BVTP0222 Technology of meal preparation II
Faculty of MedicineSpring 2011
- Extent and Intensity
- 0/3. 1 credit(s). Recommended Type of Completion: k (colloquium). Other types of completion: z (credit).
- Teacher(s)
- Bc. Olga Illková (lecturer)
MVDr. Halina Matějová (assistant) - Guaranteed by
- MVDr. Halina Matějová
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - Timetable
- Tue 17:00–18:40 A21/107
- Prerequisites (in Czech)
- BVKP011c Technology of Food Prep. I- p. && BVKP011p Technology of Food Prep.I - l. && ZC011 Handling chemical substances
- Course Enrolment Limitations
- The course is only offered to the students of the study fields the course is directly associated with.
- fields of study / plans the course is directly associated with
- Nutritive therapist (programme LF, B-SZ)
- Course objectives
- Technology of Food Preparation – normal and dietary cooking – is focused on theoretical and practical aspects of food preparation. It describes individual typical culinary methods, specific ways of handling and processing of foodstuffs, gastronomic facilities and their equipment, principles of food and meals preparation and practical skills necessary for preparation of meals and drinks. Students will gradually learn about methods of combination of different foodstuffs and about technology of food preparation so that they will be able elaborate a complex plan of dietary catering for hospitals. They also will obtain a good knowledge of economical and nutritional parameters of food and of the most demanding professional, hygienic and aesthetic requirements placed on catering facilities as well as of recommendations concerning dietary cooking. Such a mastering of knowledge and skills is dependent on the selection of suitable teaching, educational and training methods that will motivate students to participate actively in the study process. The teacher applies important pedagogical principles, especially that of clearness, and the explanation combines with demonstration. The subject develops above all those communicative, personal and interpersonal skills that are important for the capability to solve problem situations in the field of nutrition. As far as the key skills are concerned, this course provides a tool how to assure a complex development of personality and practical skills of dietitians.
- Syllabus
- Students should learn how to evaluate technological procedures and how to prepare different meals with regard to their taste, appeal and preservation of nutritional value. They also should learn how to use different working aids and tools and how to operate new technological facilities. Further they will learn about maintenance procedures, preparation and serving meals and beverages including standardization. They also will learn how to prepare soups, side dishes and garnishes, meats, meatless dishes, cakes, sweets and deserts, cold meals and diet meals.
- Literature
- NEČASOVÁ, Lucie and Zdeňka DAŇKOVÁ. Zdravá výživa malých dětí. Edited by Olga Illková. Vyd. 1. Praha: Portál, 2005, 191 s. ISBN 8073670305. info
- DAŇKOVÁ, Zdeňka. Zdravá výživa v mateřské škole. Edited by Olga Illková. Vyd. 1. Praha: Portál, 2004, 167 s. ISBN 8071788902. info
- VYZULA, Rostislav. Výživa při onkologickém onemocnění. 2001st ed. Praha: Galén, 2001. info
- ILLKOVÁ, Olga. technologie přípravy pokrmů. 1.vydání. Slavkov: Rozrazil, 1995. ISBN 80-85382-13-X. info
- Teaching methods
- practical course
- Assessment methods
- colloquium
- Language of instruction
- Czech
- Follow-Up Courses
- Further Comments
- The course is taught annually.
BVTP0222 Technology of meal preparation II
Faculty of MedicineSpring 2010
- Extent and Intensity
- 0/3. 1 credit(s). Recommended Type of Completion: k (colloquium). Other types of completion: z (credit).
- Teacher(s)
- Bc. Olga Illková (lecturer)
MVDr. Halina Matějová (assistant) - Guaranteed by
- MVDr. Halina Matějová
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - Timetable
- Tue 17:00–18:40 N02113a
- Prerequisites (in Czech)
- BVKP011c Technology of Food Prep. I- p. && BVKP011p Technology of Food Prep.I - l. && ZC011 Handling chemical substances
- Course Enrolment Limitations
- The course is only offered to the students of the study fields the course is directly associated with.
