|
Lecturer(s)
|
-
Mrázková Martina, Ing. Ph.D.
|
|
Course content
|
unspecified
|
|
Learning activities and teaching methods
|
Monologic (Exposition, lecture, briefing), Dialogic (Discussion, conversation, brainstorming), Practice exercises
- Preparation for course credit
- 90 hours per semester
|
| learning outcomes |
|---|
| Knowledge |
|---|
| define wellness gastronomy, food and beverages in wellness gastronomy |
| define wellness gastronomy, food and beverages in wellness gastronomy |
| describe the quality of food and beverages in wellness gastronomy |
| describe the quality of food and beverages in wellness gastronomy |
| describe human nutrition in wellness gastronomy and a healthy lifestyle |
| describe human nutrition in wellness gastronomy and a healthy lifestyle |
| characterize gastronomy within the spa industry |
| characterize gastronomy within the spa industry |
| describe the technological procedures for the preparation of wellness dishes |
| describe the technological procedures for the preparation of wellness dishes |
| Skills |
|---|
| describe the influence of wellness gastronomy on human health |
| describe the influence of wellness gastronomy on human health |
| put together suitable compositions of wellness dishes |
| put together suitable compositions of wellness dishes |
| apply knowledge of nutritional recommendations for individual physiological groups |
| apply knowledge of nutritional recommendations for individual physiological groups |
| apply diets within the spa industry |
| apply diets within the spa industry |
| apply knowledge of safety and hygiene in wellness gastronomy |
| apply knowledge of safety and hygiene in wellness gastronomy |
| teaching methods |
|---|
| Knowledge |
|---|
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Skills |
|---|
| Practice exercises |
| Practice exercises |
| assessment methods |
|---|
| Knowledge |
|---|
| Didactic test |
| Didactic test |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
|
Recommended literature
|
-
CASEOVÁ, F. 1001 Chutí. Volvox Globator, 2010. ISBN 978-80-7207-770-0.
-
DALLEN, M. Zelené potraviny. Ratio Bona, spol. s r.o., 2010. ISBN 978-80-254-4590-7.
-
DOSTÁLOVÁ, J. Co se děje s potravinami při přípravě pokrmů. Forsapi, Praha, 2008. ISBN 978-80-903820-8-4.
-
Kohout, P. Potraviny - Součást zdravého životního stylu. Forsapi, 2010. ISBN 9788087327395.
-
Krejčí, M., Hošek V. Wellness. Grada, 2016. ISBN 978-80-271-0010-1.
-
REGER-NASH, B., SMITH, M., JUCKETT, G. Foundations of Wellness. Human Kinetics, 2014. ISBN 1450402003.
|