HOE57 Gastronomy and Nutrition - Culinary

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
winter 2024
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)
Prerequisites
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.
Course Enrolment Limitations
The course is offered to students of any study field.
Course objectives
Subject Gastronomy and Nutrition - Culinary provides students with particular knowledge of the 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. The student recognizes 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
The student understands the principles of gastronomy and methodology of preparation of meals and has a good overview when creating a menu. The student is able to assess the influence of factors on 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, labeling of food 7. Fruit, vegetables, potatoes 8. Milk and milk products, eggs 9. The biological value of food 10. Additives 11. Alternative nutrition 12. HACCP - critical points 13. Food conservation
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 an authentic operating environment - specially equipped classrooms for culinary.
Assessment methods
1. CREDIT (Ing. Vinš) 80% presence in the seminars + participation in seminars + 06.01. group practical exam + his info EXAM (Ing. Svobodová) Individual presentation 7-10 minutes, topics agreed in advance. Must be on the IS HW 24 hours before the presentation (Presentations) 11.11. Midterm test 85% + (W 1-5) = only weeks 6-10 for the oral exam Practical exams joined with Service module and Mr. Vinš 16.12. + 06.01. 13 + 14.01. Oral exam (joined with Service) = 1 lesson from 1-10 weeks (or 6-10) + chosen reading discussion   1-2 HW during the semester Final mark: Individual presentations 20%, Oral exam + reading discussion 80% No show for presentation or poor participation = 3 lessons for the oral exam (1-10) No show for Mid-term test = 3 lessons for the oral exam (1-10) If the oral exam is FX = always 3 x 1-12 (or according to the current year)
Language of instruction
English
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
Teacher's information
NO CLASS ON THE FOLLOWING DATES: 28.10. (Bank holiday) 04.11. (Mid-term break) 23.12. + 30.12 (No Uni) IMPORTANT DATES: 11.11. Mid-term test (W1-5) 16.12. Practical exam part 1 06.01. Practical exam part 2 13. + 14.01.2025 final oral exam (joined with Service) 10 Teaching weeks + Excursion in Oct or Nov (joined with Service module); estimated cost 350,-
The course is also listed under the following terms summer 2019, summer 2020, summer 2021, summer 2022, summer 2023, winter 2023.
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