SubjectsSubjects(version: 924)
Course, academic year 2022/2023
Catering Technology - N323018
Title: Technologie přípravy stravy
Guaranteed by: Department of Food Analysis and Nutrition (323)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2021
Semester: winter
Points: winter s.:3
E-Credits: winter s.:3
Examination process: winter s.:
Hours per week, examination: winter s.:2/0, Ex [HT]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Is provided by: M323007
For type:  
Additional information:
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Chrpová Diana Ing. Mgr. Ph.D.
Dostálová Jana prof. Ing. CSc.
Is interchangeable with: M323007
Examination dates   Schedule   
Annotation -
Last update: Chrpová Diana Ing. Mgr. Ph.D. (21.08.2013)
The history of food preparation. Basic technology processes of dish preparation (including food storage), changes in nutritional, hygienic and sensory quality that run through them with instructions how to prevent them. Using various food groups in food preparation. Description and preparation of various kinds of dishes (appetizers, soups, main dishes, desserts, drinks). Basic gastronomic rules. Basics diets.
Aim of the course -
Last update: TAJ323 (23.08.2013)

students will be able to:

  • Use the basic technological processes in food preparation.
  • Choose different types of food for cooking.
  • Explain the changes the nutritional and sensory value of food that occur during storage and cooking.
  • Basic principles of of therapeutic diets.
Literature -
Last update: TAJ323 (28.08.2013)

R: Dostálová J. Co se děje s potravinami při přípravě pokrmů, Forsapi, Praha, 2009. 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. a kol. Receptury studených pokrmů. R plus Hradec Králové, 2008. ISBN 978-80-902492-9-5.

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

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

A: 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: Chrpová Diana Ing. Mgr. Ph.D. (21.08.2013)

Food and Nutrition Information Centre,

Nutrition Government;

Food and Drug Administration (FDA);

European Food Safety Authority (EFSA);

Výživa a potraviny, periodikum (vydavatel Společnost pro výživu, Výživaservis s.r.o, Praha) ISSN 1211-846X

Syllabus -
Last update: TAJ323 (23.08.2013)

1. Terminology, history of food preparation, nutritional and sensory changes during storage of food.

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.

12. Desserts, drinks.

13. Basic gastronomic rules. Foreign cuisine.

14. Fundamentals of diets.

Entry requirements -
Last update: Chrpová Diana Ing. Mgr. Ph.D. (21.08.2013)

Nutrition and nutrition policy; Food commodities

Registration requirements -
Last update: Chrpová Diana Ing. Mgr. Ph.D. (21.08.2013)

Nutrition and nutrition policy; Food commodities

Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0.1 3
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0.4 11
Příprava na zkoušku a její absolvování 1.5 42
3 / 3 84 / 84
Coursework assessment
Form Significance
Regular attendance 30
Examination test 0
Oral examination 70