- fields of study / plans the course is directly associated with
- Nutritive therapist (programme LF, B-SZ)
- Course objectives
- Technology of Food Preparation – normal and dietary cooking – is focused on theoretical and practical aspects of food preparation. It describes individual typical culinary methods, specific ways of handling and processing of foodstuffs, gastronomic facilities and their equipment, principles of food and meals preparation and practical skills necessary for preparation of meals and drinks. Students will gradually learn about methods of combination of different foodstuffs and about technology of food preparation so that they will be able elaborate a complex plan of dietary catering for hospitals. They also will obtain a good knowledge of economical and nutritional parameters of food and of the most demanding professional, hygienic and aesthetic requirements placed on catering facilities as well as of recommendations concerning dietary cooking. Such a mastering of knowledge and skills is dependent on the selection of suitable teaching, educational and training methods that will motivate students to participate actively in the study process. The teacher applies important pedagogical principles, especially that of clearness, and the explanation combines with demonstration. The subject develops above all those communicative, personal and interpersonal skills that are important for the capability to solve problem situations in the field of nutrition. As far as the key skills are concerned, this course provides a tool how to assure a complex development of personality and practical skills of dietitians.
- Syllabus
- Students should learn how to evaluate technological procedures and how to prepare different meals with regard to their taste, appeal and preservation of nutritional value. They also should learn how to use different working aids and tools and how to operate new technological facilities. Further they will learn about maintenance procedures, preparation and serving meals and beverages including standardization. They also will learn how to prepare soups, side dishes and garnishes, meats, meatless dishes, cakes, sweets and deserts, cold meals and diet meals.
- Literature
- NEČASOVÁ, Lucie and Zdeňka DAŇKOVÁ. Zdravá výživa malých dětí. Edited by Olga Illková. Vyd. 1. Praha: Portál, 2005, 191 s. ISBN 8073670305. info
- DAŇKOVÁ, Zdeňka. Zdravá výživa v mateřské škole. Edited by Olga Illková. Vyd. 1. Praha: Portál, 2004, 167 s. ISBN 8071788902. info
- VYZULA, Rostislav. Výživa při onkologickém onemocnění. 2001st ed. Praha: Galén, 2001. info
- ILLKOVÁ, Olga. technologie přípravy pokrmů. 1.vydání. Slavkov: Rozrazil, 1995. ISBN 80-85382-13-X. info
- Teaching methods
- practical course
- Assessment methods
- colloquium
- Language of instruction
- Czech
- Follow-Up Courses
- Further Comments
- The course is taught annually.
BVTP0222 Technology of meal preparation II
Faculty of MedicineSpring 2009
- Extent and Intensity
- 0/3. 2 credit(s). Recommended Type of Completion: k (colloquium). Other types of completion: z (credit).
- Teacher(s)
- Bc. Olga Illková (seminar tutor)
MVDr. Halina Matějová (assistant) - Guaranteed by
- MVDr. Halina Matějová
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - Timetable
- Tue 17:00–18:40 N02113a
- Prerequisites (in Czech)
- BVKP011c Technology of Food Prep. I- p. && BVKP011p Technology of Food Prep.I - l.
- 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
- Nutritive therapist (programme LF, B-SZ)
- Course objectives
- Technology of Food Preparation – normal and dietary cooking – is focused on theoretical and practical aspects of food preparation. It describes individual typical culinary methods, specific ways of handling and processing of foodstuffs, gastronomic facilities and their equipment, principles of food and meals preparation and practical skills necessary for preparation of meals and drinks. Students will gradually learn about methods of combination of different foodstuffs and about technology of food preparation so that they will be able elaborate a complex plan of dietary catering for hospitals. They also will obtain a good knowledge of economical and nutritional parameters of food and of the most demanding professional, hygienic and aesthetic requirements placed on catering facilities as well as of recommendations concerning dietary cooking. Such a mastering of knowledge and skills is dependent on the selection of suitable teaching, educational and training methods that will motivate students to participate actively in the study process. The teacher applies important pedagogical principles, especially that of clearness, and the explanation combines with demonstration. The subject develops above all those communicative, personal and interpersonal skills that are important for the capability to solve problem situations in the field of nutrition. As far as the key skills are concerned, this course provides a tool how to assure a complex development of personality and practical skills of dietitians.
- Syllabus
- Students should learn how to evaluate technological procedures and how to prepare different meals with regard to their taste, appeal and preservation of nutritional value. They also should learn how to use different working aids and tools and how to operate new technological facilities. Further they will learn about maintenance procedures, preparation and serving meals and beverages including standardization. They also will learn how to prepare soups, side dishes and garnishes, meats, meatless dishes, cakes, sweets and deserts, cold meals and diet meals.
