BVKP011p Technology of Food Preparation I - lecture

Faculty of Medicine
Autumn 2014
Extent and Intensity
2/0/0. 1 credit(s). Recommended Type of Completion: z (credit). Other types of completion: k (colloquium).
Teacher(s)
Bc. Olga Illková (seminar tutor)
Guaranteed by
MVDr. Halina Matějová
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Timetable
Wed 14:30–17:30 A21/112
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
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
  • In this course students can obtain a good theoretical knowledge of technology of making food and beverages. The lecturer informs them about cross-relations with other subjects, viz. Foodstuffs of animal and plant origin, Food Hygiene – branch legislation, Food chemistry, Economics – Business ethics and etiquette, Dietology, Computer science, and Biochemistry of nutrition. Attention is paid also to problems concerning labour safety and fire protection of students, use of personal protective devices, manipulation with and treatment of food material and final products, gastronomic rules and principles of food preparation and menu creation, and hygienic principles of food and beverages preparation and serving. The acquired theoretical knowledge enables to manage and operate public catering facilities.
Literature
  • BULKOVÁ, Věra. Rostlinné potraviny. Vyd. 1. Brno: Národní centrum ošetřovatelství a nelékařských zdravotnických oborů, 2011, 162 s. ISBN 9788070135327. info
  • ŠULCOVÁ, Eva. Receptury pokrmů pro školní stravování. 3. zcela přeprac. a rozš. Praha: Společnost pro výživu, 2007, 285 s. ISBN 9788023989120. info
  • ŠULCOVÁ, Eva. Receptury pokrmů pro školní stravování. 3. zcela přeprac. a rozš. Praha: Společnost pro výživu, 2007, 291 s. ISBN 9788023989106. info
  • BOUSQUET, Renée and Annie LAURENT. Travaux pratiques de techniques culinaires. Paris: Editeurs Doin, 2004, 239 s. ISBN 2704011850. info
  • VYZULA, Rostislav. Výživa při onkologickém onemocnění. 1. vyd. Praha: Galén, 2001, 122 s. ISBN 8072621203. info
  • BULKOVÁ, Věra. Nauka o poživatinách. Vyd. 1. Brno: Institut pro další vzdělávání pracovníků ve zdravotnictví v Brně, 1999, 204 s. ISBN 8070132930. info
  • ILLKOVÁ, Olga. technologie přípravy pokrmů. 1.vydání. Slavkov: Rozrazil, 1995. ISBN 80-85382-13-X. info
Teaching methods
lectures
Assessment methods
written paper, colloquium
Language of instruction
Czech
Follow-Up Courses
Listed among pre-requisites of other courses
The course is also listed under the following terms Autumn 2003, Autumn 2004, Autumn 2005, Autumn 2006, Autumn 2008, Autumn 2009, Autumn 2010, Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023, autumn 2024.
  • Enrolment Statistics (Autumn 2014, recent)
  • Permalink: https://is.muni.cz/course/med/autumn2014/BVKP011p