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Lecturer(s)
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Novotná Simona, Mgr. Ing. Ph.D.
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Machovcová Denisa, Mgr.
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Course content
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Lectures SS + WS (5 hours) 1. Organization of kitchen and catering facilities, principles of health and safety 2. Legislation of the Czech Republic and the EU on catering facilities 3. Food in general, fruit, vegetables 4. Potatoes, mushrooms, eggs, milk 5. Cereals, legumes, bread, pastry 6. Meat in general 7. Fish, poultry, game 8. Dough, batter 9. Starters, side dishes, complementary food 10. Alternative food sources Seminars: 1. Fruit processing technology 2. Vegetable processing technology - raw and cooked vegetables 3. Potato processing technology 4. Sweet and sour milk, curd, cheese 5. Cereals, legumes 6. Boiled beef 7. Boiled pork 8. Whole stewed meat 9. Sliced stewed meat 10. Fish 11. Poultry 12. Game 13. Semi-solid egg batter 14. Sponge dough 15. Cheesecake dough 16. Fat rubbed dough 17. Shortcrust pastry 18. Rubbed fatty dough 19. Starters, side dishes, complementary food 20. Setting up simple menus according to the season
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Dialogic (discussion, interview, brainstorming), Work with multi-media resources (texts, internet, IT technologies)
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Learning outcomes
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The course focuses theoretically and practically on cooking and diet cooking. Students will learn about basic and complex culinary procedures, the specifics of food handling, diet recommendations, and the hygienic and aesthetic requirements which need to be applied. Students will also be acquainted with the correct combination of foods and beverages, the specifics of raw materials, economic and nutritional values, and the technological plan needed for diet management in medical or other facilities. During practical classes, the teacher applies a theoretical explanation whilst demonstrating his or her own preparation of meals. The course develops communicative skills in solving problem situations in nutrition. It also provides comprehensive development of personality and practical skills necessary for the work of a nutritional therapist.
After theoretical preparation, students will practise cooking for healthy people. The most important part of the course deals with diet foods, which is very important professional knowledge in this field.
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Prerequisites
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unspecified
ULZ/TPŘP1
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Assessment methods and criteria
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Oral examination, Student performance assessment, Test
Requirements for receiving credit: 90% participation in seminars, compiling a simple menu - rational diet
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Recommended literature
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Journal of nursing, social studies and public health. České Budějovice : University of South Bohemia in České Budějovice, Faculty of Health and Social Stu, 2010.
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Bulková, Věra. Nauka o poživatinách. Část 1.. 1. vyd. Brno : Institut pro další vzdělávání pracovníků ve zdravotnictví, 1999. ISBN 80-7013-293-0.
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BULKOVÁ, Věra. Technologie přípravy pokrmů II: Učební text pro střední zdravot. školy - obor dietních sester. Brno: Institut pro další vzdělávání stř. zdravot. pracovníků, 1991. ISBN 80-7013-088-1.
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Kontakt. recenzovaný časopis ZSF JU.
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SEDLÁČKOVÁ, Hana, OTOUPAL, Pavel. Technologie přípravy pokrmů 1: učebnice pro střední odborná učiliště, učební obory kuchař-kuchařka, kuchař-číšník, číšník-servírka a pro hotelové školy. Praha: Fortuna, 2004. ISBN 80-7168-912-2.
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SLADKÁ, Alena. Úvod základů přednášek technologie přípravy stravy: pro studující nutričního terapeuta na ZSFJU. České Budějovice: Jih, 2013. ISBN 978-80-86266-66-4.
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