OPF:CVAPMEG The international cuisine - Course Information

CVAPMEG The international cuisine

Extent and Intensity

2/1/0. 3 credit(s). Type of Completion: zk (examination).

Teacher(s)

Ing. Miroslava Kostková, Ph.D. (lecturer)
Ing. Miroslava Kostková, Ph.D. (seminar tutor)
Ing. Jakub Vacha (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

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

• Hotel Industry (programme OPF, B6503GAHOT)

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. The history and meaning of gastronomy in the life of a man
  2. The main trends in international gastronomy with an emphasis on good nutrition
  3. Gastronomy in the Central European area--Hungary, Austria, Germany, Russia
  4. Scandinavia - a pattern of healthy eating
  5. The main European culinary superpowers - Italy, France, Spain
  6. The cuisine of the Mediterranean and the Balkan countries
  7. The specificities of the African and Arab cuisine
  8. Eating Habits in the USA and Canada
  9. Mexican gastronomy and cuisine of South America
  10. The cuisine of the Indian subcontinent--India, Thailand, Viet Nam
  11. Asian cuisine-China and Japan
  12. The personalities of our and world gastronomy and their contribution to the culinary world
  13. New and specific trends in the preparation of dishes in international gastronomy
  

Literature

required literature
• CHILDOVÁ, J. a kol. Umění francouzské kuchyně. Praha: Lota s.r.o., 2014. ISBN 978-80-7464-441-4. info
• POLÁČEK, Jiří. Mezinárodní gastronomie: distanční studijní opora. Karviná: Slezská univerzita v Opavě, Obchodně podnikatelská fakulta v Karviné, 2012. ISBN 978-80-7248-769-1. info
• FRANK J.,. Kuchařský zeměpis. Lika klub Praha, 2008. ISBN 978-80-860869-50-. info
• KUČEROVÁ E. Kulinářské toulky Evropou. Albatros Praha, 2003. ISBN 3-89393-244-5. info

recommended literature
• KOSTKOVÁ, M., A. ZEDKOVÁ a T. KARÁSKOVÁ. Gastronomie - technologie výroby. Karviná: SU OPF, 2015. ISBN 978-80-7510-137-2. info
• CROCE, E. a J. PERRI. Food and Wine Tourism. Cambridge: Cambridge University Press, 2010. ISBN 978-1-84593-6617. info
• DONHAUSER, R. M. Küchen der Welt. Jacoby Stuart, 2009. ISBN 978-3-941087-31-6. info
• METZ, R. a kol. Restaurace a host. Praha: Sobotáles, 2008. ISBN 978-80-86706-18-4. info
• Kolektiv autorů. Culinaria - kulinární průvodce Maďarsko, Francie, Itálie, Španělsko. Bratislava: Slovart, 2006. ISBN 80-7209-784-9. info
• SCHENKEL, W. Tajemství jídelních lístků. Pardubice: Mayday Publishing, 2005. ISBN 80-239-6095-4. 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

Activity	Difficulty [h]
Ostatní studijní zátěž	30
Přednáška	26
Seminář	13
Zkouška	20
Summary	89

• Enrolment Statistics (recent)
  
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