HOE42 Gastronomy - culinary and commodity expertise

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
zima 2017
Rozsah
2/2. 4 kr. Doporučované ukončení: zk. Jiná možná ukončení: z.
Vyučující
Ing. Darina Svobodová (přednášející)
Mgr. Dana Kolářová, Ph.D. (cvičící)
Ing. Zbyněk Vinš (cvičící)
Garance
Ing. Darina Svobodová
Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
Kontaktní osoba: Ing. Zbyněk Vinš
Předpoklady
Assumptions: Health card for food handler - can be issued by any GP in Czech republic
Omezení zápisu do předmětu
Předmět je otevřen studentům libovolného oboru.
Cíle předmětu
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.
Výstupy z učení
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
Osnova
  • 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
Literatura
    povinná literatura
  • PHILIP, Pauli. Classical Cooking The Modern Way: Methods and Techniques. 1999. info
  • A solid base for professional chefs, Nestlé,ISBN 3-9521213
    doporučená literatura
  • WAYNE, Gisslen. Essentials of Professional Cooking. New Jersey. Wiley, 2004. ISBN 0-471-20202-9. info
Výukové metody
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.
Metody hodnocení
Completion of the course 1. CREDIT (Mr. Vinš) 2. ORAL EXAM (Mrs. Svobodova) 8+15.1. 2018 Presentation 10% Required reading 10% Mid-term test 10% 13.11. 2017 Oral exam 70% Strictly maximum 3 absences in seminars and lectures allowed. Zero tolerance for lateness in the seminars and lectures.
Vyučovací jazyk
Angličtina
Informace učitele
NO CLASS ON FOLLOWING DATES: MONDAY 06.11. 2017 + 25.12.2017 + 1.1. 2018 There will be an excursion instead of class on the 18th of December - the exact date will be agreed. Consultations: Room 316 During instruction weeks Tuesdays 11:20-11:50 During exam period: on demand
Předmět je zařazen také v obdobích zima 2013, zima 2014, zima 2015, zima 2016.