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Lecturer(s)
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Mlček Jiří, prof. Ing. Ph.D.
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Course content
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- Characteristics of current trends in Czech and world gastronomy. - The influence of raw materials and their properties on the quality of food and drinks. - Modern procedures and modern equipment for food production. - Physical, chemical, biochemical and other changes occurring during food preparation. - Molecular gastronomy, mixology, fusion cuisine, sous vide in gastronomy, enogastronomy, wellness gastronomy. - Fast-casual concept, a combination of global gastronomy, nutraceuticals, new foods in gastronomy and a healthy lifestyle. - Preparation and evaluation of experiments using modern ICT.
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Learning activities and teaching methods
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- Preparation for examination
- 50 hours per semester
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| learning outcomes |
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| Knowledge |
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| to explain and characterize the basic concepts of gastronomic trends |
| to explain and characterize the basic concepts of gastronomic trends |
| to summarize the characteristics of current trends in world and Czech gastronomy |
| to summarize the characteristics of current trends in world and Czech gastronomy |
| to describe the characteristics of new concepts and trends in gastronomy for the third millennium |
| to describe the characteristics of new concepts and trends in gastronomy for the third millennium |
| Skills |
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| to select appropriate foods for application in selected gastronomic trends |
| to select appropriate foods for application in selected gastronomic trends |
| to use new technologies and equipment in the preparation of a simple dish according to a selected gastronomic trend |
| to use new technologies and equipment in the preparation of a simple dish according to a selected gastronomic trend |
| teaching methods |
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| Knowledge |
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| Individual work of students |
| Individual work of students |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
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| Individual work of students |
| Individual work of students |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Oral examination |
| Oral examination |
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Recommended literature
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Ferran, A. Modern Gastronomy: A to Z.. CRC Press, 2010. ISBN 978-1439812457.
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Keller, T. Under Pressure. Cooking Sous Vide. Artisan, 2008. ISBN 978-1579653514.
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KLOSSE, P. The Essence of Gastronomy.. CRC Press, 2013.
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MYHRVOLD, N., YOUNG, CH., BILET, M. The Art and Science of Cooking.. The Cooking Lab US, 2015. ISBN 0982761007.
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This, H. Kitchen Mysteries: Revealing the Science of Cooking. Les Secrets de la Casserole. New York: Columbia University Press, 2007. ISBN 978-0-231-14170-3.
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THIS, H. Molecular Gastronomy: Exploring the Science of Flavor. Molecular Gastronomy: Exploring the Science of Flavor. New York, 2006. ISBN 978-0-231-13312-8.
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Vega, C. et al. The Kitchen as Laboratory. New York, 2012. ISBN 978-0-231-15344-7.
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