HOE57 Gastronomy and Nutrition - Culinary

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
zima 2023
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% presence in the seminars + participation in seminars + his info 2. EXAM (Ing. Svobodová) Individual presentation 7-10 minutes, topics agreed in advance. Must be on the IS HW 24 hours before the presentation (Presentations) 12.12. Midterm test 85% + (W 1-6) = only weeks 7-11 for the oral exam 22 + 23.01. Oral exam (joined with Service) = 1 lesson from 1-11 weeks (or 7-11) + chosen reading discussion   1-2 HW during the semester Final mark: Individual presentations 20%, Oral exam + reading discussion 80% No show for presentation or poor participation = 3 lessons for the oral exam (1-11) No show for Mid-term test = 3 lessons for the oral exam (1-11) If the oral exam is FX = always 3 x 1-13 (or according to the current year)
Vyučovací jazyk
Angličtina
Informace učitele
11 Teaching weeks + Erasmus guest teacher + Excursion (instead of 31.10.) 17.10. Erasmus exchange guest teacher from Turkey 31.10. cancelled class (Excursion instead) 21.11. No Uni - Midterm break 12.12. Midterm test (W 1-6) 22. + 23. 01. Oral exam (Joined with Service) + reading discussion Maximum three absences (including the excursion) !!!Nostrification – start now!!!
Další komentáře
Předmět je dovoleno ukončit i mimo zkouškové období.
Předmět je zařazen také v obdobích léto 2019, léto 2020, léto 2021, léto 2022, léto 2023, zima 2024.