Course Information

HOE42 Gastronomy - culinary and commodity expertise

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.

Learning outcomes

Students will be 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 (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

Completion of the course 1. CREDIT (Mr. Vinš) 2. ORAL EXAM (Mrs. Svobodova) 8+15.1. 2018 Oral exam 70% Required reading 10% Presentation 10% Mid-term test 10% 13.11. 2016 Strictly maximum 3 absences in seminars and lectures allowed. Zero tolerance for lateness in the seminars and lectures.

Language of instruction

English

HOE42 Gastronomy - culinary and commodity expertise

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 (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

Completion of the course 1. CREDIT (Mr. Vinš) 2. ORAL EXAM (Mrs. Svobodova) 9+16.1. 2017 Oral exam 60% Required reading 20% Mid-term test 20% 14.11. 2016 Strictly maximum 3 absences in seminars and lectures allowed. Zero tolerance for lateness in the seminars and lectures.

Language of instruction

English

HOE42 Gastronomy - culinary and commodity expertise

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

HOE42 Gastronomy - culinary and commodity expertise

Extent and Intensity

2/2. 4 credit(s). Recommended Type of Completion: zk (examination). Other types of completion: z (credit).

Teacher(s)

Ing. Jan Jiran (lecturer)
Ing. Zbyněk Vinš (seminar tutor)

Guaranteed by

Ing. Jan Jiran
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

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

• Outline 1.Basic technological processes. 2. Meat and its division, the preparation of meat dishes. 3. Soups, side dishes. 4. Vegetarian dishes, pasta dough. 5. Desserts. 6. Convenience - use them. 7. Basic functional characteristics of food products. 8. Fruits, vegetables and potatoes. 9. Cereals and cereal grain products. 10. Milk and dairy products. 11. Eggs. 12. Fats. 13. Spices.

Literature

required literature
• PHILIP, Pauli. Classical Cooking The Modern Way: Methods and Techniques. 1999. info
• TEUBNER CHRISTIAN. Food. Německo: Teubner, 2006. info

recommended literature
• WAYNE, Gisslen. Essentials of Professional Cooking. New Jersey. Wiley, 2004. ISBN 0-471-20202-9. info

Teaching methods

Teaching methods Theoretical interpretation, practical exercises

Assessment methods

Assessment Methods Contents of the course: Full-time degree / Combined study Presentations - 26/15 Exercise - 26/0 Individual preparations - 26/63 Total 100/100 Requirements for completion: Daily attendance / combined form Essay Writing test -20/20 - 80/80 Total - 100/100 Special requirements and details - min. 80% attendance at seminars (full-time)

Language of instruction

English

HOE42 Gastronomy - culinary and commodity expertise

Extent and Intensity

2/2. 4 credit(s). Recommended Type of Completion: zk (examination). Other types of completion: z (credit).

Teacher(s)

Ing. Jan Jiran (lecturer)
Ing. Zbyněk Vinš (lecturer)
Ing. Zbyněk Vinš (seminar tutor)

Guaranteed by

Ing. Zbyněk Vinš
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

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

• Outline 1.Basic technological processes. 2. Meat and its division, the preparation of meat dishes. 3. Soups, side dishes. 4. Vegetarian dishes, pasta dough. 5. Desserts. 6. Convenience - use them. 7. Basic functional characteristics of food products. 8. Fruits, vegetables and potatoes. 9. Cereals and cereal grain products. 10. Milk and dairy products. 11. Eggs. 12. Fats. 13. Spices.

Literature

required literature
• PHILIP, Pauli. Classical Cooking The Modern Way: Methods and Techniques. 1999. info
• TEUBNER CHRISTIAN. Food. Německo: Teubner, 2006. info

recommended literature
• WAYNE, Gisslen. Essentials of Professional Cooking. New Jersey. Wiley, 2004. ISBN 0-471-20202-9. info

Teaching methods

Teaching methods Theoretical interpretation, practical exercises

Assessment methods

Assessment Methods Contents of the course: Full-time degree / Combined study Presentations - 26/15 Exercise - 26/0 Individual preparations - 26/63 Total 100/100 Requirements for completion: Daily attendance / combined form Essay Writing test -20/20 - 80/80 Total - 100/100 Special requirements and details - min. 80% attendance at seminars (full-time)

Language of instruction

English

HOE42 Gastronomy - culinary and commodity expertise

The course is not taught in winter 2024

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.

