BVKP011p Technology of Food Preparation I - lecture

Faculty of Medicine
autumn 2019
Extent and Intensity
2/0/0. 1 credit(s). Recommended Type of Completion: z (credit). Other types of completion: k (colloquium).
Teacher(s)
Mgr. Kamila Kroupová (lecturer), Mgr. Kamila Jančeková, Ph.D. (deputy)
Mgr. Kamila Jančeková, Ph.D. (lecturer)
MVDr. Halina Matějová (assistant)
Guaranteed by
Mgr. Kamila Jančeková, Ph.D.
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 14:00–16:30 A21/107
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
Content is primarily focused on basic knowledge about raw materials and proper nutrition. It should teach students to take advantage of basic thermal procedures in preparing food according to the principles of good nutrition, orienting themselves in the assortment of food and beverages and their gastronomic applicability. To make students familiar with the safe use of technical and technological equipment in gastronomic operation. It focuses on the knowledge of the purpose of HACCP critical points, their application in operation and adherence to hygienic regulations, the compilation of menus according to gastronomic rules, and other aspects. An essential part is the practical preparation of food according to the principles of food processing and hygiene standards.
Learning outcomes
After completing the course, the student will be able to - practically use culinary practices - the particularities of the handling of foodstuffs and, in other contexts, the operating room of the gastronomic plant and their equipment and principles governing the whole production of food - to use practical skills in preparing meals and drinks - to acquire a suitable set of food and preparation technology so as to result in a comprehensive processing of the raw material and technological plan to prepare dietary meals for all medical and other facilities including economic and nutritional values - to meet the highest professional, hygienic and aesthetic requirements, even with regard to dietary recommendations.
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
    required literature
  • KAPOUNOVÁ, Zlata, Anna PACKOVÁ, Jana PETROVÁ, Jana SPÁČILOVÁ, Alena STROSSEROVÁ and Sylva ŠMÍDOVÁ. Diety ve školních jídelnách - Manuál k zavedení dietního stravování do školních jídelen. Raabe, 2017. ISBN 978-80-7496-328-5. info
    recommended literature
  • DUYFF, Roberta Larson. Academy of nutrition and dietetics complete food and nutrition guide. 5th edition. Boston: Houghton Mifflin Harcourt, 2017, xii, 802. ISBN 9780544520585. 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
  • DAŇKOVÁ, Zdeňka. Zdravá výživa v mateřské škole. Edited by Olga Illková. Vyd. 1. Praha: Portál, 2004, 167 s. ISBN 8071788902. info
    not specified
  • BALÍKOVÁ, Marieta. Receptury dětských pokrmů pro kojence, batolata, předškolní a školní děti. 1. vydání. Praha: Společnost pro výživu, z. s., 2018, 255, [4]. ISBN 9788090665910. info
  • BULKOVÁ, Věra. Rostlinné potraviny. Vyd. 1. Brno: Národní centrum ošetřovatelství a nelékařských zdravotnických oborů, 2011, 162 s. ISBN 9788070135327. info
  • NEČASOVÁ, Lucie and Zdeňka DAŇKOVÁ. Zdravá výživa malých dětí. Edited by Olga Illková. Vyd. 1. Praha: Portál, 2005, 191 s. ISBN 8073670305. 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
  • 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
Further comments (probably available only in Czech)
Study Materials
Information on the extent and intensity of the course: 30.
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 2014, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2020, autumn 2021, autumn 2022, autumn 2023, autumn 2024.
  • Enrolment Statistics (autumn 2019, recent)
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