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Lecturer(s)
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Ondrášová Monika, Mgr. Ph.D.
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Mlček Jiří, prof. Ing. Ph.D.
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Course content
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Gastronomy as a discipline. Suitability of raw materials, main food components important in gastronomy and their changes I. Suitability of raw materials, main components of food important in gastronomy and their changes II. Organic foods, GMO foods and novel foods. Antinutritional, toxic and contaminating substances. Special gastronomy and raw materials I. Special gastronomy and raw materials II. Molecular gastronomy I. Molecular gastronomy II. Trends in Czech gastronomy. Trends in world gastronomy. Convenience food, fast food. Hot meals, minute meals, meals from industrially processed ingredients, classic meals. Food preparation.
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Learning activities and teaching methods
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Monologic (Exposition, lecture, briefing), Dialogic (Discussion, conversation, brainstorming), Simple experiments, Practice exercises
- Preparation for examination
- 150 hours per semester
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| prerequisite |
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| Knowledge |
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| Basic knowledge of gastronomic technologies, technological equipment in catering services. |
| Basic knowledge of gastronomic technologies, technological equipment in catering services. |
| learning outcomes |
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| to characterize the suitability of raw materials, the main components of food important in gastronomy and their changes. |
| to characterize the suitability of raw materials, the main components of food important in gastronomy and their changes. |
| to describe molecular gastronomy, new trends in food preparation. |
| to describe molecular gastronomy, new trends in food preparation. |
| to characterize special and non-traditional raw materials in gastronomy. |
| to characterize special and non-traditional raw materials in gastronomy. |
| to characterize convenience food, fast food, food from industrially processed raw materials. |
| to characterize convenience food, fast food, food from industrially processed raw materials. |
| to describe trends in Czech and world gastronomy. |
| to describe trends in Czech and world gastronomy. |
| Skills |
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| prepare a suitable procedure for the preparation of a modern and healthy dish. |
| prepare a suitable procedure for the preparation of a modern and healthy dish. |
| apply knowledge of molecular gastronomy and world trends for the preparation of dishes. |
| apply knowledge of molecular gastronomy and world trends for the preparation of dishes. |
| apply and use special and non-traditional ingredients for the preparation of dishes. |
| apply and use special and non-traditional ingredients for the preparation of dishes. |
| apply knowledge of accelerated processes and convenience food for the preparation of dishes. |
| apply knowledge of accelerated processes and convenience food for the preparation of dishes. |
| apply knowledge of trends in Czech and world gastronomy. |
| apply knowledge of trends in Czech and world gastronomy. |
| teaching methods |
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| Knowledge |
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| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Skills |
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| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Written examination |
| Written examination |
| Analysis of seminar paper |
| Analysis of seminar paper |
| Oral examination |
| Oral examination |
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Recommended literature
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Barham, Peter. The science of cooking. Berlin : Springer, 2001. ISBN 3-540-67466-7.
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GUELLEN FIELD, S. Culinary reactions. Chicago Review Press, 2012. ISBN 978-1-56976-706-1.
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Harold, G. On Food and Cooking. New York, Scribner, 2004. ISBN 978-0-684-80001-1.
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This, H. Molecular Gastronomy: Exploring the Science of Flavor. New York: Columbia University Press, 2006. ISBN 978-0-231-13312-8.
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Velíšek, Jan; Hajšlová, Jana. Chemie potravin II.. Tábor: Ossis, 2009. ISBN 978-80-86659-16-9.
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Velíšek, Jan; Hajšlová, Jana. Chemie potravin I.. Tábor : OSSIS, 2009. ISBN 978-80-86659-15-2.
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