Course: Preparation of food at the 1st stage of elementary school

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Course title Preparation of food at the 1st stage of elementary school
Course code KFY/8PO
Organizational form of instruction Seminary
Level of course Master
Year of study not specified
Semester Summer
Number of ECTS credits 2
Language of instruction Czech
Status of course Optional
Form of instruction unspecified
Work placements unspecified
Recommended optional programme components None
Lecturer(s)
  • Roučová Eva, PhDr. Ph.D.
Course content
1.-4. Historical development and current state in the thematic area : "Elementary kitchen equipment." 5.-8. Historical development and current state in thematic area:"Planning and food storage". 9.-10. Historical development and current state in thematic area : "Banqueting". 11.-14. Historical development and current state in thematic area: Techniques and technical kitchen equipment - application, operating, maintaining, importance.

Learning activities and teaching methods
Dialogic (discussion, interview, brainstorming), Work activities (workshops)
Learning outcomes
Ability to didactically transform the contents of education of sphere: The Preparation of foods of primary school.
Mastering the classified technological techniques; ability to create projects for the respective spheres; ability to integrate information into one's own preparation to teach the subject.
Prerequisites
none

Assessment methods and criteria
Student performance assessment

Final task: individual, original project: preparation of food.
Recommended literature
  • KIRST, W., DIEKMEYER, U.:. Trénink tvořivosti. 1. vyd. Praha: Portál, 1998, s. 128. ISBN 80-7178-227-0.
  • KOCIÁNOVÁ, L.:. Praktické činnosti pro 1.- 5. ročník základní školy. 1. vyd. Praha: Fortuna, 1997, s. 167. ISBN 80-7168-441-4.
  • NOVÁKOVÁ, J., KOCIANOVÁ, L., ŠŤASTKOVÁ, L.:. Nápady pro sváteční chvíle. Praha : Dita, 1999. 107 s. ISBN 80-85926-26-1.
  • VÍTKOVÁ, J.:. Kultura stolování.Hradec Králové: Gaudeamus, 1999, 82 s. ISBN 80-7041-579-7.


Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester