ULGATLA046 Special gastronomy

Faculty of Philosophy and Science in Opava
Winter 2022
Extent and Intensity
1/2/0. 3 credit(s). Type of Completion: zk (examination).
Teacher(s)
Mgr. Zdeněk Remeš (lecturer)
Mgr. Zdeněk Remeš (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 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
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
The course is also listed under the following terms Winter 2012, Winter 2013, Winter 2014, Winter 2015, Winter 2016, Winter 2017, Winter 2018, Winter 2019, Winter 2020, Winter 2021, Winter 2023.
  • Enrolment Statistics (Winter 2022, recent)
  • Permalink: https://is.slu.cz/course/fpf/winter2022/ULGATLA046