BVKP0222 Technology of meal preparation II

Faculty of Medicine
Spring 2018
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 Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Timetable
Tue 15:30–17:10 A21/112
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
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
  • 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 - writting test
Language of instruction
Czech
Follow-Up Courses
Further Comments
The course is taught annually.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024, spring 2025.
  • Enrolment Statistics (Spring 2018, recent)
  • Permalink: https://is.muni.cz/course/med/spring2018/BVKP0222