HOE48 Beverages

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
zima 2022
Rozsah
0/2/0. 3 kr. Ukončení: z.
Vyučující
Ing. Jiří Zelený, Ph.D. (cvičící)
Omezení zápisu do předmětu
Předmět je nabízen i studentům mimo mateřské obory.
Mateřské obory/plány
Cíle předmětu
The aim of the course Beverages is to acquire advanced theoretical and practical knowledge and skills related to beverage gastronomy. Students are acquainted with the definition of individual drinks, categorization and specifics of different drinks, their production, use, storage and serving. Attention is also paid to the trade in beverages in the Czech Republic and worldwide. Theoretical explanation is complemented by practical tasting, discussion, individual work of students, serving training and professional excursion.
Knowledge: The student has advanced knowledge of beverage gastronomy, beverage production, beverage trade.
Skills: The student is able to serve drinks, tastes and evaluate their quality and business potential, knows the inventory associated with serving drinks and is able to use it.
Skills: The student is able to orientate himself in the field of beverage gastronomy in the production and business sphere.
Osnova
  • 1. Introduction, definition of beverages, history of beverages; ways of tasting beverages
  • 2. Categorization of beverages, trade in beverages, marketing, factors affecting their price; serving drinks
  • 3. Wine - history, definitions, grape varieties, viticulture; tasting of white and red wines, wine production
  • 4. Wine - bottling, maturation, marketing and trade, enogastronomy; tasting of sparkling and fortified wines
  • 5. Spirits - rum, tequila, mezcal, sotol (history, production, producers, trade, serving); rum and tequila tasting
  • 6. Spirits - vodka, gin (history, production, producers, trade, serving); vodka and gin tasting
  • 7. Spirits - cognac, brandy, whiskey (history, production, producers, trade, serving); Cognac and whiskey tasting
  • 8. Liqueurs (categorization, history, production, producers, trade, serving); liqueur tasting
  • 9. Beer - history, definitions, production and raw materials needed for production; tasting of Czech beers, categorization of beers according to EPM, according to used raw materials, according to countries of origin, tasting of foreign beers
  • 10. Non-alcoholic beverages - coffee and tea; tasting coffee and tea, water, juice, lemonade
Literatura
    povinná literatura
  • Wine & Spirit Education Trust a Wine & Spirit Education Trust. Wines and spirits: understanding style and quality. 2nd rev. ed. London: Wine, 2012. 278 s. ISBN 978-1-905819-15-7.
  • Gasnier, V. Drinks. 512 p. ISBN 9780756613235
  • Kevin Sinnott. 2010. Coffee. ISBN 1592535631
  • Michael Jackson. 2007. Beer, 288 p. ISBN 0756631556
  • Wine & Spirit Education Trust a Wine & Spirit Education Trust. Wines and spirits: looking behind the label. London: Wine & Spirit Education Trust, 2005. 103 s. ISBN 978-0-9517936-8-8.
Výukové metody
1. Theoretical explanation
2. Participation in preparation and realization of tastings during seminars
3. Blind wine tasting
4. Discussion and comparison of results with the lecturer
6. Excursion in companies in the field of beverage gastronomy
Metody hodnocení
1. Attendance at least 80%.
2. Preparation and realization of tastings during seminars, active involvement in seminars.
3. Passing a credit test with a success rate of at least 60%.
4. Passing a blind tasting with a success rate of at least 60%.
Vyučovací jazyk
Angličtina
Navazující předměty
Další komentáře
Poznámka k ukončení předmětu: z |
Předmět je dovoleno ukončit i mimo zkouškové období.
Předmět je zařazen také v obdobích zima 2013, léto 2014, léto 2015, léto 2016, léto 2017, léto 2018, zima 2019, zima 2020, zima 2021, zima 2023, zima 2024.