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Lecturer(s)
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Mrázková Martina, Ing. Ph.D.
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Bučková Martina, Mgr. Ph.D.
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Fojtíková Lenka, Ing.
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Course content
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1. Legislation, establishment equipment. 2. Packaging, storage and transportation of semi-finished and finished products. 3. Hygiene and sanitation in confectionery production, occupational safety and health protection 4. Raw materials for the production of confectionery products I. 5. Raw materials for the production of confectionery products II. 6. Doughs I. 7. Doughs II. 8. Mass I. 9. Mass II. 10. Fillings I. 11. Fillings II. 12. Frostings I. 13. Frostings II. 14. Professional drawing
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Learning activities and teaching methods
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Lecturing
- Preparation for examination
- 25 hours per semester
- Preparation for course credit
- 20 hours per semester
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| learning outcomes |
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| Knowledge |
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| has in-depth knowledge of packaging, storage and transportation of semi-finished and finished products. |
| has in-depth knowledge of packaging, storage and transportation of semi-finished and finished products. |
| know the legislative aspects. |
| know the legislative aspects. |
| characterize selected raw materials for the production of confectionery products. |
| characterize selected raw materials for the production of confectionery products. |
| can describe and define the materials and doughs used in confectionery production. |
| can describe and define the materials and doughs used in confectionery production. |
| can describe and define fillings and toppings used in confectionery production. |
| can describe and define fillings and toppings used in confectionery production. |
| Skills |
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| describe the selection and preparation of individual raw materials before their processing. |
| describe the selection and preparation of individual raw materials before their processing. |
| describe the technological procedures for preparing individual types of materials, doughs, fillings and toppings. |
| describe the technological procedures for preparing individual types of materials, doughs, fillings and toppings. |
| apply the use of masses, doughs, fillings and toppings. |
| apply the use of masses, doughs, fillings and toppings. |
| evaluate and describe defects in confectionery products. |
| evaluate and describe defects in confectionery products. |
| apply the acquired knowledge of professional drawing. |
| apply the acquired knowledge of professional drawing. |
| teaching methods |
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| Knowledge |
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| Lecturing |
| Educational trip |
| Educational trip |
| Lecturing |
| 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 |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Written examination |
| Written examination |
| Oral examination |
| Oral examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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Bláha Ludvík, Conková Věra, Kadlec František. Cukrářská výroba II. Praha, 2001. ISBN 978-80-7333-138-2.
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Bláha Ludvík, Conková Věra, Kadlec František. Cukrářský výroba I. Praha, 2001. ISBN 978-80-7333-137-5.
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Bláha Ludvík, Kopová Ivana, Šrek František. Suroviny pro obor vzdělání Cukrář. Praha, 2014. ISBN 978-80-7333-108-5.
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Parisi Salvatore. Food packaging and food alterations : the user-oriented approach. Shrewsbury: Smithers Rapra. 2012.
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Pulpánová Alena. Cukrářská technologie. Hradec Králové, 2013. ISBN 978-80-904093-1-6.
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