- Literature
- NEČASOVÁ, Lucie and Zdeňka DAŇKOVÁ. Zdravá výživa malých dětí. Edited by Olga Illková. Vyd. 1. Praha: Portál, 2005, 191 s. ISBN 8073670305. info
- DAŇKOVÁ, Zdeňka. Zdravá výživa v mateřské škole. Edited by Olga Illková. Vyd. 1. Praha: Portál, 2004, 167 s. ISBN 8071788902. info
- VYZULA, Rostislav. Výživa při onkologickém onemocnění. 2001st ed. Praha: Galén, 2001. info
- ILLKOVÁ, Olga. technologie přípravy pokrmů. 1.vydání. Slavkov: Rozrazil, 1995. ISBN 80-85382-13-X. info
- Assessment methods
- practical course, class exercises, colloquium
- Language of instruction
- Czech
- Follow-Up Courses
- Further Comments
- The course is taught annually.
BVTP0222 Technologie přípravy pokrmů II - cvičení
Faculty of MedicineAutumn 2008
- Extent and Intensity
- 0/3. 2 credit(s). Recommended Type of Completion: k (colloquium). Other types of completion: z (credit).
- Teacher(s)
- Bc. Olga Illková (seminar tutor)
MVDr. Halina Matějová (assistant) - Guaranteed by
- MVDr. Halina Matějová
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011c Technology of Food Prep. I- p. && BVKP011p Technology of Food Prep.I - l.
- 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
- Nutritive therapist (programme LF, B-SZ)
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
The course is taught: every week.
BVTP0222 Technologie přípravy pokrmů
Faculty of MedicineSpring 2008
- Extent and Intensity
- 0/3. 3 credit(s). Recommended Type of Completion: k (colloquium). Other types of completion: z (credit).
- Teacher(s)
- Bc. Olga Illková (seminar tutor)
MVDr. Halina Matějová (assistant) - Guaranteed by
- MVDr. Halina Matějová
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - Timetable
- Tue 17:00–18:40 N02113a
- Prerequisites (in Czech)
- BVKP011c Technology of Food Prep. - p. && BVKP011p Technology of Food Prep. - l.
- 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
- Nutritive therapist (programme LF, B-SZ)
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
BVTP0222 Technologie přípravy pokrmů II - cvičení
Faculty of Medicineautumn 2023
The course is not taught in autumn 2023
- Extent and Intensity
- 0/3. 2 credit(s). Recommended Type of Completion: k (colloquium). Other types of completion: z (credit).
- Teacher(s)
- Bc. Olga Illková (seminar tutor)
MVDr. Halina Matějová (assistant) - Guaranteed by
- MVDr. Halina Matějová
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011c Technology of Food Prep. I- p. && BVKP011p Technology of Food Prep.I - l.
- Course Enrolment Limitations
- The course is only offered to the students of the study fields the course is directly associated with.
- fields of study / plans the course is directly associated with
- Nutritive therapist (programme LF, B-SZ)
- Dietitian (programme LF, B-NUT)
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
The course is taught: every week.
BVTP0222 Technologie přípravy pokrmů II - cvičení
Faculty of Medicineautumn 2022
The course is not taught in autumn 2022
- Extent and Intensity
- 0/3. 2 credit(s). Recommended Type of Completion: k (colloquium). Other types of completion: z (credit).
- Teacher(s)
- Bc. Olga Illková (seminar tutor)
MVDr. Halina Matějová (assistant) - Guaranteed by
- MVDr. Halina Matějová
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011c Technology of Food Prep. I- p. && BVKP011p Technology of Food Prep.I - l.
- Course Enrolment Limitations
- The course is only offered to the students of the study fields the course is directly associated with.
- fields of study / plans the course is directly associated with
- Nutritive therapist (programme LF, B-SZ)
- Dietitian (programme LF, B-NUT)
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
The course is taught: every week.
BVTP0222 Technologie přípravy pokrmů II - cvičení
Faculty of Medicineautumn 2021
The course is not taught in autumn 2021
- Extent and Intensity
- 0/3. 2 credit(s). Recommended Type of Completion: k (colloquium). Other types of completion: z (credit).
- Teacher(s)
- Bc. Olga Illková (seminar tutor)
MVDr. Halina Matějová (assistant) - Guaranteed by
- MVDr. Halina Matějová
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011c Technology of Food Prep. I- p. && BVKP011p Technology of Food Prep.I - l.
- Course Enrolment Limitations
- The course is only offered to the students of the study fields the course is directly associated with.
- fields of study / plans the course is directly associated with
- Nutritive therapist (programme LF, B-SZ)
- Dietitian (programme LF, B-NUT)
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
The course is taught: every week.
