HOE57 Gastronomy and Nutrition - Culinary

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
léto 2020
Rozsah
2/2/0. 5 kr. Ukončení: zk.
Vyučující
Ing. Darina Svobodová (přednášející)
Mgr. Dana Kolářová, Ph.D. (cvičící)
Ing. Zbyněk Vinš (cvičící)
Předpoklady
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.
Omezení zápisu do předmětu
Předmět je otevřen studentům libovolného oboru.
Cíle předmětu
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.
Výstupy z učení
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.
Osnova
  • 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
Literatura
    povinná literatura
  • TEUBNER CHRISTIAN. Food. Německo: Teubner, 2006. info
  • ELEONOR NOSS WHITNEY a SHARON RADY ROLFES. Understanding nutrition. kniha. 2002. info
  • PAULI, Philip. Classical Cooking The Modern Way. Canada: John Wiley&Sons, 1999, 395 s. ISBN 0-471-29187-0. info
    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 an authentic operating environment - specially equipped classrooms for culinary.
Metody hodnocení
1. CREDIT (Ing. Vinš) 80% Presentations in seminars + participation in seminars and lectures. Strictly maximum of 3 absences in seminars with Mr. Vinš Zero tolerance for the lateness in the seminars and lectures. Assumptions: Health card for food handler - can be issued by any GP in the Czech republic EXAM (Ing. Svobodová) ORAL EXAM 70% Required reading 10% Presentation 10% Individual project 10% (Mystery shopping) No mid-term test this year Strictly maximum 2 absences in 10 teaching lecture weeks with Mrs. Svobodova. Zero tolerance for the lateness in the seminars and lectures
Vyučovací jazyk
Angličtina
Informace učitele
Presentation 7-10 minutes No show for presentation = 3 lessons for the oral exam Oral exam = 1 lesson from 1-10 weeks 25.5.+ 26.05. 2020 (joined with FHG) + chosen reading discussion Note: if the oral exam is FX or F its always 1-10 (or accordingly the current year materials) NO CLASS ON FOLLOWING DATES: MONDAY 02.03. (Excursion instead) + 30.03 (Mid-term break) + 13.04. (Bank holiday) + 11.05. (Individual project instead - Mystery shopping) Excursion (joined with GNC) instead of class 02.03. - volunteer (no presentation) + exact day will be agreed 10 teaching weeks in total (+the excursion + the individual project day) Strictly maximum 2 absences in teaching weeks
Další komentáře
Předmět je dovoleno ukončit i mimo zkouškové období.
Předmět je zařazen také v obdobích léto 2019, léto 2021, léto 2022, léto 2023, zima 2023.