CVAPGAT Gastronomy 1 - Food Processing

School of Business Administration in Karvina
Winter 2015
Extent and Intensity
2/4/0. 4 credit(s). Type of Completion: zk (examination).
Teacher(s)
Ing. Klára Štindlová (lecturer)
Mgr. Jiří Vizauer (lecturer)
Ing. Alena Zedková (lecturer)
Mgr. Dagmar Paníčková (seminar tutor)
Ing. Jiří Poláček (seminar tutor)
Ing. Pavlína Šmachová (seminar tutor)
Ing. Klára Štindlová (seminar tutor)
Mgr. Jiří Vizauer (seminar tutor)
Ing. Alena Zedková (seminar tutor)
Guaranteed by
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 informs students about the basics of technology used for food preparation in hotel food and beverages operation and other gastronomy establishments, according to the latest findings of nutritional science. In practical exercises students learn the basics of gastronomy, managing processes of the kitchen and base of technological treatments of other foodstuffs.
Syllabus
  • 1. Gastronomy venture, food and beverages center of the hotel, technical and technological equipment of the kitchen, processes.
    2. Production of culinary enterprise - preliminary, operation of sanitary regulations, processes of food preparation, standardization of foodstuffs, storage aktivity, victuals.
    3. Heat treatment of foodstuffs. Methods of mechanical processing of foodstuffs. Physical, chemical and organoleptic changes in various types of food processing technology.
    4. The importance of plant products in gastronomy. Treatment of plant products, preparing vegetables and potatoes. Treatment of fruits, legumes and mushrooms.
    5. The importance of livestocks products in gastronomy. Treatment of livestocks products. Treatment of eggs, milk and milk products.
    6. Technological treatment of cold, hot, brown and white soups and sauces.
    7. Technological treatment of garnishes from potatoes, legumes and grains.
    8. Technological treatment of meat meals.
    9. Technological treatment of fish, poultry and venisom meat.
    10. Technological treatment of dough. Technological treatment of hot and cold desserts.
    11. Technological treatment of cold dishes.
    12. Traditional nutrition cooking. Modern cooking.
    13. Preparation of regional dishes and traditional Czech cuisine. Cooking international cuisine.

Literature
    required literature
  • KARASKOVÁ, T. Gastronomie - Technologie výroby. Karviná: SU v Opavě, Obchodně podnikatelská faku, 2012. ISBN elektronická. info
  • SEDLÁČKOVÁ, H. Technologie přípravy pokrmů 4. Praha : Fortuna, 2009. ISBN 978-80-7373-066-6. info
  • SEDLÁČKOVÁ, H. Technologie přípravy pokrmů 5. Praha: Fortuna, 2009. ISBN 978-80-7373-026-0. info
  • RUNŠTUK A KOL. Receptury teplých pokrmů. Praha: Divec: R plus, 2007. ISBN 978-80-902492-7-1. info
  • KREJČÍ, P. FORMAN, V. Základy technologie přípravy pokrmů. Zlín : Univerzita Tomáše Bati ve Zlíně, 2006. ISBN 80-7318-399-4. info
  • ŠTĚTINA, V. A KOL. Jídelní lístek, nástroj řízení a věc prvořadého významu. Praha: Editpress, 2002. ISBN 8-238-8884-6. info
  • KŘIVÁNKOVÁ, E. Výrobní technologie. Praha: VŠH, 2002. ISBN 80-86578-10-0. info
  • RUNŠTUK, J. A KOL. Receptury studených pokrmů. Hradec Králové: R plus, 2001. ISBN 80-902492-4-8. info
    recommended literature
  • PULPÁNOVÁ, A. Cukrářská technologie. Nakladatelství R. Plus. ISBN 97-88090-24-9226. info
  • BLÁHA, L., CONKOVÁ, V., KADLEC, F. Cukrářská výroba I. - III. Nakladatelství INFORMATORIUM. ISBN 80-86073-86-6. info
  • SEDLÁČKOVÁ H., NODL, ŘEŠÁTKO. Technologie přípravy pokrmů I. - V. Nakladatelství FORTUNA. ISBN 80-7168-78-8. info
  • KRAJČOVÁ, J. Zbožíznalství vyd. 4. Praha: Vysoká škola hotelová, 2007. ISBN 80-86578-68-2. info
  • ZIMÁKOVÁ, B. Food & Beverage management. Praha: VŠH, 2006. ISBN 978-80-86578-55-2. info
  • BERÁNEK, J. Slovník potravinářů a gastronomů. MAG Consulting s. r. o, 2005. ISBN 80-86724-04-2. info
  • MATĚJKA, M., BALOGOVÁ, I. Technologie přípravy pokrmů 1. Praha: VŠE, 1996. ISBN 80-239-1041-8. info
Teaching methods
Lecturing
Laboratory work
Internship
Students' self-study
Lectures, tutorial sessions, regularly assigned and evaluated home tasks.
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
practical, 80% attendance in practical exercises, oral exam form
The course is also listed under the following terms Winter 2014, Summer 2015, Summer 2016, Winter 2016, Summer 2017, Winter 2017, Summer 2018, Winter 2018, Summer 2019.
  • Enrolment Statistics (Winter 2015, recent)
  • Permalink: https://is.slu.cz/course/opf/winter2015/CVAPGAT