CVAPMEG The international cuisine

School of Business Administration in Karvina
Summer 2015
Extent and Intensity
2/1/0. 3 credit(s). Type of Completion: zk (examination).
Teacher(s)
Mgr. Alexandr Burda (lecturer)
Ing. Jiří Poláček (lecturer)
Ing. Pavlína Sonnková (lecturer)
Mgr. Jiří Vizauer (lecturer)
Mgr. Alexandr Burda (seminar tutor)
Ing. Jiří Poláček (seminar tutor)
Mgr. Jiřina Sněhotová (seminar tutor)
Ing. Pavlína Sonnková (seminar tutor)
Mgr. Jiří Vizauer (seminar tutor)
Guaranteed by
Ing. Jiří Poláček
Department of Tourism and Leisure Activities – School of Business Administration in Karvina
Contact Person: Ing. Miroslava Kostková, Ph.D.
Prerequisites
None.
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 course gives students specific knowledge about the contemporary world cuisine and the particularities of the national cuisine. Students will be informed of new trends in gastronomy and food preparation. The seminar will be led to the identification of specific characteristics of each national cuisine and the capacity to build a menu typical of the different national cuisines.
Syllabus
  • 1. History of international cuisine
    2. The origin and significance of ritual banquets
    3. Basic characteristics of European cuisine
    4. Culinary in France
    5. Habits and preparing Asian cuisine
    6. Special features American cuisine
    7. Catering rules experiential gastronomy
    8. New trends in food preparation
Literature
    required literature
  • ZIMÁKOVÁ, B. Food & Beverage management. Praha: VŠH, 2006. ISBN 978-80-86578-55-2. info
  • NFHR ČR. Jídelní lístek - nástroj řízení a věcného výzkumu. Praha: HRMC, 2004. info
  • ŠTĚTINA, V. A KOL. Jídelní lístek, nástroj řízení a věc prvořadého významu. Praha: Editpress, 2002. ISBN 8-238-8884-6. info
  • SALAČ, G. Stolničení. Praha: Fortuna, 1996. info
  • INDROVÁ, J. a kol. Podnikatelská činnost ve stravování a hotelnictví. Praha: VŠE, 1993. ISBN 80-7079-739-8. info
    recommended literature
  • kolektiv autorů německého vydání. La dolce vita. Nakl. Naumann-Göbel. info
  • Odborné časopisy: Food Service, Restaurant Revue, Gastronomická revue , RUHL T.. "Port Cullinaire No 1- 11"-odborný gastronomický časopis. info
  • ROSE MARIE DONHAUSER. Küchen der Welt. Jacoby Stuart, 2009. ISBN 978-3-941087-31-6. info
  • FRANK J.,. Kuchařský zeměpis. Lika klub Praha, 2008. ISBN 978-80-860869-50-. info
  • HOLUB a kol.,. Vybrané kapitoly z dějin gastronomie a hotelnictví. VŠH Praha 8, 2004. ISBN 80-86578-16-. info
  • KUČEROVÁ E. Kulinářské toulky Evropou. Albatros Praha, 2003. ISBN 3-89393-244-5. info
Teaching methods
Lecturing
Interactive lecture
Skills demonstration
Seminar classes
Assessment methods
Test
Language of instruction
Czech
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
Teacher's information
attendance in seminars 70 %, final oral exam
The course is also listed under the following terms Summer 2016, Summer 2017, Summer 2018, Summer 2019.
  • Enrolment Statistics (Summer 2015, recent)
  • Permalink: https://is.slu.cz/course/opf/summer2015/CVAPMEG