Learning outcomes

Students will be 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 (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

Completion of the course 1. CREDIT (Mr. Vinš) 2. ORAL EXAM (Mrs. Svobodova) 8+15.1. 2018 Oral exam 70% Required reading 10% Presentation 10% Mid-term test 10% 13.11. 2016 Strictly maximum 3 absences in seminars and lectures allowed. Zero tolerance for lateness in the seminars and lectures.

Language of instruction

English

HOE42 Gastronomy - culinary and commodity expertise

The course is not taught in winter 2023

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.

Learning outcomes

Students will be 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 (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

Completion of the course 1. CREDIT (Mr. Vinš) 2. ORAL EXAM (Mrs. Svobodova) 8+15.1. 2018 Oral exam 70% Required reading 10% Presentation 10% Mid-term test 10% 13.11. 2016 Strictly maximum 3 absences in seminars and lectures allowed. Zero tolerance for lateness in the seminars and lectures.

Language of instruction

English

HOE42 Gastronomy - culinary and commodity expertise

The course is not taught in winter 2022

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.

Learning outcomes

Students will be 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 (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

Completion of the course 1. CREDIT (Mr. Vinš) 2. ORAL EXAM (Mrs. Svobodova) 8+15.1. 2018 Oral exam 70% Required reading 10% Presentation 10% Mid-term test 10% 13.11. 2016 Strictly maximum 3 absences in seminars and lectures allowed. Zero tolerance for lateness in the seminars and lectures.

Language of instruction

English

HOE42 Gastronomy - culinary and commodity expertise

The course is not taught in winter 2021

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.

Learning outcomes

Students will be 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 (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

Completion of the course 1. CREDIT (Mr. Vinš) 2. ORAL EXAM (Mrs. Svobodova) 8+15.1. 2018 Oral exam 70% Required reading 10% Presentation 10% Mid-term test 10% 13.11. 2016 Strictly maximum 3 absences in seminars and lectures allowed. Zero tolerance for lateness in the seminars and lectures.

Language of instruction

English

HOE42 Gastronomy - culinary and commodity expertise

The course is not taught in winter 2020

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.

Learning outcomes

Students will be 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 (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

Completion of the course 1. CREDIT (Mr. Vinš) 2. ORAL EXAM (Mrs. Svobodova) 8+15.1. 2018 Oral exam 70% Required reading 10% Presentation 10% Mid-term test 10% 13.11. 2016 Strictly maximum 3 absences in seminars and lectures allowed. Zero tolerance for lateness in the seminars and lectures.

Language of instruction

English

HOE42 Gastronomy - culinary and commodity expertise

The course is not taught in winter 2019

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.

Learning outcomes

Students will be 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 (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

Completion of the course 1. CREDIT (Mr. Vinš) 2. ORAL EXAM (Mrs. Svobodova) 8+15.1. 2018 Oral exam 70% Required reading 10% Presentation 10% Mid-term test 10% 13.11. 2016 Strictly maximum 3 absences in seminars and lectures allowed. Zero tolerance for lateness in the seminars and lectures.

Language of instruction

English

HOE42 Gastronomy - culinary and commodity expertise

The course is not taught in winter 2018

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.

Learning outcomes

Students will be 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 (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

Completion of the course 1. CREDIT (Mr. Vinš) 2. ORAL EXAM (Mrs. Svobodova) 8+15.1. 2018 Oral exam 70% Required reading 10% Presentation 10% Mid-term test 10% 13.11. 2016 Strictly maximum 3 absences in seminars and lectures allowed. Zero tolerance for lateness in the seminars and lectures.

Language of instruction

English

• Enrolment Statistics (winter 2017, recent)