ULGATL0048 Beverage culture I

Faculty of Philosophy and Science in Opava
Summer 2017
Extent and Intensity
1/1/0. 2 credit(s). Type of Completion: zk (examination).
Teacher(s)
Mgr. Alexandr Burda (lecturer)
Mgr. Alexandr Burda (seminar tutor)
Guaranteed by
Mgr. Alexandr Burda
Centrum interdisciplinárních studií – Faculty of Philosophy and Science in Opava
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
The aim of the course is to teach the students the issues of production, storing and using beverages in gastronomy, with beverage culture, range of beverages served in restaurant, hotel or spa establishments including the knowledge and skills from the area of mixed drinks. The students will learn the arrangement and principles of developing the list of beverages including price strategies. Practical seminars will be devoted to the preparation of mixed drinks. The students will acquire the knowledge and skills concerning mixing drinks as well as serving wines, beers and non-alcoholic drinks including their quality evaluation.
Syllabus
  • 1. Lists of beverages
    2. Groups of drinks and their serving
    3. Non-alcoholic drinks
    4. Beer, history, chemical composition and influence on health
    5. Malt production and beer production
    6. Beer in catering
    7. Wine, history, chemical composition and influence on health
    8. Wine - technology of production
    9. Classification of wines according to wine-growing and wine-making law
    10. Production of sparkling and dessert wines, wine specialities
    11. Purchasing, storing and serving of still, sparkling and dessert wines
    12. Wine list, sommelier, enogastronomy
Literature
    recommended literature
  • KRAUS, V. Encyklopedie českého a moravského vína. info
  • TRNKA, R. Vína, likéry, destiláty - tajemství výroby. Praha: Grada Publishing, 2007. ISBN 80-247-1247-4. info
  • FIALKOVÁ, B. Enologie a odborná degustace. Praha: VŠH, 2005. ISBN 80-86578-53-4. info
  • VICH, H. Odborná degustace vína. Praha: Vysoká škola hotelová, 2000. info
  • MIŠKOVIC A KOL. Bar, produkt, provoz. Praha: Off, 1999. info
  • SALAČ, G. Moderní obsluha. Praha: Fortuna, 1998. info
  • MIŠKOVIC A KOL. Umění koktejlů. Praha, 1997. info
  • KELBLOVÁ A KOL. Encyklopedie nápojů. Praha: Grada, 1996. info
Language of instruction
Czech
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
Teacher's information
* completing practical seminars (mixing drinks and serving beverages)
* exam consisting of theoretical and practical parts
The course is also listed under the following terms Summer 2009, Summer 2010, Summer 2011, Summer 2012, Summer 2013, Summer 2014, Summer 2015, Summer 2016.
  • Enrolment Statistics (recent)
  • Permalink: https://is.slu.cz/course/fpf/summer2017/ULGATL0048