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Lecturer(s)
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Ondrášová Monika, Mgr. Ph.D.
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Course content
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1. Introduction, characteristics of Czech and world gastronomy. 2. Raw materials and their use in Czech gastronomy. 3. Differences and specialties of individual regional cuisines. 4. Influence and connection of world and modern gastronomy on Czech gastronomy. 5. Raw materials in the world gastronomy. 6. European gastronomy (Italian, French). 7. European gastronomy (Spanish, Polish, English, German, etc.). 8. Balkan gastronomy. 9. Gastronomy of the Nordic and Baltic states. 10. Asian gastronomy. 11. American and Mexican, South American gastronomy. 12. Gastronomy of Russia and Ukraine. 13. Arabic and African gastronomy. 14. Indian and Jewish gastronomy.
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Learning activities and teaching methods
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Monologic (Exposition, lecture, briefing), Methods for written tasks (e.g. comprehensive exams, written tests), Practice exercises
- Participation in classes
- 56 hours per semester
- Home preparation for classes
- 30 hours per semester
- Preparation for course credit
- 14 hours per semester
- Preparation for examination
- 20 hours per semester
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| learning outcomes |
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| Knowledge |
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| characterize Czech gastronomy |
| characterize Czech gastronomy |
| describe the specialties and differences of individual regional cuisines |
| describe the specialties and differences of individual regional cuisines |
| list and characterize selected raw materials in world gastronomy |
| list and characterize selected raw materials in world gastronomy |
| describe Asian gastronomy |
| describe Asian gastronomy |
| characterize African and Arab gastronomy |
| characterize African and Arab gastronomy |
| Skills |
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| prepare dishes from selected regional cuisines |
| prepare dishes from selected regional cuisines |
| prepare selected dishes from selected European cuisines |
| prepare selected dishes from selected European cuisines |
| to work with raw materials that are less used in Czech gastronomy |
| to work with raw materials that are less used in Czech gastronomy |
| prepare selected dishes of Asian cuisine |
| prepare selected dishes of Asian cuisine |
| prepare selected dishes of Arabic cuisine |
| prepare selected dishes of Arabic cuisine |
| teaching methods |
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| Knowledge |
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| Monologic (Exposition, lecture, briefing) |
| Methods for written tasks (e.g. comprehensive exams, written tests) |
| Methods for written tasks (e.g. comprehensive exams, written tests) |
| Monologic (Exposition, lecture, briefing) |
| Skills |
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| Practice exercises |
| Practice exercises |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| assessment methods |
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| Knowledge |
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| Didactic test |
| Didactic test |
| Oral examination |
| Oral examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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CASEOVÁ, F. 1001 Chutí. Volvox Globator, 2010. ISBN 978-80-7207-770-0.
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HOLLAND, M. The Edible Atlas: Around the World in Thirty-Nine Cuisines.. Canongate Books, 2015. ISBN 978- 0857868572.
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Ingramová Ch. Všechno o jídle. Praha, 2006. ISBN 80-7321-251-X.
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JEČNÝ, D., GREGOROVÁ, V. Gastronomický a společenský průvodce světem II.. Praha: Ratio, 2005. ISBN 978-80-8635-105-6.
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JEČNÝ, D., GREGOROVÁ, V. Gastronomický a společenský průvodce světem I.. Praha: Ratio, 2005. ISBN 978-80-9023-129-0.
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MILTNER, V. Svět na talíři. Praha: Academia, 1996. ISBN 80-200-0559-5.
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