FPF:ULGATLA046 Special gastronomy - Course Information
ULGATLA046 Special gastronomy
Faculty of Philosophy and Science in OpavaWinter 2015
- Extent and Intensity
- 1/2/0. 3 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
- Spa Management and Tourism (programme FPF, B6503GAHOT)
- Course objectives
- The aim of the course is to teach the students the theoretical knowledge as well as practical skills in the area of more complex and less traditional dish preparation, to inform them of the range of products and possibilities of its alternation, of monitoring modern trends as well as of using new technologies. The students will get an overview of different ways of preparation of special cold and warm products as well as confectionary products - experience gastronomy.
- Syllabus
- 1. Complex service
2. Technology of more complex dish preparation
3. Cold products, cocktails and salads
4. Special warm and cold products
5. Meat dishes, steak tartare, tartar sauce
6. Soups and warm sauces in front of the guests
7. Fish and poultry carving
8. Special warm desserts and flambéing
9. Festive gastronomy event
10. Banquet and its organisation
11. Reception and its organisation
12. New trends in experience gastronomy
13. Slow food, regional foodstuffs
- 1. Complex service
- Literature
- recommended literature
- KŘIVÁNKOVÁ, E. - NETUŠIL, - HOLAS A KOL. Technologie přípravy pokrmů a nápojů I., II. info
- BROWN, A. Ch. Understanfing Food: Principles &Preparation. Londýn, 2008. info
- KOL. AUTORŮ. Vše o vaření. Praha, 2008. info
- ZIMÁKOVÁ, B. Food & Beverage management. Praha: VŠH, 2006. ISBN 978-80-86578-55-2. info
- ENDLICHEROVÁ, Z. Stolničení: stručně a přehledně. Brno, 2004. info
- PETRINI, C. Slow food: The case for taste. New York: Columbia University Press, 2003. info
- TULL, A. Food Technology. Oxford, 2002. info
- ŠTĚTINA, V. A KOL. Jídelní lístek, nástroj řízení a věc prvořadého významu. Praha: Editpress, 2002. ISBN 8-238-8884-6. info
- VAŠÁK, J. Regionální pokrmy. Praha: Libri,, 2001. info
- ČERNÝ, J., SRKALA, A. Moderní obsluha. Praha: Merkur, 1993. info
- TOUSSAINT-SAMAT, M., ALBERNY, R., HORMAN, I. 2 million years of the food industry. Vevey: Nestle, 1991. info
- MEYER, S. et al. Professional Table Service. 1990. 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
- - practical exam - practical skills, work in front of a guest
- Enrolment Statistics (Winter 2015, recent)
- Permalink: https://is.slu.cz/course/fpf/winter2015/ULGATLA046