HOE42 Gastronomy - culinary and commodity expertise

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
winter 2015
Extent and Intensity
2/2. 4 credit(s). Recommended Type of Completion: zk (examination). Other types of completion: z (credit).
Teacher(s)
Ing. Darina Svobodová (lecturer)
Mgr. Dana Kolářová, Ph.D. (seminar tutor)
Ing. Zbyněk Vinš (seminar tutor)
Guaranteed by
Ing. Darina Svobodová
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
Contact Person: Ing. Zbyněk Vinš
Prerequisites
Assumptions: Health card for food handler - can be issued by any GP in Czech republic
Course Enrolment Limitations
The course is offered to students of any study field.
Course objectives
Learning objectives Subject Gastronomy - culinary and merchandise provides students with a particular 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 and focuses on drawing up menu (menu). Can 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: able to apply hygiene and catering standards and principles of food preparation in practice. Recognize the quality of food products, and its efficient use and processing. It is capable of supplying raw materials and food in the catering and hotel industry.
Syllabus
  • 1. Basic technological procedures 2. Cuts of meat, preparation of meat dishes 3. Soups, side dishes 4. Vegetarian dishes, pasta, dough 5. Desserts 6. Conveniences and their use 7. Basic utilitarian properties of foodstuffs 8. Fruit, vegetables, potatoes 9. Grains, milled grain products 10. Milk and milk products 11. Eggs 12. Fats 13. Condiments, spices
Literature
    required literature
  • PHILIP, Pauli. Classical Cooking The Modern Way: Methods and Techniques. 1999. info
  • A solid base for professional chefs, Nestlé,ISBN 3-9521213
    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 + 2 x seminars 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
Completion of the course 1. CREDIT 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 allowed. 2. ORAL EXAM 60% Required reading 20% Mid-term test 20% Strictly maximum 3 absences in seminars and lectures allowed. Zero tolerance for lateness in the seminars and lectures allowed.
Language of instruction
English
The course is also listed under the following terms winter 2013, winter 2014, winter 2016, winter 2017.
  • Enrolment Statistics (winter 2015, recent)
  • Permalink: https://is.ucp.cz/course/ucp/winter2015/HOE42