FPF:ULGATLA014 Gastronomic practicum - Course Information

ULGATLA014 Gastronomic practicum

Extent and Intensity

2/3/0. 4 credit(s). Type of Completion: zk (examination).

Teacher(s)

Mgr. Michal Adam (seminar tutor)
Mgr. Zdeněk Remeš (seminar tutor)

Guaranteed by

Mgr. Alexandr Burda
Centrum interdisciplinárních studií – Faculty of Philosophy and Science in Opava

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

• Spa Management and Tourism (programme FPF, B6503GAHOT)

Course objectives

The aim of the course is to guide the students to mastering the basic technologies when preparing the dishes and to provide the complete knowledge of food processing. The students will get acquainted with basic administrative work connected with dish preparation, they will be able to prepare production programme, to develop the menu according to gastronomy rules, to organise production and operation efficiently. A part of the course will be the application of gastronomy knowledge and skills on spa clientele that requires special care in the area of catering. The students will be able to develop menus with regard to the specific restrictions of particular diets. The students will get complete information about the composition of particular ingredients and foodstuffs, their storage and quality consideration. They will also master suitable ways of mechanical and thermal processing and will get acquainted with the importance of particular ingredients for healthy nutrition.

Syllabus

• 1. Principles of work and organisation of production section
  2. Mechanical and thermal food processing
  3. Vegetables and potatoes - processing
  4. Fruits, pulses, mushrooms - processing
  5. Soups and sauces - processing and classification
  6. Processing of side-dishes
  7. Meat processing - beef, pork, veal
  8. Poultry and game processing
  9. Fish and seafood processing
  10. Processing of yeast dough, batter, and choux, Linzer and sponge pastry. Characteristics of cereals, pasta and bakery products
  11. Cold products, ingredients, stimulating food, spices, vinegars, oils, salts and other seasonings and flavourings.
  12. Dietary gastronomy, importance and use, types of diets and their characteristics.
  

Literature

recommended literature
• Odborný časopis. Food Service, Minutka, Gastronomická revue. info
• MSN. Receptury studených pokrnů. info
• MSN. Receptury teplých pokrmů. info
• KUNOVÁ, V. Zdravá výživa. Praha, 2011. info
• DOSTÁLOVÁ, J. Co se děje s potravinami při přípravě pokrmů. Praha, 2009. info
• ZITTLAU, J. Jak se léčit vhodnou stravou. Brno, 2009. info
• BROWN, A. Ch. Understanfing Food: Principles &Preparation. Londýn, 2008. info
• KOL. AUTORŮ. Vše o vaření. Praha, 2008. info
• FOŘT, P. Tak co mám jíst. Praha, 2007. info
• MARÁDOVÁ, E. Výživa a hygiena ve stravovacích službách. Praha, 2007. info
• KRAJČOVÁ, J. Zbožíznalství vyd. 4. Praha: Vysoká škola hotelová, 2007. ISBN 80-86578-68-2. info
• KREJČÍ, P. - FORMAN, V. Základy technologie přípravy pokrmů. Zlín, 2006. info
• BERÁNEK, J. Slovník potravinářů a gastronomů. MAG Consulting s. r. o, 2005. ISBN 80-86724-04-2. info
• FOŘT, P. Výživa pro dokonalou kondici a zdraví. Praha: Grada, 2005. ISBN 80-247-1057-9. info
• TULL, A. Food Technology. Oxford, 2002. info
• KŘIVÁNKOVÁ, E. Výrobní technologie. Praha: VŠH, 2002. ISBN 80-86578-10-0. info

Language of instruction

Czech

Further comments (probably available only in Czech)

The course can also be completed outside the examination period.

Teacher's information

- 100% attendance in seminars
- practical training in kitchen and waiting section
- exam consisting of theoretical and practical part

• Enrolment Statistics (Summer 2023, recent)
  
• Permalink: https://is.slu.cz/course/fpf/summer2023/ULGATLA014