ULGATLA072 Specialised gastronomy seminar II

Faculty of Philosophy and Science in Opava
Summer 2022
Extent and Intensity
2/1/0. 4 credit(s). Type of Completion: z (credit).
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 course is narrowly aimed at the study of regional gastronomy features. Attention is paid to the ingredient basis of regional foodstuffs and drinks. The students will get acquainted with the use and processing of traditional as well as "forgotten" ingredients. They will learn to search for gastronomy components in folk festivals and to apply them in modern tourism. The students will master the principles of organisation of thematic events. They will be able to develop thematically aimed menu with the emphasis on season and region. Specialists from practice will participate in the teaching process.
Syllabus
  • 1. Traditional Czech drinks
    2. Czech cuisine, development, trends and ways of presentation
    3. Moravian cuisine and drinks
    4. Silesian cuisine and drinks
    5. Moravian Wallachian cuisine and drinks
    6. Christianity and its influence on gastronomy
    7. Folk festivals, traditions, folk customs and habits in the Czech Republic
    8. Menu card as a basis of marketing
    9. Gastronomy calendar and seasonal ingredients
    10. Thematically aimed social events
    11. Exotic ingredients - meat, special vegetables, entomophagy
    12. Current trends in hospitality in the Czech Republic
Literature
    recommended literature
  • Odborné časopisy:. Food Service, Hotel Revue. info
  • BERÁNEK, J. - KOTEK, P. Řízení hotelového provozu. Praha, 2007. info
  • KREJČÍ, P. - FORMAN, V. Základy technologie přípravy pokrmů. Zlín, 2006. info
  • BERÁNEK, J. Slovník potravinářů a gastronomů. MAG Consulting s. r. o, 2005. ISBN 80-86724-04-2. info
  • ČERNÝ, J. - KRUPIČKA, J. Moderní hotel. Úvaly, 2004. info
  • BERÁNEK, J. Provozujeme pohostinství a ubytování. Praha: Grada Publishing, 2004. ISBN 80-86724-02-6. info
  • HOLUB, K. Vybrané kapitoly z dějin gastronomie a hotelnictví. Praha: VŠH, 2004. ISBN 80-86578-16-X. info
  • ŠTĚTINA, V. A KOL. Jídelní lístek, nástroj řízení a věc prvořadého významu. Praha: Editpress, 2002. ISBN 8-238-8884-6. info
  • KOL. AUTORŮ. Samostatně v pohostinství. Praha: NFHR, 1994. info
  • INDROVÁ, J. a kol. Podnikatelská činnost ve stravování a hotelnictví. Praha: VŠE, 1993. ISBN 80-7079-739-8. 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
- 100% attendance in classes (work in the kitchen)
- written essay
- combined exam - practical and oral
The course is also listed under the following terms Summer 2014, Summer 2015, Summer 2016, Summer 2017, Summer 2018, Summer 2019, Summer 2020, Summer 2021, Summer 2023, Summer 2024.
  • Enrolment Statistics (Summer 2022, recent)
  • Permalink: https://is.slu.cz/course/fpf/summer2022/ULGATLA072