SubjectsSubjects(version: 861)
Course, academic year 2019/2020
  
Catering Technology - M323007
Title: Technologie přípravy stravy
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2019
Semester: winter
Points: winter s.:3
E-Credits: winter s.:3
Examination process: winter s.:
Hours per week, examination: winter s.:2/0 Ex [hours/week]
Capacity: unlimited / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type: Master's (post-Bachelor)
Additional information: http://chrpovad@vscht.cz
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Pánek Jan doc. Ing. CSc.
Chrpová Diana Ing. Mgr. Ph.D.
Interchangeability : N323018
This subject contains the following additional online materials
Annotation -
Last update: Pánek Jan doc. Ing. CSc. (24.01.2018)
History of diet preparation. Basic technological procedures of food preparation, suitable storage of food. Changes in nutritional, hygienical and sensory values during food processing and storage. Use of various food groups in food preparation. Description and preparation of individual types of dishes (appetizers, soups, main dishes, desserts, beverages). Basic gastronomic rules. International cuisine. The basics of diet nutrition. Individual project.
Aim of the course -
Last update: Pánek Jan doc. Ing. CSc. (24.01.2018)

Students will be able to:

  • Use basic technological procedures for preparing meals.
  • Select individual types of food to prepare meals.
  • Explain changes in the nutritional and sensory value of foods that occur when storing and preparing meals.
  • Basic principles of therapeutic food.
  • Create a case report
Literature -
Last update: Pánek Jan doc. Ing. CSc. (24.01.2018)

R: Dostálová J. Co se děje s potravinami při přípravě pokrmů, Forsapi, Praha, 2012. ISBN 978-80-903820-8-4.

A: Chrpová D. S výživou zdravě po celý rok. Grada Publishing, a. s. Praha, 2010. ISBN 978-80-247-2512-3.

A: Kalač P. Funkční potraviny. DONA s.r.o., České Budějovice, 2003. ISBN 80-7322-029-6.

A: Pánek J., Pokorný J., Dostálová J., Kohout P. Základy výživy. Svoboda Servis, Praha, 2002. ISBN 80-86320-23-5.

R: Runštuk J. et al. Receptury studených pokrmů. R plus Hradec Králové, 2008. ISBN 978-80-902492-9-5.

R: Runštuk J. et al. Receptury teplých pokrmů. R plus Hradec Králové, 2008. ISBN 978-80-904093-0-9.

A: Svačina Š. et al. Klinická dietologie. Grada Publishing a.s., Praha, 2008. ISBN 978-80-247-2256-6.

R: Velíšek, J, Hajšlová, J. Chemie potravin I, II. Ossis Tábor, 2009. ISBN 978-80-86659-17-6.

R: Referenční hodnoty pro příjem živin. Společnost pro výživu. Výživa servis s.r.o., Praha, 2011.ISBN 978-80-254-6987-3.

Learning resources -
Last update: Pánek Jan doc. Ing. CSc. (24.01.2018)

Food and Nutrition Information Centre, http://fnic.nal.usda.gov/

Nutrition Government; http://www.nutrition.gov/

Food and Drug Administration (FDA); http://www.fda.gov/

European Food Safety Authority (EFSA); http://www.efsa.europa.eu

Výživa a potraviny (Nutrition and Food), journal (publisher Společnost pro výživu, Výživaservis s.r.o, Praha) ISSN 1211-846X

Requirements to the exam -
Last update: Vlčková Martina Ing. (30.01.2018)

Within the extent of the syllabus.

Syllabus -
Last update: Pánek Jan doc. Ing. CSc. (24.01.2018)

1. Terminology; history of diet preparation; changes in nutritional and sensory values during food storage.

2. The basic technological processes of dishes preparation, changes in nutritional and sensory quality​​; preliminary preparation, cooking, stewing.

3. Roasting, grilling, baking, frying,microwave heating.

4. Finishing of dishes. Using low temperatures.

5. Using various food groups in dishes preparation. Fats and oils.

6. Meat, offal, fish, poultry, venison.

7. Dairy products and eggs.

8. Cereals, bakery products, legumes.

9. Fruits, vegetables, potatoes, mushrooms.

10. Spices, seasonings, sugar and other sweeteners.

11. Appetizers, soups, main dishes, desserts, drinks.

12. Basic gastronomic rules. International cuisine.

13. Fundamentals of diets.

14. Case report

Entry requirements -
Last update: Pánek Jan doc. Ing. CSc. (24.01.2018)

Nutrition and nutrition policy; Food commodities

Registration requirements -
Last update: Pánek Jan doc. Ing. CSc. (24.01.2018)

Nutrition and nutrition policy; Food commodities

Course completion requirements -
Last update: Pánek Jan doc. Ing. CSc. (25.01.2018)

Form course completion: oral examination

Terms completion of the course: Successful defense of individual project + oral examination

Teaching methods
Activity Credits Hours
Obhajoba individuálního projektu 0,1 2
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0,3 7
Práce na individuálním projektu 0,6 18
Příprava na zkoušku a její absolvování 1 29
3 / 3 84 / 84
Coursework assessment
Form Significance
Defense of an individual project 25
Oral examination 75

 
VŠCHT Praha