OPF:CVABKGAS Gastronomy - Course Information

CVABKGAS Gastronomy

Extent and Intensity

12/0/0. 6 credit(s). Type of Completion: zk (examination).

Teacher(s)

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

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

Fri 5. 3. 9:45–11:20 A206, Fri 26. 3. 9:45–11:20 A206, Fri 23. 4. 9:45–11:20 A206

Prerequisites

FAKULTA(OPF) && TYP_STUDIA(B) && FORMA(K)
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 10 student(s).
Current registration and enrolment status: enrolled: 0/10, only registered: 0/10

fields of study / plans the course is directly associated with

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

Course objectives

The aim of the course is to acquire basic knowledge and skills in the field of technology of preparation and servicing of food and beverages, organization of social events, according to the latest knowledge of nutrition science. Students will get to know the gastronomic operation, production and sales processes, acquire the basics of managing a gastronomic enterprise and will be acquainted with foreign and traditional Czech cuisine and modern gastronomic trends.

Learning outcomes

After completing the course, the student will be able to:
- identify and summarize important features of gastronomy;
- identify and describe current domestic and foreign gastronomic trends;
- describe the factors that influence the creation of a gastronomic product and apply the principles of gastronomic enterprise management;
- design an individualized diet plan using the principles of nutrition;

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
• ZIMÁKOVÁ, B. Food & Beverage management. Praha: VŠH, 2006. ISBN 978-80-86578-55-2. info

recommended literature
• VÁCLAVÍNKOVÁ, K. Hygiena a výživa. Karviná, 2014. ISBN 978-80-7248-969-5. info
• LAMPERT, K. Hotel und Barpsychologie. Psychologie fur die gastronomie. Berlin: Heidelberg, 2013. ISBN 978-3-8274-3030-. info
• SEDLÁČKOVÁ, H. Technologie přípravy pokrmů 6. Praha: Fortuna, 2012. ISBN 978-80-7373-114-4. 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
• BUREŠOVÁ, P. Banketní a cateringové služby. Praha: VŠH, 2010. ISBN 978-80-87411-11-7. info
• CROCE, E. a J. PERRI. Food and Wine Tourism. Cambridge: Cambridge University Press, 2010. ISBN 978-1-84593-6617. info
• BUREŠOVÁ, P., ZIMÁKOVÁ, B. Gastronomické služby - servis. VŠH: Praha, 2010. ISBN 978-80-87411-06-3. 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
• SALAČ, G. Stolničení. Praha: Fortuna, 2006. ISBN 80-7168-752-9. info
• ŠPAČEK, L. Velká kniha etikety. Praha. Mladá fronta, 2005. ISBN 80-204-1333-2. info
• MARADOVÁ, E. Výživa a hygiena ve stravovacích službách. Praha: VŠH, 2001. ISBN 80-86578-01-1. info

Teaching methods

Lecture
experts lectures
Students' self-study

Assessment methods

Grade
written exam

Language of instruction

Czech

Further comments (probably available only in Czech)

The course can also be completed outside the examination period.
Information on the extent and intensity of the course: Přednáška 12 HOD/SEM.

Teacher's information

Successful mastery of the thematic content of the course, participation in tutorials and expert lectures, participation in the research work of the department, written form of examination.

Activities	[h]
Consultation	12
Other study load	163
Lecture	4
Total	179

• Enrolment Statistics (Summer 2021, recent)
  
• Permalink: https://is.slu.cz/course/opf/summer2021/CVABKGAS