BVTP011c Technology of Food Preparation - practice

Faculty of Medicine
autumn 2025
Extent and Intensity
0/2/0. 1 credit(s). Type of Completion: z (credit).
In-person direct teaching
Teacher(s)
Mgr. Zlata Kapounová, Ph.D. (seminar tutor)
Mgr. Kamila Jančeková, Ph.D. (seminar tutor)
MVDr. Halina Matějová (assistant)
Ing. Kateřina Novohradská (assistant)
Mgr. Tomáš Ulbrich, Ph.D. (seminar tutor)
Guaranteed by
Mgr. Kamila Jančeková, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Timetable of Seminar Groups
BVTP011c/A: Fri 28. 11. 13:00–18:00 A21/232, Sat 29. 11. 8:00–13:00 A21/232
BVTP011c/B: Fri 5. 12. 13:00–18:00 A21/232, Sat 6. 12. 8:00–13:00 A21/232
BVTP011c/C: Fri 12. 12. 13:00–18:00 A21/232, Sat 13. 12. 8:00–13:00 A21/232
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
Abstract
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.
Key topics
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.
Study resources and 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
  • 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
  • ASPDEN, William. Practical skills in food science, nutrition and dietetics. Harlow, Essex: Pearson Education Limited, 2011, xv, 515. ISBN 9781408223093. info
    not specified
  • 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, 238 s. ISBN 9788023989113. info
  • ŠULCOVÁ, Eva. Receptury pokrmů pro školní stravování. 3. zcela přeprac. a rozš. Praha: Společnost pro výživu, 2007, 291 s. ISBN 9788023989106. 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
Approaches, practices, and methods used in teaching
practical training, practical course
Method of verifying learning outcomes and course completion requirements
credit
Language of instruction
Czech
Follow-Up Courses
Listed among pre-requisites of other courses
  • Enrolment Statistics (recent)
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