CVABPGAS Gastronomy

School of Business Administration in Karvina
summer 2024
Extent and Intensity
2/4/0. 6 credit(s). Type of Completion: zk (examination).
Teacher(s)
Ing. Miroslava Kostková, Ph.D. (lecturer)
Mgr. Klára Václavínková (seminar tutor)
Guaranteed by
Ing. Miroslava Kostková, Ph.D.
Department of Tourism and Leisure Activities – School of Business Administration in Karvina
Contact Person: Ing. Miroslava Kostková, Ph.D.
Timetable
Mon 19. 2. 8:55–10:30 VB126
Prerequisites
FAKULTA(OPF) && TYP_STUDIA(B) && FORMA(P)
The course may be enrolled independently on other courses.
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.

The capacity limit for the course is 12 student(s).
Current registration and enrolment status: enrolled: 4/12, only registered: 0/12
fields of study / plans the course is directly associated with
Course objectives
The aim of the course is to acquire basic knowledge and skills in the field of gastronomy, new trends, technology of preparation and servicing of food and beverages, organization of social events, according to the latest findings in nutrition science. Another goal is to acquaint students with traditional Czech, regional and foreign cuisine.
Learning outcomes
Students will get acquainted with: - with basic issues of nutrition and nutritional trends;
- get to know the gastronomic operation;
- production and sales processes;
- acquire the basics of catering management;
- and will be acquainted with foreign and traditional Czech and regional cuisine;
and modern gastronomic trends.
Syllabus
  • 1. Human nutrition, energetic, biological and nutritional value of food.
    2. Anatomy and physiology of the digestive system.
    3. Current trends in nutrition. Rational nutrition. Differentiated diet.
    4. Classification of gastronomic facilities. Gastronomic enterprise, legislation and hygiene of the gastronomic operation.
    5. Manufacturing part of the gastronomic enterprise. Facilities and technical-technological equipment, manufacturing processes. Technological procedures of preparing meals and beverages, standardization of raw ingredients, storing activity and quality management. .
    6. Sales, systems and methods of service. Inventory, preparation of the operation of the sales centre. Social events. Etiquette and table setting.
    7. Sommelier, mixology and baristics.
    8. The compilation of food and drinks menu. Creation of offer, modern trends, rules of gastronomy, menu creation.
    9. Significance and processings of products of plant and animal origin in gastronomy. Processing of products of plant origin, processing of vegetables and potatoes. Processing of fruit, legumes and mushrooms. Processing of eggs, milk and dairy products.
    10. Technological preparation of soups, sauces, side dishes and cold cuisine products.
    11. Technological processing of slaughter animals meat. Processing of beef, veal, pork, lamb, fish and seafood, poultry and game.
    12. Technological preparation of doughs. Technological preparation of cold and hot desserts.
    13. Modern trends in gastronomy. Preparation of Czech traditional dishes and regional meals. International gastronomy. Molecular gastronomy.
Literature
    required literature
  • KOSTKOVÁ, M., A. ZEDKOVÁ a T. KARÁSKOVÁ. Gastronomie - technologie výroby. Karviná: SU OPF, 2015. ISBN 978-80-7510-137-2. info
  • VÁCLAVÍNKOVÁ, K. Hygiena a výživa. Karviná, 2014. ISBN 978-80-7248-969-5. info
  • SEDLÁČKOVÁ, H. Technologie přípravy pokrmů 6. Praha: Fortuna, 2012. ISBN 978-80-7373-114-4. info
  • BUREŠOVÁ, P. Banketní a cateringové služby. Praha: VŠH, 2010. ISBN 978-80-87411-11-7. info
  • BUREŠOVÁ, P., ZIMÁKOVÁ, B. Gastronomické služby - servis. VŠH: Praha, 2010. ISBN 978-80-87411-06-3. info
  • ZIMÁKOVÁ, B. Food & Beverage management. Praha: VŠH, 2006. ISBN 978-80-86578-55-2. info
  • SALAČ, G. Stolničení. Praha: Fortuna, 2006. ISBN 80-7168-752-9. info
  • MARADOVÁ, E. Výživa a hygiena ve stravovacích službách. Praha: VŠH, 2001. ISBN 80-86578-01-1. info
    recommended literature
  • LAMPERT, K. Hotel und Barpsychologie. Psychologie fur die gastronomie. Berlin: Heidelberg, 2013. ISBN 978-3-8274-3030-. info
  • KRÓLOVÁ, K. Bezpečnost a kvalita potravin - úvod do problematiky. Karviná: SU OPF, Distanční studijní opora, 2011. info
  • PATÚŠ, P. a M. GÚČIK. Manažment prevádzky pohostinského zariadenia. Banská Bystrica: Slovak-Swiss Tourism, 2011. ISBN 80-89090-84-6. info
  • CROCE, E. a J. PERRI. Food and Wine Tourism. Cambridge: Cambridge University Press, 2010. ISBN 978-1-84593-6617. info
  • MLEJNKOVÁ, L. a kol. Služby společného stravování. Praha: VŠE, 2009. ISBN 978-80-245-1592-2. info
  • METZ, R. a kol. Restaurace a host. Praha: Sobotáles, 2008. ISBN 978-80-86706-18-4. info
  • RUNŠTUK A KOL. Receptury teplých pokrmů. Praha: Divec: R plus, 2007. ISBN 978-80-902492-7-1. info
  • BUREŠOVÁ, P. Sommelier v současné české gastronomii. Praha: VŠH, 2007. ISBN 978-80-86578-72-9. info
  • ŠPAČEK, L. Velká kniha etikety. Praha. Mladá fronta, 2005. ISBN 80-204-1333-2. info
Teaching methods
Lecture
Observations
Demonstration
Job skills training
Student self-study
Seminar with training
Assessment methods
Grade
Combinated exam
Project (semester, seminar)
Language of instruction
Czech
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
Teacher's information
Successful mastering of the theoretical part of teaching, technology of preparation and service of food and beverages, elaboration of a semester project (seminar work) on a given topic, participation in expert lectures and research work of the department, written form of examination.
The course is also listed under the following terms Summer 2017, Summer 2018, Summer 2019, Summer 2020, Summer 2021, Summer 2022, Summer 2023.
  • Enrolment Statistics (recent)
  • Permalink: https://is.slu.cz/course/opf/summer2024/CVABPGAS