U3VCVAMZG International cuisine

School of Business Administration in Karvina
Winter 2026
Extent and Intensity
0/0. Type of Completion: -.
Teacher(s)
Mgr. Klára Václavínková (lecturer)
Guaranteed by
Mgr. Klára Václavínková
Department of Tourism and Leisure Activities – School of Business Administration in Karvina
Contact Person: Mgr. Dagmar Sohrová
Supplier department: School of Business Administration in Karvina
Timetable
Tue 22. 9. to Tue 15. 12. Tue 14:45–16:15 A111
Prerequisites
The course is intended for everyone who is interested in gastronomy, tourism and wants to better understand the connections between food, culture and tourism. It is suitable for students who like to discover new tastes, learn about the traditions of different countries and regions and want to broaden their horizons in the field of current gastronomic trends. It offers theoretical knowledge combined with inspiring practical examples that will allow you to better understand the changes in gastronomy over time and its influence on travel. The course will be appreciated by everyone who wants to spend their time actively, get inspired for their own travel and culinary experimentation and share their interests with like-minded people.
Course Enrolment Limitations
The course is offered to students of any study field.
The capacity limit for the course is 50 student(s).
Current registration and enrolment status: enrolled: 29/50, only registered: 0/50
Course objectives
The aim of the course is to introduce students to gastronomy from a tourism perspective. Students will learn about the latest trends in world gastronomy and taste seasonal specialties.
Learning outcomes
During the course, you will gain an overview of the relationship between gastronomy and tourism and understand how these areas influence each other. You will learn about the history and development of world cuisines and the main representatives of gastronomy in different parts of the world. You will learn to navigate current trends in gastronomy and nutrition and understand their impact on tourist behavior. You will gain basic knowledge about the types of gastronomic establishments and the principles of culinary tourism. At the same time, you will consolidate your overview of Czech national and regional gastronomy and its importance in the cultural and tourist context.
Syllabus
1. Gastronomy and tourism 2. History and formation of world cuisines 3. Tasting autumn: Pumpkin specialties 4. World cuisines – main representatives 5. Culinary tourism 6. New trends in gastronomy 7. The influence of trends on tourist behavior 8. Tasting tradition: St. Martin in the Czech Republic 9. Classification of gastronomic establishments 10. Trends in nutrition 11. Czech national and regional gastronomy 12. Tasting Czech Christmas

Teaching methods
Lectures
Assessment methods
Written test/presentation
Language of instruction
Czech
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