OPF:CVABPGAS Gastronomy - Course Information

CVABPGAS Gastronomy

Extent and Intensity

2/4/0. 6 credit(s). Type of Completion: zk (examination).

Teacher(s)

Ing. Miroslava Kostková, Ph.D. (lecturer)
Ing. Peter Krupka (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.

Prerequisites

The course may be enrolled independently on other courses.

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

• Business Economics and Management (programme OPF, B_EKOMAN, specialization Hotel Management)

Course objectives

The goal of the course is to acquire basic knowledge and skills of preparing and serving meals and beverages, organization of social events according to the newest findings of nutrition science. During practical sessions the students will become familiar with gastronomy operation, technological processes of production and sales, will obtain basic knowledge of product and quality assessment and will be acquainted with the latest 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

Lecturing
Laboratory work
Students' self-study

Assessment methods

Grade

Language of instruction

Czech

Further comments (probably available only in Czech)

The course can also be completed outside the examination period.

Teacher's information

https://elearning.opf.slu.cz/course/view.php?id=739
Successful mastery of practical activities of food and beverages preparation technology and serving, semester project on a given topic, 80% obligatory attendance in practical exercises, combined exam

Activity	Difficulty [h]
Ostatní studijní zátěž	25
Přednáška	26
Semestrální práce	40
Seminář	52
Zkouška	40
Summary	183

• Enrolment Statistics (Summer 2018, recent)
  
• Permalink: https://is.slu.cz/course/opf/summer2018/CVABPGAS