HOE57 Gastronomy and Nutrition - Culinary

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
summer 2019
Extent and Intensity
2/2/0. 5 credit(s). Type of Completion: zk (examination).
Teacher(s)
Ing. Darina Svobodová (lecturer)
Mgr. Dana Kolářová, Ph.D. (seminar tutor)
Ing. Zbyněk Vinš (seminar tutor)
Course Enrolment Limitations
The course is offered to students of any study field.
Course objectives
Subject Gastronomy and Nutrition - Culinary provides students with a particular knowledge of technology of cooking in various culinary concepts as separation, functional characteristics and qualities of different types of food products. Attention is also paid to the technical equipment production centers in relation to operational needs. The aim of the course (practice) is also that students are able to solve common problems and knew how to work together to solve the problem with other people (Team Solutions) Knowledge: The student masters the principles of gastronomy and food preparation methods.The student can also assess the influence of factors such as work and affect the usefulness of the food and can clarify the issue of quality. Competence: The student is able to implement the findings of the technology of preparing meals and merchandise in the manufacturing sector catering facilities Skills: the student is able to apply hygiene and catering standards and principles of food preparation in practice. The student recognize the quality of food products, and its efficient use and processing and is capable of overviewing the supply of raw materials and food in the catering and hotel industry.
Learning outcomes
Student understands the principles of gastronomy and methodology of preparation of meals and has a good overview when creating menu. The student is able to assess the influence of factors how it affects and influence the value of food and can clarify quality issues.
Syllabus
  • 1. Basic technological procedures 2. Cuts of meat, preparation of meat dishes 3. Soups, side dishes, desserts 4. Vegetarian dishes, pasta, dough 5. Conveniences and their use 6. Basic utilitarian properties of foodstuffs,labelling of food 7. Fruit, vegetables, potatoes 8. Milk and milk products, eggs 9. Biological valuie of food 10. Additives 11. Alternative nutrition 12. HACCP - critical points 13. Food conservatioin
Literature
    required literature
  • TEUBNER CHRISTIAN. Food. Německo: Teubner, 2006. info
  • ELEONOR NOSS WHITNEY and SHARON RADY ROLFES. Understanding nutrition. kniha. 2002. info
  • PAULI, Philip. Classical Cooking The Modern Way. Canada: John Wiley&Sons, 1999, 395 pp. ISBN 0-471-29187-0. info
    recommended literature
  • WAYNE, Gisslen. Essentials of Professional Cooking. New Jersey. Wiley, 2004. ISBN 0-471-20202-9. info
Teaching methods
Scope of weekly instruction 2 x lectures (Mrs. Svobodova) + 2 x seminars (Mr. Vinš). Lectures, individual projects and presentations on a weekly basis, Case studies, class discussion, reading. Practical exercises are taught in identical operating environment specially equipped classrooms for culinary.
Assessment methods
1. CREDIT (Ing. Vinš) 80% Presentations in seminars + participation in seminars and lectures. Strictly maximum 3 absences in seminars and lectures allowed. Zero tolerance for lateness in the seminars and lectures. Assumptions: Health card for food handler - can be issued by any GP in Czech republic EXAM (Ing. Svobodová) ORAL EXAM 70% Required reading 10% Mid-term test 10% Presentation 10% Strictly maximum 3 absences in 12 weeks of seminars and lectures allowed (including the excursion). Zero tolerance for lateness in the seminars and lectures
Language of instruction
English
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
Teacher's information
Presentation 7-10 minutes Mid – term test 90% + = only weeks 6-11 for the oral exam No show for Mid -term test = 3 lessons for the oral exam (1-11) No show for presentation = 3 lessons for the oral exam (1-11) Oral exam = 1 lesson from 1-11 weeks 27.5.+03.06. 2019 (joined with Fundamentals of Hospitality and Tourism) + chosen reading discussion Note: if the oral exam is FX or F its always 1-11 (or acordingly the current year) Mid-term test from weeks 1-5 will take place on 08.04. 2019 Excursion (joined with FHMT) instead of class 18.2. – volunteer (no presentation) + exact day will be agreed
The course is also listed under the following terms summer 2020, summer 2021, summer 2022, summer 2023, winter 2023, winter 2024.
  • Enrolment Statistics (summer 2019, recent)
  • Permalink: https://is.ucp.cz/course/ucp/summer2019/HOE57