BVTP0222 Technologie přípravy pokrmů II - cvičení
Faculty of Medicineautumn 2020
The course is not taught in autumn 2020
- Extent and Intensity
- 0/3. 2 credit(s). Recommended Type of Completion: k (colloquium). Other types of completion: z (credit).
- Teacher(s)
- Bc. Olga Illková (seminar tutor)
MVDr. Halina Matějová (assistant) - Guaranteed by
- MVDr. Halina Matějová
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011c Technology of Food Prep. I- p. && BVKP011p Technology of Food Prep.I - l.
- Course Enrolment Limitations
- The course is only offered to the students of the study fields the course is directly associated with.
- fields of study / plans the course is directly associated with
- Nutritive therapist (programme LF, B-SZ)
- Dietitian (programme LF, B-NUT)
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
The course is taught: every week.
BVTP0222 Technologie přípravy pokrmů II - cvičení
Faculty of Medicineautumn 2019
The course is not taught in autumn 2019
- Extent and Intensity
- 0/3. 2 credit(s). Recommended Type of Completion: k (colloquium). Other types of completion: z (credit).
- Teacher(s)
- Bc. Olga Illková (seminar tutor)
MVDr. Halina Matějová (assistant) - Guaranteed by
- MVDr. Halina Matějová
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011c Technology of Food Prep. I- p. && BVKP011p Technology of Food Prep.I - l.
- Course Enrolment Limitations
- The course is only offered to the students of the study fields the course is directly associated with.
- fields of study / plans the course is directly associated with
- Nutritive therapist (programme LF, B-SZ)
- Dietitian (programme LF, B-NUT)
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
The course is taught: every week.
BVTP0222 Technologie přípravy pokrmů II - cvičení
Faculty of Medicineautumn 2018
The course is not taught in autumn 2018
- Extent and Intensity
- 0/3. 2 credit(s). Recommended Type of Completion: k (colloquium). Other types of completion: z (credit).
- Teacher(s)
- Bc. Olga Illková (seminar tutor)
MVDr. Halina Matějová (assistant) - Guaranteed by
- MVDr. Halina Matějová
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011c Technology of Food Prep. I- p. && BVKP011p Technology of Food Prep.I - l.
- Course Enrolment Limitations
- The course is only offered to the students of the study fields the course is directly associated with.
- fields of study / plans the course is directly associated with
- Nutritive therapist (programme LF, B-SZ)
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
The course is taught: every week.
BVTP0222 Technologie přípravy pokrmů II - cvičení
Faculty of MedicineAutumn 2017
The course is not taught in Autumn 2017
- Extent and Intensity
- 0/3. 2 credit(s). Recommended Type of Completion: k (colloquium). Other types of completion: z (credit).
- Teacher(s)
- Bc. Olga Illková (seminar tutor)
MVDr. Halina Matějová (assistant) - Guaranteed by
- MVDr. Halina Matějová
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011c Technology of Food Prep. I- p. && BVKP011p Technology of Food Prep.I - l.
- Course Enrolment Limitations
- The course is only offered to the students of the study fields the course is directly associated with.
- fields of study / plans the course is directly associated with
- Nutritive therapist (programme LF, B-SZ)
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
The course is taught: every week.
BVTP0222 Technologie přípravy pokrmů II - cvičení
Faculty of MedicineAutumn 2016
The course is not taught in Autumn 2016
- Extent and Intensity
- 0/3. 2 credit(s). Recommended Type of Completion: k (colloquium). Other types of completion: z (credit).
- Teacher(s)
- Bc. Olga Illková (seminar tutor)
MVDr. Halina Matějová (assistant) - Guaranteed by
- MVDr. Halina Matějová
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011c Technology of Food Prep. I- p. && BVKP011p Technology of Food Prep.I - l.
- Course Enrolment Limitations
- The course is only offered to the students of the study fields the course is directly associated with.
- fields of study / plans the course is directly associated with
- Nutritive therapist (programme LF, B-SZ)
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
The course is taught: every week.
BVTP0222 Technologie přípravy pokrmů II - cvičení
Faculty of MedicineAutumn 2015
The course is not taught in Autumn 2015
- Extent and Intensity
- 0/3. 2 credit(s). Recommended Type of Completion: k (colloquium). Other types of completion: z (credit).
- Teacher(s)
- Bc. Olga Illková (seminar tutor)
MVDr. Halina Matějová (assistant) - Guaranteed by
- MVDr. Halina Matějová
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011c Technology of Food Prep. I- p. && BVKP011p Technology of Food Prep.I - l.
