HOE42 Gastronomy - culinary and commodity expertise

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
winter 2013
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
The course is also listed under the following terms winter 2014, winter 2015, winter 2016, winter 2017.
  • Enrolment Statistics (winter 2013, recent)
  • Permalink: https://is.ucp.cz/course/ucp/winter2013/HOE42