ULGATLA071 Specialised gastronomy seminar I

Faculty of Philosophy and Science in Opava
Winter 2017
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
This course specialised in a selected area of gastronomy is narrowly focused on sommelier knowledge and skills. The aim of the course is to get the students acquainted with the factors influencing the quality of wine in the area of its growing, production and storage. The students will master in serving still and sparkling wines, they will learn to analyse and describe wines using all the senses. An inseparable part of the course is the knowledge of the Czech wine market and wine marketing realised by the way of the development of wine list. The basic skills that will be acquired include the ability of order and recommendation based on the enogastronomy rules and principles. Information about the foreign wine production and terminology of the world wine growing and wine making will also be included.
Syllabus
  • 1. Vitis vinifera (Common Grape vine) - origin, description, terminology
    2. Vine growing in the world and in the Czech Republic
    3. History of vine growing in Europe
    4. Trends in white, rosé and red wine production
    5. Legislation considering wine production and sales
    6. Characteristics of cultivars for the production of quality, provincial and table wines in the Czech Republic
    7. Analysis and description of wine using senses
    8. Offer, recommendation, serving and sales skills
    9. Wine marketing and development of wine list
    10. Menu creation and anogastronomy in practice
    11. Specialised wine production in Europe
    12. Important European wine regions
Literature
    recommended literature
  • Odborné časopisy:. Food Service, Hotel Revue. info
  • FIALKOVÁ,B. Enologie a odborná degustace. Praha VŠH, 2007. info
  • TRNKA, R. Vína, likéry, destiláty - tajemství výroby. Praha: Grada Publishing, 2007. ISBN 80-247-1247-4. info
  • ZIMÁKOVÁ, B. Food & Beverage management. Praha: VŠH, 2006. ISBN 978-80-86578-55-2. info
  • KELBLOVÁ a kol. Lexikon nápojů. Praha, 2006. info
  • KRAUS,V. a kol. Nová encyklopedie českého a moravského vína 1.,2. díl. Praga Mystica, 2005. info
  • CALLEC,CH. Vína: Encyklopedie. Česlice: Rebo, 2005. info
  • HOLUB, K. Vybrané kapitoly z dějin gastronomie a hotelnictví. Praha: VŠH, 2004. ISBN 80-86578-16-X. info
  • COUSINS, J. - FOSKETT, D. - SHORTT, D. Food & Beverage Management. 3rd ed. London: Longman Publ., 2002. info
  • ŠTĚTINA, V. A KOL. Jídelní lístek, nástroj řízení a věc prvořadého významu. Praha: Editpress, 2002. ISBN 8-238-8884-6. 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
- 60% attendance in lectures
- 100% attendance in seminars
- participation in a two-day excursion and wine tasting
- written test - success rate 60 %
The course is also listed under the following terms Winter 2013, Winter 2014, Winter 2015, Winter 2016, Winter 2018, Winter 2019, Winter 2020, Winter 2021, Winter 2022, Winter 2023.
  • Enrolment Statistics (Winter 2017, recent)
  • Permalink: https://is.slu.cz/course/fpf/winter2017/ULGATLA071