safety and health protection when working on equipment. |
| evaluate occupational safety and health protection when working on equipment. |
| assemble functional zones of operations with the given devices. |
| assemble functional zones of operations with the given devices. |
| apply the basics of measurement and regulation. |
| apply the basics of measurement and regulation. |
| recommend suitable technology and equipment for pretreatment of food. |
| recommend suitable technology and equipment for pretreatment of food. |
| recommend suitable technology and equipment for heat treatment of food. |
| recommend suitable technology and equipment for heat treatment of food. |
| teaching methods |
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| Knowledge |
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| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| 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) |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Grade (Using a grade system) |
| Grade (Using a grade system) |
| Written examination |
| Written examination |
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Recommended literature
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BALAŠTÍK, J. Vaříme rádi (ale ne každý den.). Uherské Hradiště: L.V. Print, 2008. ISBN 80-7080-527-7.
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DOLEŽAL, V., KADLEC, F. Stroje a zařízení. Praha: Informatorium, 2010. ISBN 978-80-86073-95-8.
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KADLEC, P. a kol. Procesy potravinářských a biotechnologických výrob. Praha, 2003. ISBN 80-7080-527-7.
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MLČEK, J. Gastronomické technologie II.. UTB Zlín, 2014. ISBN 978-80-7454-417-0.
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MYHRVOLD, N. Modernist Cuisine. London: Thames & Hudson, 2011. ISBN 0982761007.
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