- Course Enrolment Limitations
- The course is only offered to the students of the study fields the course is directly associated with.
- fields of study / plans the course is directly associated with
- Nutritive therapist (programme LF, B-SZ)
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
The course is taught: every week.
BVTP0222 Technologie přípravy pokrmů II - cvičení
Faculty of MedicineAutumn 2014
The course is not taught in Autumn 2014
- Extent and Intensity
- 0/3. 2 credit(s). Recommended Type of Completion: k (colloquium). Other types of completion: z (credit).
- Teacher(s)
- Bc. Olga Illková (seminar tutor)
MVDr. Halina Matějová (assistant) - Guaranteed by
- MVDr. Halina Matějová
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011c Technology of Food Prep. I- p. && BVKP011p Technology of Food Prep.I - l.
- Course Enrolment Limitations
- The course is only offered to the students of the study fields the course is directly associated with.
- fields of study / plans the course is directly associated with
- Nutritive therapist (programme LF, B-SZ)
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
The course is taught: every week.
BVTP0222 Technologie přípravy pokrmů II - cvičení
Faculty of MedicineAutumn 2013
The course is not taught in Autumn 2013
- Extent and Intensity
- 0/3. 2 credit(s). Recommended Type of Completion: k (colloquium). Other types of completion: z (credit).
- Teacher(s)
- Bc. Olga Illková (seminar tutor)
MVDr. Halina Matějová (assistant) - Guaranteed by
- MVDr. Halina Matějová
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011c Technology of Food Prep. I- p. && BVKP011p Technology of Food Prep.I - l.
- Course Enrolment Limitations
- The course is only offered to the students of the study fields the course is directly associated with.
- fields of study / plans the course is directly associated with
- Nutritive therapist (programme LF, B-SZ)
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
The course is taught: every week.
BVTP0222 Technologie přípravy pokrmů II - cvičení
Faculty of MedicineAutumn 2012
The course is not taught in Autumn 2012
- Extent and Intensity
- 0/3. 2 credit(s). Recommended Type of Completion: k (colloquium). Other types of completion: z (credit).
- Teacher(s)
- Bc. Olga Illková (seminar tutor)
MVDr. Halina Matějová (assistant) - Guaranteed by
- MVDr. Halina Matějová
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011c Technology of Food Prep. I- p. && BVKP011p Technology of Food Prep.I - l.
- 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
- Nutritive therapist (programme LF, B-SZ)
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
The course is taught: every week.
BVTP0222 Technologie přípravy pokrmů II - cvičení
Faculty of MedicineAutumn 2011
The course is not taught in Autumn 2011
- Extent and Intensity
- 0/3. 2 credit(s). Recommended Type of Completion: k (colloquium). Other types of completion: z (credit).
- Teacher(s)
- Bc. Olga Illková (seminar tutor)
MVDr. Halina Matějová (assistant) - Guaranteed by
- MVDr. Halina Matějová
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011c Technology of Food Prep. I- p. && BVKP011p Technology of Food Prep.I - l.
- 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
- Nutritive therapist (programme LF, B-SZ)
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
The course is taught: every week.
BVTP0222 Technologie přípravy pokrmů II - cvičení
Faculty of MedicineAutumn 2010
The course is not taught in Autumn 2010
- Extent and Intensity
- 0/3. 2 credit(s). Recommended Type of Completion: k (colloquium). Other types of completion: z (credit).
- Teacher(s)
- Bc. Olga Illková (seminar tutor)
MVDr. Halina Matějová (assistant) - Guaranteed by
- MVDr. Halina Matějová
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011c Technology of Food Prep. I- p. && BVKP011p Technology of Food Prep.I - l.
- 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
- Nutritive therapist (programme LF, B-SZ)
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
The course is taught: every week.
BVTP0222 Technologie přípravy pokrmů II - cvičení
Faculty of MedicineAutumn 2009
The course is not taught in Autumn 2009
- Extent and Intensity
- 0/3. 2 credit(s). Recommended Type of Completion: k (colloquium). Other types of completion: z (credit).
- Teacher(s)
- Bc. Olga Illková (seminar tutor)
MVDr. Halina Matějová (assistant) - Guaranteed by
- MVDr. Halina Matějová
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011c Technology of Food Prep. I- p. && BVKP011p Technology of Food Prep.I - l.
- 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
- Nutritive therapist (programme LF, B-SZ)
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
The course is taught: every week.
- Enrolment Statistics (recent)