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Lecturer(s)
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Novotná Simona, Mgr. Ing. Ph.D.
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Course content
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Lectures: 1. Organization of kitchen and catering facilities, HSE principles 2. Czech and EU legislation in relation to operation of catering facilities 3. Foodstuffs in general, fruits, vegetables 4. Potatoes, mushrooms, eggs, milk 5. Cereals, legumes, bread, bakery products 6. Meat in general 7. Fish, poultry, game 8. Dough types - dough estimates 9. Appetizers, trimmings, side dishes 10. Preparation of simple diets - rational nutrition Workshops year 1, summer semester: 1. Lesson of fruit processing technology 2. Lesson of vegetable processing technology - raw, cooked vegetables 3. Lesson of potato processing technology 4. Milk - sweet, sour, cottage cheese, cheese 5. Cereals, legumes 6. Cooked beef Cooked pork Stewed meat in bulk Stewed meat cut into pieces 7. Fish Poultry Game 8. Semi-rigid egg dough, poured Sponge dough Sponge dough Cottage cheese dough Battered dough with fat Short dough with fat Battered dough with fat 9. Appetizers, trimmings, side dishes 10. Preparation of simple diets according to seasons
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Dialogic (discussion, interview, brainstorming), Demonstration, Skills training
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Learning outcomes
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The subject is aimed at theory and practice of cooking and diet cooking. The students will stepwise master basic and complicated culinary procedures and special features of handling with foodstuffs, with providing the highest professional, sanitary and aesthetic requirements and also with taking into account recommendations concerning the diet regimens. The students will learn appropriate methods of combining foods and drinks in a way providing complex compilation of raw materials and technology of the diet catering for the whole healthcare and other institutions including economic and nutritional values. In lessons of practical education, the teacher implements theoretical explanation together with practical illustrative demonstration of the meal preparation. The subject contributes to the communication skill in the solution of problem situations in the field of diet and furthermore offers an integral development of personality and practical skill necessary for the work of nutritional therapists.
The students - are able to plan diets, set norms for individual ingredients for given patient - client groups, including nutrient calculation, completely independently; - demonstrate practical knowledge of meal preparation; - have knowledge of nutrition branch, allowing erudite communication with hospitalized patients or clients in nutrition outpatients' departments.
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Prerequisites
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Food Handler Card
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Assessment methods and criteria
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Student performance assessment, Systematic student observation
Requirements for granting the credit: 90% participation in tutorials, compilation of simple menu - appropriate nutrition
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Recommended literature
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