BVKP011p Technology of Food Preparation I - lecture

Faculty of Medicine
autumn 2024
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)
Bc. Olga Illková (lecturer)
Mgr. Kamila Jančeková, Ph.D. (lecturer)
MVDr. Halina Matějová (assistant)
Ing. Kateřina Novohradská (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
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.
Teaching methods
lectures
Assessment methods
written paper, colloquium
Language of instruction
Czech
Follow-Up Courses
Further comments (probably available only in Czech)
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 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023.
  • Enrolment Statistics (recent)
  • Permalink: https://is.muni.cz/course/med/autumn2024/BVKP011p