ULGATL0014 Gastronomic practicum

Faculty of Philosophy and Science in Opava
Winter 2016
Extent and Intensity
2/3/0. 4 credit(s). Type of Completion: zk (examination).
Guaranteed by
Mgr. Alexandr Burda
Centrum interdisciplinárních studií – Faculty of Philosophy and Science in Opava
Prerequisites (in Czech)
ULGATLA006 Service and waiting in gastron || ULGATL0006 Service and waiting in gastron
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 guide the students to mastering the basic technologies when preparing the dishes and to provide the complete knowledge of food processing. The students will get acquainted with basic administrative work connected with dish preparation, they will be able to prepare production programme, to develop the menu according to gastronomy rules, to organise production and operation efficiently. A part of the course will be the application of gastronomy knowledge and skills on spa clientele that requires special care in the area of catering. The students will be able to develop menus with regard to the specific restrictions of particular diets. The students will get complete information about the composition of particular ingredients and foodstuffs, their storage and quality consideration. They will also master suitable ways of mechanical and thermal processing and will get acquainted with the importance of particular ingredients for healthy nutrition.
Syllabus
  • 1. Principles of work and organisation of production section
    2. Mechanical and thermal food processing
    3. Vegetables and potatoes - processing
    4. Fruits, pulses, mushrooms - processing
    5. Soups and sauces - processing and classification
    6. Processing of side-dishes
    7. Meat processing - beef, pork, veal
    8. Poultry and game processing
    9. Fish and seafood processing
    10. Processing of yeast dough, batter, and choux, Linzer and sponge pastry. Characteristics of cereals, pasta and bakery products
    11. Cold products, ingredients, stimulating food, spices, vinegars, oils, salts and other seasonings and flavourings.
    12. Dietary gastronomy, importance and use, types of diets and their characteristics.
Literature
    recommended literature
  • Odborný časopis. Food Service, Minutka, Gastronomická revue. info
  • MSN. Receptury studených pokrnů. info
  • MSN. Receptury teplých pokrmů. info
  • RUNŠTUK, J. A KOL. Receptury teplých pokrmů. info
  • KŘIVÁNKOVÁ, NETUŠIL, HOLAS A KOL. Technologie přípravy pokrmů a nápojů I., II. info
  • SALAČ, G. Moderní obsluha. Praha: Fortuna, 1998. info
  • SALAČ, G. Stolničení. Praha: Fortuna, 1996. info
  • DOBERSKÝ, P., HOSPA, J. A KOL. Receptury dietních pokrmů. Praha: Merkur, 1980. 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 seminars
* practical training in kitchen and waiting section
* exam consisting of theoretical and practical part
The course is also listed under the following terms Summer 2009, Summer 2010, Summer 2011, Summer 2012, Winter 2012, Winter 2013, Winter 2014, Winter 2015.
  • Enrolment Statistics (recent)
  • Permalink: https://is.slu.cz/course/fpf/winter2016/ULGATL0014